FOOD BALANCE SHEETS A handbook

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2001

FOREWORD

I. INTRODUCTION

1. HISTORICAL BACKGROUND OF FOOD BALANCE SHEETS

2. NATURE OF FOOD BALANCE SHEETS

3. SOURCES FOR BASIC INFORMATION

4. CONCEPTUAL PROBLEMS RELATED TO THE PREPARATION OF FOOD BALANCE SHEETS

5. ACCURACY OF FOOD BALANCE SHEETS

II. CONCEPTS AND DEFINITIONS USED IN FOOD BALANCE SHEETS

1. COMMODITY COVERAGE

2. SUPPLY AND UTILIZATION ELEMENTS

3. FORMATS OF FOOD BALANCE SHEETS

III. PROCEDURES FOR PREPARATION OF FOOD BALANCE SHEETS

1. INTRODUCTION

2. CROP SECTOR

3. LIVESTOCK SECTOR

4. FISHERY SECTOR

IV. APPLICATIONS AND USES FOR FOOD BALANCE SHEETS DATA

1. STANDARDIZATION OF FOOD BALANCE SHEETS

2. IMPORT DEPENDENCY RATIO (IDR)

3. SELF-SUFFICIENCY RATIO (SSR)

4. ANALYSIS OF THE PATTERN OF PER CAPUT FOOD SUPPLY

A N N E X E S

Annex I FOOD COMPOSITION TABLES

Annex II CONCEPTS, DEFINITIONS AND CLASSIFICATION

CROP STATISTICS

LIVESTOCK STATISTICS