La consommation de viande de porc

A. Fouquet

Économie rurale, 1971, vol. 90

Abstract: The Consumption of Pork - After beef, pork is the second basic meat composing the French diet.. In carcass weight, the annual consumption of pork was 28 kg per head, in 1969. Pork meat is consumed in different forms : fresh meat (roats, chops...) or processed meat (ham, sausages, etc.). In processed products weight, the average consumption per head is about 8 kg of meat, 4 kg of ham and 8 kg of sausages and other processed products. Pork meat consumption cannot be studied in an aggregate manner without considering the form of consumption. As a matter of fact, the behaviour of the consumers is different for pork meat, a stagnating traditional product on one side and on the other side ham, sausages etc., an easily prepared food with an expanding demand. After presenting the existing sources of information, the author studies the behaviour of the households through survey data. Time series show the evolution of this behaviour during the past decade and gives an outline for the future evolution of the consumption.

Keywords: Consumer/Household; Economics (search for similar items in EconPapers)
Date: 1971
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ersfer:350703

DOI: 10.22004/ag.econ.350703

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