MEAT CONSUMPTION IN UNITED KINGDOM 



The quantity of meat consumed per head of the population in Great Britain and 

 Ireland (including bacon and hams), is given as follows: 



QUANTITIES OF FARM PRODUCTS IMPORTED 

 UNITED KINGDOM IN 1914 AND 1915 



BY THE 



(British Journal of Agriculture.) 



1914 1915 



(cwt. 112 lbs.) (cwt. 112 lbs.) 

 Beef, mutton and pork, fresh, refrigerated 



or salted 16,149,774 14,662,820 



Bacon and Ham 5,936,910 8,008,568 



Meat preserved 995,211 2,037,651 



Rabbits 505,925 603,659 



23,587,820 25,312,698 



Poultry (dead) 223,599 156,438 



Eggs (in great hundreds) 17,904,805 10,247,960 



Chilled Beef imports, which represent the better class of trade, show a marked 

 decline since 1913, the maximum year. The main sources of supply are Argentina, 

 Uruguay, and the United States. Imports from the United States, which had pre- 

 viously declined, revived in 1915. 



Frozen Beef imports, on the other hand, show a marked increase. The supply 

 comes from Argentina, Uruguay, Australia, New Zealand and the United States. The 

 United States dropped out for several years previous to 1913. Imports from Uruguay 

 are rapidly increasing. 



Mutton — Nearly all the imported mutton is frozen and comes chiefly from New 

 Zealand, Australia, Argentina and Uruguay. Imports decreased in 1915. A small 

 quantity of fresh mutton is imported from Holland. 



Pork — Frozen pork is imported from the U.S. and fresh pork from Holland. 

 Imports decreased in 1915. 



Bacon and Ham — Bacon imports in 1915 were the largest recorded. Imports 

 from Denmark declined, and increased from the United States and Canada. 



Poultry (dead) — Received chiefly from Russia, United States and France. Very 

 little came from Russia in 1915, and the total showed a decrease. 



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