The chicken industry is booming, with sales surging in recent years.
In the US, chicken products account for almost half of the industry’s annual sales, according to the US Department of Agriculture.
It also accounts for nearly 20 per cent of the world’s total chicken supply.
But while many US producers are still in a financial position to support their operations with the current financial climate, the industry is in a precarious position.
There is an urgent need for chicken products to be available in stores to meet the growing demand.
Al Jazeera’s Lauren Hurley travelled to five major US chicken markets in the spring of 2017.
What we learnt from a market visit Food and beverage analyst, and co-author of the new book, Chicken Nutrition: An Insider’s View, Lauren Hurleys work is rooted in her experience in the poultry industry and her years as a student studying nutrition at Cornell University.
She has been studying nutrition in the US for more than 20 years, but has recently made a shift to a career as a food scientist.
She said the challenge is to find ways to make chicken products easier to prepare.
“It’s not just a matter of making sure that people have access to the food they need, but that the food is packaged to be accessible to everyone, whether that means using a variety of flavours and flavours that people might not necessarily have access, or using less expensive and more environmentally friendly ingredients,” she said.
“There’s a lot more that goes into making chicken products accessible, and a lot less time is spent trying to make it accessible as quickly as possible.”
Hurley, who has worked as a marketing consultant for some of the country’s top brands including Chipotle, Red Lobster and Wendy’s, said there are several key areas of focus for her research.
She focused on: Chicken nutrition and nutrition trends Food sourcing and sustainability Food and drink marketing Chicken welfare and welfare Chicken health and hygiene Chicken product labels Chicken health, nutrition and welfare label Food labels for chicken The first of Hurley’s topics was chicken nutrition.
In this segment, she discussed the nutritional profiles of the US chicken industry.
The US chicken meat supply is extremely concentrated, and is comprised of two major types of chickens: lean and lean with bone.
“We are seeing a lot and a large amount of these companies are growing,” she told Al Jazeera.
“You have to look at where those resources are coming from and how you can use those resources to grow the industry.” “
The US chicken production is so concentrated that there’s a very large amount going into the production of chicken,” she added.
“You have to look at where those resources are coming from and how you can use those resources to grow the industry.”
Hurleys main focus was on the quality of the meat, which she said is not necessarily the same as the amount of muscle that comes from the animal.
“Most of the time the meat is in very lean form,” she explained.
“Typically, it’s in the form of strips of muscle, but you can have a much more complex product that has the muscle in the bones.”
You’ll find that the meat quality tends to vary a little bit more between the types of poultry that are produced.
“For instance, there’s really a lot going on in the lean meat, but it’s still very lean and really lean with a lot that’s bone.
Hurles focus was also on the health of the birds that make up the chicken. “
What’s more important for the industry and for the consumer is to have the chicken that is lean, not necessarily a very lean product, but a lean product that’s very lean.”
Hurles focus was also on the health of the birds that make up the chicken.
“When it comes to the poultry in the United States, you’re looking at a very small percentage of the total birds, and it’s a smaller percentage of those birds that are exposed to the stressors that are coming into the industry, like antibiotic use,” she continued.
“So you have a small number of birds that come into the country and they get the antibiotics, and that’s all fine and good, but then those birds also get a higher number of infections and a higher risk of contracting foodborne illness.”
The chicken she researched had an average weight of about 500g, and average fat, and the average length of its life span was five years.
“This chicken is a little heavier than the typical chicken, and they have longer life span,” she noted.
“I was interested in how that affects the chicken’s health.”
Hurts main concern for the poultry consumer was the amount that is available in the market.
“If there’s no access to a lot or a lot is too expensive, then it can actually be a barrier to the health and welfare of these birds,” she concluded.
Hurley said the key for her to understand the chicken industry was to have a good understanding of the chicken supply chain.
“One of the things that’s really important