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Food availability, 2015

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Released: 2016-05-30

The amount of red meat available for consumption increased 1.6% from 2014 to 37.7 kilograms per person in 2015, but was down 11.4% from 42.6 kilograms per person in 2005.

The availability of poultry for consumption increased 4.3% from 2014 to 39.1 kilograms per person in 2015, and was 6.1% higher than in 2005.

Total fresh fruit available, including citrus, declined 1.4% to 76.5 kilograms per person in 2015, but was up 6.6% from 2005.

Fresh vegetables available for consumption, excluding potatoes, were up slightly to 73.0 kilograms per person in 2015 from 72.1 kilograms in 2014.

  Note to readers

Data on food availability per person for selected products and on the supply and disposition of these products are now available for 2015.

Data presented in this release are compiled from a wide variety of sources, both survey and administrative, from within Statistics Canada, as well as from other sources, including provincial and federal government departments, growers' associations and marketing boards.

The food availability data series is the result of a partnership between Agriculture and Agri-Food Canada and Statistics Canada.

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