Effect Of Broilers On Consumption Of Lamb

Press, Volume CI, Issue 29714, 6 January 1962, Page 7

Effect Of Broilers On Consumption Of Lamb

Sir.—l was most interested in the article on marketing of meat in “The Press” of last Saturday. I agree 100 per cent, and cannot stress the point strongly enough that alternative markets must be found for our lamb, but there is one very important point which I think Professor Philpott tended to treat too lightly in his address to the Lincoln farmers’ conference last May. He stated as a result of his studies over a 40year period that supplies of poultry on the British market had a smaller influence on lamb prices than most people believed—he said that a 1 per cent, increase of poultry supplies depressed lamb prices by 0.05 per cent. This might be so over a tong period of years in England but what is the position over the last six years. The broiler industry got under way in England about 1954 with a consumption similar to that in America in 1940. but whereas it took

America 20 years to reach a broiler consumption of 18.41 b per head. England has reached that level of consumption in six years and it is still going up. There have been various statements made by people visiting New Zealand that consumption of red meat (beef, pork and lamb) in the United States has not been affected by the broiler. This is correct over-all. Consumption of beef increased from 54.91 b to a total of 85.41 b ih 1956 and then dropped back again to 861 b in 1958. In 1946 pork consumption was 73.51 b and 1958 62.51 b per head. Lamb is the one that has suffered. Consumption in 1946 was 6.61 b and in 1958 it was 3.91 b. The price of broilers in America was 29 cents a lb dressed ready for the oven and lamb last year was selling at 60 to 65 cents for the cheaper cuts. This competition must be having a considerable effect on our lamb market in England and it will not be long before the broiler is the cheapest meat in England and New Zealand.—Yours, etc., H. R. SCOTT.