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The image shows a line graph depicting the consumption of fish and different kinds of meat in a European country between 1979 and 2004, measured in grams per person per week. The x-axis represents the years, with intervals of 5 years from 1979 to 2004, while the y-axis measures the consumption from 0 to 300 grams, with intervals of 50 grams. The graph includes four lines representing Chicken, Beef, Lamb, and Fish, with each line showing an individual trend over the years. Chicken consumption started at just below 150 grams in 1979, steadily increased to just below 250 grams by 2004. Beef consumption fluctuated, starting at just above 200 grams in 1979, decreasing to just above 150 grams in 1999, and slightly increasing to just below 200 grams again by 2004. Lamb consumption showed a consistent decrease, starting at just below 150 grams in 1979 and ending at just above 50 grams in 2004. Fish consumption remained relatively stable, starting at just above 50 grams in 1979, reaching a peak at just below 100 grams in 1989, and fluctuating between 50 and 75 grams in the years following, ending at just below 50 grams in 2004.
Given the complexity of the image, the above description may not be entirely accurate.
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The chart provides information on the consumption of chicken, beef, and fish by people in European country from 1979 to 2004.
Overall, it is clear that fish was not the preferred choice of people in the country. Moreover, while the consumption of chicken saw a sharp increase, the consumption of beef, lamb, and fish followed a downward trend throughout the period.
Looking at the graph, it can be seen that in 1979 beef was the top choice for the population, with an average consumption of around 220 grams per person per week. In the following years, there was significant fluctuation in the amount of beef consumed, and by 2004, it had dropped to 100grams per person per week, representing a 50 percent reduction from the initial amount. Similar to beef, lamb also experienced a significant decline. This type of meat, which ranked second in consumption after beef, with an average of 150 grams per person per week. However over a 25 year period, it has declined by 60 compared to initial consumption.
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