Ground Turkey Distribution Grows
FOR IMMEDIATE RELEASE
CONTACT: Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 7227, firstname.lastname@example.org
Turkey cuts and products are proving to have a year-round presence with increased visibility in the retail and foodservice categories, as shown in the National Turkey Federation’s (NTF) 2007 Marketplace Survey. Ground turkey saw the most significant growth with more than 403 million pounds sold in 2007, up from almost 365 million pounds, resulting in a 10 percent increase from 2005, the last time the survey was conducted.
AgriStats, Inc., a statistical research and analysis firm, conducts the survey for NTF every two years revealing turkey product distribution information. The survey represents more than 4 billion pounds of product.
“Ground turkey growth in the marketplace is a reflection of its versatility and excellent nutritional profile, which makes it easy to use in an array of dishes, such as burgers, chili and meatloaf, ” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications.
The survey reveals that the top three turkey products produced are whole birds (24.5%), cooked white meat, or deli meat, (13.8%) and ground turkey (10.1%). Nearly 43 percent of the turkey volume sold goes to the retail sector. Whole birds make up 50 percent of the volume distributed to supermarkets, followed by ground turkey (15.6%) and bone-in breast (7.3%). The foodservice sector receives about 18 percent of the turkey volume. The top three products distributed in the foodservice sector are cooked white meat (37.1%), sliced deli meat (12.8%) and other raw turkey meat, such as breast cutlets and mignons (11.4%).
“The turkey industry is providing a variety of turkey products that makes it is easier for time-starved consumers to include a healthy protein in their diets, whether they are at home or away from home,” Rosenblatt added.
About the National Turkey Federation
The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,800 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C. ###