Hello Rollirish,
Consumers are looking for fast, easy, healthful meal centers, and in a
period when beef and pork prices are being driven up by a tight
supply, convenience cuts like boneless, skinless breasts have proved
very popular.
Source: Poultry - US
Mintel International Group Ltd.
July 1, 2005 http://www.marketresearch.com/product/display.asp?productid=1164565&xs=r
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Chicken: Reasons for Purchase
?Thirty-seven percent of those who purchase chicken purchase it
because they like the taste, while 29% purchase chicken because they
believe it is healthy and nutritious. Other reasons for purchasing
chicken include that it is low in fat (21% mention), for meal variety
or change (15% mention), versatility (15% mention), and because it is
easy or quick to prepare (13% mention).?
37.1% Like the taste
29.4% Healthy/Nutritious
20.6% Low fat
15.4% For variety/change
15.0% Versatile
13.0% Easy/quick to fix
11.5% Lower cost/Cheaper than Beef/Pork
11.2% Like it (unspecified)
6.3% Alternative to red meat
4.0% Helps with cholesterol
3.3% Lower calories/fewer calories
1.9% Like white meat
1.2% High in protein
1.2% Reasonable/Competitive/Comparable prices
1.0% Purchase and raise own
0.8% Tender
0.8% Because they don't raise them
(page 50)
Source:
Attracting Consumers UIT Locally Grown Products
THE NORTH CENTRAL INITIATIVE FOR SMALL FARM PROFITABILITY
A USDA?FUNDED PROJECT
http://www.farmprofitability.org/local.pdf
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Why is chicken been such successful meat?
According to George Watts, President of the US National Chicken Council:
?The chicken boom began in the 1970's when people began moving away
from red meat because of concern for its calories and fat content. The
continued growth since then, however, has been driven largely by the
American public's demand for food that is as convenient and easy to
prepare as it is tasty and nutritious. Chicken is the right food at
the right time for American consumers?
ThePoultrySite
http://www.thepoultrysite.com/Backroom/Default.asp?display=12
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Why Consumers Still Like Chicken
?Consumer market research conducted for the US National Chicken
Council finds that consumers like chicken for reasons that seem not to
change. Consumers consider chicken to be versatile, convenient,
healthier and low in fat. ?
?These four attributes topped the list of reasons US consumers gave
interviewers in May when asked why they buy chicken ahead of other
foods. The attributes were ranked in 2001 in the same order as in 1999
when PKS Research last conducted the survey for WATT PoultryUSA.?
?The survey also found that consumers are eating chicken more often
than they did one year earlier. Respondents said they were eating
chicken slightly more often in food service establishments but that
they were buying more chicken from grocery stores than before?about 29
per cent more year-over-year.?
National Farm Products Council
http://nfpc-cnpa.gc.ca/english/focus/focus_311002.html
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?In the self-conscious 1980s and 90s, healthy foods dominated the
market. Americans substituted chicken for beef and skim- or low-fat
dairy products for whole-fat items.?
Seacoast Online
http://www.seacoastonline.com/2000news/1_2_sb1.htm
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Chicken is nutritious, tasty and versatile.
"... a very suitable match for today's busy consumer. Chicken (without
the skin) is low in fat and high in protein. The flavor of chicken
wonderfully complements a great variety of vegetables, fruits and
grains. Dietitians have been encouraging people to eat more of these
foods for years and for good reason. Chicken suits the tastes of even
the most picky eaters and appeals to young and old alike.?
http://cru84.cahe.wsu.edu/cgi-bin/pubs/MISC0488.html
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?Consumers purchase chicken primarily because they like the taste and
they believe the product is nutritious and healthy.?
USDA Proceedings of the Third National Small Farm Conference
http://www.cahe.nmsu.edu/smallfarm/SmallFarmproc.pdf
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??health-conscious Americans are eating more chicken and because
poultry meat is economical relative to competing food items. Per
capita consumption of chicken meat is currently more than 75 pounds
and has steadily increased since the 1950s.?
Prepared by Dan Cunningham, Extension Leader, Poultry Science,
University of Georgia
http://www.thepoultrysite.com/FeaturedArticle/FATopic.asp?AREA=ProductionMgmt&Display=147
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Consumption of chicken in the United States has increased since the
Forties, as changes in breeding and marketing methods made it more
abundant and affordable.
