Advertisement

News and analysis on the global poultry
and animal feed industries.

Latin America Poultry at a Glance

A blog providing analysis of the poultry and feed industries in Latin America.
Mercados y negocios

Yes to chicken wings but no to turkey?

December 19, 2014

The story says that the origin of the "Buffalo wings" or Buffalo-style chicken wings goes back some 35 years, back in 1980, in the city of Buffalo, in the state of New York. Although the idea seems meaningless, as there is very little meat on this product, the truth is that it has taken root in consumer tastes not only in the U.S., but in many other parts of the world.

In Mexico, at least in urban areas, many restaurants specializing in chicken wings (e.g., Las Alitas, Wing's Army) and many other American-style sports bars also include them in the menu (Chili's, TGI Friday's, etc.). Moreover, they are also sold at the supermarket. And since the original Buffalo-style wings are spicy, they fit perfectly well in the Mexican taste.
 

But that does not stop there. We have just published a news item about the appetite of Colombians for chicken wings. In this country, though not among the five major favorites in fast food, taste and consumption of these wings are rapidly increasing. Even, last summer, it was also announced that the Mexican company Wing's Army would open restaurants in Colombia, Chile, Panama and Costa Rica. I don't know if the spicy taste has been accepted in these countries, but I would not doubt it would.

But what surprises me most is that this meatless product has had such penetration into the taste of the population of Latin America and turkey remains seasonal. The turkey, a bird native to Mexico and the U.S., is doomed to be remembered in December only. A bird that even in Mexico is called by its original Aztec name: guajolote.
 

What have we done or have not done that we do not consume more turkey the rest of the year, besides Christmas? It has a good reputation for being a healthy, low-fat meat, but we only buy turkey in December, although in Mexico, we also consume mechanically deboned meat in sausages, but nothing more.

Perhaps we need to give free rein to imagination, food technology and marketing in order to put this versatile and healthy meat into a constant consumption throughout the year. Don't you think so?
Comments powered by Disqus