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Food availability, 2017

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Released: 2018-05-30

Total fresh fruit available, including citrus, fell 1.9% from 2016 to 77.1 kilograms per person in 2017. However, this was up 5.4% from a decade earlier.

Fresh vegetables available for consumption, excluding potatoes, decreased from 72.6 kilograms per person in 2016 to 71.5 kilograms in 2017.

The amount of total milk available for consumption decreased 4.1% from 2016 to 66.7 kilolitres per person in 2017, and was down 19.8% from 83.1 kilolitres per person in 2007.

Red meat available for consumption was up 1.0% from 2016 to 36.2 kilograms per person in 2017. However, it remained 18.1% lower than the 2007 level of 44.2 kilograms per person.

The availability of poultry for consumption edged up from 39.9 kilograms per person in 2016 to 40.0 kilograms in 2017 and was 6.9% higher than in 2007.

Chart 1  Chart 1: Selected fresh fruits availability (adjusted for losses)
Selected fresh fruits availability (adjusted for losses)

Chart 2  Chart 2: Selected fresh vegetables availability (adjusted for losses)
Selected fresh vegetables availability (adjusted for losses)

Chart 3  Chart 3: Milk availability
Milk availability

Chart 4  Chart 4: Selected meat availability (boneless weights)
Selected meat availability (boneless weights)

  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 2017.

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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