?Low price isn't the only factor contributing to chicken's increased
popularity. More and more people have made a conscious decision to eat
less red meat and more poultry in an effort to lower the fat in their
diets. When cooked, light-meat chicken without the skin is 33% to 80%
leaner than trimmed cooked beef, depending on the beef's cut and
grade. Chicken breast, the leanest part of the chicken, has less than
half the fat of a trimmed Choice grade T-bone steak. Moreover, the fat
in chicken is less saturated than the fat found in beef.?
WholeHealthMD.com, LLC
http://www.wholehealthmd.com/refshelf/foods_view/1,1523,86,00.html
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The American diet has changed considerably over the last two decades.
?Beef consumption, for example, fell 26 percent between 1977 and 1997,
while chicken consumption rose 75 percent, turkey 101 percent, and
fish and shellfish 15 percent.?
?In 1997, total meat consumption (red meat, poultry; and fish)
amounted to 190 pounds (boneless, trimmed-weight equivalent) per
person, 13 pounds above the 1970 level.?
?Each American consumed an average of 21 pounds less red meat (mostly
less beef) than in 1970, 31 pounds more poultry, and 3 pounds more
fish and shellfish.?
Food Review, Sept-Dec, 1998
http://www.findarticles.com/p/articles/mi_m3765/is_3_21/ai_56013998
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According to a Purdue University study, lifestyle changes boost
poultry consumption.
?Chicken and fish are carving out a larger place on America's dinner
plate at the expense of cattle and pigs.?
?Purdue University researchers studying 30 years of U.S. Department of
Agriculture data found that a combination of demographic, health and
ease-of-preparation factors led to increased consumption of poultry
and fish in the United States. Meanwhile, consumption of beef and pork
either dipped or stagnated.?
Increased per capita consumption of chicken is due to health and
changing family dynamics.
"We surmise from this data that with more women in the work force as
opposed to 30 or 40 years ago, there is no adult at home with the
kids. When the children come home from school the microwave is an
appliance that they are allowed to use to prepare themselves some
food. As it turns out, either because of the form of the product or
because the marketers of fish and poultry have been more successful in
making their products microwavable, those two products tend to
benefit, relative to pork and beef."
?The Purdue study indicated that journal articles containing negative
information on cholesterol appear to have less influence on consumer
attitudes regarding meat consumption than does convenience in meal
preparation.?
Purdue University News: September 27, 2004
http://news.uns.purdue.edu/UNS/html4ever/2004/040927.Foster.meatdemand.html
A summary of Schroeter's and Foster's study, "The Impact of Health
Information and Women in the Work Force on Aggregate Meat Demand," is
available here:
http://web.archive.org/web/20041012194812/http://www.agecon.purdue.edu/extension/pubs/paer/foster.asp
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According to a PKS Research Partners Survey from April 2-4, 2004,
chicken is popular with low-carbohydrate dieters.
?Among those following the high-protein, low-carbohydrate approach to
dieting, twice as many people report eating more chicken than eating
more beef, and pork comes in third among the major meats.?
?? people overwhelmingly choose chicken as the most appropriate meat
if "low-fat" is added to "low-carbohydrate" as a diet criterion.?
Chicken has a low-fat reputation
?Demand for chicken has strengthened over the past year as the
low-carb diet philosophy took hold. A three-ounce serving of skinless
chicken breast meat provides 24 grams of protein but less than two
grams of total fat and, like other animal products, no carbohydrates.?
(?)
The survey asked how the diet has affected their choice of proteins.
?Of those who said that their eating habits were influenced "some" or
"quite a bit" by the diets, the survey asked if they were eating more
or less chicken, beef and pork. Sixty-two percent said they were
eating more chicken; 31 percent said they were eating more beef; and
28 percent said they were eating more pork.?
(?)
Respondents were asked which of the major meats beef, chicken, or pork
is "most appropriate" in a low-carbohydrate and low-fat diet.
?Sixty-seven percent of respondents chose chicken as the most
appropriate meat in that context, while 14 percent chose beef and nine
percent chose pork.?
News-Medical.Net: Amy 19, 2004
http://www.news-medical.net/?id=1662
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Search terms used:
"Chicken is more popular than
"Americans * chicken because
Popularity of Chicken
Chicken meat survey OR poll responded OR respondents pork beef
I hope the information provided is helpful!
Best regards,
Bobbie7 |
