AMI Releases Latest Installment in Meat Mythcrusher Series About Meat AffordabilityMonday, March 18, 2013
Washington D.C.--The American Meat Institute (AMI), in conjunction with the American Meat Science Association (AMSA), today launched the latest installment of their Meat MythCrusher video series, which seeks to bust some of the most common myths surrounding meat.
The new video explores the facts about meat affordability in the face of recent rising meat costs. Severe drought and competition for corn from the ethanol industry have caused corn prices to hit records levels, causing meat and poultry prices to rise as well since corn is a critical part of animl feed. This is led some to conclude that meat is getting more expensive. But Iowa State University Professor Steve Lonergan, Ph.D. says when you consider historic data, meat prices have actually decreased.
“If we use 1980 as reference, we spent 31 percent of our grocery budget on meat,” explains Dr. Lonergan. “Today, that number is about 21 percent. In that same time period, pork is down about 38 percent, steak is down 25 percent, and ground beef is down 20 percent.”
In order to further confront the myth, Dr. Lonergan compares the percent of disposable income spent on food in other countries, finding that the United States only spends roughly six percent whereas Europe spends ten percent, and other developing countries spend up to 45 percent. Additionally, Dr. Lonergan challenges the assumption that affordable food is causing America’s obesity problem saying, “blaming cheap food prices for the obesity problem oversimplifies a complex and difficult matter.”
The Meat Mythcrusher series includes more than 20 videos and has accumulated more than 28,000 views on YouTube since its launch in 2011. Earlier this month, the Meat MythCrusher team examined the truth behind the process of making ground beef. Other video topics include myths surrounding sausage production, bacteria on meat, meat’s environmental impact and more.
All of the videos and more are available at http://www.meatmythcrushers.com/.
AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).
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