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Annual Per Capita Disappearance 1 of Selected Foods, Canada,
2004-2008

Author:
 Anna Staciwa - Statistician/OMAFRA
Last Reviewed: 04 June 2009

 


Red Meats (kg, carcass weight basis)
  2004 2005 2006 2007 2008
Beef
30.82
30.30
29.88
30.62
29.34
Veal
1.16
1.05
1.04
1.08
0.99
Mutton and lamb
1.11
1.12
1.21
1.22
1.15
Pork
26.64
23.03
23.43
24.84
23.51
Offal
1.50
1.05
1.19
0.73
0.53
Total red meats
61.23
56.55
56.75
58.49
55.52
Poultry Meat (kg, eviscerated weight basis) and Eggs (dozens)
  2004 2005 2006 2007 2008
Chicken
31.14
31.42
31.74
31.68
31.66
Stewing hen
1.62
1.42
1.52
1.57
1.69
Turkey
4.15
4.50
4.45
4.49
4.72
Total poultry
36.91
37.34
37.71
37.74
38.07
Eggs
14.96
15.30
15.38
14.64
14.60
Dairy Products and Margarine
  2004 2005 2006 2007 2008
Cottage cheese (kg)
0.82
0.85
0.85
0.92
0.90
Butter (kg)
3.03
2.79
2.70
2.60
2.56
Margarine (kg)
4.30
4.13
3.96
3.89
3.86
Skim milk powder (kg)
1.09
1.02
1.10
1.21
1.48
Cheddar cheese (kg) a
3.09
3.26
3.40
3.44
3.60
Processed cheese (kg)
2.35
2.25
2.30
2.24
2.12
Cheese variety (kg) a
6.72
6.57
6.57
6.71
6.61
Total Cheese (kg)
12.16
12.08
12.27
12.39
12.33
Yogurt (L)
6.31
6.77
6.99
7.14
7.68
Sour cream (L)
1.35
1.33
1.39
1.46
1.27
Ice cream (L)
8.41
8.85
8.29
7.72
6.79
Milk, partly skimmed 1% (L)
17.91
17.87
18.11
18.18
18.16
Milk, partly skimmed 2% (L)
40.11
38.82
38.43
37.93
37.38
Milk, skimmed (L)
8.64
8.75
8.71
8.75
8.68
Milk, standard 3.25% (L)
13.09
12.61
12.35
11.94
11.34

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.

 

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

 

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