Per Capita Disappearance¹ of Selected Foods, Canada, 2005-2010

Red Meats (kg, carcass weight basis)

	2005	2006	2007	2008	2009	2010
Beef	30.30	29.86	30.60	29.36	28.57	27.69
Veal	1.05	1.04	1.08	1.00	1.00	1.12
Mutton and lamb	1.12	1.21	1.22	1.17	1.16	1.07
Pork	23.03	23.44	25.08	23.69	23.36	21.69
Offal	1.05	1.20	1.07	0.90	1.35	1.16
Total red meats	56.55	56.76	59.04	56.12	55.45	52.73

Poultry Meat (kg, eviscerated weight basis) and Eggs (dozens)

	2005	2006	2007	2008	2009	2010
Chicken	31.42	31.74	31.73	31.66	31.36	31.10
Stewing hen	1.42	1.52	1.57	1.71	1.74	1.90
Turkey	4.50	4.45	4.51	4.72	4.55	4.39
Total poultry	37.34	37.70	37.82	38.09	37.65	37.40
Eggs	15.69	16.20	15.54	16.24	16.06	16.27

Dairy Products and Margarine

	2005	2006	2007	2008	2009	2010
Cottage cheese (kg)	0.85	0.85	0.91	0.89	0.77	0.76
Butter (kg)	2.79	2.70	2.59	2.63	2.67	2.67
Margarine (kg)	4.13	3.96	3.94	3.78	3.72	3.53
Skim milk powder (kg)	1.02	1.10	1.31	1.36	1.33	1.19
Cheddar cheese (kg)	3.26	3.40	3.04	3.21	3.31	3.43
Processed cheese (kg)	2.25	2.30	2.24	2.13	2.10	1.99
Cheese variety (kg) (a)	6.57	6.57	7.05	7.05	7.02	7.00
Total Cheese (kg)	12.09	12.26	12.32	12.39	12.42	12.41
Yogurt (L)	6.77	6.99	7.17	7.67	7.77	8.28
Sour cream (L)	1.33	1.39	1.37	1.20	1.04	0.99
Ice cream (L)	8.85	8.29	7.34	6.48	4.93	4.96
Milk, partly skimmed 1% (L)	17.87	18.11	18.18	18.13	18.10	17.35
Milk, partly skimmed 2% (L)	38.82	38.43	37.93	37.30	37.33	35.63
Milk, skimmed (L)	8.75	8.71	8.75	8.67	8.60	8.35
Milk, standard 3.25% (L)	12.61	12.35	11.93	11.31	11.14	10.55

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

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

 

Reference:Statistics Canada