Washington, D.C. – August 26, 2010 – Cooked white turkey meat, or deli meat, distribution in the marketplace grew 6 percent in 2009 to more than 467 million pounds, according to National Turkey Federation’s (NTF) 2009 Marketplace Survey, with nearly half (43%) being distributed to foodservice operations.
AgriStats, Inc., a statistical research and analysis firm, conducts the survey for NTF every two years revealing turkey product distribution information. The 2009 survey represents more than 6 billion live pounds of product.
“The growth of cooked white turkey meat in the marketplace is a reflection of its versatility and excellent nutritional profile,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “Not only is it delicious in between two slices of bread, but it’s also a great addition to soups and salads and can be extended into breakfast, lunch and dinner.”
The survey reveals that the top three turkey products produced are whole birds (more than 1 billion pounds), cooked white meat (more than 467 million pounds) and ground turkey (more than 415 million pounds).
About a fourth (41%) of the turkey volume sold goes to the retail sector. Whole birds make up 51 percent of the volume distributed to supermarkets, followed by ground turkey (19.5%) and bone-in breast (7.9%).
The foodservice sector receives about 18 percent of the turkey volume. The top three products distributed in the foodservice industry are cooked white meat (30.5%), sliced deli meat (21.7%) and other raw turkey meat, such as breast cutlets and mignons (14.6%).
To further the industry’s knowledge of how turkey products are distributed, both in terms of distribution and types of products sold, the 2009 Marketplace Survey enables the industry to determine what type of products are sold and which channels offer processors the most growth potential.
About the National Turkey Federation
The National Turkey Federation (NTF) is the national advocate for all segments of the $14 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.
