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Canada Food Stats

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Food consumption highlights

Highlights - Part 1 (Summer 2006)
Highlights - Part 2 (Fall 2006)

Highlights - Part 1 (Summer 2006)

Food consumption in Canada — 2005

This release uses data designed to estimate fork level food consumption. The data are based on the traditional estimates of food available for consumption. However, the new food consumption data have been adjusted for retail, household, cooking and plate loss.

Cereal consumption down marginally from 2004 peak

Although Canadians continue to demand grain-based products such as pasta, bakery products and cereal-based snacks, total cereal consumption in 2005 eased. At 66.0 kilograms each, the allure of cereals dropped marginally last year from the record established in 2004. Cereal popularity rose rapidly during the 1990s, gaining over 20% during that time. It has since stabilised.

Products made with wheat flour accounted for the majority of cereal products consumed as each individual devoured 51.9 kgs in 2005. Canadians continue to incorporate rice into their diet, eating 7.2 kgs in 2005, double that of 1990.

The current (1997) Canada's Food Guide to Healthy Eating recommends that Canadians should eat 5-12 servings of grain products daily and to choose whole grain products more often. One slice of bread, ½ of a bagel, 175 mL (¾ cup) of hot cereal or 125 mL (½ cup) of either pasta or rice is equivalent to one serving.

Less sugar in the diet

People are not dipping into the sugar bowl as often, consuming a smaller amount in 2005 and considerably less than past decades. Early indications are that 2005 refined sugar consumption is down to 24.4 kgs/person, a drop of 4.1% from the previous year. Compared to a peak back in 1987, consumers are not as sweet as they used to be -by some 24%.

In 2005, Canadians were spreading a little more honey while pouring a little less maple syrup.

More beef, less pork

Canadians consumed 3.6% more beef in 2005 as each person ate 14.6 kilograms (including veal). Although there has been some fluctuation, beef consumption has been more stable after trending down from the mid-seventies to the early nineties. Cooking with beef peaked in 1976 at 24.4 kilograms/person. Some cuts of beef are associated with a high quality product sought by numerous consumers while others seek the convenience of the burger.

Beef prices continued to rise in 2005. In fact, beef prices have risen at a faster pace than the Consumer Price Index (CPI) in recent years. In the late nineties, the beef price index lagged behind the All-items CPI. However, since 1999, beef prices have risen substantially, gaining 35.1% during that time. Meanwhile, the CPI All-items was up 15.2%.

Pork consumption declined to 10.0 kgs per person in 2005, down from 11.6 kgs/person in 2004 and 10.9 kgs/person in 2003. Although pork consumption had been fairly stable until recent years, it is challenged by both the beef and poultry sectors. Prices for retail pork rose 19.9% since 1999, which is just above the general CPI.

Canadians are exporting more pork than they are consuming. Due to high external demand and favourable exchange rates, pork meat exports are almost 50% more than the grand total consumed in this country.

Exports in 2005 jumped to record levels, up 12% from 2004 to reach 1.1 million tonnes or $2.3 billion. Sales of pork to Japan escalated dramatically last year rising 30% to reach $950 million, surpassing the United States.

Poultry keeps on climbing

Poultry consumption, which has been climbing over time, rose modestly in 2005 to reach 13.7 kgs/person. Canadians reached for poultry more often in 2005 such that, compared to 1976, they ate 66% more.

Chicken is by far the poultry of choice with each consumer eating 11.4 kgs in 2005. The ongoing popularity of easy to prepare and ready to eat chicken products with time conscious consumers along with the publicised health benefits of poultry has contributed to the increased use of chicken.

Prices paid for poultry meats rose 20.6% this decade, slightly higher than the CPI at 15.2% but lower than price inclines witnessed with beef.

The supply of poultry was threatened in 2004 as some farms in British Columbia were affected by avian flu, however, poultry from other regions was supplied to meet demand.

Canada's Food Guide to Healthy Eating recommends that people eat 2-3 servings of lean meat or meat alternative each day. One serving is 50-100 g (about the size of a deck of cards) of meat, poultry or fish, or approximately ½ can of fish. A person can consume 30 mL (2 tablespoons) of peanut butter, or 100 g (1/3 cup) of tofu or ½-1 cup of beans as a meat alternative.

