Food Supply Notes


The data here give estimates of total and per caput food supplies available for human consumption during the reference period in terms of quantity and, by applying appropriate food composition factors for all primary and processed products, also in terms of caloric value and protein and fat content. Calorie supplies are reported in kilocalories. The traditional unit of calories is being retained for the time being until the proposed kilojoule gains wider acceptance and understanding (1 calorie = 4.19 kilojoules). Per caput supplies in terms of product weight are derived from the total supplies available for human consumption (i.e. Food) by dividing the quantities of Food by the total population actually partaking of the food supplies during the reference period, i.e. the present in-area (de facto) population within the present geographical boundaries of the country. In other words, nationals living abroad during the reference period are excluded, but foreigners living in the country are included. Adjustments are made wherever possible for part-time presence or absence, such as temporary migrants, tourists and refugees supported by special schemes (if it has not been possible to allow for the amounts provided by such schemes under imports). In almost all cases, the population figures used are the mid-year estimates published by the United Nations Population Division.

Per caput supply figures shown in the commodity balances therefore represent only the average supply available for the population as a whole and do not necessarily indicate what is actually consumed by individuals. Even if they are taken as approximation to per caput consumption, it is important to bear in mind that there could be considerable variation in consumption between individuals. In many cases commodities are not consumed in the primary form in which they are presented, e.g. cereals enter the household mainly in processed form like flour, meal, husked or milled rice. To take this fact into account, the caloric value and the protein and fat content shown against primary commodities have been derived by applying the appropriate food composition factors to the quantities of the processed commodities and not by multiplying the quantities shown in the commodity balance with the food composition factors relating to primary commodities.