How Broilers are Marketed1
|
Year
|
Whole
|
Cut-up/Parts
|
Further Processed
|
|---|---|---|---|
|
|
percent
|
||
|
1962
|
83
|
15
|
2
|
|
1963
|
81
|
16
|
3
|
|
1964
|
80
|
18
|
2
|
|
1965
|
78
|
19
|
3
|
|
1966
|
77
|
20
|
3
|
|
1967
|
74
|
22
|
4
|
|
1968
|
72
|
23
|
5
|
|
1969
|
71
|
25
|
4
|
|
1970
|
70
|
26
|
4
|
|
1971
|
66
|
28
|
6
|
|
1972
|
65
|
30
|
5
|
|
1973
|
62
|
31
|
7
|
|
1974
|
63
|
31
|
6
|
|
1975
|
61
|
32
|
7
|
|
1976
|
58
|
35
|
7
|
|
1977
|
54
|
38
|
8
|
|
1978
|
54
|
38
|
8
|
|
1979
|
54
|
37
|
9
|
|
1980
|
50
|
40
|
10
|
|
1981
|
45
|
44
|
11
|
|
1982
|
40
|
48
|
12
|
|
1983
|
34
|
52
|
15
|
|
1984
|
31
|
52
|
17
|
|
1985
|
29
|
53
|
18
|
|
1986
|
22
|
57
|
21
|
|
1987
|
22
|
56
|
22
|
|
1988
|
20
|
57
|
24
|
|
1989
|
19
|
57
|
24
|
|
1990
|
18
|
56
|
26
|
|
1991
|
16
|
56
|
28
|
|
1992
|
15
|
55
|
30
|
|
1993
|
13
|
54
|
33
|
|
1994
|
12
|
54
|
34
|
|
1995
|
10
|
53
|
36
|
|
1996
|
11
|
50
|
38
|
|
1997
|
12
|
48
|
40
|
|
1998
|
12
|
47
|
41
|
|
1999
|
10
|
46
|
43
|
|
2000
|
10
|
44
|
46
|
|
2001
|
11
|
43
|
47
|
|
2002
|
10
|
43
|
47
|
|
2003
|
10
|
43
|
48
|
|
2004
|
10
|
43
|
48
|
|
2005
|
11
|
43
|
46
|
|
2006
|
11
|
43
|
46
|
|
2007
|
11
|
43
|
46
|
|
2008
|
11
|
42
|
47
|
|
2009
|
12
|
42
|
46
|
|
2010 estimated
|
12
|
43
|
45
|
|
2011 forecast
|
12
|
42
|
46
|
|
2012 forecast
|
12
|
41
|
47
|
|
2013 forecast
|
11
|
41
|
48
|
|
2014 forecast
|
11
|
41
|
48
|
|
2015 forecast
|
11
|
40
|
49
|
1 Based on share of pounds of chicken, ready-to-cook weight basis, devoted to each category, not the product weight derived for each category.
Source: USDA for 1962 through 1989. February 7, 2011
Note: 2000 through current data based on NCC’s Broiler Industry Marketing Survey Biennial Report.
