Poultry is the dominating choice of animal protein in Australia and is now 50% of all meat per capita eaten in the country, according to industry analysts.
The consumption of chicken in Australia has seen a significant rise over the past 20 years, while red meat consumption continues to decline, reports Australia’s Farm Online. In 2020, Australians consumed an average of around 43.79 kg of poultry, and by 2029, this figure is expected to reach 45.23 kg.
Chicken meat production has more than doubled in Australia in the past 20 years, from 600,000 mt to 1.25 million mt. - Photo: Benjamin Balazs
Ease of cooking, affordability, and blandness
Poultry being a meat of choice for many is thanks to its ease of cooking, affordability, and its blandness which allows taste adaptation, head of ANZ agribusiness insights, Michael Whitehead, said. “White animal protein has given sheep and cattle and to a lesser extent pork a run for their money,” he told Farm Online, adding, “Poultry has, over the decades, become the dominant meat consumed by Australians and many parts of the world.”
Room for innovation, technology and efficiency
Chicken meat production has more than doubled in the past 20 years, from 600,000 mt to 1.25 million mt, with more room for innovation, technology and efficiency. Meanwhile, the cost of chicken over the same period has been less than half of the Consumer Price Index price rise.