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Annual Per Capita Disappearance 1 of Selected Foods, Canada,
2003-2007

Author: Bill McGee - Coordinator, Statistics Section/OMAFRA
Last Reviewed: 03 June 2008

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Red Meats (kg, carcass weight basis)
  2003 2004 2005 2006 2007
Beef
32.37
30.88
30.07
29.77
30.61
Veal
1.21
1.15
1.05
1.04
1.07
Mutton and lamb
1.08
1.10
1.11
1.21
1.24
Pork
25.07
26.60
22.98
23.33
24.68
Offal
1.39
1.50
1.01
1.19
0.72
Total red meats
61.12
61.23
56.22
56.54
58.32


 

Poultry Meat (kg, eviscerated weight basis) and Eggs (dozens)
  2003 2004 2005 2006 2007
Chicken
30.74
31.08
31.35
31.67
31.65
Stewing hen
1.44
1.61
1.42
1.51
1.57
Turkey
4.36
4.38
4.49
4.44
4.49
Total poultry
36.54
37.07
37.26
37.62
37.71
Eggs
15.48
14.86
15.23
15.25
14.53


 

Dairy Products and Margarine
 
2003
2004
2005
2006
2007
Cottage cheese (kg)
0.78
0.82
0.85
0.85
0.91
Butter (kg)
2.89
3.03
2.79
2.70
2.58
Margarine (kg)
4.50
4.30
4.12
3.95
3.89
Skim milk powder (kg)
1.30
1.09
1.02
1.10
1.22
Cheddar cheese (kg) a
3.13
3.08
3.26
3.39
3.44
Processed cheese (kg)
2.22
2.35
2.25
2.29
2.23
Cheese variety (kg) a
6.40
6.71
6.56
6.55
6.70
Total Cheese (kg)
11.75
12.14
12.07
12.23
12.37
Yogurt (L)
5.85
6.30
6.75
6.98
7.15
Sour cream (L)
1.35
1.35
1.33
1.39
1.46
Ice cream (L)
8.76
8.40
8.83
8.27
8.05
Milk, partly skimmed 1% (L)
17.44
17.88
17.84
18.07
18.30
Milk, partly skimmed 2% (L)
40.28
40.04
38.74
38.35
38.02
Milk, skimmed (L)
8.53
8.63
8.73
8.69
8.79
Milk, standard 3.25% (L)
13.43
13.06
12.59
12.33
11.97

a Not including cheddar and other cheese used in process cheese.

1 Does not adjust for losses, such as waste and/or spoilage, in stores, households, private institutions or restaurants or losses during preparation.


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Source: Statistics Canada, Cat. No. 21-020-XIE


For more information:
E-mail: stats.omafra@ontario.ca