The Nation's Food 
 
 A Statistical Study 
 of a Physiological and Social Problem 
 
 By 
 
 Raymond Pearl, Ph.D., Sc.D., LL. D. 
 
 Professor of Biometry and Vital Statistics, School of Hygiene and 
 
 Public Health, Johns Hopkins University 
 
 Sometime Chief of the Statistical Division, 
 
 United States Food Administration 
 
 PHILADELPHIA AND LONDON 
 
 W. B. SAUNDERS COMPANY 
 
 1920 
 
Copyright, 1920, by W. B. Saunders Company 
 
 PRINTED IN AMERICA 
 
Z3o 
 
 MY FRIEND, "THE CHIEF," 
 HERBERT CLARK HOOVER 
 
 IN TOKEN OF MY 
 
 GREAT ADMIRATION AND 
 
 AFFECTION FOR ONE WHOSE 
 
 NOBILITY OF CHARACTER 
 
 AND BRILLIANCY OF INTELLECT 
 
 ARE EQUALLY OUTSTANDING, 
 
 THIS BOOK IS DEDICATED 
 
 -.130J9 
 
PREFACE 
 
 THIS book grew out of the author's work as Chief of the Statis- 
 tical Division of the United States Food Administration from June 
 11, 1917 to March 1, 1919. When plunged into the business of 
 making war it was found in this country, as it had been in every 
 other of the fighting nations, that many data were lacking which 
 were essential, to any reasonable prediction as to what the food 
 position was going to be with the passage of time. The work of the 
 Statistical Division of the Food Administration in its early days 
 was chiefly a desperate struggle to get some sort of approximation 
 to an answer for such questions as: " What is our normal consump- 
 tion of milk?" "How much wheat can we spare for export?" 
 "How much meat must be conserved to meet export demands 
 and still not injure physiologically the home population?" 
 
 As time passed and the organization of the food producing and 
 distributing agencies of the country was perfected, we came to 
 possess unique sources of information from which questions like 
 the above could be answered. Still more broadly it was perceived 
 that we had better material than had ever been available before on 
 which to attempt a thorough and searching statistical survey of 
 the food resources and food consumption of the United States. In 
 the summer of 1918 I began the task of putting together the material. 
 It has proved a far greater labor than was anticipated. 
 
 No attempt has been made to discuss the related literature. 
 This omission is deliberate. For the United States certainly a 
 statistical analysis of the sort here attempted is pioneer work. 
 In my opinion what is most wanted, is a careful, critical, clear and 
 unbiased presentation of the statistical data, rather than my 
 opinion as to their interpretation. The data comprised in this book 
 have interest and significance, it is believed, for a wide range of 
 specialists, including certainly the student of agricultural problems, 
 of nutritional physiology, of economics, of sociology, and of com- 
 merce. The point of view of the writer has been to act as the hod- 
 carrier to these various specialists, delivering to them a mass of 
 carefully made bricks, believed to be solid and true. From these 
 
 9 
 
10 PREFACE 
 
 bricks they can build whatever structures they like, far better than 
 the statistical hodsman could hope to. 
 
 At this point 1 wish to acknowledge my indebtedness to my loyal 
 assistants in the Statistical Division of the Food Administration, 
 Dr. Frank M. Surface, Mr. Stephen Chase, Mr. Mortimer B. Lane, 
 and Mr. John Rice Miner, without whose aid this work could not 
 have been completed for many months, if not years, and without 
 whose advice on many technical points the results would have been 
 far from having that degree of reliability which I think they now 
 possess. The diagrams are the work of Mr. Rudolph von Huhn, 
 whose untiring efforts to make the most significant graphical repre- 
 sentations of the data have enhanced the value of the work to the 
 reader. 
 
 Finally, I wish to pay tribute to my Chief in the Food Adminis- 
 tration, Mr. Herbert Clark Hoover, whose never-failing interest 
 in the project, whole-hearted encouragement of its prosecution, and 
 penetrating criticism of the results at all stages, contributed much 
 to whatever measure of success may have been attained in the 
 investigation. Such keen and just insight into the problems and 
 methods of scientific research as is an integral part of Mr. Hoover's 
 daily thought and life, is as rare among great administrators as it 
 is welcome. 
 
 RAYMOND PEARL. 
 February, 1920. 
 
CONTENTS 
 
 CHAPTER I 
 
 PAGE 
 
 THE FOOD PROBLEM 17 
 
 CHAPTER II 
 THE PLAN 26 
 
 CHAPTER III 
 THE PRIMARY FOOD PRODUCTION OF THE UNITED STATES 31 
 
 CHAPTER IV 
 THE SECONDARY FOOD PRODUCTION OF THE UNITED STATES 58 
 
 CHAPTER V 
 TOTAL HUMAN FOOD PRODUCTION 75 
 
 CHAPTER VI 
 GROSS IMPORTS OP PRIMARY AND SECONDARY FOODS 95 
 
 CHAPTER VII 
 GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 123 
 
 CHAPTER VIII 
 
 NET IMPORTS AND NET EXPORTS OF PRIMARY AND SECONDARY HUMAN 
 FOODS 175 
 
 CHAPTER IX 
 THE CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 209 
 
 APPENDIX. THE CONSUMPTION OF NUTRIENTS BY DOMESTIC ANIMALS IN 
 THE FORM OF FEEDS AND FODDERS. 261 
 
 INDEX 269 
 
 11 
 
LIST OF ILLUSTRATIONS 
 
 FlG - PAGE 
 
 1. Food map of Europe 18 
 
 2. Diagram showing exports of essential nutrients to Western Allies, 
 
 United Kingdom, France and Italy, before and since the beginning 
 
 of the war 25 
 
 3. Showing the course of production of primary food materials since 
 
 1911 55 
 
 4. Showing the course of production of secondary food materials since 
 
 1911 73 
 
 5. Diagram showing relative increase in average annual human food pro- 
 
 duction in the war years as compared with prewar 77 
 
 6. Diagram based on Table 14 to show graphically the net nutrients in 
 
 human food, of primary and secondary origin 80 
 
 7. Diagrams showing the relative importance of the different main groups 
 
 of human foods, in the production of nutrients in the United States 84 
 
 8. Diagram showing the relative importance of the different human food 
 
 commodities in the production of protein in the United States 90 
 
 9. Diagram showing the relative importance of the different human food 
 
 commodities in the production of fat in the United States 90 
 
 10. Diagram showing the relative importance of the different human food 
 
 commodities in the production of carbohydrate in the United 
 States 91 
 
 1 1 . Diagram showing the relative importance of the different human food 
 
 commodities in the production of energy values (calories) in the 
 United States 91 
 
 12. Showing the course of gross imports of primary food materials since 
 
 1911 1 9 
 
 13. Showing the percentages which total primary food imports are of total 
 
 domestic production of primary foods HO 
 
 14. Showing the course of gross exports of primary food materials since 
 
 1911 -.. 7 
 
 15. Showing the percentage changes during the successive years in the ratio 
 
 between gross exports and production of nutrients in the United 
 States in the form of primary human foods 149 
 
 16. Showing the course of gross exports of secondary food materials since 
 
 1911 ; 
 
 17. Showing the percentage changes, during successive years, m the ratio 
 
 between gross exports and the production of nutrients in the United 
 States in the form of secondary human foods . . 
 
 13 
 
14 LIST OF ILLUSTRATIONS 
 
 FIG. PAGE 
 
 18. Diagram showing the relation between annual average production and 
 
 annual average gross exportation of all human foods and their calory 
 content, in prewar years and in the war period 156 
 
 19. Diagram showing the relation between annual average production and 
 
 annual average gross exportation of protein, fat and carbohydrate 
 
 in human foods in prewar years and in the war period 156 
 
 20. Showing the course of total human food exports since 1.911 158 
 
 21. Diagram showing the relative importance of different commodities in 
 
 the gross exports of protein in human foods 171 
 
 22. Diagram showing the relative importance of different commodities in 
 
 the gross exports of fat in human foods 171 
 
 23. Diagram showing the relative importance of different commodities in 
 
 the gross exports of carbohydrate in human foods 172 
 
 24. Diagram showing the relative importance of different commodities in 
 
 their contribution to the caloric content of exported human 
 food 173 
 
 25. Showing the course of net foreign imports of human foods (consumed in 
 
 the United States) since 1911 195 
 
 26. Showing the net exports and imports of all human food commodities 
 
 from 1911 to 1918 204 
 
 27. Showing the protein, fat, and carbohydrate content of the net exports 
 
 and imports of human foods in the United States, 1911 to 1918 204 
 
 28. Net exports and imports of vegetable oils used as human food since 
 
 1911-12 206 
 
 29. Net exports and imports of dairy products since 1911-12, expressed in 
 
 terms of calories 207 
 
 30. Showing the course of human food consumption in the United States 
 
 from 1911 to 1918. Absolute figures in metric tons 220 
 
 31. Relative curves for human food consumption. The figure for the year 
 
 1911-12 is taken as 100 in each case and the relative figure for each 
 year calculated to that base 221 
 
 32. Diagram showing the percentages of the total nutritional intake of the 
 
 American people derived from primary and secondary sources 223 
 
 33. Diagram showing the relative proportions of the American and the 
 
 British food intake derived from animal sources (exclusive of 
 fish) 224 
 
 34. Showing the percentage contribution of the different great food com- 
 
 modity groups to the nutritional intake of the United States, for (a) 
 
 six years before our entry into the war, and (6) 1917-18 230 
 
 35. Diagram showing the increase or decrease in food consumption in 1917- 
 
 18 as compared with the average of the preceding six years 231 
 
 36. Diagram showing the percentage of the total protein consumed in the 
 
 United States contributed by each of 23 commodities 237 
 
 37. Diagram showing the percentage of the total fat consumed in the 
 
 United States contributed by each of 23 commodities 238 
 
 38. Diagram showing the percentage of the total carbohydrate consumed 
 
 in the United States contributed by each of 23 commodities 239 
 
LIST OF ILLUSTRATIONS 15 
 
 FIG. PAQB- 
 
 39. Diagram showing the percentage of the total energy value of the 
 
 food consumed in the United States contributed by each of 23 
 commodities 240 
 
 40. Showing the percentage increase or decrease in consumption in 1917- 
 
 18 as compared with the annual average of the six years preceding . 243 
 
 41. Diagram showing the course of gross consumption of protein, fat and 
 
 carbohydrate in human food from 1911-12 to 1917-18, per adult 
 man per diem 249 
 
 42. Diagram showing the energy value in calories of the gross consumption 
 
 of human food, per adult man per day 250 
 
THE NATION'S FOOD 
 
 CHAPTER I 
 THE FOOD PROBLEM 
 
 The substantial truth of the slogan "Food will win the war" 
 must now be evident to any thinking person. The relatively enor- 
 mous proportion of the total man power involved in direct or indirect 
 military activities in all of the belligerent nations except the United 
 States, with the heavy involvement of farm man power in this 
 country; the disparity between tonnage supplies and needs which 
 resulted in a far-reaching dislocation of the normal world trade in 
 foodstuffs; the widespread crop reduction below the normal in 
 1916 and 1917: and other factors served to make the food problem 
 assume a direct military importance in the late conflict, vastly 
 greater than it had ever had before. The western world had come 
 to look upon its food supply as an inexhaustible thing. Free com- 
 munication, both international and national, had made famine or 
 anything approaching famine a thing unheard of or undreamed of 
 in the part of the world of which we are speaking. Food was to 
 be sure sometimes relatively scarce, but that condition only meant 
 at the worst high prices for a time. All this the war changed. All 
 too many people during the last three years have been brought 
 within a threateningly short distance cif the grim specter of famine. 
 
 With the ending of actual warfare and the opening of the stage 
 of negotiations on November 11, 1918, the food problem of the world 
 became not less, but even more pressing than it had been during 
 the war. In the first place the moral and spiritual motive on the 
 farmer's part to keep production at a maximum in order to help 
 "win the war" ceased at once to operate. In the second place, as 
 events have shown, the internal political readjustments which 
 are taking place in every country involve a general disorganization 
 which is not conducive to the production of maximum crops. Hun- 
 ger is a potent stimulus to Bolshevism. But unfortunately Bol- 
 shevism is not a good alleviant of hunger. It works in fact quite 
 the other way, except for the very short period in which the uprising 
 2 17 
 
18 
 
 THE NATION S FOOD 
 
 masses steal any goods, edible or other, which the classes may hap- 
 pen to have on hand. In consequence of the destruction of war, on 
 the one hand, and Bolshevism on the other hand, the world food 
 problem is made more difficult by the additional burden of countries 
 normally food exporting, such as Russia, Germany and Austria, and 
 devastated countries like Poland, Northern France, Serbia, etc. 
 
 The food conditions in Europe on December 1, 1918, are shown 
 graphically in Fig. 1. 
 
 FOOD IN EUROPE 
 
 FAMINE CONDITIONS 
 
 G~) FOOD SHORTAGE APPROACHNG FAMINE POINT 
 
 ^ SERIOUS FOOD SHORTAGE 
 
 M SUFFICENT PRESENT SUPPLY BUT FUTURE SERIOUS 
 
 FIG. 1. Food map of Europe. 
 
 This diagram shows clearly what a pressing matter the after- 
 war food problem is. 
 
 From the beginning of the war Germany realized the menace of 
 food shortage. Her very position at the outset, with the certainty 
 of an effective blockade sooner or later, made it imperative for her to 
 take stock of her food resources, both actual and potential. Hence 
 in the report of the Eltzbacher Commission we had the first serious 
 attempt at a survey of national food resources. Since that time 
 
THE FOOD PROBLEM 19 
 
 all of the other principal belligerent countries have carried through 
 similar studies, with greater or less critical, scientific acumen. 
 
 It is the purpose of this present book to give as careful and critical 
 analysis of the food resources of the United States, as it is possible 
 to make with existing information. The need of such a study 
 for the United States at this time is greatly enhanced and indeed 
 made imperative, by reason of the fact that to an ever-increasing 
 degree this country is being called upon to feed Europe. England, 
 France, and Italy bore the brunt of the actual fighting for nearly 
 four years. This splendid stemming of the tidal wave of mingled 
 science and savagery which is Hun warfare, was only accomplished 
 at the expense of every form of productivity other than military. 
 Especially has agricultural production suffered in these three coun- 
 tries because of two factors: first the drawing of agricultural labor 
 into the armies, which could not be prevented, on the one hand 
 because of the fearful necessity for men at the front, and on the 
 other hand because it has not been practically feasible to demon- 
 strate to draft officials the essentially skilled character of agri- 
 cultural labor. In the second place the enemy occupation of some 
 of the best agricultural land, in the case of France and Italy, has 
 made tremendous inroads on the national production of foodstuffs. 
 
