Influence of world fat and oil consumption on protein supply

Abstract

Fat and oil consumption has influenced the world protein supply principally through the production of oilseeds among vegetable oil sources, fish oil among marine oils and butter among animal fats. In total amount, oilseed protein production is comparable to world production of protein in red meat and in milk. All oilseed and fish meal protein byproducts and some milk protein byproducts find their greatest use in animal and poultry products production. Increased demand for the latter products with concurrent demand for feed protein has shifted the relative values of oil and meal. Increasingly, oilseed production, like meat production, is producing oil as a coproduct, if not a byproduct, of protein production. Although food use of oilseed protein concentrates is increasing, both as fortificants of traditional foods and in newly developed meat analogs, this market appears unlikely to increase demand for protein concentrates as much as the world demand for increase in animal and poultry products.