Factors Affecting U.S. Pork Consumption

Christopher G. Davis and Biing-Hwan Lin

No 404252, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: Pork ranks third in annual U.S. meat consumption, behind beef and chicken, averaging 51 pounds per person. The Continuing Survey of Food Intakes by Individuals (CSFII) indicates that most pork is consumed at home. Pork consumption is highest in the Midwest (58 pounds), followed by the South (52 pounds), the Northeast (51 pounds), and the West (42 pounds). Rural consumers eat more pork (60 pounds) than urban/suburban consumers (49/48 pounds). Pork consumption varies by race and ethnicity. Blacks consume 63 pounds of pork per person per year, Whites 49 pounds, and Hispanics 45 pounds. Higher income consumers tend to consume less pork. Everything else remaining constant, demographic data in the CSFII suggest future declines in per capita pork consumption, as increases of Hispanics and the elderly—who eat less pork than the national average—enlarge their shares of the population. However, total U.S. pork consumption will grow because of an expansion of the U.S. population.

Keywords: Food Consumption/Nutrition/Food Safety; Livestock Production/Industries; Marketing (search for similar items in EconPapers)
Pages: 18
Date: 2005-05
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersmp:404252

DOI: 10.22004/ag.econ.404252

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