 With the existing shortage of ocean tonnage, and the enhanced 
 needs for what does exist, America becomes almost the only prac- 
 tically available source from which may be eked out the diminished 
 food resources of the Allies. The extent to which these countries 
 have relied upon the United States for food since the beginning 
 of the war is not generally recognized. It will be profitable to 
 examine cursorily the facts. 
 
 There are here tabulated (Table 1) the total exports to the 
 United Kingdom, France, and Italy of each of the more important 
 food materials from the beginning of the war until our entrance, 
 viz., from July 1, 1914, to April 1, 1917, and for comparison with 
 this the total exports of these same commodities to the same coun- 
 tries for the first year of participation of the United States in the 
 war, April 1, 1917 to April 1, 1918. In subsequent tables these 
 commodities are reduced to nutritive units and the three periods 
 before the war, since the beginning of the war until our entrance, 
 and our first year as a belligerent, are compared. 
 
 The detailed exports for the two periods, since the beginning of 
 the war until our entrance, and our first year in the war, with the 
 
20 
 
 THE NATION'S FOOD 
 
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THE FOOD PROBLEM 
 
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22 THE NATION'S FOOD 
 
 period from July 1, 1914 to April 1, 1917 reduced to a yearly aver- 
 age, are shown in Table 1. In right-hand columns are given 
 the increase or decrease in the year's exports of each commodity 
 during our first year as a belligerent. These increases or decreases 
 are shown both in absolute and percentage figures. 
 
 It will be noted from the last lines of Table 1, that during our 
 first year in the war, the total exports to the Western Allies were 
 over 600,000,000 pounds, or 280,000 metric tons, less than the 
 average for the preceding years of the war. The percentage figures 
 show, however, this was a decrease of only 3.95 per cent. As will 
 be shown in subsequent chapters our available food resources 
 from which to ship abroad were notably low in 1917-18. 
 
 The figures for wheat show the one really large decrease which 
 is, of course, due to the small size of the 1917 crop. Wheat exports 
 decreased over 68 million bushels, or 56 per cent, of the average for 
 the first years of the war. 1 It is interesting to note that every other 
 cereal shows an increase, rice leading with an increase of 153 million 
 pounds or 4822 per cent. Wheat flour made a substantial gain of 
 7 million barrels or 114 per cent. The increases and decreases were 
 made in classes, all the cereals increased except wheat, all the fats 
 show quite a marked decrease, as do the dried fruits. Canned beef, 
 fresh beef, bacon, and hams and shoulders increased, while pickled 
 beef, fresh pork and pickled pork decreased. Condensed milk 
 increased over 230 million pounds, or 386 per cent. Refined sugar 
 decreased 380 million pounds, or 44 per cent. Linseed oil cake 
 and meal exports, which decreased after the beginning of the war, 
 again show an increase in 1917-18 of about 87 million pounds, or 
 211 per cent. There were no exports of corn oil from April 1, 1917 
 to April 1, 1918. 
 
 In order to show that, while the total exports of wheat to our 
 Western Allies have decreased, there has been a greater degree of 
 concentration, Table 2 has been prepared, which gives for different 
 periods the total wheat exports to the Western Allies and to all 
 other countries with their percentages of the total exports. 
 
 1 The export figures here used are the official returns of the U. S. Depart- 
 ment of Commerce. They do not include shipments to our own Expeditionary 
 Forces abroad, or to certain other destinations. More detailed discussion 
 of this point will be presented in a later chapter. For the .present purpose, 
 which is merely to give a .general picture of the export situation, these in- 
 complete figures will suffice. 
 
THE FOOD PROBLEM 
 
 23 
 
 TABLE 2. EXPORTS OF WHEAT AND WHEAT FLOUR. IN TERMS OF WHEAT 
 
 (Bushels) 
 
 Period 
 
 Western 
 Allies* 
 
 Other 
 countries 
 
 Total 
 all countries 
 
 Per cent, 
 total to 
 Western Allies 
 
 Yearly average for 3 pre- 
 war years 
 
 43,322,626 
 
 79,390,160 
 
 122,716,785 
 
 35.3 
 
 Yearly average since the 
 beginning of war to April 
 1, 1917 
 
 151,186,982 
 
 111,740,770 
 
 262,927,754 
 
 57.5 
 
 
 Our first year in the war, 
 April 1, 1917 to April 1, 
 1918 
 
 114,766,614 
 
 39,366,380 
 
 154,132,998 
 
 74.5 
 
 
 Month of April, 1918 
 
 11,134,633 
 
 1,229,309 
 
 12,363,942 
 
 90.1 
 
 1 Includes only United Kingdom, France and Italy. 
 
 For the last column of Table 2 it may be seen that the percentage 
 of total exports of wheat to the Western Allies has been steadily 
 increasing. During our first year in the war when we exported 154 
 million bushels the Allies received 114 million bushels or about 
 % of the entire exports. In the month of April, 1918 the United 
 Kingdom, France and Italy received over 90 per cent, of all the 
 wheat exported. 
 
 Tables 3, 4 and 5 show the total exports expressed in nutritive 
 units, (1) for the average of the three years preceding the war, 
 (2) for the average of the period from the beginning of the war until 
 our entrance, and (3) for our first year in the war. 
 
 TABLE 3. AVERAGE ANNUAL EXPORTS OP FOODSTUFFS TO THE WESTERN 
 ALLIES FOR THE 3 PREWAR YEARS, 1912-14, TN TERMS OF NUTRITIVE 
 
 UNITS 
 
 Country 
 
 Protein, Ib. 
 
 Fat, Ib. 
 
 Carbohydrates, 
 Ib. 
 
 Millions 
 of calories 
 
 Per cent, 
 of total 
 calories 
 
 United Kingdom 
 
 446,943,599 
 
 475,390,782 
 
 2,366,080,388 
 
 7,238,373 
 
 85.8 
 
 France 
 
 42,662,833 
 
 47,595,837 
 
 208,837,056 
 
 668,645 
 
 7.9 
 
 Italy 
 
 25,074,768 
 
 50,976,576 
 
 141,360,767 
 
 524,691 
 
 6.3 
 
 
 
 
 
 
 
 Totals 
 
 514,681,200 
 
 573,963,195 
 
 2,716,278,211 
 
 8,431,709 
 
 100.0 
 
 
 
 
 
 
 
 Totals in metric tons. . . . 
 
 233,458 
 
 260,348 
 
 1,232,096 
 
 
 
24 
 
 THE NATION'S FOOD 
 
 TABLE 4. AVERAGE ANNUAL EXPORTS OF FOODSTUFFS TO THE WESTERN 
 
 ALLIES, SINCE THE BEGINNING OF WAR TO APRIL 1, 1917, IN TERMS OF 
 
 NUTRITIVE UNITS 
 
 Country 
 
 Protein, Ib. 
 
 Fat, Ib. 
 
 Carbohydrates, 
 Ib. 
 
 Millions 
 of calories 
 
 Per cent, 
 of total 
 calories 
 
 I'nited Kingdom 
 France 
 Italy 
 
 942,566,353 
 497,847,876 
 344,212,654 
 
 752,467,975 
 223,367,549 
 100,312,101 
 
 5,148,194,400 
 2,995,310,691 
 1,924,652,876 
 
 14,504,230 
 7,439,886 
 4,643,407 
 
 54.6 
 28.0 
 
 17.4 
 
 
 
 
 
 
 
 Totals in pounds 
 
 1,784,626,883 
 
 1,076,147,625 
 
 10,068,157,967 
 
 26,587,523 
 
 100.0 
 
 Totals in metric tons. . . . 
 
 809,501 
 
 488,137 
 
 - 4,566,886 
 
 
 
 Per cent, which increase 
 of total is of prewar 
 average exports . . 
 
 246.7 
 
 87 5 
 
 270 7 
 
 215 3 
 
 
 
 
 
 
 
 
 TABLE 5. EXPORTS OF FOODSTUFFS TO THE WESTERN ALLIES DURING OUR 
 FIRST YEAR AS A BELLIGERENT, 1917-18, IN TERMS OF NUTRITIVE 
 
 UNITS 
 
 Country 
 
 Protein, Ib. 
 
 Fat, Ib. 
 
 Carbohydrates, 
 Ib. 
 
 Millions 
 of calories 
 
 Per cent, 
 of total 
 calories 
 
 United Kingdom 
 France 
 Italy 
 
 1,164,888,208 
 309,503,381 
 232,033,218 
 
 779,583,693 
 173,122,991 
 95 546,643 
 
 6,146,285,238 
 2,008,217,895 
 1 328 367 362 
 
 16,888,623 
 5,041,541 
 3 305 552 
 
 66.9 
 20.0 
 13 1 
 
 
 
 
 
 
 
 Totals in pounds 
 
 1,706,424,807 
 
 1,048,253,327 
 
 9,482,870,495 
 
 25,235,716 
 
 100.0 
 
 Totals in metric tons. . . . 
 
 774,029 
 
 475,484 
 
 4,301,402 
 
 
 
 Per cent, which increase 
 of total is of p r e w a r 
 average exports 
 
 231.5 
 
 82.6 
 
 249.1 
 
 199.2 
 
 
 In Fig. 2 the facts regarding the exports of essential nutrients 
 since the beginning of the war are shown graphically. 
 
 It is apparent that average rate of export of protein and of 
 carbohydrates to the Western Allies from the United States in- 
 creased after we bedame an active belligerent, by an amount well 
 over 200 per cent, as compared with our prewar exports to these 
 same countries. In the case of fat the increase is not nearly so 
 great, but still notable enough if considered by itself, amounting 
 to over 80 per cent, more than the prewar rate. 
 
 These facts make apparent the necessity for taking such an 
 account of stock of our food resources as this book attempts. Great 
 
THE FOOD PROBLEM 
 
 25 
 
 as this country is in its agricultural power it is not an inexhaustible 
 reservoir. We have to feed something over a hundred million people 
 at home out of our supply. It is obviously the part of wisdom, 
 in the face of lack of knowledge as to how long the excessive demands 
 on America for food may continue, to attempt to arrive at as ac- 
 curate a balance sheet as possible of what we may count on in the 
 way of food, and what we need for ourselves in order to keep this 
 population in a sufficiently nourished and hence efficient condition. 
 And it must be always remembered that for the next few years at 
 
 TO 
 
 MCTfi/C TVNS 
 
 FIG. 2. Diagram showing exports of essential nutrients to Western Allies, United 
 Kingdom, France and Italy, before and since the beginning of the war. 
 
 least now that the war has ended, the demand from Europe on 
 America for food is certain to be extremely heavy, perhaps as 
 heavy as during the period of active fighting. The reconstruction 
 period seems likely to be a long and painful one. Furthermore 
 the neutral countries in Europe, with the cessation of hostilities 
 and the lifting of embargoes, will turn perforce to America for 
 the replenishment of their sadly depleted food resources. Al- 
 together it is apparent that the food problem will be a very real one 
 in the life of this country for several years to come. It is the 
 chief purpose of this volume to contribute in some degree a critical 
 physiological basis for the intelligent discussion of this problem. 
 
CHAPTER II 
 THE PLAN 
 
 The basis of any adequate survey of food resources must be 
 essentially physiological, rather than one of commodities or trade. 
 The value of foods fundamentally depends upon their content 
 of nutrient materials. To get information on how much food a 
 nation produces or needs for consumption, which shall be an ade- 
 quate gufde for the administration of social problems such as 
 those created by war, it is necessary to have something more than 
 raw crop statistics. Modern research in the physiology of nutri- 
 tion has shown that besides a sufficient gross amount of protein, 
 fat and carbohydrate, it is necessary to have in a diet which is 
 adequately to sustain an individual or a nation a certain amount 
 of accessory substances, certain ones of which are generally called 
 vitamines. 1 These substances are not uniformly or universally 
 distributed among edible materials. Consequently an adequate 
 survey of food resources must take into account not alone the 
 total supplies and consumption of protein, carbohydrate and fat, 
 but also the distribution of these nutrients among the several 
 classes of commodities, the vitamine content of which is known, 
 in general terms at least. 
 
 So then, specifically, the problems with which this investigation 
 has to do are such as these : 
 
 1 . How much protein, fat and carbohydrate is annually produced 
 in the United States in forms used, or usable, as human food? 
 
 2. How much of these basic nutrients in forms available for 
 human food are imported and exported each year? 
 
 3. What quantities of basic nutrients are annually consumed as 
 human food? 
 
 4. What is the distribution of the nutrients produced, imported, 
 exported and consumed, among the several classes of food 
 commodities? 
 
 1 For general resume's of modern work on the physiology of nutrition, see 
 Lusk, G., The Elements of the Science of Nutrition, 3d Edit., Philadelphia, 
 1917; McCollum, E. V., The Newer Knowledge of Nutrition; the Use of Food 
 for the Preservation of Vitality and Health, N. Y., 1918. 
 
 26 
 
THE PLAN 27 
 
 5. What proportion of the total nutrient material produced in 
 the United States is consumed by domestic animals? 
 
 These problems are at once physiological and social. The war 
 situation made it urgently necessary to undertake their solution. 
 Properly to attack these problems demanded the working out and 
 application of novel methods, because the problems themselves 
 are new. 
 
 The first step obviously is to make a classification of food 
 materials, so that one may effectively apply proper statistical and 
 physiological methods. Broadly speaking the ultimate sources 
 of food are the soil and the sun. The energy derived from the 
 sun through the mechanism of the green plant builds up the in- 
 organic chemical elements of the soil, air, and water, into compounds 
 which can be utilized as food by man, either directly or secondarily 
 in the form of the products of animals which have been nourished 
 on the primary foods of the plant world. 
 
 For the purpose of statistical analysis all nutritive materials 
 produced and consumed fall into one or another of the following 
 categories, which are obviously based on the considerations set 
 forth in the preceding paragraph. 
 
 I. Primary Foods 
 
 Including all plant materials used as human food or fractions of 
 such materials, and all animals or animal products in which the 
 animal gets its nourishment from some source other than the pri- 
 mary feeds and fodders as defined below, either 
 
 (a) Directly as harvested, with only such sophistication as 
 
 comes from cooking: such as, for example, potatoes, 
 fish, oysters. 
 
 (b) In derivative form, where by process of manufacture a 
 
 food product is prepared from a raw plant product: 
 such as, for example, wheat flour or cottonseed oil. 
 
