Latest figures from the Australian Bureau of Statistics (ABS) show consumption of chicken meat jumped to almost 44 kilograms a person last financial year – about 10 kilograms ahead of beef at 33.6kg.
In fact, despite beef and lamb being national dietary favourites and attracting extensive public interest and marketing attention, total chicken consumption from the 480 million meat birds processed annually is only just short of total red meat consumption.
Local lamb consumption is at 10.9kg/head and pork is 24.4kg.
The Australian Chicken Meat Federation is crowing that with chicken meat consumption heading towards 46kg/head by 2015 sales are rising at the same rate as local consumption of beef is falling. Chicken now represents 40 per cent of Australia's meat consumption.
Federation, executive director, Andreas Dubs, said, in line with global trends, it was likely to provide about half the average Australian's protein intake within 15 years. "Chicken ticks all the boxes for today's health conscious consumer who also looks for great quality, taste and excellent value," Dr Dubs said.
In fact, the real retail price of chicken had actually dropped a staggering 75pc in the past 50 years as breeding improvements, and better poultry housing and production conditions had lifted feed conversion rates. "The industry has dramatically shortened the time taken to grow birds to market weights," Dr Dubs said. "Only 25 years ago an average producer would turn over three to 3.5 flocks a year, but today they are moving five to 5.5 flocks through their sheds each year. Breeding improvements help, but ultimately it comes down to having the right feed, water and nutritional ingredients and making a significant investment in the right housing."
While NSW remains Australia'a biggest poultry production State, its portion of the national flock has dipped from about 40pc to 30pc in the past decade as new investment has spread interstate, particularly South Australia of late.
Overall, however, Australia has been increasing chicken production on farm at a steady rate of three to four per cent for almost 50 years.
"Chicken continues to remain a versatile family favourite because it is an excellent source of protein and is a healthy meal option particularly for those watching their weight. Skinless chicken is not only low in fat, it provides us with many essential vitamins and minerals, including niacin and selenium - all factors which must be contributing to the latest consumption statistics going from strength to strength."
Much of chicken's popularity has been due to its price competitiveness against soaring prices for red meat as drought and hungry export markets have chewed into national sheep and beef numbers.
Dr Dubs said although drought had hit poultry feed prices hard, processors had absorbed subsequent production increases of up to 20pc, only marginally lifting retail prices in recent years.
Source: FarmOnline
