Can someone tell me why America doesn't run out of turkeys? What other commodity enjoys such a spike in demand? I imagine a complex spreadsheet estimating number of households, average ounces per attendee, shelf life of frozen meat, gestation and time to mature to an average weight, probability of disease, variables of feed commodities, number and capacity of producers, shipping time, etc. Sure there are price differentials, but no news hurrah created by a shortage.
Perhaps this is our best example of accurate forecasting?
Subscribe to:
Post Comments (Atom)
1 comments:
Curious excerpt from a recent article:
"Until a few years ago American turkey producers were unable to persuade consumers to talk turkey except in November and December. Most people have neither the time to cook a whole turkey nor a family large enough to eat one - even a small one - in a sitting, or even two. A whole turkey can't be stir-fried or even sauteed; it must be roasted or braised for hours.
For about 50 years, turkey just waddled along: the average amount consumed by Americans increased in increments of only tenths of a pound. Per-capita consumption of turkey, 1.5 pounds in the United States in 1930, reached only 9.2 pounds by 1976. And it stayed there until 1979.
But from 1979 to 1989, the increase was 6 pounds, the National Turkey Federation said. Turkey producers discovered that if they cut up the turkey and processed it further into familiar products like bologna and hot dogs, they could sell much more of it, especially because consumers were looking for foods lower in fat.
The results have been spectacular for the industry."
Maybe this is what they do with their turkey leftovers :)
No matter...
Post a Comment