 II. Primary Feeds or Fodders , 
 
 Including all plant materials or fractions of such materials used 
 for the nourishment of domestic animals, either 
 
 (a) Directly as harvested, such as the coarse grains, or 
 
 (b) In derivative or manufactured form, such as manufac- 
 
 tured feeds. 
 
28 THE NATION'S FOOD 
 
 III. Secondary Foods 
 
 Including all edible products of animals used for human food, the 
 animals being nourished with primary feeds and fodders. This 
 rubric comprises animal foods produced, 
 
 (a) Directly, without involving the death of the producing 
 animal, such as, for example, honey, eggs, or milk, and 
 
 ( 6) Derivatively, involving the death of the animal, such as, 
 for example, the meats. 
 
 The basic idea in this classification is, of course, to allocate the nu- 
 trient resources of the nation according to the usage made of them. 
 We have certain products of the soil, and of the seas and fresh water 
 lakes and streams, which are directly produced and directly con- 
 sumed as human food. To produce a crop of potatoes or of cod 
 fish or oysters it is not necessary to feed out to the growing crop some 
 other crop such as hay or grain. Therefore these are direct, pri- 
 mary food products. On the other hand there are many foods such 
 as the meats, eggs, etc., where to obtain a pound of protein, or fat, 
 or carbohydrate for human consumption it is necessary to use a 
 certain amount of other protein, fat, and carbohydrate, primarily 
 produced, as fodder or feed. Human food produced in this manner 
 is obviously secondarily produced and cannot be allowed to count 
 in the net nutritive balance sheet on the same basis as the 
 primarily produced food. It is a relatively more expensive form 
 of nourishment. 
 
 It is evident that under this classification many raw food mate- 
 rials will of necessity fall in part into two or more categories. For 
 example, to take the case of wheat, the major part of the raw grain 
 is ground into flour and as such used as human food, but in the proc- 
 ess of making the flour there is produced a certain amount of feeding 
 stuffs, bran, middlings, etc., which only indirectly contribute to 
 human nutrition through the products of animals which eat these 
 wheat feeds. Finally a certain small proportion of the wheat grain 
 is fed directly as such to live stock. Similar considerations apply 
 to very many other food materials. That all this adds a consider- 
 able complexity to the problem is evident. But it is equally clear 
 that if anything approaching reliability in the final result is to be 
 attained due regard must be paid to these complicated subdivisions 
 in usage of the raw food materials. Otherwise the same nutritive 
 
THE PLAN 29 
 
 material will be duplicated in the accounting and a misleading result 
 reached. 
 
 The general plan of this study has been first to determine as 
 accurately as possible from existing official statistics, for each year 
 from 1911 to date, the amount of the basic nutrients, protein, fat, 
 and carbohydrate, 
 
 (a) produced, 
 (6) imported, 
 (c) exported, 
 
 classifying the results under the main headings given above. From 
 this tabulation as a base one may then proceed to calculations of 
 consumption and the like. 
 
 In making up the basic tables each commodity or derivative of 
 a commodity has been listed separately and converted as such into 
 nutrient values. In the matter of units of measure the following 
 general plan has been followed : in all basic tables the quantities of 
 production, export and import are first given in the American units 
 (bushels, pounds, gallons, etc.) of the original statistics. These 
 quantities are then all converted into metric tons. 1 All nutrient 
 values, protein, fat, and carbohydrate, are given in metric tons. 
 Energy values are expressed in millions of small calories. 2 
 
 Regarding the sources of the basic statistics the following general 
 statement may be made here, to be supplemented by more detailed 
 statements in subsequent chapters where necessary. For produc- 
 tion figures the fundamental sources, in the case of primary products, 
 are the successive Year Books of the U. S. Department of Agricul- 
 ture. Each volume of this publication carries as an appendix 
 statistical tables giving the Department's official figures of crop 
 production. A secondary source for crop production figures is 
 found in the successive volumes of the Monthly Crop Report of 
 the U. S. Department of Agriculture. Its figures are again official 
 and form the basis of the tabulations of the Year Book, but fre- 
 quently give more detailed information. Reliable statistics of the 
 derivative products such as flour, meals, etc., are much more difficult 
 to obtain than crop production figures, for the reason that they are 
 not officially collected and published. In this field resort has been 
 
 1 The metric ton = 2204.6 Ib. 
 
 2 A small calory is the amount of heat necessary to raise 1 gram of water 
 1 Centigrade. 
 
30 
 
 had to a variety of sources, such as trade papers, census returns, 
 special ad hoc inquiries of manufacturers., etc. At the appropriate 
 points detailed statements as to how our figures were arrived at 
 will be forthcoming. 
 
 Export and import figures are taken from the official reports 
 (annual and monthly) of the foreign commerce of the United States 
 compiled by the Department of Commerce. In a few cases where 
 it has been clear from information available to the Food Adminis- 
 tration that the official figures of the Department of Commerce were 
 in error we have not hesitated to use other and, as we believe, more 
 correct statistics, but in each such case specific notation of the fact 
 is made. 
 
 In the computation of nutrient values use has been made chiefly 
 of the factors given by Atwater and Bryant. l It has been necessary, 
 in some cases, to supplement their tables from data given by Leach 2 
 and Henry and Morrison. 3 
 
 All calculations in this work have been repeatedly checked 
 and every possible precaution taken to guard against error. It is 
 too much to hope that so extensive a piece of statistical work should 
 be without errors, but I hope that their number is small and their 
 net significance in the final results negligible. 
 
 1 Atwater, W. O. and Bryant, A. P., The Chemical Composition of American 
 Food Materials (corrected April 14, 1906) U. S. Dept. Agr. Office of Expt. 
 Stat. Bulletin 28 (revised edition) 1906. 
 
 2 Leach, A. E., Food Inspection and Analysis, Third Edition Revised and 
 Enlarged by A. L. Winton, New York, 1913. 
 
 3 Henry, W. A. and Morrison, F. B., Feeds and Feeding, Sixteenth Edition, 
 Madison, 1916. 
 
CHAPTER III 
 
 THE PRIMARY FOOD PRODUCTION OF THE UNITED 
 
 STATES 
 
 (Commodity References Nos. 1-35) 
 
 We come now to the direct statistical analysis of food resources 
 under the first rubric, the primary food materials. At the outset it 
 should be understood that the tables in this and subsequent chapters 
 do not include every single commodity used as food. Many 
 minor and insignificant items are omitted, from necessity. There 
 simply are no statistics available for such things as mushrooms, 
 wild berries, game, and a large number of other subsidiary food 
 items. The omissions, however, are really not a matter of concern. 
 The total contribution of these omitted subsidiary items to the 
 total nutritional intake of the population is statistically insignificant. 
 It undoubtedly does not amount in the aggregate to as much as the 
 probable error of the statistics of the staple foods. The endeavor 
 has been made to include in the tables every item of food which 
 fulfilled the following two requirements : (a) a significant contribu- 
 tion to the national nutrition, arid (6) available statistics either 
 for an exact determination or a reasonable estimate. 
 
 Table 7 gives for each year from 1911 on the production of 
 all the primary food materials produced in the United States for 
 which any sort of statistics could be obtained. It is necessary 
 for an understanding of the tables that a precise explanation be 
 given of each item. 
 
 Before passing to this detailed discussion certain matters of 
 general explanation should be presented. 
 
 1. All years, unless otherwise specified in particular cases, are 
 fiscal years beginning on July 1 of the first year named and ending 
 June 30 of the second named year. This fiscal year is chosen for 
 two reasons, viz. : 
 
 (a) It is the period for which all import and export statistics 
 are normally compiled by the U. S. Department of Commerce. 
 
 (6) It includes within its limits practically the complete harvest- 
 ing period of all crops grown in continental United States. 
 
 31 
 
32 THE NATION'S FOOD 
 
 2. In the columns giving nutrients, the terms protein, fat, and 
 carbohydrate are used in the following senses, which are in accord 
 with general usage in works on nutrition: 
 
 (a) Protein. An arbitrary term used to designate a group of 
 chemical compounds assumed to include all the nitrogenous matter 
 of the food except the nitrogenous fats. It is quantitatively 
 estimated by multiplying the total nitrogen found by analysis by 
 the factor 6.25. 
 
 (b) Fat. Under this term is included the total ether extract. 
 The ether extract includes, besides the true fats, fatty acids, nitro- 
 genous fats (lecithins), and other related compounds. 
 
 (c) Carbohydrates. The carbohydrates include sugars, starches, 
 cellulose, gums, woody fibers, etc. Carbohydrates are usually 
 determined by difference in the analysis of foods. 
 
 3. In no case is any account taken of " carry-over' 7 in the 
 production figures at this point. There is no necessity for includ- 
 ing figures on "carry-over" when, as in the present study, a period 
 of several years in time is included in the statistical analysis. 
 Under such circumstances the inclusion of carry-over or invisible 
 stock estimates would simply complicate and confuse the result. 
 The correct theory of the matter appears to be that in any investi- 
 gation of food resources and consumption over a period of years, 
 residual stocks should be regarded as having passed into consump- 
 tion or export or both. This they always do sooner or later. Full 
 physical proof of this fact was found in the United States in the 
 summer of 1918 when the country had no appreciable residual 
 stocks of certain important commodities at the end of the crop 
 year. A further discussion of " carry-over" in the case of certain 
 crops will be given in a later chapter. 
 
 4. Unless otherwise specified in particular cases, use has been 
 made throughout of the following general plan of determining 
 nutrient values. First there are made necessary general deduc- 
 tions from the total crop to cover the loss for food usage resulting 
 from any or all of the following general causes : 
 
 (a) Seed for next crop. 
 
 (6) Loss from failure to harvest, and incomplete harvesting, 
 frost damage, and other factors lowering, in the field, the total net 
 production. 
 
 (c) Nutritional loss from plant diseases or weather injury 
 which do not affect the total quantity harvested but do affect the 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 33 
 
 food usage of the product. A good example here is anthracnose 
 in beans, which diverts to lower grade food or fodder uses significant 
 portions of the harvested crop. 
 
 (d) Loss from vermin (rats, mice, etc.) and other causes in 
 storage and transportation, including decay and spoilage of 
 perishables. 
 
 (e) Manufacturing losses. 
 
 (/) Diversion to industrial, non-food uses, including the making 
 of alcoholic beverages. 
 
 Having made the best estimates possible of such general deduc- 
 tions Atwater and Bryant's nutritive factors are applied to the 
 residue remaining. Now these authors give, for all foods in which 
 there are losses or wastage in cooking or preparation for the table, 
 two sets of nutritive factors; one for the food "as purchased," 
 the other for the " edible portion." In both cases the analyses 
 are complete (i.e., the percentages add to 100), the percentage of 
 " refuse" being put into the "as purchased" as a part of the 
 analysis. In consequence one gets the same net amount of protein, 
 say, in the apple crop if he applies the Atwater-Bryant " as pur- 
 chased" percentage 0.3 to the weight of the whole crop, as he 
 will get if he first deducts 25 per cent, from the weight of the 
 crop, which is their figure for inedible refuse, and then to the 
 balance left applies their "edible portion" protein factor of 0.4. 
 Since the net result is the same as we have in all but one case, 
 namely fish, used the "as purchased" factor on the whole crop 
 remaining after the general deductions above explained. In all 
 cases the amounts of protein, fat, and carbohydrate given in the 
 tables in this book are net amounts remaining after (a) general 
 deduction for seed, crop spoilage and losses, etc., and (6) after 
 allowance for refuse in preparing food as purchased for eating. 
 
 We may now proceed to a detailed discussion of the sources, 
 significance and corrections of the several items in Table 7. 
 GRAINS AND THEIR DERIVATIVE PRODUCTS 
 
 1. Corn Meal (Maize Meal) and Corn Flour. There are no 
 official annual statistics as to the production of corn meal in this 
 country. The only available data are the returns of the Census 
 of Manufactures 1 made at quinquennial intervals. To arrive at 
 
 1 The exact bibliographical reference to the last volume of the summary 
 of this work is "Abstract of the Census of Manufactures, 1914," Washington, 
 1917. Detailed chapters regarding special commodities are separately issued. 
 3 
 
34 THE NATION'S FOOD 
 
 annual estimates the following procedure was adopted. To the 
 census returns as to production of corn meal and corn flour in mer- 
 chant mills for the four years 1899, 1904, 1909, 1914, a parabola was 
 fitted by the method of least squares. From the fitted line annual 
 figures were read off for the years up to 1917-18. In this last year 
 there has been such a marked and abnormal increase in the corn 
 milling capacity of the country that another procedure was adopted 
 to reach an estimate. For the first six months of the year (July, 
 1917 to December, 1917, inclusive) the value was estimated from the 
 parabola. For the last six months (January to June, 1918, inclusive) 
 the total rated capacity of existing and. operating merchant corn 
 mills was taken, on the assumption that under the present stress 
 of need the mills were operating to full capacity. 
 
 The procedure so far gave the production of corn meal in mer- 
 chant mills only. More than in the case of any other grain, corn 
 is custom ground. The farmer takes his grain to the mill and pays 
 the miller to turn it into meal. The amount of such custom milling 
 of corn is too great to neglect. It has, however, been steadily 
 decreasing, at least since 1899. In that year 30.5 per cent, of the 
 total output of corn meal in the country was ground in custom mills. 
 In 1909 this percentage had dropped to 20.7. We have assumed 
 that it has continued to decrease at the same rate since that time, 
 and have accordingly applied a sliding scale increase to the merchant 
 mill output relative to the custom mill to get the total. 
 
 2. Hominy and Grits as Corn. Again there are no official an- 
 nual statistics of production, so that recourse was had to the quin- 
 quennial returns of the Census of Manufactures. To the figures 
 of output of hominy in merchant mills (in terms of bushels of corn 
 used in the manufacture of this product) for the years 1904 ,1909, 
 1914 a straight line was fitted by the method of least squares, and the 
 values read off for individual years, and by extrapolation after 
 1914. There appeared to be no sufficient ground for differential 
 treatment of the year 1917-18 in respect of this commodity. Also 
 no correction has been made for manufacture of this product in 
 custom mills. In 1909 only approximately 1 per cent, of the total 
 was so made, and the proportion was decreasing rapidly. 
 
 3. Wheat (Nutrients in Flour) . The basis for the computation 
 here was the official statistics as to the wheat crop in successive 
 years as given by the Department of Agriculture. For the years 
 1911-12 to 1915-16 the crop figures were taken from the U. S. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 35 
 
 Department of Agriculture Yearbook 1 for 1916, p. 571. For the 
 year 1916-17 the crop figure was taken from the Monthly Crop 
 Report 2 (U. S. Department of Agriculture) for December, 1917, 
 p. 117. For the year 1917-18 the Food Administration estimate 
 of the wheat crop, based on its marketing statistics was used. 
 
