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Recent Trends in U.S. Production and Consumption of Edible Meat Fats

Author

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  • Kromer, George W.

Abstract

Annual U. S. production of edible meat fats has been fairly stable since 1954 at around the 2.9-billion-pound rate. A steady increase in the output of edible beef fats during this period has about offset a slight decline in lard. Edible meat fats utilized in shortening have increased rapidly from 231 million pounds in 1954 to a record 959 million in 1963. In 1964, usage fell off to 851 million pounds but still accounted for one-third of all fats and oils consumed in shortening. Increased production of meat fat shortenings chiefly reflects improved technology and generally lower prices for raw materials.

Suggested Citation

  • Kromer, George W., 1965. "Recent Trends in U.S. Production and Consumption of Edible Meat Fats," Miscellaneous Publications 320480, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersmp:320480
    DOI: 10.22004/ag.econ.320480
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