In a seemingly never-ending quest
for convenience, a more affluent but time-challenged U.S. population
is eating more meals away from home. As the share of total food consumption
away from the home has risen over the last two decades, so, too, has
the share of vegetables consumed outside the home. Per capita consumption
of all vegetables averaged 445 pounds in 2000-02 - 25% greater than
1980-82 - with about half the growth ascribed to the away-from-home
market. Popular restaurant foods - such as sandwiches, pizza, salsa,
and salads - helped boost away-from home vegetable consumption over
the past two decades, but none has influenced this increase more than
frozen french fries. Processed potatoes (largely french fries and
chips) accounted for 27 percent of the growth in total vegetable consumption
since 1980-82. Per capita consumption of potatoes for frozen products
(largely french fries) increased 50 percent to 58 pounds per year.
While the majority of chips are consumed at home, about 88 percent
of all frech fries are consumed outside the home, with three-fourths
sold through fast food establishments.
Although most tomato products are consumed at home, about 15 percent
of tomatoes are processed into ketchup, of which one-third is consumed
outside the home with fast foods. With the advent of extra-large sized
servings by the leading fast food chains in the 1990’s, french
fry consumption increased by one-third, which, in turn, increased
ketchup demand.
For similar reasons as ketchup, about 45 percent of pickled cucumbers
are consumed away from home. About a third of all pickled cucumbers
are used in fast food sandwiches and in associated condiments, such
as relish.
The increased use of onions, garlic - used widely in sauces, ethnic
foods and other items - mushrooms, peppers and fresh-market tomatoes
in the foodservice industry has also contributed to the growth in
per capita vegetable consumption. Foodservice use accounts for at
least 30 percent of consumption for each of these commodities, with
garlic at more than 40 percent. One-third of fresh onions are consumed
away from home, with full service restaurants accounting for 15 percent.
The popularity of salad bars ,various ethnic dishes, salsa and whole-onion
appetizers in these restaurants has likely helped push consuption
higher.
