Tables (part I)

Contents - Previous - Next

TABLE 1-1A - World Meat Supplies (million tons)

  1970 1980 1990
World Total 100 136 176
Bovine Meat 39.5 46 53
Sheep & goat meat 6.9 7.5 9.6
Pig meat 35 53 69
Poultry meat 15 26 40
Other meat 3.1 3.5 3.7
Developing countries Total 29.5 46 72
Bovine meat 11 14 19
Sheep & goat meat 3 4 5.7
Pig meat 10 17.7 31
Poultry meat 3.9 8.5 14.5
Other meat 1.3 1.5 2
Developed countries Total 70 90 103.5
Bovine meat 28 31.5 34
Sheep & goat meat 3.7 3.4 3.9
Pig meat 25 35 38.5
Poultry meat 11 17.6 25
Other meat 1.8 1.9 1.7

Source: FAO (1991)

 

TABLE 1-1B - Protein and Fat Available from Meat Products - grams/caput/day (ranges in brackets) 1990

 

Developing countries

Developed countries
  Protein Fat Protein Fat
Total 6.1 10.4 27.4 33.9
  (4.5 - 14.7) (3.8 - 16.9) (13.1 - 38.3) (13.9 - 54.4)
Bovine meat 1.8 1.9 10.1 12.5
Sheep & goat meat 0.5 0.6 1.0 1.4
Pig meat 2.3 6.8 8.1 15.3
Poultry meat 1.2 1.0 7.6 4.6

 

 

Table 1-2 - Estimated numbers (in millions of units) of draught animals and tractors. 1980-2000

Region

1980

1990

2000
  Draught animals Tractors Draught animals Tractors Draught animals Tractors
90 Developing countries 165 2.6 175 5.8 185 14.2
Africa 14 0.2 16 0.5 17 1.3
Far East 126 0.6 135 1.6 145 4.9
Latin America 17 1.3 17 2.9 16 6.2
Near East 7 0.5 7 0.9 6 1.8
Low-income countries 130 0.5 140 1.3 150 4.4

Source: Ramaswamy (1981)

 

Table 1-3

Yield of vegetable and animal foods (million kcal per hectare)
Grain 5 Beef 0.4
Rice 7 Eggs 0.5
Potatoes 12 Milk 1.8
Cassava 12    
Banana 13    
Sugar 25    

Land (in ha) needed to produce 20 kg protein per year (sufficient for one adult)
Beans 0.25 Dairy cows 1 - 3
Grass 0.3 - 0.6 Chickens 3
Cereals 0.6 Sheep 2 - 5
Potatoes 0.7 Pigs 5
    Beef 3 - 6

 

Table 1-4 - Income elasticities of demand for livestock products and cereals, 1975

Country Group/Region Meat Milk Eggs Cereals
Developed economies 0.25 0.05 0.27 0.22
Developing economies 0.63 0.57 1.00 0.16
Africa 0.79 0.68 1.05 0.21
Asia and the Far East 0.97 0.52 1.07 0.22
Near East 0.72 0.53 0.83 0.13
Latin America 0.37 0.49 0.60 0.16

Source: Food and Agriculture Organization of the United Nations, Rome, 1978.

 

Table 1-5 - Approximate yield of various items obtained from meat animals

Item Steer Lamb Pig
Live weight, kg 455 45 100
Dressed carcass, kg 273 23 70
Retail cuts, kg 190 16 56
By-products, kg      
Hide or pelt 36 7 -
Edible fats 50 4 16
Variety meats 17 1 4
Blood 18 2 4
Inedible fats, bone and meat scrap 80 10 8
Unaccounted items (stomach contents, shrink, etc.) 64 5 12

Source: Principle of Meat Science; Eds. Forrest et al. (1975).

 

Table 1-6 - 'Normal' performance levels and attributes

Species

Mature size (kg liveweight)

 Reproductive rate (No. of young/year) Ratio of males to females for breeding Yield/progeny (kg carcass weight)
  Male   Female      
Cattle 700-800   450-700 0.9 1:30-50 200-300
Buffalo 665-718   509-548 144-279    
Musk oxen   365   0.5-1.0    
Yak 230-360   180-320      
Sheep 30-150   20-100 1-2+ 1:30-40 18-24
Goats 48-58   45-54 1-3 1:40 4.3-8.4
Deer (rod) 124   75-82 1 1:1.6-6.6 20-64
Horses 1000   700-900 1 1:70-100 360
Camels 450-840   595 0.5 1:10-70 210-250
Alpaca   80        
Llama   80-110        
Rabbits 4.0-7.2   4.5-7.6 30-50 1:15-20 1-2
Guinea pigs     0.6-1.0 20-30   0.7
Capybara 60   45 8.7   15.3
Pigs 350   220 20 1:20 45-67
Dogs   12-15        
Hens 4   3 108 1:10 1.45
Ducks 4.5   4.0 110-175 1:5-8 2
Geese 5-10   4.5-9 25-50 1:2-6 4-5
Turkeys 13-23   8-12 40-100 1:10-15 3-9

Source: Spedding and Hoxey (1975)

 

Table 1-7 - Products other than meat

Species

Products
  Milk Skin Fibre Feathers/down Faeces
Cattle + + +   +
Buffalo + +     +
Musk oxen     +    
Yak + + +    
Sheep + + +   +
Goats + + +   +
Deer (red)   +      
Horses + + +   +
Camels + + +   +
Alpaca     +    
Llama     +    
Rabbits   + +   +
Guinea pigs     +    
Capybars   +      
Pigs   + +   +
Dogs          
Chickens / Hens       + +
Ducks       + +
Geese       + +
Turkeys       + +
Game animals and birds       +  

Source: Spedding and Hoxey (1975)

 

Table 1-8

Storage conditions for chilled animal products
Commodity Temperature (°C) Relative humidity (%) Practical storage life
Beef -1.5 to 0 90 3-5 weeks
Beef (10% CO2) -1.5 to -1 90-95 max. 9 weeks
Lamb -1 to 0 90-95 10-15 days
Pork -1.5 to 0 90-95 1-2 weeks
Veal -1 to 0 90 1-3 weeks
Chicken -1 to 0 >95 7-10 days
Rabbit -1 to 0 90-95 max. 5 days
From: Recommended conditions for cold storage of perishable products, International Institute of Refrigeration, Paris, 1967 & 1971

Practical storage life of meat and meat products
Products

Practical storage life in months
  -18°C -25°C -30°C
Beef carcass 12 18 24
Roasts, steaks, packaged 12 18 24
Ground meat, packaged (unsalted) 10 >12 >12
Veal carcass 9 12 24
Roasts, chops 9 10-12 12
Lamb carcass 9 12 24
Roasts, chops 10 12 24
Pork carcass 6 12 15
Roasts, chops 6 12 15
Ground sausage 6 10  
Bacon (green, unsmoked) 2-4 6 12
Lard 9 12 12
Poultry, chicken and turkeys,      
eviscerated, well packaged 12 24 24
Fried chicken 6 9 12
Offal, edible 4    
From: Recommendations for the processing and handling of frozen foods, International Institute of Retrigeration, Paris, 1972.

 

Contents - Previous - Next