Poultry prices raw data file - Report 038
(2008 to present)
Sample file structure: 200801059FC511191012880
- 20080105 = Date (format YYYYMMDD)
- 9 = Provincial code
- F = Source category
- C = Type
- 51 = Product code
- 11910 = the low range of the price
- 12880 = the high range of the price
Date
The date is in the format YYYYMMDD. This date is always a Saturday. The prices included in these records are the prices which were in effect during seven days, between Sunday and Saturday, up to and including the date of the record.
Provincial code
- 0 = Newfoundland and Labrador
- 1 = Prince Edward Island
- 2 = Nova Scotia
- 3 = New Brunswick
- 4 = Quebec
- 5 = Ontario
- 6 = Manitoba
- 7 = Saskatchewan
- 8 = Alberta
- 9 = British Columbia
Source category
This is the code which is used to determine which level of pricing is being quoted in the data file.
- F = low/high price paid to producers
- Y = most likely price paid to producers
- A = average price paid to producers
- C = low/high retail price paid by consumers
- W = weighted retail price paid by consumers
Type
- C = chicken
- T = turckey
- F = mature chicken
- D = duck
Product code
These are the weight ranges or product descriptions which are used in the price quotes. Different ranges are used for the different types of birds as well as different levels of pricing.
- 03 = bone-in breast
- 04 = boneless breast
- 05 = leg (turkey)
- 06 = bone-in breast with skin
- 07 = wings
- 10 = less than 1.4 kg
- 11 = 1.4 kg to 2.7 kg
- 12 = more than 2.7 kg
- 13 = 6.2 kg and under
- 14 = more than 6.2 kg but no more than 8.5 kg
- 15 = more than 8.5 kg but no more than 10.8 kg
- 16 = more than 10.8 kg but no more than 13.3 kg
- 17 = more than 13.3 kg
- 25 = leg quarter
- 26 = leg (chicken)
- 27 = tighs (turkey)
- 28 = drumstick
- 29 = thighs – bone in, skin on
- 30 = thighs – boneless, skinless
- 51 = less than 2.0 kg (fresh)
- 55 = 2.0 kg and up (fresh)
- 56 = less than 5.0 kg (frozen)
- 57 = 5.0 kg and less than 8.0 kg (frozen)
- 58 = 8.0 kg and up (frozen)
- 59 = less than 5.0 kg (fresh)
- 60 = 5.0 kg and under 8.0 kg (fresh)
- 61 = chicken (frozen) less than 2.0 kg/turkey (fresh) 8.0 kg and up
- 65 = 2.0 kg and up (frozen)
- 70 = whole birds (frozen)
Price range
There are only two values for the price range - the low price and the high price - which determines the range. The price in the example shows a low range of 11910 and a high range of 12880. This can be interpreted as a low price of 11.91 dollars per kilogram and a high price of 12.88 dollars per kilogram.
A weighted price, an average price paid to producers and a most likely price paid to producers can be viewed by using the proper source category W, A or Y. In these instances, the prices will be the same in both columns.
If you have any questions or require additional information, please send an e-mail to aafc.poultry-volaille.aac@agr.gc.ca
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