Beef Consumption Doubles
The average American eats
twice as much beef as he did 20
years ago according to the USDA.
He consumed 113 pounds of
been in 1971, complared with 56
pounds in 1951, and he may be
eating 130 pounds in 1980.
Meanwhile, farmers and
ranchers have increased beef
production 2V 2 times in the last 20
years—from 8.8 billion pounds in
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1951 to 21.9 billion pounds in 1971
They’ve done it by:
Increasing beef cow numbers.
Our beef cow herd is nearly 39
million now, up from 20 million in
1952.
Switching from dairy to beef
animals. Over the last 20 years,
the number of milk cows has
dropped from 21 million to just
over 12 million. Some cows once
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kept for dairy purposes—and
entire herds in many cases—have
been replaced by beef animals.
Marketing more fed beef. By
far, this is the largest single
factor behind the expansion in
beef production. Today more
than three-fourths of our beef is
.grain-fed, compared with half 20
years ago, and about a third in
the mid-1940’5. Choice grade now
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Lancaster harming, Saturday, October 21,1972
in 20 yrs.
makes up 60 percent of beef
output compared with a third in
1952.
Veal production has gone down
drastically as the demand for
beef has increased. Meatier dairy
calves used to be slaughtered for
veal at 150 pounds. Now they’re
fed to 1,000 pounds. And veal
production fell from 1 billion
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pounds in 1951 to just over a half
billion in 1971.
Beef and veal imports have
risen even faster than our beef
production—they’re 4 times
larger than 20 years ago.
Imports, however, amount to
only a small percentage of our
total U.S. beef consumption—at
1.8 billion pounds last year, they
represented 8 percent of tota l
tisage.
Catfish
Farms
There may come a day when
farm-raised catfish compete with
broilers and pork, as well as
other fish, for the average
shopper’s favor
But right now, the new catfish
industry must jump some major
hurdles before it breaks in big on
the supermarket and restaurant
circuits where U.S consumers
buy most of their food.
Not the least of these hurdles in
price Farmfed catfish retail for
about $l.lO to $1 30 a pound. And
those in the business simply can’t
lower their price to compete
because very little money is
being made now
From a pound of fish sold at
retail, growers get about two
cents, and processors,
wholesalers, and retailers, one
cent each or about four percent
profit for the whole industry
It’s estimated that if a new
product such as fillets were put
on the market, they’d have to be
priced at $2 a pound to cover
costs.
Making the price more at
tractive to the consumer will
require greater efficiency in all
industry functions—production,
processing, and marketing Some
work is being done now Much
more will be required
In addition, .more promotion
will be needed For instance, a
recent USDA survey indicated
nearly 70 percent of Eastern
consumers had never tried
catfish
Another hurdle is in providing
supermarket and restaurant
chains with the uniform and
steady supply they require. Since
most farmers get a higher
return in local or fee-fishing
markets, most of today’s catfish
do not go to the processor
Summer months mean even
fewer catfish for the processor
Farmers avoid harvesting during
the summer for a variety of
reasons, including the risk of
mortality associated with high
water temperatures
Despite its problems, the in
dustry has some things going for
it Farmraised catfish are tasty,
have a high feed conversion ratio,
and adapt readily to commercial
farming Since 1960, catfish
production has increased from a
modest 400 acres m Arkansas to
some 50,000 or more acres this
year, mainly in seven Southern
States—Arkansas, Mississippi,
Louisiana, Texas, Alabama,
Tennessee,-and Georgia.
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Phone 717-653-S»OT
7