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FooDS

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FooDS FOOD DEMAND SURVEY Volume 4, Issue 4: August 15, 2016 About the Survey FooDS tracks consumer preferences and sentiments on the safety, quality, and price of food at home and away from home with particular focus on meat demand. FooDS is a monthly on-line survey with a sample size of at least 1,000 individuals, weighted to match the US population in terms of age, gender, education and region of residence. See the online technical document for more details. MEAT DEMAND Willingness-to- Pay Last Year: August 2015 Last Month: July 2016 Steak Chicken Breast Hamburger Pork Chop Deli Ham Chicken Wing Beans & Rice Pasta $8.03 $5.81 $4.93 $4.42 $3.18 $2.92 $3.07 $3.97 $9.05 $5.31 $4.52 $3.93 $2.45 $2.43 $2.17 $3.22 August 2016 $7.91 $5.28 $4.53 $4.02 $2.41 $2.78 $2.14 $2.52 % change (July - August) -12.60% -0.56% 0.22% 2.29% -1.63% 14.40% -1.38% -21.74% After a spike in July, willingness-to-pay (WTP) for steak, chicken breasts, and deli ham fell in August. WTP for hamburger remained virtually unchanged. There was a slight increase in WTP for pork chops and for chicken wings. Compared to one year ago, WTP is lower for all food products. FOOD EXPENDITURES Current weekly Current weekly Anticipated change in at Anticipated change away from at home away from home home in next 2 weeks home in next 2 weeks August 2015 $98.96 $54.52 -0.64% -1.32% July 2016 $94.73 $56.87 -0.69% -1.18% August 2016 $96.49 $56.03 0.06% -1.20% % change 1.86% -1.48% -------- -------- (July - August) Expenditures on food eaten at home increased 1.86% from July to August and expenditures on food purchased away from home decreased 1.48% compared to one month ago. Compared to last month, consumers expect slightly higher prices for chicken and pork and lower prices for beef. Plans to eat out more decreased compared to last month, and plans to buy beef and chicken increased slightly. Food Demand Survey | Oklahoma State University | info.survey@okstate.edu Jayson Lusk | Regents Professor & Willard Sparks Endowed Chair | 405-744-7465 Susan Murray | Research Specialist | 405-744-4857 This project is supported by a Willard Sparks Endowment, the Oklahoma Agricultural Experiment Station, and the Agricultural and Food Research Initiative Competitive Program of the USDA National Institute of Food and Agriculture.

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