Canadians Eating More Beef, Pork

Jun 24, 2013

Canadians Eating More Beef, Pork

According to figures released by the Canadian Cattlemen’s Association (CCA), domestic consumption of beef and pork rose in 2012, while chicken consumption dropped.

Beef consumption is up 1.1 percent, with pork consumption rising by 4 percent and chicken falling by 0.8 percent. According to the CCA, chicken consumption hit its peak in 2007. Over a 40-year period, Canadians have consumed between 66 to 75kg of protein on an annual basis.

In 2012, beef consumption was impacted by lower exports and some higher imports in the last quarter of 2012, following the E. coli recall. Beef imports increased 27 percent in 2012.

Beef prices in 2012 were 20 percent higher compared to 2007. This marks the second year in a row where demand increased, in 2011 it rose 0.3 percent.

The figures were published in CCA’s June newsletter.

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production