Eggs are still a popular choice

Each Canadian ate approximately 13 dozen eggs in 2005 or about 3 eggs per week. This is slightly above the prior year level.

The continued popularity of eggs can be attributed, in part, to public education campaigns outlining the nutritional benefits of eggs, increased use of eggs by the food service sector, the growing popularity of value-added products and the expanded use and availability of processed egg products. According to Canada's Food Guide to Healthy Eating, 1-2 eggs can be used as one serving of a meat alternative.

Milk consumption dips

Milk consumption fell 1.9% in 2005 to 62.0 litres per person per year. The quantity of 2% milk, which constitutes a major portion of milk consumed, led the decline, falling 3.2% to 28.7 litres. Standard milk and 1% milk descended modestly while skim milk rose 2.7%. Chocolate milk has continuously increased overtime, reaching 4.0 litres in 2005.

Though Canadians are conscience of the fat content of their milk, they still like their table cream. Canadians consumed 2.0 litres of table cream in 2004. The level was nearly four times greater than ten years earlier.

The current Canada's Food Guide to Healthy Eating recommends that an adult eat between 2 and 4 servings per day of milk products. 250 mL (one cup) of milk represents a single serving of milk products. Milk added to foods such as soup or pudding contributes to the recommended servings.

Demand for cheese stable

The quantity of cheese Canadians consumed ebbed to 8.9 kgs per person in 2005. As cheddar cheese consumption rose slightly to 2.4 kgs, processed cheese was down a little to 1.7 kgs while variety cheese, which includes cheeses like mozzarella, parmesan, swiss and colby inched lower to 4.8 kgs/person. Consumption of cheese is also a good way to get the recommended servings of milk products. A piece of cheese approximately 3"X1"X1" (50 g) or 2 slices of processed cheese or 175 g (¾ cup) of yogurt equates to one serving.

Although preliminary 2005 data indicate that Canadians enjoy their ice cream, consuming 3.1% more than in 2004 or 6.4 litres per person, consumption is down 24% from a decade ago.

At the same time yogurt continues to gain in popularity due in part to the development of tastier and innovative new products. Canadians consumed 5.0 litres of yogurt on average in 2005, up 7.3% from last year and more than double the level from a decade earlier.

Coffee and tea remain popular with consumers

Canadians devotion to coffee has remained strong although it did wane in 2005. Each Canadian drank 92.4 litres of coffee in 2005, up 9 litres from 1997, the most recent low. The popularity of traditional and specialty coffees available from a growing number of coffee shops has fuelled coffee consumption.

Canadians sipped a little less tea in 2005, consuming 62.2 litres each. In 1996, tea consumption hit its most recent low of 43.4 litres, increasing 43% in the intervening years. Along with the growing availability of specialty teas and literature outlining the health benefits of tea, tea houses are becoming popular in some metropolitan centers and even some coffee establishments are now serving steeped tea.

The consumption of soft drinks has fallen for the sixth consecutive year reaching 95.2 litres per person in 2005. In 1972, the first year data was captured for this series, consumption stood at 49.0 litres and it rose continuously until 1998, when it hit a high of 104.2 litres.

More alcohol…

Beer consumption, which makes up about 80% of all alcoholic beverages consumed, rose somewhat to 80.3 litres per person (over 15 years of age) in 2005. At the same time, the consumption of wine has continued to increase over the last ten years reaching 13.9 litres in 2005. Spirit consumption, at 7.5 litres, remained fairly stable from a year earlier.

These levels may be understated since they do not include the consumption of home made and brew-on-the-premises wine and beer or contraband alcohol.

Highlights - Part 2 (Fall 2006)

Fruits and vegetables — potato consumption is down

On the whole, Canadians are turning to more fresh fruits and vegetables in their diet, and away from oils and fats, according to the latest snapshot of food consumption for 2005.

On average, they consumed 39.4 kilograms of fresh fruit last year, compared with 37.6 kg the year before and 36.0 kg in 1995.  On the other hand, consumption of processed fruits (canned, frozen or dry) fell modestly to 8.0 kg per person.