 Starting with the total crop figures the following deductions 
 were made in order to arrive at the net amount available for human 
 consumption: (a) the amount used for seed, determined on the 
 basis of acreage and the average amount per acre used for seeding 
 purposes in the different states; (6) 5 per cent, of the crop to cover 
 wastage in storage and transit, loss by vermin, etc.; (c) 2 per cent, 
 of the crop to allow for the amount fed to live stock direct. This 
 last item, of course, is included later in the computations of fodder 
 and feed, but in the present chapter we are dealing strictly with 
 human food. The proportion of 2 per cent, of the crop so used is 
 the Department of Agriculture r s average estimate on the point. 
 (d) The amount used in the manufacture of alcoholic beverages. 
 This is an extremely small item, amounting to an annu'al per capita 
 consumption of less than 0.006 lb., all of which was stopped during 
 our participation in the war owing to the closing of distilleries. 
 
 No deduction is made for industrial non-food or non-fodder uses 
 of wheat for the reason that the amount of such use is so insignifi- 
 cantly small that anything approaching an accurate estimate is 
 utterly impossible. The 5 per cent, general deduction for loss may 
 probably be safely regarded as also including any non-food uses 
 other than those already allowed for. 
 
 Having made the above mentioned deductions it is assumed that 
 the balance remaining is ground into flour and feeds. In Table 
 7 the nutrients of the flour fraction of the balance are set down. 
 
 Considerable thought and study has been given as to whether 
 a different set of factors for the calculation of the nutrients in the 
 flour should not be used for the year 1917-18 in view of the milling 
 regulations which required, during the major portion of that year, 
 a higher milling extraction of the wheat as flour than had prevailed 
 before. 'It has finally been decided to use the same analytical 
 factors for this as other years, because investigation showed that 
 the new flour was so nearly identical in chemical composition with 
 the old as not to make it worth while to take a different basis of 
 
 Hereafter this publication will be referred to by the initials D.A.Y.B. 
 Hereafter this publication will be referred to by the initials M.C.R. 
 
36 THE NATION'S FOOD 
 
 computation so far as concerns analysis. We have, of course, made 
 allowance for the higher quantitative extraction of the berry to 
 flour in 1917-18. 
 
 It might at first thought be supposed that separate account 
 should be taken of wheat used in breakfast foods. Consideration 
 will, however, make it apparent that this is ndt necessary in the 
 method here followed, because we have included as flour all the 
 wheat which goes into these products, in our method of calculation. 
 The only possible criticism which could be made on this point 
 would be that the nutritive value of these breakfast foods is dif- 
 ferent from flour. The difference, however, is so small, and the 
 total amount of wheat which goes into these products is so small 
 as compared with what is consumed as flour that no statistically 
 significant error is introduced by the method here used. 
 
 4. Oatmeal. This item includes rolled oats and all other 
 products of oats used as human food as well as oatmeal in the strict 
 sense. There being no official statistics on the production of these 
 commodities the data were collected ad hoc by the Statistical 
 Division of the Food Administration from the Oat Millers' As- 
 sociation. Oatmeal being a derivative product used practically 
 only as human food the whole output has been converted into 
 nutrient values. 
 
 5. Barley Meal. This rubric includes all products of barley 
 used as human food. The production of barley flour, which is a 
 new product in the United States manufactured in commercial 
 quantities for general consumption (other than as baby food) 
 only during very recent years, has become in that year a very 
 significant item. The returns for the production of barley flour 
 we have from the Milling Division of the Food Adminstration 
 for a portion of the year 1917-18 and have made an estimate for 
 the whole year's production from the known data. There being 
 no official annual figures on the production of milled barley prod- 
 ucts resort has been had again to the quinquennial returns of 
 the Census of Manufactures and a straight line fitted by least 
 squares to the production figures there given for the years 1909 
 and 1914, and the estimated production of individual years read 
 off the line, except in the case of 1917-18 as above explained. The 
 barley products here dealt with being derivative products, used 
 for human food only, the total production has been converted to 
 nutrient values. 
 
PKIMARY FOOD PRODUCTION OF THE UNITED STATES 37 
 
 6. Rye Flour. The same procedure and sources to arrive at 
 annual estimates of production were adopted here as in the case 
 of barley meal. 
 
 7. Buckwheat Flour. The same procedure and sources were 
 used for this commodity as for rye flour and barley meal and flour, 
 except that in the case of buckwheat flour there appeared to be no 
 good reason for any differential treatment of the year 1917-18. 
 
 8. Rice. The crop figures, in terms of cleaned rice, were taken 
 for the year 1911-12 and 1912-13 from D.A.Y.B., 1914, p. 590; 
 for the years 1913-14 to 1915-16 inclusive from D.A.Y.B., 1916, 
 p. 607; and for 1916-17 and 1917-18 from M.C.R., December, 
 1917, p. 117. From the total crop was deducted (a) 5 per cent, 
 of the crop for wastage and spoilage, (6) the amount used as 
 seed, and (c) the amount used in the manufacture of alcoholic 
 beverages. The residue after these deductions was converted to 
 nutrient values. 
 
 VEGETABLES 
 
 9. Beans. Official estimates of the bean crop have been pub- 
 lished by the Department of Agriculture only since 1914-15. 
 In the years before that no data whatever were available. The 
 figure for 1915-16 (M.C.R., Sept., 1916, p. 89) was for the 5 prin- 
 cipal bean growing states only, New York, Michigan, Colorado, 
 New Mexico, California. In later years returns from an additional 
 state, Arizona, have been included. The figures given include, how- 
 ever, practically the whole of the commerical crop. The 1915-16 
 figure is from M.C.R., December, 1917, p. 127, and those for 
 1916-17 and 1917-18, ibid., p. 117. For the years prior to 1914 
 we have estimated annual production figures to a rough approxima- 
 tion, on the general assumption that there has been no very violent 
 change in bean husbandry as to acreage planted, methods of 
 cultivation, or yield during the last 10 years, and that therefore 
 the crops during the past 4 years make possible an approximate 
 estimate for the three preceding years. 
 
 In all cases there has been made a deduction of one-fourth of 
 the total crop before converting to nutrients, to allow fdr (a) seed 
 and (6) wastage and spoilage in handling and storage, including 
 effects of disease on nutritive values and usage, etc. 
 
 10. Peas (Other Than Canned). The pea crop in the United 
 States harvested as dry grain, as distinct from that harvested 
 green for canning, is not large. Unfortunately the Department 
 
38 THE NATION'S FOOD 
 
 of Agriculture until very recently has never collected statistics as 
 to its amount. Consequently in order to get at any approximation 
 to the amount of this commodity available for human food we 
 are forced to make the best estimate possible from the published 
 data for two years only. In M.C.R., May, 1918, p. 51, figures 
 are given for the edible dried pea production in the five important 
 producing states, Michigan, Wisconsin, Idaho, Washington, and 
 Colorado, for the years 1916-17 and 1917-18. These states cover 
 practically the whole of the commercial crop. Working from 
 these figures and census returns as a basis, estimates have been 
 made for the other years. In each case one-fourth of the estimated 
 crop has been deducted for seed and losses in stora'ge and handling. 
 This deduction might seem large, at first thought, but it must be 
 remembered that a fair proportion of the dried pea crop goes as 
 seed for the green pea crop used in canning. 
 
 11. Potatoes. The basic statistics for potato production were 
 derived from the following sources: 1911-12 to 1915-16 inclusive 
 D.A.Y.B., 1916, p. 614; 1916-17 and 1917-18, M.C.R., December, 
 1917, p. 117. From the figures as given in these sources we have 
 deducted one-third of the crop in each year to allow for (a) seed 
 and (6) spoilage and wastage. The residual values are then con- 
 verted to nutrients. 
 
 12. Sweet Potatoes. The crop statistics for sweet potatoes are 
 given in D.A.Y.B., 1916, p. 617, for the years 1911-12 to 1916-17, 
 inclusive. For 1917-18 the figure was taken from M.C.R., De- 
 cember, 1917, p. 117. A deduction of one-third of the crop is 
 made in each year to allow for seed and spoilage and wastage 
 in handling. The residue is converted to nutrient values. 
 
 13. Onions. Statistics on the onion crop were first published 
 by the Department of Agriculture for the year 1914^15. The 
 sources of the data for that and following years ate: 1914r-15, 
 M.C.R., November, 1915, p. 73; 1915-16, ibid., August, 1916, p. 80; 
 1916-17 and 1917-18, ibid., December, 1917, p. 117. The returns 
 are for 13 states (12 in 1914-15) only, but cover practically the 
 whole of the commercial crop. The crop of onions is highly variable 
 in amount if one may judge from the four years for which figures 
 are available. This makes estimating the crop of the missing 
 years very difficult. The crops of the missing years, however, 
 probably did not deviate far from the average of the four years 
 for which data are available. On this basis, conservative estimates, 
 erring almost surely in the direction of under-statement, have been 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 39 
 
 made for the three years 1911-12 to 1913-14, inclusive. In all 
 cases a deduction of one-fourth of the crop has been made to allow 
 for spoilage, loss in storage and transit, etc. 
 
 14. Cabbage. Cabbage crop statistics were started by the 
 Department of Agriculture first for the year 1914-15. The figures 
 for that year are given in M.C.R., November, 1915, p. 73. For the 
 year 1915-16 the reference is M.C.R., September, 1916, p. 92. 
 The data for the last two years are given in M.C.R., December, 
 1917, p. 117. The statistics are for the crop produced in nine 
 states, but cover practically the whole of the commercial crop. 
 Before calculating the nutrients one-third of the estimated crop 
 for each year is deducted for loss in storage and handling. On 
 the basis of existing information for the last four years the three 
 preceding years have been estimated. 
 
 15. Canned Peas. The statistics for the production of canned 
 peas were taken from "The Canning Trade Almanac of the Canning 
 Industry, 1918" for the years 1911-12 to 1916-17, inclusive. The 
 statistics are collected by the National Canners' Association under 
 the personal supervision of the Secretary, Mr. Frank Gorrell. 
 For the last year the production was reported to the Statistical 
 Division of the Food Administration by each canner, and the 
 statistics compiled by that Division. No deductions were made 
 from the total production figures in calculating the nutrients. 
 It should be understood that the canned pea pack does not nutrition- 
 ally duplicate anything in the item "Dried Peas" given above. 
 They are a separate and distinct production. 
 
 16. Canned Corn. -The sources and method of handling the data 
 were precisely the same for canned corn as for canned peas above. 
 
 17. Canned Tomatoes. The sources and method of handling 
 the data were the same for this commodity as for canned peas and 
 canned corn. 
 
 SACCHARINE MATERIALS 
 
 18. Beet Sugar. This item includes the best sugar produced 
 in the continental area of the United States. The sources of the 
 statistics are as follows: for the years 1911-12 to 1915-16, in- 
 clusive, D.A.Y.B., 1916, p. 643; 1916-17 and 1917-18, M.C.R., 
 July, 1918, p. 76. No deductions are made from this item in con- 
 verting to nutrients. The carbohydrate content is taken as 100' 
 per cent. 
 
 19. Domestic Cane Sugar. This item includes the Louisiana 
 cane sugars. It is given as a separate item because the carbohydrate- 
 
40 
 
 content of these sugars is less than 100 per cent. We have taken as 
 a fair average carbohydrate content for all these sugars 95 per cent. 
 No deduction from the production is made in calculating the nutri 
 ents. The source of the statistics is for the years 1911-12 to 1916-17, 
 inclusive, M.C.R., May, 1917, p. 42; for 1917-18, Willett and Gray's 
 Weekly Statistical Sugar Trade Journal, March 21, 1918, p. 128. 
 
 20. Molasses. This item includes the molasses produced in the 
 United States from sugars from the following sources: U. S. Cane, 
 U. S. Beet, Hawaii, Porto Rico, and Cuba. The imports of sugar 
 from the last three sources are computed in Chapter VI as refined 
 sugar, and hence in counting the molasses as domestic production 
 (which it is in the sense that it is made here) we are making no 
 nutritional duplication. Molasses varies greatly in its sucrose con- 
 tent. As a fair general average we have taken the carbohydrate 
 content of all molasses at 65 per cent. This is conservative, as 
 Atwater and Bryant (p. 64) give the average as 69.3. We have 
 lowered this because of Leach's (p. 568) data based on a larger 
 number of analyses, showing a greater range of variation and a 
 lower minimum value. (See also Henry and Morrison, p. 637.) 
 Molasses is stated to have a " protein" content of from 2 to 4 
 per cent. Really, however, this is chiefly nitrogenous material 
 not nutritionally available. Henry and Morrison (p. 186) say, 
 regarding this point: "The crude protein of both beet and cane 
 molasses consists largely of compounds having little nutritive value." 
 It appears ridiculous in face of these facts to include the fairly 
 large number of tons of protein which would result from applying 
 the At water-Bryant factor to the total molasses production. We 
 have accordingly called the protein and fat content of molasses 
 zero. This gives a fuel value per pound of 1209 calories. 
 
 The statistics of production used were compiled by Mr. Joshua 
 Bernhardt, the sugar statistician of the Statistical Division of the 
 Food Administration, from information from a variety of trade and 
 technical sources, and from Department of Agricultural figures. 
 The really difficult problem with molasses is the proper allocation 
 of the total crop between the following general classes of use, 
 (a) human food, (6) stock feed, (c) industrial alcohol. On this 
 point the advice of Dr. C. L. Alsberg, Chief of the Bureau of Chem- 
 istry of the Department of Agriculture, of Mr. George M. Rolph, 
 Head of the Sugar Division of the Food Administration, and Dr. 
 William Marshall, Controller of the International Sugar Committee, 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 41 
 
 has been obtained. The net result of our investigation of the matter 
 is embodied in the following percentage allocation scheme, which 
 has been made the basis of the deductions in the molasses item in 
 Table 7. 
 
 
 Per cent, 
 to human 
 food uses 
 
 Per cent, 
 to stock feed 
 
 Per cent, 
 to alcohol 
 
 Domestic cane 
 Domestic beet . . 
 
