NCC set out to help answer questions about consumer demands related to sustainability through a nationwide survey earlier this year. This week, NCC’s Tom Super posted a guest column on WATTAgNet.com discussing the need to help consumers understand sustainability in chicken production:
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Production for most animal proteins is expected to increase in 2020, compared to production levels of 2019. Among the factors driving higher production are producer responses to forecasts of continued-positive U.S. economic conditions, including improved producer returns, according to USDA’s May Livestock, Dairy, and Poultry Outlook report.
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Burgers have been a top item ordered at U.S. restaurants for decades but chicken sandwiches have come on strong over the last several years, according to a press release from The NPD Group. There are more chicken sandwich restaurant concepts and chicken sandwiches are appearing on more menus, but burgers remain the top sandwich ordered overall.
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Total U.S. poultry and red meat production for 2020 is forecast above 2019, according to USDA’s latest World Agricultural Supply and Demand Estimates report. Broiler production is expected to surpass 2019 levels as the industry responds to increased expansion of processing capacity late in 2019 and favorable feed prices.
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While trade barriers exist that are keeping U.S. pork and poultry out of China, Sanderson Farms CEO Joe F. Sanderson Jr. said if the trade war between the two countries were to end, it could create some great opportunities.
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U.S. Department of Agriculture’s AMS is seeking comments on the DRAFT Federal Purchase Program Specification for Grilled Chicken Fillet-Style, Fully Cooked, Frozen.
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