Ground turkey has seen an increase in recent years with over 403 mln lbs sold in 2007, up from about 365 mln lbs (10% increase from 2005).
According to N.T.F.’s vice-president of marketing and communications, Sherrie Rosenblatt, ground-turkey growth in the marketplace is a reflection of its versatility and excellent nutritional profile, which makes it easy to use in an array of dishes.
The survey's results revealed that the top 3 turkey products produced are whole birds (24.5%), cooked white meat, or deli meat, (13.8%) and ground turkey (10.1%).
Retail and foodservice sector
Approx. 43% of the turkey volume sold goes to the retail sector. Whole birds make up 50% of the volume distributed to supermarkets, followed by ground turkey (15.6%) and bone-in breast (7.3%).
About 18% of the turkey volume goes to the foodservice sector, with the top 3 products being cooked white meat (37.1%), sliced deli meat (12.8%) and other raw turkey meat, such as breast cutlets and mignons (11.4%).
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