Meat + Poultry - March 2006 - 58
DEMOGR APHICS
weakening. Income and education play a
role, as well.
Diet knowledge
"We are getting old, but we are getting
wealthier, and we are getting better
educated," says Biing-Hwan Lin, a senior
economist with the USDA and lead
researcher for the ERS report "Food and
Agriculture Commodity Consumption in
the United States: Looking Ahead to 2020."
The researchers predict that per capita
consumption of fish, poultry, eggs and
yogurt will rise, whereas consumption of
beef, pork, milk and cheese will fall. In addition to an older and more racially diverse
population, influential factors mentioned
in the report included rising income and
improved diet and health knowledge.
Educating the public on the health
benefits of meat and dairy will be crucial in
the coming years. ERS research shows that a
10-percent change in diet and health
knowledge would increase expenditures
12.5 percent for fish, 11.7 percent for fruits
and 8.8 percent for vegetables, but decrease pork expenditures 1.1 percent and
beef expenditures 7.8 percent (see "Age
influences protein choice" chart).
People who have dietary knowledge
may perceive poultry and fish as being
healthier than beef and pork, says Noel
Blisard, senior research economist in the
Food Markets branch of the ERS. He points
to the pork industry's successful advertising
campaign "The Other White Meat" as an
example of what the beef and pork industries might do to fight slanted views. "If
they can bolster and put forth substantiated claims that they are just as healthy as
poultry and fish, that could go a long way
in countering the perception," he says.
William Coyle, a senior economist with
the Market and Trade Economics Division
of the ERS, points out the irony of an increase in nutritional information alongside
an epidemic of obesity. "People want information, but they're not necessarily using
it," he says. "I would suspect that that
would apply in the older age groups, as
well." An analysis led by a researcher from
the Institute for Health Policy and Health
6 FSI
FOOD SYSTEMS
ınsıder
MARCH 2006
How
aging changes consumers
and how to respond
Consulting firm Deloitte & Touche developed a framework to help
companies understand the changes confronting aging consumers and
target their products and services more effectively. The four key factors
discussed in the report "Wealth with Wisdom: Serving the Needs of
Aging Consumers" are biological, social, economic and psychological.
Source: Deloitte Research
BIOLOGICAL
EFFECT
* Reduction in pupil size limits the amount of light
entering the eye
* Yellowing of the lens contributes to problems in color
vision
* Loss of elasticity in joints, muscles and skin creates
changes in range of motion and in overall body shape
RESPONSE
* Improve facilities
* Simplify and clarify signage, marketing materials,
décor
* Diffuse lighting and reduce glare
* Reduce background noise
* Redesign products and services
SOCIAL
EFFECT
* Grandparenting, caregiving, empty nests and
retirement reflect some of the role shifts that occur
as people age
* These role shifts create ripples of change in lifestyles,
like locale (urban versus rural or suburban), travel
patterns, daily routines and attendance at social
gatherings
RESPONSE
* Tap into social networks to uncover consumption
preferences and priorities
* Provide opportunities for individuals to connect
with their family and friends in multiple
contexts
Meat + Poultry - March 2006
Table of Contents for the Digital Edition of Meat + Poultry - March 2006
Contents
Meat + Poultry - March 2006 - 1
Meat + Poultry - March 2006 - 2
Meat + Poultry - March 2006 - 3
Meat + Poultry - March 2006 - Contents
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