Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.
-
Upload
mervyn-bond -
Category
Documents
-
view
212 -
download
0
Transcript of Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.
![Page 1: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/1.jpg)
Consumer Demand and Market TrendsComments on Data
Helen H. Jensen
Iowa State University
![Page 2: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/2.jpg)
Data for analysis
Consumer survey, scanner, intake data provide– Form of food eaten– Location of eating– Factors associated with food choice– Useful for program design and evaluation
Food supply/availability provide– Historic trends, cross country comparisons
![Page 3: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/3.jpg)
New technical data bases for users
Pyramid food servings– Converts foods as eaten to pyramid group
servings
Technical data bases on commodities (EPA)– Converts foods to amounts of basic
“commodities”
Food supply – servings data Individual diet analysis (CNPP)
![Page 4: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/4.jpg)
ISU study of trade data on wheat
Goal: to investigate losses in system due to omissions of wheat trade (imports and exports)
Current trade estimates include wheat flour and wheat flour in pasta, macaroni, etc.
We estimated amount of wheat in other traded foods (breads, cereals and mixes)
Results: – Amount of wheat in other food products was a significant
component of both exports and imports but net effect is relatively small
– Distribution among products differs between exports and imports
![Page 5: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/5.jpg)
Figure 3. Current and New Estimates of Wheat Flour Exports (2000)
0
5000
10000
15000
20000
25000
Current New
1000
cwt
Wheat flour Pasta Mixes , cereals , bread and s imilar products
Source: Current estimates ( USDA, Food consumption prices and expenditures http://www.ers.usda.gov/Data/FoodConsumption/spreadsheets.asp)New estimates: Calculated by Iowa State University (Batres-Marquez and Jensen, 2002). Data for new estimates: http://www.fas.usda.gov/ustradeFood commodity Intake database (FCID) and Technical support files (from CSFII 1994-96,98)
![Page 6: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/6.jpg)
Figure 7. New Estimates Wheat Flour Exports from Value Added Products by Commodity Groups (2000)
Group 2 (Pasta)24%
Group 3 (Cereals)11%
Group 4 (Bread and similar prod.)
42%
Group 1 (M ixes) 23%
Source: Batres-Marquez and Jensen, 2002. Data for new estimates: http://www.fas.usda.gov/ustrade/, Food commodity Intake database (FCID) and Technical support files (from CSFII 1994-96,98)Note: Pasta includes uncooked, canned and frozen (stuffed, nesoi pasta); and couscousBread and similar products includes corn chips and similar savory snack foods and pizza and quicheNew estimates: http://www.census.gov/foreign-trade/schedules/b/2002/schdb.txt., Food commodity Intake database (FCID) and Technical support files (from CSFII 1994-96,98)
![Page 7: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/7.jpg)
Figure 9. Current and New Estimates of Wheat Flour Imports (2000)
0
5000
10000
15000
20000
Current New
1000
cw
t
Wheat flour Pasta Mixes, cereals, and bread and similar products
Source: Current estimates ( USDA, Food consumption prices and expenditures http://www.ers.usda.gov/Data/FoodConsumption/spreadsheets.asp) New estimates: Batres-Marquez and Jensen, 2002. Data for new estimates: http://www.fas.usda.gov/ustrade/, Food commodity Intake database(FCID) and Technical support files (from CSFII 1994-96,98)
![Page 8: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/8.jpg)
Figure 13. New Estimates Wheat Flour Imports from Valued Added Products by
Commodity Group (2000)
Group 1 (Mixes)9%
Group 2 (Pasta)49%
Group 3 (Cereals)3%
Group 4 (Bread and similar products)
39%
Source: Current estimates ( USDA, Food consumption prices and expenditures http://www.ers.usda.gov/Data/FoodConsumption/spreadsheets.asp) New estimates: Batres-Marquez and Jensen, 2002. Data from: http://www.fas.usda.gov/ustrade/, Food commodity Intake database (FCID) and Technical support files (from CSFII 1994-96,98)Note: Pasta includes uncooked, canned and frozen (stuffed, nesoi pasta); and couscousBread and similar products includes corn chips and similar savory snack foods and pizza and quiche
![Page 9: Consumer Demand and Market Trends Comments on Data Helen H. Jensen Iowa State University.](https://reader036.fdocuments.us/reader036/viewer/2022083005/56649f1b5503460f94c30ff6/html5/thumbnails/9.jpg)
Discussion
Commodities are not “foods” New markets and technologies mean continuing
changes Increasing demand for consumer information and
education on use of labels. – Dairy vs. orange juice as source of calcium– Color of bread vs. label as indicator of whole wheat
Regulatory challenge of new food products– Biofortification with benefits for consumers– Increased use of specialty grains (e.g.,high protein, altered
fatty acid composition, other functional properties)