Apples accounted for about one-fifth of fresh fruit consumption.  Each Canadian consumed on average 7.6 kg per person of apples last year, up from 6.8 kg in 2004.  Bananas, oranges and grapes are also still the fruits of choice.  But others such as mangoes, limes, papayas and pineapples are growing in popularity.

Canadians also consumed more fresh vegetables, but only if you don’t count fresh potatoes, which have been falling out of favour.

On average, each Canadian consumed 68.9 kg of fresh vegetables in 2005, down from 69.4 kg in 2004.  However, excluding potatoes, fresh vegetable consumption rose from 39.8 kg per person in 2004 to 40.5 kg last year.  Many of the popular vegetables such as carrots and onions were more popular in 2005, although tomato consumption declined modestly.

Total potato consumption is included in the total fresh vegetables despite the fact that they may be consumed as french fries or potato chips. Recently, experimental data have been incorporated into the program that display the different ways that the spud is processed before being sold.

In total, consumption of potatoes has been declining in recent years, falling from 33.9 kg per person in 1995 to 28.5 kg last year.  Generally, over time, exports (particularly those of frozen french fries) have soared, rising 141% during the past decade. Meanwhile, farm production of potatoes has also expanded but not as rapidly.

In 2005, farm production of potatoes tumbled 18.2%, considerably more than the 8.2% drop in exports.  This limited the supply available for consumption, pushing prices higher. 

Of the total potatoes consumed, 56% are cooked from fresh potatoes, while 44% were processed into products such as frozen french fries or potato chips.  The decline in total potato consumption has occurred primarily because Canadians are cooking fewer fresh potatoes.

Last year, each Canadian on average consumed 15.8 kg of potatoes that had been purchased fresh, down from 16.8 kg the previous year.  A decade ago, average fresh potato consumption was 21.8 kg per person.  Consumption of potato chips amounted to 2.5 kg per person in 2005, while consumption of frozen french fries hit 6.4 kg, both holding stable.

The consumption of juice has dipped slightly from 2004, remaining just below 25 litres per Canadian.  It is no surprise that orange juice remains the juice of choice at 12.1 litres each and is double apple juice, the second preferred juice.  Vegetable juices comprise a small portion of juice consumption.

Fruits and vegetables contribute fiber, vitamins -- such as A and C, and minerals to diets.  Along with grain products, Canada’s Food Guide to Healthy Eating recommends that vegetables and fruits should constitute the major components of a healthy eating pattern.

Oils and fats decline modestly

Canadians have reduced their consumption of butter and margarine, along with salad or cooking oils to 21.4 kilograms per person. The 2005 total oil and fat consumed fell a modest 1.7% from 2004 and it is 4.6% lower than the 1998 peak.  The total use of oils and fats has been on the increase over time particularly during the nineties. The overall use was boosted by the increased usage of salad oils and shortening oils by households and/or food service outlets in salad dressing, deep-fried products and baked goods such as cookies, pastries, specialty breads and croissants.

Canada’s Food Guide to Healthy Eating recommends choosing lower-fat foods more often.  Though oils and fats do provide some essential lipids and vitamin E to diets, they are also high in calories.

Fish consumption wavers

The consumption of fish rose 3.0% to 6.8 kilograms per person in 2005. Even though this figure is up from last year and a decade ago, it is below 2003. Fish consumption appears to be fairly stable this decade despite the fact that it fluctuates a little from year to year. 

Besides being a good source of protein, seafood, including fish, is low in saturated fat.  Fish also offers potential health benefits from omega-3 fatty acids along with several vitamins and minerals.  Even with all these good attributes, when given the choice between red meat, poultry or fish, Canadians consume fish the least.

Calories consumed eases

The level of energy consumed per person declined by 1.1% in 2005.  Caloric consumption has been stable this decade after expanding fairly rapidly during the nineties.

Prior to 1980 energy disappearance for the United States, United Kingdom and Canada were at a similar level.  Around 1980, the American caloric disappearance began to rise, yet Canadian caloric disappearance mirrored that of the United Kingdom remaining stable.  However, since 1993 Canadian caloric disappearance has begun to rise and by 2001 it had nearly reached the level of that found in the United States.  The energy disappearance of the United Kingdom has only increased moderately during this time.

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