U.S. Per Capita Availability of Red Meat, Poultry, and Seafood on the Rise

Jeanine Bentley

Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, 2019, vol. December 2019, issue 11

Abstract: The supply of red meat, poultry, and fish/shellfish available for Americans to eat after adjusting for losses totaled 144 pounds per person in 2017. Chicken and turkey posted the largest gains in per capita loss-adjusted availability over the last five decades. Beef had the largest percentage increase—growing by 6 percent—over 2015-17.

Keywords: Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Institutional and Behavioral Economics (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersaw:302886

DOI: 10.22004/ag.econ.302886

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