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dc.contributor.authorCuellar, Sandraen_US
dc.contributor.authorUva, Wen-feien_US
dc.contributor.authorRoberts, John M.en_US
dc.description.abstractProduction and processing of head cabbage has a significant economic importance for New YorkState agriculture. New York produces about one-fourth of the total U.S. head cabbage output,with 79 percent destined to the fresh market. In the U.S., New York is the number one producerof fresh head cabbage (with a market share of 22 percent) and is number two, after Wisconsin, inthe production of sauerkraut, with a market share of 39 percent (Lucier and Lin, 2002).During the past decade (1991 to 2001), production of fresh head cabbage and sauerkraut in NewYork State increased 61 percent and 23 percent, respectively. During the same period, per capitaconsumption of fresh cabbage increased from 8.2 pounds to 8.8 pounds (an increase of 7.3percent), while consumption of sauerkraut stayed stable at around 1.3 pounds (a decrease ofbetween 2.2 to 2.3 pounds from the 1960s to?70s levels (USDA, 2004).The consumption trends of fresh head cabbage and sauerkraut clearly reflect today?s consumers?food preferences, which are strongly determined by an increasing desire and interest in bothfresher and more complex and exciting food products. The incorporation of fresh cabbage tobagged salads is thought to be a major contributing factor to the observed increase inconsumption of fresh head cabbage. On the other hand, sauerkraut sold and consumed today inthe U.S. market is not that different from the sauerkraut made a hundred years ago and isappreciated mostly by older consumers and little by younger consumers.en_US
dc.publisher|aCornell University, Department of Applied Economics and Management |cIthaca, NY-
dc.relation.ispartofseries|aStaff Paper, Cornell University, Department of Applied Economics and Management |x2005-01en_US
dc.subject.stwVerarbeitetes Obst und Gemüseen_US
dc.titleMarket Opportunities for New Sauerkraut Productsen_US
dc.typeWorking Paperen_US

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