 50 
 
 
 25 
 50 
 
 25 
 50 
 
 Refiners' molasses and syrups 
 
 42 
 
 1911-14 32 
 
 1911-14 26 
 
 
 
 1914-17 17 
 
 1914-17 41 
 
 21. Glucose and Grape Sugar. The figures on the production of 
 liquid glucose and grape sugar were arrived at from information 
 given in the Census of Manufactures and from a special question- 
 naire sent to glucose manufacturers at the request of the writer 
 by Mr. George S. Mahana of New York. On this basis of infor- 
 mation obtained from the manufacturers as to their sales, 4 per 
 cent, of the production in each year was deducted for non-food 
 industrial uses. An average carbohydrate content of 85 per cent, 
 was assumed in the conversion to nutrient values. 
 
 22. Honey. There are no official statistics of honey production. 
 Dr. E. F. Phillips of the Bureau of Entomology of the U. S. Depart- 
 ment of Agriculture, who has for many years been in charge of 
 igricultural investigations, estimates that during the period covered 
 by the present study 250,000,000 Ib. fairly estimates the average 
 annual production. We have accordingly adopted this figure. 
 No deductions are made. 
 
 23. Sorghum Syrup. This commodity is rather extensively used 
 in the South as a sweetening agent. The production figures are 
 from M.C.R., October, 1916, p. 102, for the years 1911-12 to 1915- 
 16, inclusive, and from M.C.R., December, 1917, p. 117. The 
 average carbohydrate content, as furnished by the Bureau of 
 ( 'hemistry, is 68.1 per cent. 
 
 24. Maple Sugar. Statistics are available only for the census 
 year, 1909, and for the years 1917-18 and 1918-19 (M.C.R., June, 
 1918, p. 61). From these data estimates have been made for the 
 other years. No deductions have been made. 
 
 25. Maple Syrup. The sources and treatment are the same as for 
 maple sugar. 
 
42 THE NATION'S FOOD 
 
 FRUITS 
 
 26. Apples. The production statistics for apples were taken, 
 for the years 1911-12 to 1915-16, inclusive, from D.A.Y.B., 1916, 
 p. 635; for the years 1916-17 and 1917-18 from M.C.R., December, 
 1917, p. 117. Before calculating nutrient values one-third of the 
 crop in each year was deducted for wastage and spoilage. 
 
 27. Peaches. The statistics of production for this crop were 
 taken from D.A.Y.B., 1916, p. 637, for the years 1911-12 and 1915- 
 16, inclusive, and for the years 1916-17 and 1917-18 from M.C.R., 
 December, 1917, p. 117. A deduction of one-third of the crop was 
 made for spoilage and wastage. 
 
 28. Pears. Statistics on the production of pears were only 
 started by the Department of Agriculture in 1914-15. For that 
 year the data were taken from M.C.R., November, 1915, p. 65; 
 for the year 1915-16 from M.C.R., August, 1916, p. 80; and for 
 the last two years from M.C.R., December, 1917, p. 117. The 
 production in the years prior to 1914-15 was estimated from a fitted 
 straight line. In each year one-third of the crop was deducted 
 for wastage and spoilage. 
 
 29. Oranges. Official statistics on the commercial production of 
 oranges begin only in 1916-17 and were taken from M.C.R., 
 December, 1917, p. 117. The production in earlier years has been 
 estimated on the basis of the two known years and census returns 
 in 1909. One-fifth of the crop is deducted for spoilage and wastage. 
 It should be remembered that we are dealing here with statistics 
 of a commercial pack and not with a total crop as in apples, some 
 of which never even harvested, and consequently it is proper 
 to make a smaller deduction than in the other fruits. 
 
 29a. Prunes. The statistics of production of this, and the two fol- 
 lowing dried fruit crops, are taken from the California Annual, Vol. 2, 
 No. 1, June 15, 1918. This is a publication of the California Packing 
 Corporation. While the figures are trade rather than official 
 estimates they are probably -as accurate as other crop estimates. 
 In any case they are the only data available on these crops. 
 
 296. Raisins. 
 
 29c. Apricots, dried. 
 
 VEGETABLE OILS AND NUTS 
 
 Here we shall include as oils only cottonseed, corn, cocoanut, and 
 olive oils. The other vegetable oils produced in this country are too 
 small in amount in respect of human food use to be significant 
 and detailed statistics regarding such minor items are largely 
 
PRIMARY FOOD PRODUCTION OP THE UNITED STAPES 43 
 
 lacking. Furthermore it is possible to take account of the more 
 important of them by the procedure followed with peanuts, where 
 the fat content of the original crop is counted. It would be im- 
 possible accurately to divide the fat content of the peanut crop 
 between peanuts as such and expressed oil, because of lack of suf- 
 ficiently accurate and detailed statistics. But such procedure is 
 wholty unnecessary because the whole fat content is accounted for 
 by the method here used. 
 
 Other than the direct consumption as oil, the chief forms in 
 in which vegetable oils and fats are consumed as food in this country 
 are oleomargarine and lard substitutes. Oleomargarine is carried 
 as a separate item under Secondary Foods (cf. Chapter IV) and 
 in the duplication of cottonseed and cocoanut oils which is thus 
 brought about there is a safe allowance for the unenumerated minor 
 oils . The chief vegetable oils used in lard substitutes are cottonseed , 
 corn, and peanut oils, all of which are fully counted here. 
 
 30. Peanuts. Peanuts constitute the only nut crop sufficient 
 in magnitude to be significant in the nutritional sense. Official 
 statistics on this crop have only been published by the Department 
 of Agriculture during the past two years (M.C.R., December, 1917, 
 p. 1 26) . Before that time only census data are available. We have 
 made estimates for the earlier years, on the assumption that the 
 increase in the peanut crop was evenly distributed in time prior 
 to 1916. In all cases 15 per cent, of the crop is deducted for seed 
 and loss in harvesting, storage, and handling. 
 
 The distribution of the nutrient value of the peanut crop presents 
 a difficult problem. Of the portion of the peanut crop actually 
 harvested as grain, which is what the statistics here given refer to, 
 comparatively little is fed to livestock, 1 though a large proportion 
 of the crop as grown is so fed. 
 
 The Fat and Oil Survey of the U. S. Food Administration 
 furnishes figures on the peanut oil production. Working back 
 from these figures the portion of the crop pressed for oil has been 
 calculated. From this fraction of the crop there goes to human 
 nutrition 75 per cent, of the fat content (data from Fat and Oil 
 Survey) and none of the protein or carbohydrate. Of the balance of 
 the harvested crop we have estimated that 90 per cent, of all the 
 nutrient material goes to human food, and 10 per cent, to fodder. 
 The nutrients, as they appear in Table 7, have been calculated on 
 1 As we are informed by a practical Southern farmer of wide experience. 
 
44 THE NATION'S FOOD 
 
 this basis. It is obvious that these are rough estimates, but it 
 seems impossible to get more accurate information. 
 
 In the matter of analysis difficulty was experienced because 
 of the wide discrepancies between published figures. Atwater and 
 Bryant (p. 75) give a fat content of the whole nut, as purchased, of 
 29.1 per cent. This is obviously too low, as is evident from known 
 facts as to the yield of peanut oil in crushing. Generally speaking 
 the yield is 40 to 50 Ib. of oil per 100 Ib. shelled nuts. 1 Atwater 
 and Bryant give the inedible refuse (shells) as 24.5 per cent, of total 
 weight. It is then clear that nothing like the actual oil recoveries 
 could be got from this 29.1 per cent. After thorough study of all 
 the available analyses it has been decided to use throughout this book, 
 the following figures for the nutrient content of whole peanuts 
 with shell (unhulled) as purchased. 
 
 Protein 19.5 per cent. 
 
 Fat 33.2 per cent. 
 
 Carbohydrate 14.4 per cent. 
 
 These figures correspond to a commercial oil yield of 40 Ib. 
 per 100 Ib. of peanuts with hulls removed, which is conservative. 
 
 31. Cottonseed Oil. The basic statistics were the production 
 of crude oil in each year as given in " Cotton Production and Dis- 
 tribution, Season of 1916-17" (Bureau of the Census, Bulletin 
 135, 1918), for all the years up to 1917-18. In this last year the 
 total production was estimated from the known production to 
 June 30, 1918. The crop year for cottonseed oil is from August 1 
 to July 31, inclusive. From the total crude oil produced was 
 deducted in each year the amount used for non-food industrial 
 purposes, chiefly soap-making. The balance remaining was 
 converted to refined oil and the nutrient values calculated. The 
 deductions for industrial uses were made on the basis of information 
 contained in the Fat and Oil Survey. 
 
 32, Corn Oil. The only available statistics on this product are 
 given in the Census of Manufactures at quinquennial periods. 
 A straight line was fitted by least squares to the 1909 and 1914 data 
 and the other years read off from this line. The Fat and Oil 
 Survey indicates that there is no appreciable quantity of refined 
 corn oil used for non-food purposes, and therefore no deductions are 
 made from the total production of refined oil here given. 
 
 1 Johns, C. O. and Jones, D. B., Proc. Nat. Acad. Sci., Vol. 3, p. 365, 1917. 
 Also Armsby, H. P., "The Conservation of Food Energy," Philadelphia, 
 1918, p. 52. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 45 
 
 33. Cocoanut Oil. This is a product which has been manufac- 
 tured in this country for edible purposes only in recent years. 
 The figures for production were obtained from the Food Administra- 
 tion's Fat and Oil Survey and from the Bureau of Chemistry 
 of the Department of Agriculture. Only the edible oil is taken 
 account of. The much larger portion of the total production 
 used for non-food industrial purposes is not included here. 
 
 34. Olive Oil. The statistics for this commodity are derived 
 from the Fat and Oil Survey of the U. S. Food Administration. 
 Only the edible oil production is taken, and therefore no deduction 
 is made for industrial uses. 
 
 FISH 
 
 35. Fish. There are no official statistics as to the total catch 
 of fish in this country. I have accordingly asked the U. S. Bureau 
 of Fisheries to help in arriving at an estimate in this matter. After 
 careful consideration they state that during the years covered by 
 this study the best estimate they can make is that the average annual 
 catch amounted to 2,000,000,000 lb., including all salt and fresh 
 water fish, shell fish, etc., privately caught and locally consumed, as 
 well as commercially caught. The figure also includes all canned 
 fish. 
 
 In arriving at nutritional figures for this lump catch, it has seemed 
 advisable to work with the edible portions only, deducting the 
 refuse at one operation. For twenty-five leading varieties of fish 
 and shellfish Atwater and Bryant's figures yield an average refuse 
 percentage of 48.184. We have accordingly reduced the 2,000,000,- 
 000 lb. gross catch by this percentage. For the same twenty-five 
 varieties we have determined the average analytical results for 
 edible portion, as given by Atwater and Bryant, with the following 
 results. 
 
 Protein 17.2 per cent. 
 
 Fat 3.9 per cent. 
 
 Calories 497 per lb. 
 
 These factors have been applied to the figures as given. 
 
 Table 6 gives in detail the conversion factors used. Since in 
 this study conversions were first made to short tons of 2000 lb. 
 the table is presented in that form. The results were then con- 
 verted to metric tons by multiplying by the factor 0.9072. 
 
46 
 
 THE NATION'S FOOD 
 
 TABLE 6. FACTORS BY WHICH QUANTITIES IN THE SPECIFIED ORIGINAL UNIT 
 
 OF MEASURE OF THE COMMODITIES NAMED ARE TO BE MULTIPLIED TO 
 
 GET THE CONTAINED AMOUNT OF PROTEIN, FAT AND CARBOHYDRATE 
 
 IN SHORT TONS OF 2000 LBS. To CONVERT TO METRIC TONS 
 
 MULTIPLY EITHER THE RESULT IN SHORT TONS, OR THE 
 
 FACTORS IN THIS TABLE, BY 0.9072 
 
 Reference 
 r N - 
 
 Commodity 
 
 Original 
 specified 
 unit of 
 measure 
 
 To short 
 tons of 
 protein 
 
 To short 
 tons of 
 fat 
 
 To short 
 tons of car- 
 bohydrate 
 
 To millions 
 of calories 
 
 1 
 2 
 3 
 
 Corn meal 
 Hominy as corn 
 Wheat (nutrients in 
 flour only) * 
 
 bbl. 
 bu. 
 
 bu 
 
 .007350 
 0.001369 
 
 002483 
 
 0.004116 
 0.000099 
 
 000218 
 
 0.064582- 
 0.013035 
 
 016357 
 
 0.302300 
 .054450 
 
 071925 
 
 4 
 
 Oatmeal 
 
 Ib 
 
 000081 
 
 000036 
 
 000337 
 
 001860 
 
 5 
 6 
 7 
 8 
 9 
 10 
 
 Barley meal 
 Rye flour 
 Buckwheat flour 
 Rice 
 Beans 
 Peas (other than 
 canned) 
 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 bu. 
 
 bu 
 
 0.000053 
 0.006664 
 .000032 
 0.000040 
 0.006750 
 
 007380 
 
 0.000011 
 0.000882 
 0.000006 
 0.000001 
 000540 
 
 000300 
 
 0.000364 
 0.077126 
 0.000389 
 0.000395 
 0.017880 
 
 018600 
 
 0.001640 
 0.319480 
 0.001620 
 0.001631 
 0.096300 
 
 099300 
 
 11 
 
 Potatoes 
 
 bu 
 
 000540 
 
 000030 
 
 004410 
 
 018667 
 
 12 
 13 
 
 Sweet potatoes 
 Onions . .... 
 
 bu. 
 bu 
 
 0.000385 
 000392 
 
 .000165 
 000084 
 
 0.006023 
 002492 
 
 0.0253CO 
 011437 
 
 14 
 15 
 
 16 
 
 Cabbages 
 Canned peas 
 
 short tons 
 cases 
 (30 Ib.) 
 
 0.014000 
 .000540 
 
 .002000 
 .000030 
 
 0.048000 
 0.001470 
 
 0.250000 
 0.007650 
 
 17 
 
 18 
 19 
 20 
 21 
 
 Canned tomatoes 
 
 Beet sugar 
 Domestic cane sugar . 
 Molasses 
 Glucose and grape 
 sugar 
 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 short tons 
 short tons 
 gal. 
 
 Ib. 
 
 .000420 
 
 .000306 
 
 
 
 
 o 
 
 0.000180 
 
 0.000051 
 
 
 
 
 o 
 
 .002850 
 
 .001020 
 1 .000000 
 0.950000 
 .003575 
 
 000425 
 
 0.013650 
 
 .005355 
 3 .720000 
 3 .534000 
 0.013299 
 
 001581 
 
 22 
 
 Honey 
 
 Ib. 
 
