Industry Overview
The U.S. turkey industry has experienced unprecedented growth in 2008.
Today's consumer recognizes turkey's nutritional value and good taste
and enjoys turkey year-round, not just during the holidays. In 2009,
U.S. consumption of turkey is expected to be nearly 17 pounds per
person, the number four protein choice for U.S. consumers. Turkey
production has increased nearly 300 percent since 1970 - the total
value of turkey processors' production in 2007 reached $14 billion
and U.S. growers raised 273 million turkeys in 2008. Industry
Structure
Turkey companies are vertically integrated, meaning they control
or contract for all phases of production and processing - from breeding
through delivery to retail. By maintaining control over research,
hatching, growing, feeding, processing, packaging, transportation
and marketing, the industry is able to produce wholesome, safe,
high-quality products at the lowest possible cost to the consumer.
Top 10 Turkey
Producing States in 2008 (in order)
- Minnesota
- North Carolina
- Arkansas
- Missouri
- Virginia
- California
- Indiana
- South Carolina
- Pennsylvania
- Iowa
Top U.S. Turkey Processors
| Live
Weight Processed (Million Pounds) * |
Butterball, LLC
Jennie-O Turkey Store
Cargill Value Added Meats
Farbest Foods, Inc.
Foster Farms
House of Raeford Farms, Inc.
Perdue Farms, Inc.
Kraft Foods, Inc. (Oscar Mayer)
Virginia Poultry Growers Coop.
Prestage Foods
West Liberty Foods
Sara Lee
Cooper Farms
Hain Pure Protein Corp.
Michigan Turkey Producers
Norbest, Inc. (Western Sales LLC)
Dakota Provisions
Zacky Farms, LLC
Turkey Valley Farms
Whitewater Processing
Northern Pride Inc.
|
1450.0
1342.0
1047.0
302.0
273.5
265.0
274.6
252.0
236.5
220.0
220.6
263.0
185.0
182.0
178.7
162.0
144.0
131.3
120.0
42.4
40.0 |
*Estimates for
2008 from February 2009 Watt Poultry USA Turkey
Industry Fact Sheet
The turkey industry employs between 20,000 and 25,000 people in
the United States. Tens of thousands more are employed in related
industries, such as contract growing, product distribution, equipment
manufacturing and a wide variety of other affiliated services.
Distribution
The product distribution for turkey in 2007 follows: 42.6 percent sold to grocery stores and other retail outlets; 23.5 percent sold in commodity outlets; 17.7 percent sold to foodservice outlets; and 8.5 percent exported.
The most popular
turkey product continues to be the whole turkey, comprising nearly
a quarter of all sales. However, many turkey products are tailor-made
for today's consumers who live fast-paced lifestyles and who demand
products that taste great, are healthful and easy to prepare. As
a result, several other turkey products are closing in on the whole
bird's dominance in the marketplace. Ground turkey has experienced
the largest sales growth among consumers in the last decade. The
top three turkey products sold in 2007 were whole birds, cooked
white meat and ground turkey. Raw products especially breast cuts, such as tenderloins and
cutlets, also are seeing an increase in sales. In 2008, the average
retail price for whole frozen turkeys in the United States was $1.25
per pound. The average person in the United States ate 17.6 pounds
of turkey in 2008.
Exports
In 2008, 676 million pounds were exported. Exports now comprise
about 10 percent of total turkey production, compared with 1.2 percent
in 1990. In 2008, the top four export markets for U.S. turkey meat
were Mexico (358.4 million pounds), China (85.62 million pounds),
Russia (26 million pounds) and Canada (22 million pounds).
Consumer
Trends
Turkey consumption has doubled over the past 30 years. Consumers
are recognizing the health benefits of turkey as a low-fat, high-protein
source, not to mention its wonderful taste and versatility.
The Southern tradition of deep frying turkeys has gained in popularity. This process seals the outside while the
interior remains very juicy and the skin develops a crisp texture.
Grilling turkey is fast, fun and convenient with turkey tenderloins,
steaks, boneless breasts and drumsticks readily available.
While the holiday
whole turkey and the all-American turkey sandwich always will have
a special place in consumers' hearts, Americans are enjoying an
ever-widening variety of turkey products throughout the year.
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