Although Chilean cuisine traditionally shows a heavy bias towards red meat, recent studies now show that more white meat is eaten than beef. The country’s total meat consumption is divided into chicken (37%), beef (32%) and pork (25%), followed by lamb and turkey, according to the Agrarian Research and Policy Office (Odepa), part of the Ministry of Agriculture.
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Chileans are also eating more meat in general. Over the last ten years meat consumption per person has increased from 29 kilos in 1989 to 64 kilos in 1999. However, this increase is mainly accounted for by the rise in chicken consumption. Between 1991 and 2000, chicken consumption rose from 12.4 kilos per person to more than 25 kilos per person. The statistics are explained by a drop in prices for chicken products, as well as an increase in the range of chicken products offered in Chile.
Still, added-value chicken products have just begun to penetrate the national market. At present, whole chickens account for 60% of the volume of all chicken products purchased, while chicken pieces account for 30% of volume and processed products (such as nuggets and de-boned chickens) account for only 10%.
Chile’s principal chicken product producers are the holding company Agrosuper, which supplies 55% of the market, followed by Pollos Ariztia, which supplies 30%. The rest of the market is divided among other brands such as La Cartuja and Don Pollo.
Consumption of pork has increased as well. In 1991 the consumption of pork was only 9.1 kilo per capita per year, while in 2000 it was 17.2 kilos.
The only type of meat to decrease in consumption in the last few years is beef. In 1997 Chileans consumed an average of 25 kilos of beef annually, which declined to 20 kilos in 2000.
By Steve Anderson, just-food.com correspondent