 000002 
 
 o 
 
 000406 
 
 001520 
 
 23 
 
 Sorghum syrup 
 
 eal 
 
 o 
 
 o 
 
 003916 
 
 014567 
 
 24 
 25 
 
 Maple sugar 
 Maple syrup 
 
 Ib. 
 eal 
 
 
 
 o 
 
 
 
 o 
 
 0.000414 
 003952 
 
 0.001540 
 014723 
 
 26 
 
 Apples. 
 
 bbl 
 
 000216 
 
 000216 
 
 007776 
 
 031680 
 
 27 
 28 
 29 
 29a 
 296 
 29c 
 30 
 31 
 32 
 33 
 34 
 35 
 
 Peaches 
 Pears 
 Oranges 
 Prunes 
 Raisins 
 Apricots, dried 
 Peanuts** 
 Cottonseed oil 
 Corn oil 
 Cocoanut oil 
 Olive oil 
 Fish 
 
 bu. 
 bu. 
 boxes 
 short tons 
 short tons 
 short tons 
 bu. 
 Ib. 
 gal. 
 Ib. 
 Ib. 
 Ib. 
 
 0.000120 
 0.000120 
 0.000136 
 018000 
 .023000 
 0.047000 
 0.000097 
 
 
 
 
 .000086 
 
 .000024 
 0.000096 
 0.000034 
 
 030000 
 0.010000 
 0.000166 
 0.000490 
 0.003797 
 000490 
 0.000490 
 0.000019 
 
 .001848 
 0.002736 
 0.002618 
 0.622000 
 0.685000 
 . 625000 
 0.000072 
 
 
 
 
 
 
 0.007440 
 0.010992 
 0.010404 
 2 .380000 
 2.890000 
 2.580000 
 
 0.004136 
 0.032054 
 0.004136 
 004136 
 000497 
 
 * These conversion factors for wheat flour were used for all years except 1917-18. In that 
 year, on account of the higher milling extraction, the factors became: Protein = 0.002531. fat = 
 0.000222, carbohydrate = 0.016672, calories = 0.073309. 
 
 ** See text, p. 43, for treatment of peanut crop. The factors here given relate only to whole 
 peanuts and are 90 per cent, of total nutrient values. 
 
 ** Calories calculated from final total nutrients as given in Table 7. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 47 
 
 We come now to the consideration of Table 7 which gives the detailed 
 results for primary foods. 
 
 TABLE 7. SHOWING THE PRIMARY FOOD PRODUCTION OF THE UNITED STATES FROM 
 1911-12 TO 1917-18, INCLUSIVE 
 
 I 
 !* 
 
 Commodity 
 
 1911-12 
 
 ft 
 
 Production* 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 1 
 
 2 
 3 
 
 4 
 5 
 6 
 7 
 
 8 
 
 drains a ni! Tfn-ir l)> rt- 
 atice Products 
 Cornmeal (maize meal). 
 Hominy as corn 
 Wheat (nutrients in 
 flour) 
 Oatmeal 
 
 bbl. 
 bu. 
 
 bu. 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 
 1 
 
 26,536,285 
 25,832,000 
 
 506,806,455 
 297,031,770 
 22,731,000 
 1,694,237 
 155,898,000 
 425,555,000 
 
 2,359,208 
 656,159 
 
 13,793,143 
 134,733 
 10,311 
 150,626 
 70,715 
 193,030 
 
 176,940 
 32,082 
 
 1,141,608 
 21,827 
 1,093 
 10,242 
 4,526 
 15,442 
 
 99,086 
 2,320 
 
 100,230 
 9,701 
 227 
 1,355 
 848 
 386 
 "214,153 
 
 1,554,711 
 305,469 
 
 7,520,454 
 90,810 
 7,500 
 118,543 
 55,016 
 152,493 
 9.805^002 
 
 1 8,022,609 
 j 1,406,552 
 
 36,452,054 
 552,479 
 37,279 
 541,275 
 252,555 
 694,080 
 47.958,883 
 
 Barley meal .... 
 
 Rye flour 
 
 Buckwheat flour. . . . 
 
 Rice 
 
 9 
 10 
 
 11 
 12 
 
 ta 
 
 14 
 
 15 
 
 it; 
 
 17 
 
 Sub-total Grains 
 
 
 
 17,367,925 
 
 1,403,760 
 
 Vegetables 
 Beans. . 
 
 bu. 
 
 bu. 
 bu. 
 bu. 
 bu. 
 short 
 tons 
 cases 
 (30 Ib.) 
 cases 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 
 7,500,000 
 
 1,732,500 
 195,256,000 
 36,377,000 
 9,375,000 
 
 326,000 
 4,532,000 
 14,301,000 
 
 '.. 749,000 
 
 204,119 
 
 47,151 
 5,314,087 
 907,533 
 238,138 
 
 295,744 
 61,671 
 194,608 
 
 225,524 
 
 7,488,575 
 
 45,926 
 
 11,599 
 95,652 
 12,705 
 3,334 
 
 4,140 
 2,220 
 5,449 
 
 2,706 
 
 3,674 
 
 472 
 5,314 
 5,445 
 714 
 
 591 
 123 
 2,335 
 451 
 
 121,654 
 
 29,234 
 781,162 
 198,764 
 21,195 
 
 14,196 
 6,044 
 36,975 
 9,021 
 
 722,250 
 
 172,037 
 3,644,844 
 920,338 
 107,222 
 
 81,500 
 34,670 
 195,209 
 
 52,206 
 5,930,276 
 
 Peas (other than 
 canned) 
 Potatoes . 
 
 Sweet potatoes 
 Onions 
 
 Cabbage 
 
 Canned peas 
 Canned corn 
 
 Canned tom:ito<-s 
 
 t>il Vegetables. . . 
 
 
 
 183,731 
 
 19,119 
 
 1,218,245 
 
 18 
 19 
 20 
 
 L'l 
 
 M 
 23 
 
 24 
 25 
 
 Saccharine Materials 
 Beet sugar. ... 
 
 short 
 tons 
 short 
 tons 
 
 r 
 
 Ib. 
 gal. 
 Ib. 
 gal. 
 
 599,500 
 
 360,874 
 48,618,461 
 923,520,000 
 250,000,000 
 15,448,000 
 12,900,000 
 4,149,900 
 
 5J3.860 
 
 327,381 
 242,585 
 418,906 
 113,399 
 80,582 
 5,851 
 20,838 
 
 454 
 
 
 543,860 
 
 311,012 
 157,680 
 356,068 
 92,080 
 
 54,880 
 4,845 
 14,878 
 
 2,230,140 
 
 1,275,329 
 646,577 
 1,460,085 
 380,000 
 225,031 
 19,866 
 61,099 
 
 Domestic cane sugar. . . 
 Molasses 
 
 
 Glucose and grape sugar 
 Honey 
 Sorghum syrup 
 Maple sugar. . . 
 Maple syrup 
 
 
 
 26 
 
 27 
 28 
 29 
 29a 
 
 296 
 29c 
 
 Sub-total Sugars 
 
 
 
 1,753,402 
 
 454 
 
 
 
 1,535,303 
 
 6,298,127 
 
 Fruits 
 Apples 
 Peaches 
 
 bbl. 
 bu. 
 bu. 
 boxes 
 short 
 tons 
 short 
 tons 
 short 
 tons 
 
 47,584,000 
 23,265,000 
 7,866,667 
 13,952,800 
 
 89,000 
 75,000 
 6,500 
 
 3,108,092 
 506,549 
 171,279 
 430,369 
 
 80,740 
 68,039 
 5,897 
 
 9,324 
 2,533 
 856 
 1,722 
 
 1,453 
 1,565 
 277 
 
 9,324 
 506 
 685 
 430 
 
 2,041 
 59 
 
 335,672 
 39,004 
 19,525 
 33,138 
 
 50,220 
 46,607 
 3,685 
 
 1,507,461 
 173,092 
 86,470 
 145,165 
 
 211,820 
 216,750 
 
 16,770 
 2,357,528 
 
 Pears 
 
 Oranges 
 
 Prunes 
 Raisins . . 
 
 Apricots, dried 
 
 
 
 Sub-total Fruits 
 
 
 
 4,370,965 
 
 17,730 
 
 13,045 
 
 527,851 
 
 30 
 31 
 32 
 33 
 34 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 bu. 
 Ib. 
 gal. 
 Ib. 
 Ib. 
 
 20,230,000 
 1,326,985,000 
 8,443,137 
 
 201,878 
 601,916 
 29,492 
 
 35,156 
 
 60,280 
 589,876 
 29,084 
 
 26,095 
 
 811,980 
 5,488,410 
 270,636 
 
 Cottonseed oil 
 Corn oil 
 
 
 Olive oil 
 
 900.666 
 
 408 
 
 
 
 400 
 
 
 3,722 
 
 35 
 
 Sub-total Oils ana Nuts 
 
 
 
 833,694 
 
 35,156 
 
 679,640 
 
 26,095 
 
 6,574,748 
 
 Fish 
 
 Ib. 
 
 1,036,320,000 
 
 470,072 
 
 80,852 
 
 17,863 
 
 
 515,051 
 
 
 Grand Total All Pri- 
 
 
 
 32,284,633 
 
 1,721,683 
 
 943,820 
 
 13,112,496 
 
 69,634,615 
 
 
 
 
 'Less deductions as per text explanation of each item. 
 
48 
 
 THE NATION'S FOOD 
 
 TABLE 7 Continued 
 
 Reference 
 No . 
 
 Commodity 
 
 'a 
 
 1912-13 
 
 Production* 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 1 
 
 o 
 
 *" 
 a 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 1 
 2 
 3 
 
 4 
 5 
 6 
 7 
 8 
 
 9 
 10 
 
 11 
 12 
 13 
 14 
 
 15 
 16 
 17 
 
 Grains and Their Deriv- 
 ative Products 
 Cornmeal (maize meal) 
 Hominy as corn 
 Wheat (nutrients in 
 flour) 
 
 bbl. 
 bu. 
 
 bu. 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 
 26,161,604 
 26,176,000 
 
 607,244,104 
 333,509,400 
 19,821,000 
 1,775,286 
 145,806,000 
 469,741,000 
 
 2,325,897 
 664,897 
 
 16,526,634 
 151,279 
 8,991 
 157,832 
 66,137 
 213,073 
 
 174,442 
 32,509 
 
 1,367,849 
 24,507 
 953 
 10,733 
 4,233 
 17,046 
 
 97,688 
 2,351 
 
 120,093 
 10,892 
 198 
 1,421 
 794 
 426 
 
 1,532,760 
 309,537 
 
 9,010,839 
 101,962 
 6,545 
 124,213 
 51,455 
 168,327 
 
 7,909,333- 
 1,425,283 
 
 43,676,032 
 620,327 
 32,506 
 567,168 
 236,206 
 766,148 
 55,233,003 
 
 Oatmeal 
 
 Barley meal 
 
 Rye flour 
 
 Buckwheat flour 
 
 Rice 
 
 Sub-total Grains 
 
 
 
 20,114,740 
 
 1,632,272 
 
 233,863 
 
 11,305,638 
 
 Vegetables 
 Beans 
 
 bu. 
 
 bu. 
 bu. 
 bu. 
 bu. 
 short 
 tons 
 cases 
 (30 Ib.) 
 cases 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 
 7.725.000 
 
 1,792,500 
 280,572,000 
 37,004,000 
 9,750,000 
 
 333,333 
 7,307,000 
 13,109,000 
 14,022,000 
 
 210,242 
 
 48,784 
 7,636,048 
 923,176 
 247,664 
 
 302,396 
 99,434 
 178,387 
 324,371 
 
 47,304 
 
 12,001 
 137,447 
 12,924 
 3,467 
 
 4,234 
 3,580 
 4,995 
 3,893 
 
 3,784 
 
 488 
 7,636 
 5,539 
 743 
 
 605 
 199 
 2,141 
 649 
 
 125,304 
 
 30,247 
 1,122,487 
 202,190 
 22,042 
 
 14,515 
 9,744 
 33,894 
 12,975 
 
 743,917 
 
 177,995 
 5,237,438 
 936,201 
 111,511 
 
 83,333 
 55,899 
 178,938 
 75.C88 
 
 Peas (other than 
 canned) 
 
 Potatoes 
 
 Sweet potatoes 
 
 Onions 
 
 Cabbage 
 Canned peas 
 
 Canned corn 
 
 Canned tomatoes 
 
 
 
 Sub-total Vegetables . . . 
 
 
 
 9,970,502 
 
 229,845 
 
 21,784 
 
 1,573,398 
 
 7,600,320 
 
 18 
 19 
 
 20 
 21 
 22 
 23 
 24 
 25 
 
 Saccharine Materials 
 Beet sugar 
 
 short 
 tons 
 short 
 tons 
 gal. 
 Ib. 
 Ib. 
 
 it 1 ' 
 gal. 
 
 692,556 
 
 162,573 
 42,570,735 
 941,760,000 
 25J.OOO.COO 
 15,168,000 
 12,750,000 
 4,177,100 
 
 628,280 
 
 147,485 
 212,410 
 427,180 
 113,399 
 79,122 
 5,783 
 20,975 
 
 
 
 628,280 
 
 140,110 
 138,065 
 363,101 
 92,080 
 53,885 
 4,789 
 14.976 
 
 2,576,308 
 
 574,533 
 566,148 
 1,488,923 
 380,000 
 220,952 
 19,635 
 61,499 
 
 Domestic cane sugar. . . 
 Molasses 
 
 
 
 
 
 Glucose and grape sugar 
 Honey 
 
 
 
 454 
 
 
 Sorghum syrup. ..... 
 
 
 Maple sugar 
 Maple syrup 
 
 
 
 
 
 26 
 27 
 28 
 29 
 29o 
 
 296 
 29c 
 
 Fruits 
 Apples 
 
 bbl. 
 
 bu. 
 bu. 
 boxes 
 short 
 tons 
 short 
 tons 
 short 
 tons 
 
 52,297,000 
 34,913,000 
 7,880,000 
 13,952,800 
 
 108,000 
 101,500 
 18,400 
 
 1,0,54, W4 
 
 3,415,935 
 760,161 
 171,569 
 430,369 
 
 97,977 
 92,080 
 16,692 
 
 454 
 
 10,248 
 3,801 
 858 
 1,722 
 
 1,764 
 2,118 
 785 
 
 10,248 
 760 
 686 
 430 
 
 
 
 2,762 
 167 
 
 368,919 
 58,531 
 19,559 
 33,138 
 
 60,941 
 63,075 
 10,433 
 
 1,656,769 
 259,753 
 86,617 
 145,165 
 
 257,040 
 293,335 
 
 47,472 
 
 Peaches 
 
 Pears 
 
 Oranges 
 
 Prunes 
 
 Raisins 
 
 Apricots, dried 
 
 30 
 131 
 <32 
 33 
 3^L_ 
 
 HIT 
 
 Sub-total Fruits 
 
 
 
 4,984,783 
 
 21,296 
 
 15,053 
 
 614,596 
 
 2,746,151 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 bu. 
 Ib. 
 
 fb. L 
 
 Ib. 
 
