Factors Affecting U.S. Pork Consumption
by
Christopher Davis and
Biing-Hwan LinOutlook No. (LDPM-13001) 18 pp, May 2005
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, followed by the South, the Northeast, and the West. Rural consumers eat more pork than urban/suburban consumers. Pork consumption varies by race and ethnicity. Higher income consumers tend to consume less pork. Everything else remaining constant, demographic data in the CSFII suggests future declines in per capita pork consumption as the share of Hispanics and the elderly in the population rises because those two groups eat less pork than the national average. However, total U.S. pork consumption will grow because of an expansion of the U.S. population.
Keywords: Pork, consumption, fresh pork, processed pork, per capita use, ethnicity, region, gender, age, income
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