Tableau I. Liste des aliments etudies au coursdes trois prochaines annees, il('etat frais ou transforme parI'industrie alimentaire quebecoise

1984-1985Legumes d'hiverCarottesChouxPommes de terreRutabagaBetteravesOignons

Legumes enconserveMaisTomatesHaricots

FruitsPommes

1985-1986PoissonsTruitesPlieCrevettesAiglefinHomardMorueCrabePetitsfruitsBleuetsFraisesFramboisesRhubarbeLegumesd'eteMarsCon­eombresLaitueTomatesCtileriChou-fleurPimentEpinardsChoux deBruxelles

1986-1987ViandesBoeufPoreAgneauVeauLeursabats

VolaillesPouletDindeLeursabatsCharcu­terieCretonsSaueissesPates defoieViandesfroides

La disponibilite d'informations preci­ses sur la valeur nutritive des alimentsquebecois repondra surement auxattentes des nombreux conseillers etconsommateurs qui se preoccupent denutrition. Les analyses effectuees per­mettront aussi aux chercheurs d'evaluerl'effet des techniques de transformationen usage au Quebec sur la valeur nutri­tive des aliments et de voir s'il y a lieud' ameliorer la production des differen­tes denrees.

Food Trends in Canada: 1963-1983

The examination of per-capita foodconsumption data over specific timeperiods is one indication of food con­sumption trends. Marketing and Eco­nomics Branch of Agriculture Canadahas studied the major trends that haveoccurred in per-capita food consump­tion in Canada from 1963 to 1983.Red meat. Between 1963 and 1983,annual red meat consumption increasedfrom approximately 63 to 73 kg/person.Beef consumption peaked at 51.4kg/person in 1976. Pork consumptionhas exhibited a slightly increasing trendwhile the consumption of other meats

(veal, lamb, mutton and offal) hasdecreased over the same period.Poultry. In 1963, poultry consumptionwas 15 kg/person. By 1983, consump­tion was near record levels, at 22.9 kg.Fish, Eggs. Annual fish consumptionhas been virtually unchanged atapproximately 7 kg/person. Apparentegg consumption by Canadians hasfallen almost 14%, to 12.6 kg/person in1983.Dairy products. Between 1963 and 1980,annual total fluid milk consumptionincreased 21%. During this time, wholemilk consumption fell because ofincreased consumption of partiallyskimmed milk. Cheese consumptionhas doubled since 1963, from 3.8kg/person to 7.5 kg in 1982. Much of theincreased cheese consumption has beenin the processed and variety cheesecategories. The availability of yogurt forconsumption has increased dramati­cally from about 0.1 L1person in 1963 to1.9 L in 1983. Much of this increase canbe attributed to the introduction of fruityogurts.Fats and oils. Canadian consumptionof fats and oils has remained relativelystable. A shift from the consumption of

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Circle Reply Card No. 87

xvi / Affaires de l'Institut J. Inst. Can. Sei. Teehnol. Aliment. Vo!. 18, No. 3, 1985

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of 132,000 tonnes in 1982, worth $44million to Ontario growers. Last yearthat dropped off to 62,000 tonnes worth$23 million because of world economicproblems. The Far East markets, Japan,Korea, Hong Kong, Singapore andMalaysia, accounted for more than 80per cent of the sales. European coun­tries took eight per cent of Canadianexports and the other 11% went to avariety of countries around the world.

The Asians process soybeans into awide range of food products includingmiso, tofu, natto, soymilk, soysauce,bean sprouts, curds and bean cakes.They are an integral part of the dailydiet and fulfill much the same role aspotatoes and bread in western nations.

Canadian growers also enjoy a small

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sugar and potatoes being consumed.Calories derived from fruits, vegetablesand beverages have increased duringthe 20 year period.

One of the ways to improve your bottom-line Profitis through Microbiological Analyses of in-processand finished food.

ILe staff believes in follow-up on customerproblems associated with microbial contaminationduring production of food. We go one step furtherthan simply reporting analytical results. Werecommend corrective actions!

Recommended Safe Levels(per gram sample)

SourceDanielson, R. and Robbins, L., 1984. Foodconsumption trends in Canada - the last 20years. Food Market Commentary. Vol. 6,No. 4.

Ontario Soybeans in Asia

.In the short span of 10 years, exportsof Canadian soybeans have become amulti-million dollar business and havewon customers in Asia for their highquality.

Soybean exports hit an all-time high

animal fats (butter and lard) to vegeta­ble fats (margarine, shortening, saladoils) occurred during the twenty years.Cereals. Cereal product consumptionhas fallen from 73.8 to 66.7 kg/personover the 1963-83 period. Breakfast foodconsumption has been fairly stable atabout 3 kg/person, while rice consump­tion has more than doubled.Sugar. Sugar consumption has beenweakening since the 1973 peak of 47.2kg/person. The apparent consumptionof other types of sugars, namely maplesugar and honey, has remained rela­tively stable.Fruits. Citrus fruit consumption inCanada has exhibited an increase in thepast 20 years, primarily due toincreased consumption of orange juice.Canadian consumption of fruits, otherthan citrus, has remained relatively sta­ble at about 60-70 kg person. Fresh fruitconsumption has increased slightly.Canadians have increased their con­sumption of non-citrus fruit juices, suchas apple juice. Consumption of bothcanned and frozen fruit has decreased.Vegetables. Very little change in theaverage consumption of white potatoescan be observed over the 1963-83period. On the other hand, Canadianshave increased their mushroom con­sumption by more than 700%. The con­sumption of vegetables other than pota­toes and mushrooms has increasedfrom 49.7 to 67.9 kg/person. Much ofthis is the result of an increased demandfor fresh produce. Frozen vegetableconsumption has increased over theperiod but much of this increase hasbeen at the expense of canned vege­tables, for which consumption has fallen.Beverages. Canadian coffee consump­tion has increased marginally since 1963while tea and cocoa consumption hasremained stable. Between 1974 and1982, the consumption of all alcoholicbeverages decreased marginally. This isthe result of decreased consumption ofale, beer, stout and porter. However,Canadian consumption of white winehas almost doubled.Nutritional Implications. There areseveral nutritional implications arisingfrom the food consumption trendsobserved over the period from 1963 to1983. The proportion of calories derivedfrom dietary fat has increased slightly,to 41.1%. The proportion of caloriesderived from protein has remained rela­tively stable but the source of dietaryprotein has changed. The trend is toderive more protein from red meats,poultry, dairy products, pulses andnuts, and less from cereals and eggs.The proportion of calories derived fromcarbghydrat~? 1}~~ecreased from 50.6to 48.1% w~less cereal products,

Circle Reply Card No. 88

Can. Ins!. Food Sei. Teehnol. J. Vol. 18. No. 3, 1985 Institute Affairs / xvii