 22,185,000 
 1,209,125,000 
 8,582,618 
 
 221,387 
 548.455 
 29,979 
 
 38,535 
 
 66,098 
 537,484 
 29,563 
 
 28,604 
 
 890,244 
 5,000,941 
 275,107 
 
 Cottonseed oil 
 
 Corn oil 
 
 Cocoanut oil 
 
 
 
 Olive oil 
 
 964,000 
 
 437 
 
 
 428 
 
 
 3,987 
 
 Sub-total Oils and Nuts 
 
 
 
 800,258 
 
 38,535 
 
 633,573 
 
 28,604 
 
 6,170,270 
 
 Fish 
 
 Ib. 
 
 1,036,320,000 
 
 470,072 
 
 80,852 
 
 17,863 
 
 
 
 515,051 
 
 
 Grand Total All Pri- 
 
 
 
 37,974,989 
 
 2,003,254 
 
 922,136 
 
 14,957,522 
 
 78,152.802 
 
 
 
 
 * Less deductions as per text explanation of each item. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 
 
 49 
 
 TABLE 7 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 li 
 
 o 3 
 
 1913-14 
 
 Production* 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 
 
 G ' 
 
 +i V 
 
 s 
 
 Carbohydrate 
 in metric 
 ons 
 
 Calories 
 (millions) 
 
 1 
 2 
 3 
 
 4 
 5 
 6 
 7 
 8 
 
 Grains and Their Deriv- 
 ative Products 
 Cornmeal (maize meal). 
 Hominy as corn 
 Wheat (nutrients in 
 flour) 
 
 bbl. 
 bu. 
 
 bu. 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 
 25,782,713 
 26,520,000 
 
 634,500,238 
 359,534,250 
 16,911,000 
 1,856,335 
 135,714,000 
 491,102,000 
 
 2,292,212 
 673,635 
 
 17,268,432 
 163,084 
 7,671 
 165,037 
 61,559 
 222,762 
 
 90 R51 ^Q9 
 
 171,915 
 32,936 
 
 1,429,245 
 26,419 
 813 
 11,223 
 3,940 
 17,821 
 
 96,272 
 2,381 
 
 125,483 
 11,742 
 169 
 1,485 
 738 
 445 
 
 1,510,562 
 313,605 
 
 9,415,290 
 109,918 
 5,585 
 129,884 
 47,893 
 175,981 
 
 7,794,785 
 1,444,014 
 
 45,636,430 
 668,734 
 27,734 
 593,062 
 219,357 
 800,987 
 
 Oatmeal 
 
 Barley meal 
 
 Rye flour 
 
 Buckwheat flour 
 
 Rice 
 
 9 
 10 
 11 
 
 12 
 13 
 14 
 
 15 
 16 
 
 17 
 
 Vegetables 
 Beans 
 Peas (other than 
 canned) 
 
 bu. 
 
 bu. 
 bu. 
 bu. 
 bu. 
 short 
 tons 
 cases 
 (30 Ib.) 
 cases 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 
 8,C25,000 
 
 1,845,000 
 221,127,000 
 39,391,000 
 10,125,000 
 
 340,667 
 8,770,000 
 7,283,000 
 14,206,000 
 
 218,407 
 
 50,213 
 6,018,192 
 982,727 
 257,189 
 
 309,050 
 119,342 
 99,107 
 
 328,627 
 
 49,141 
 
 12,352 
 108,327 
 13,758 
 3,601 
 
 4,326 
 4,296 
 2,775 
 3,944 
 
 3,931 
 
 502 
 6.C18 
 5,897 
 772 
 
 618 
 239 
 1,189 
 658 
 
 130,170 
 
 31,132 
 
 884,664 
 215,233 
 22,889 
 
 14,834 
 11,695 
 18,831 
 13,145 
 
 57,185,103 
 772,807 
 
 183,209 
 4,127,778 
 998,592 
 115,800 
 
 85,167 
 67,091 
 99,413 
 76,073 
 
 Potatoes 
 Sweet potatoes 
 Onions 
 Cabbage 
 
 Canned peas 
 
 Canned corn 
 
 Canned tomatoes 
 
 
 18 
 19 
 
 20 
 21 
 22 
 23 
 24 
 25 
 
 Sub-total Vegetables . . . 
 
 
 
 8,382.854 
 
 202,520 
 
 19,824 
 
 1,342,593 
 
 6,523,930 
 
 Saccharine Materials 
 Beet sugar 
 
 short 
 tons 
 short 
 tons 
 
 
 
 Ib. 
 
 B 1 
 
 gal. 
 
 733,401 
 
 300,498 
 53,838,286 
 961,920,000 
 250,000,000 
 13,182,000 
 12,600,000 
 4,204,400 
 
 665,334 
 
 272,609 
 268,630 
 436,324 
 113,399 
 68,762 
 5,715 
 21,112 
 
 
 
 665,334 
 
 258,978 
 174,609 
 370,874 
 92,080 
 46,830 
 4,732 
 15,074 
 
 2,728,252 
 
 1,061,960 
 715,995 
 1,520,796 
 380,000 
 192,022 
 19,404 
 61,901 
 
 Domestic cane sugar. . . 
 
 Molasses 
 Glucose and grape sugar 
 Honey 
 
 
 '.'.'.'..'.. 
 
 "454 
 
 Sorghum syrup 
 Maple sugar 
 
 
 
 Maple syrup 
 
 26 
 27 
 28 
 29 
 29a 
 
 29& 
 29c 
 
 Sub-total Sugars 
 
 
 
 1,851,885 
 
 454 
 
 
 1,628,511 
 
 6,680,330 
 
 Fruits 
 Apples 
 
 bbl. 
 bu. 
 bu. 
 boxes 
 short 
 tons 
 short 
 tons 
 short 
 tons 
 
 32,329,000 
 26,485,000 
 7,960,000 
 13,952,800 
 
 66,500 
 75,000 
 10,600 
 
 2,111,666 
 576,658 
 173,311 
 430,369 
 
 60,328 
 68,039 
 9,616 
 
 6,335 
 2,883 
 866 
 1,722 
 
 1,086 
 1,565 
 452 
 
 6,335 
 577 
 693 
 430 
 
 
 
 2,041 
 96 
 
 228,059 
 44,401 
 19,758 
 33,138 
 
 37,524 
 46,607 
 6,010 
 
 1,024,183 
 197,048 
 87,496 
 145,165 
 
 158,270 
 216,750 
 27,348 
 
 Peaches 
 
 Pears 
 
 Oranges . . ... 
 
 Prunes 
 
 Raisins . . . . 
 
 Apricots, dried 
 
 
 
 Sub-totat^Fruits 
 
 
 
 3,429,987 
 
 14,909 
 
 10,172 
 
 415,497 
 
 1,856,260 
 
 30 
 31 
 32 
 33 
 34 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 bu. 
 Ib. 
 
 if 
 
 Ib. 
 
 24,140,000 
 1,258,510,000 
 8,722,099 
 150,000 
 1,042,000 
 
 240,896 
 570,856 
 30,466 
 68 
 473 
 
 41,903 
 
 71,910 
 559,437 
 
 3W tt 
 
 464 
 fiftl 021 
 
 31,103 
 
 968,380 
 5,205,197 
 279,578 
 620 
 4,310 
 6 458 085 
 
 
 o o . . . . 
 
 
 
 4.1 00^ 
 
 Olive oil 
 
 i 
 31 103 
 
 35 
 
 Sub-total Oils and Nuts 
 Fish 
 
 Ib. 
 
 1,036,320,000 
 
 470,072 
 
 80,852 
 
 17,863 
 
 
 515,051 
 
 
 Grand Total All Pri- 
 mary Foods 
 
 
 
 
 35,831,949 
 
 2,034,950 948,495 
 
 15,126,422 
 
 79,218,759 
 
 * Less deductions as per text explanation of each item. 
 
50 
 
 THE NATION S FOOD 
 
 TABLE 7 Continued 
 
 
 
 
 
 
 iyi4- 
 
 lo 
 
 
 
 Reference 
 No. 
 
 Commodity 
 
 Is 
 
 % 
 
 Production* 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 I 
 
 e 
 
 s' 
 *i 
 
 * 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 1 
 2 
 3 
 
 Grains and Their Deriva- 
 tive Products 
 Cornmeal (maize meal). 
 Hominy as corn 
 Wheat (nutrients in 
 flour) . 
 
 bbl. 
 bu. 
 
 bu 
 
 25,765,125 
 26,864,000 
 
 744,227,710 
 
 2,290,648 
 682,372 
 
 20,254,753 
 
 171.798 
 33,364 
 
 1,676,412 
 
 96,207 
 2,413 
 
 147 184 
 
 1,509,531 
 317,672 
 
 11 043 526 
 
 7,789,467 
 1,462,745 
 
 53 528 578 
 
 4 
 5 
 6 
 
 Oatmeal 
 Barley, meal 
 Rye flour 
 
 Ib. 
 Ib. 
 bbl. 
 
 398,627,370 
 14,000,78S 
 1,937,385 
 
 180,816 
 6,351 
 172,243 
 
 29,292 
 673 
 11,713 
 
 13,019 
 14C 
 1,550 
 
 121,869 
 4,623 
 135 555 
 
 741,447 
 22,961 
 618 956 
 
 7 
 8 
 
 Buckwheat flour 
 Rice 
 
 Ib. 
 Ib. 
 
 125,622,189 
 424,618,000 
 
 56,982 
 192,605 
 23 836 770 
 
 3,647 
 15,409 
 1 942 308 
 
 683 
 386 
 2fi1 582 
 
 44,332 
 152.158 
 
 203,508 
 692,552 
 
 9 
 10 
 
 11 
 
 Vegetables 
 Beans 
 Peas (other than can- 
 ned) 
 Potatoes 
 
 bu. 
 
 bu. 
 bu. 
 
 8,689,000 
 
 1,912,500 
 273,417,000 
 
 236,480 
 
 52,050 
 7,441,317 
 
 53,207 
 
 12,804 
 133,942 
 
 4,257 
 
 521 
 
 7,442 
 
 140,940 
 
 32,271 
 1 093 862 
 
 836,751 
 
 189,911 
 5 103 875 
 
 12 
 
 Sweet potatoes 
 
 bu. 
 
 37,735,000 
 
 941,413 
 
 13,180 
 
 5,648 
 
 206 184 
 
 954 695 
 
 13 
 
 Onions 
 
 bu. 
 
 16,426,000 
 
 424,694 
 
 5,841 
 
 1,252 
 
 37 135 
 
 187 864 
 
 14 
 
 Cabbage 
 
 short 
 
 
 
 
 
 
 
 15 
 16 
 
 Canned peas 
 Canned corn 
 
 tons 
 cases 
 (30 Ib.) 
 cases 
 
 510,697 
 8,847,000 
 
 463,299 
 120,390 
 
 6,486 
 4,334 
 
 927 
 240 
 
 22,238 
 11,798 
 
 127,674 
 67,680 
 
 17 
 
 Canned tomatoes 
 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 
 9,789,000 
 15,222,000 
 
 133,209 
 352,131 
 
 3,729 
 4,226 
 
 1,598 
 704 
 
 25,310 
 
 14,085 
 
 133,620 
 
 x 1.5 14 
 
 
 Sub-total Vegeiables. . . 
 
 
 
 10,164,983 
 
 237,749 
 
 22,589 
 
 1,583,823 
 
 7,683,584 
 
 18 
 
 Saccharine Materials 
 Beet sugar 
 
 short 
 tons 
 
 722,054 
 
 655040 
 
 
 
 655040 
 
 2 686 04 1 
 
 19 
 
 Domestic cane sugar. . . 
 
 short 
 
 246 620 
 
 223 731 
 
 
 
 212 K 45 
 
 871 555 
 
 20 
 
 Molasses 
 
 Ka l 
 
 32,110,556 
 
 160218 
 
 
 
 104 141 
 
 427 038 
 
 21 
 
 
 fb 
 
 980 687 798 
 
 444 837 
 
 
 
 378 110 
 
 1 550 467 
 
 22 
 
 Honey 
 
 Ib 
 
 250,000,000 
 
 113 399 
 
 454 
 
 
 92080 
 
 380 000 
 
 23 
 24 
 
 Sorghum syrup 
 
 gal. 
 Ib 
 
 13,551,000 
 12 400 COO 
 
 70,687 
 5 625 
 
 
 
 48.141 
 4 658 
 
 197,397 
 19 096 
 
 25 
 
 Maple syrup 
 
 gal. 
 
 4,231,600 
 
 21,248 
 
 
 
 15,171 
 
 62,302 
 
 
 Sub-total Sugars 
 
 
 
 1,694,785 
 
 454 
 
 
 1. .509,886 
 
 6,193,896 
 
 26 
 27 
 28 
 29 
 29o 
 
 Fruits 
 Apples 
 Peaches 
 Pears 
 Oranges 
 Prunes 
 
 bbl. 
 bu. 
 bu. 
 boxes 
 short 
 
 56,295,000 
 36,091,000 
 8,061,000 
 13,952,800 
 
 3,677,077 
 785,809 
 175,512 
 430,369 
 
 11,031 
 3,929 
 877 
 1,722 
 
 11,031 
 786 
 702 
 430 
 
 397,122 
 60,506 
 20,008 
 33,138 
 
 1,783,426 
 268,517 
 88,607 
 145,165 
 
 296 
 
 Raisins 
 
 tons 
 short 
 
 58,000 
 
 52,617 
 
 947 
 
 
 
 32,728 
 
 138,040 
 
 29c 
 
 Apricots, dried 
 
 tons 
 short 
 tons 
 
 84,800 
 19.800 
 
 76,930 
 17,962 
 
 1,769 
 844 
 
 2,308 
 180 
 
 52,697 
 11,226 
 
 245,072 
 51,084 
 
 
 Sub-total Fruits 
 
 
 
 5.216,276 
 
 21.119 
 
 15,437 
 
 607,425 
 
 L'.71'.l,'.'ll 
 
 30 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 bu. 
 
 26,010.000 
 
 259,557 
 
 45,096 
 
 77,457 
 
 33,473 
 
 1,042,797 
 
 [31 
 
 |37! 
 
 Cottonseed oil 
 Corn oil 
 
 Ib. 
 cal 
 
 1,498,755,000 
 8,861,579 
 
 679,831 
 30,953 
 
 
 666,231 
 30,524 
 
 
 6,198,851 
 284049 
 
 33 
 
 
 Ib 
 
 (fiO 000 
 
 435 
 
 
 426 
 
 
 3971 
 
 34 
 
 Olive oil 
 
 Ib. 
 
 1,126,000 
 
 511 
 
 Q71 287 
 
 45 096 
 
 501 
 77c IOQ 
 
 oo 470 
 
 4,657 
 
 35 
 
 Fish 
 
 Ib. 
 
 1,036,320,000 
 
 470,072 
 
 80,852 
 
 17,868 
 
 
 515,051 
 
 
 Grand Total All Pri- 
 mary Foods. . . 
 
 
 
 42.354.173 
 
 2.327.578 
 
 1.092,610 
 
 17.063.873 
 
 89.706.981 
 
 Less deductions as per text explanation of each item. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 
 
 51 
 
 TABLE 7 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 la 
 P 
 
 1915-16 
 
 Production * 
 in original 
 units 
 
 Production * 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 1 
 2 
 3 
 
 4 
 5 
 6 
 7 
 8 
 
 Grains and Their Deriva- 
 tive Products 
 Cornmeal (maize meal). 
 Hominy as corn 
 Wheat (nutrients in 
 flour) 
 
 bbl. 
 bu. 
 
 bu. 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 Ib 
 
 25,611,958 
 27,208,000 
 
 875,112,207 
 439,362,900 
 11,091,000 
 2,018,433 
 '115,530,000 
 r588,305,000 
 
 2,277,031 
 691,110 
 
 23,816,879 
 199,294 
 5,031 
 179,449 
 52,404 
 266.853 
 
 170,776 
 33,791 
 
 1,971,237 
 32,285 
 533 
 12,203 
 3,354 
 21,348 
 
 95,635 
 2,444 
 
 173,068 
 14,349 
 111 
 1,615 
 628 
 533 
 
 1,500,558 
 321,740 
 
 12,985,708 
 134,323 
 3,662 
 141,226 
 40,770 
 210,812 
 
 7,743,161 
 1,481,476 
 
 62,942,446 
 817,215 
 18,189 
 644,849 
 187,159 
 959,525 
 
 Oatmeal 
 
 Barley meal 
 Rye flour 
 
 Rice 
 
 
 Sub-total Grains 
 
 
 
 27,488,051 
 
 2,245,527 
 
 288,383 
 
 15,338,799 
 
 74,794,020 
 
 9 
 10 
 
 11 
 12 
 13 
 14 
 
 15 
 
 16 
 17 
 
 Vegetables 
 
 bu. 
 
 bu. 
 bu. 
 bu. 
 bu. 
 short 
 tons 
 cases 
 (30 Ib.) 
 cases 
 (30 Ib.) 
 cases 
 C,l Ib.) 
 
 7,741,000 
 
 1,980,000 
 239,934,000 
 50,451,000 
 7,562,000 
 
 452,470 
 9,272,000 
 10,124,000 
 8,469,000 
 
 210,679 
 
 53,887 
 6,530,044 
 1,258,652 
 195,516 
 
 410,476 
 ' 126,173 
 137,767 
 195,913 
 
 47,402 
 
 13,256 
 117,539 
 17,621 
 2,689 
 
 5,747 
 4,542 
 3,857 
 2,351 
 
 3,792 
 
 539 
 6,530 
 7,551 
 576 
 
 821 
 252 
 1,653 
 392 
 
 125,563 
 
 33,410 
 959,906 
 275,665 
 17,096 
 
 19,703 
 12,365 
 26,175 
 7,836 
 
 745,458 
 
 196,614 
 4,478,848 
 1,276,410 
 86,487 
 
 113,117 
 70,931 
 138,193 
 45,351 
 
 Peas (other than can- 
 ned) 
 
 Potatoes 
 
 Sweet potatoes 
 
 Cabbage 
 
 Canned corn 
 Canned tomatoes 
 
 Sub-total Vegetables. . . 
 
 
 
 9,119,107 
 
 215,004 
 
 22,106 
 
 1,477,719 
 
 7,151,409 
 
 18 
 19 
 
 [20 
 21 
 22 
 23 
 24 
 25 
 
 Saccharine Materials 
 Beet sugar 
 
 Domestic cane sugar. . . 
 
 short 
 tons 
 short 
 tons 
 
 E 1 
 
 Ib. 
 gal. 
 Ib. 
 gal. 
 
 874,220 
 
 138,620 
 29,344,951 
 1,065,600,000 
 250,000,000 
 14,823,000 
 12,300,000 
 4,250,000 
 
 793,084 
 
 125,755 
 146,419 
 483,353 
 113,399 
 77,322 
 5,579 
 21,341 
 
 
 
 793,084 
 
 119,467 
 95,171 
 410,848 
 92,080 
 52,660 
 4,619 
 15,237 
 
 3,252,098 
 
 489,883 
 390,259 
 1,684,714 
 380,000 
 215,927 
 18,942 
 62,573 
 
 
 
 
 
 Glucose and grape sugar 
 Honey 
 
 
 
 454 
 
 
 
 
 Maple sugar 
 Maple syrup 
 
 
 
 
 
 
 Sub-total Sugars 
 
 
 
 1,766,252 
 
 454 
 
 
 
 1,583,166 
 
 6,494,396 
 
 26 
 27 
 28 
 29 
 29o 
 
 296 
 29c 
 
 Fruits 
 Apples 
 Peaches 
 
 bbl. 
 bu. 
 bu. 
 boxes 
 short 
 tons 
 short 
 tons 
 short 
 tons 
 
 51,139,000 
 42,753,000 
 7,481,000 
 13,952,800 
 
 89,000 
 138,000 
 17,900 
 
 3,340,297 
 930,861 
 162,884 
 430,369 
 
 80,740 
 125,192 
 16,239 
 
 10,021 
 4,654 
 815 
 1,722 
 
 1,453 
 
 2,879 
 763 
 
 10,021 
 931 
 651 
 430 
 
 
 3,756 
 162 
 
 360,750 
 71,675 
 18,568 
 33,138 
 
 50,220 
 85,757 
 10,149 
 
 1,620,084 
 318,082 
 82,231 
 145,165 
 
 211,820 
 398,820 
 46,182 
 
 Pears 
 
 Oranges 
 
 Prunes 
 
 Raisins 
 
 Apricots, dried 
 
 
 Sub-total Fruits 
 
 
 
 5,086,582 
 
 22,307 
 
 15,951 
 
 630,257 
 
 2,822,384 
 
 30 
 31 
 32 
 33 
 34 
 
 Vegetable Oils and Nuts 
 
 bu. 
 Ib. 
 
 r 
 
 Ib. 
 
 28,050,000 
 1,048,715,000 
 9,001,061 
 1,110,000 
 1,300,000 
 
 279,915 
 475,694 
 31,441 
 503 
 590 
 788,143 
 
 41,613 
 
 80,431 
 466,178 
 31,005 
 494 
 578 
 578,686 
 
 30,888 
 30,888 
 
 1,045,585 
 4,337,485 
 288,520 
 4,591 
 5,377 
 5,681,558 
 
 
 
 41,613 
 
 Cocoanut oil 
 Olive oil 
 Sub-total Oils and Nuts 
 
 35 
 
 Fish 
 Grand Total All Pri- 
 
 Ib. 
 
 1,036,320,000 
 
 470,072 
 44,718,207 
 
 80,852 
 2,605,757 
 
 17,863 
 922,989 
 
 19,060,829 
 
 515,051 
 
 97,458,818 
 
 ma y 
 
 
 
 * Less deductions as per text explanation of each item. 
 
52 
 
 THE NATION S FOOD 
 
 TABLE 7 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 Original 
 Units 
 
 1916-17 
 
 Production * 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 1 
 2 
 3 
 
 4 
 5 
 6 
 7 
 8_ 
 
 Grains and Their Deriva- 
 tive Products 
 Cornmeal (maize meal) 
 Hominy as corn 
 
 bbl. 
 bu. 
 
 bu. 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 
 25,705,678 
 27,552,000 
 
 510,175,447 
 598,992,840 
 8,181,000 
 2,099,482 
 105,438,000 
 914,563,000 
 
 2,285,363 
 699,848 
 
 13,884,833 
 271,701 
 3,711 
 186,654 
 47,826 
 414,843 
 17 794 77! 
 
 171,401 
 34,218 
 
 1,149,197 
 44,015 
 394 
 12,692 
 3,061 
 33,188 
 1 448 166 
 
 95,984 
 2,475 
 
 100,896 
 19,563 
 82 
 1,680 
 574 
 830 
 
 1,506,048 
 325,808 
 
 7,570,446 
 183,126 
 2,702 
 146,897 
 37,208 
 327,724 
 
 7,771,495 
 1,500,206 
 
 36,694,369 
 1,114,127 
 13,417 
 670,743 
 170,810 
 1,491,652 
 
 Wheat (nutrients in 
 flour) 
 
 Oatmeal 
 Barley meal 
 
 Rye flour 
 
 Buckwheat flour. . . 
 Rice 
 
 9 
 10 
 
 ir 
 
 12 
 
 a- 
 
 15 
 16 
 17 
 
 Vegetables 
 Beans 
 Peas (other than can- 
 ned) 
 
 bu. 
 
 bu. 
 bu. 
 bu. 
 bu. 
 short 
 tons 
 cases 
 (30 Ib.) 
 cases 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 
 8,036,000 
 
 1,965,000 
 191,398,000 
 47,327,000 
 5,875,000 
 
 168,291 
 6,686,000 
 9,130,000 
 13,142,000 
 
 218,708 
 
 53,479 
 5,209,088 
 1,180,714 
 151,898 
 
 152,672 
 90,983 
 124,241 
 304,014 
 
 49,209 
 
 13,156 
 93,763 
 16,530 
 2,089 
 
 2,137 
 3,275 
 3,479 
 3,648 
 
 3,937 
 
 534 
 5,209 
 7,084 
 447 
 
 305 
 182 
 1,491 
 608 
 
 130,348 
 
 33,157 
 765,727 
 258,595 
 13,282 
 
 7,328 
 8,916 
 23,606 
 12,161 
 
 773,867 
 
 195,125 
 3,572,826 
 1,197,373 
 67,192 
 
 42,073 
 51,148- 
 124,625 
 70,375 
 
 Potatoes 
 
 Sweet potatoes 
 
 Onions 
 
 Cabbage 
 
 Canned peas 
 
 Canned corn 
 Canned tomatoes 
 
 
 
 Sub-total Vegetables. . . 
 
 
 
 7,485,797 
 
 187,286 
 
 19,797 
 
 1,253,120 
 
 6,094,604 
 
 18 
 19 
 
 20 
 21 
 
 22] 
 23 
 24 
 25 
 
 Saccharine Materials 
 Beet sugar 
 
 short 
 tons 
 short 
 tons 
 
 Ib! 
 
 r 
 
 gal. 
 
 820,657 
 
 311,700 
 37,132,057 
 1,152,000,000 
 250,000,000 
 13,668,000 
 12,100,000 
 4,258,900 
 
 744,492 
 
 282,771 
 185,273 
 522,544 
 113,399 
 71,297 
 5,489 
 21,385 
 
 
 
 744,492 
 
 268,633 
 120,427 
 444,160 
 92,080 
 48,556 
 4,544 
 15,269 
 
 3,052,844 
 
 1,101,548 
 493,819 
 1,821,312 
 380,000 
 199,102 
 18,634 
 62,704 
 
 Domestic cane sugar. . . 
 Molasses 
 
 
 
 
 
 Glucose and grape sugar 
 Honey 
 
 
 
 454 
 
 
 Sorghum syrup 
 
 
 Maple sugar 
 Maple syrup 
 
 
 
 
 
 
 Sub-total Sugars 
 
 
 
 1,946,650 
 
 454 
 
 
 1,738,161 
 
 7,129,963 
 
 26 
 27 
 28 
 29 
 29o 
 
 29b 
 29c 
 
 Fruits 
 Apples 
 
 bbl. 
 bu. 
 bu. 
 boxes 
 short 
 tons 
 short 
 tons 
 short 
 tons 
 
 45,485,000 
 25,016,000 
 7,920.000 
 19,546,400 
 
 77,500 
 125,000 
 10,900 
 
 2,970,989 
 544,673 
 172,442 
 602,901 
 
 70,307 
 113,399 
 9,888 
 
 8,913 
 2,723 
 862 
 2,411 
 
 1,266 
 2,608 
 465 
 
 8,913 
 544 
 689 
 603 
 
 
 
 3,402 
 99 
 
 320,865 
 41,939 
 19,658 
 46,423 
 
 43,731 
 
 77,678 
 6,180 
 
 1,440,965 
 186,11ft 
 87,057 
 203,361 
 
 184,450- 
 361,250 
 28,122 
 
 Peaches 
 
 Pears 
 
 Oranges 
 
 Prunes 
 
 Raisins 
 
 Apricots, dried 
 
 
 Sub-total Fruits 
 
 
 
 4,484,599 
 
 19,248 
 
 14,250 
 
 556,474 
 
 2,491,324 
 
 30 
 31 
 321 
 331 
 341 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 bu. 
 Ib. 
 
 IE 1 
 
 Ib. 
 
 30,025,825 
 1,201,386,000 
 9,140,542 
 1,350,000 
 1,461,000 
 
 299,632 
 544,945 
 31,928 
 612 
 663 
 
 41,132 
 
 84,589 
 534,044 
 31,486 
 600 
 650 
 
 30,531 
 
 1,080,829 
 4,968,932 
 292,991 
 5,584 
 6,043 
 
 Cottonseed oil 
 
 Corn oil 
 
 Cocoanut oil 
 
 Olive oil 
 
 
 35 
 
 Fish 
 
 Ib. 
 
 1,036,320,000 
 
 470,072 
 
 80,852 
 
 17,863 
 
 515,051 
 
 
 Grand Total All Pri- 
 mary Foods 
 
 
 
 33,059,677 
 
 1,777,138 
 
 925,363 
 
 13,678,245 72,012,140- 
 
 
 
 
 Less deductions as per text explanation of each item. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 53 
 
 TABLE 7 Continued 
 
 1 Reference 
 No. 
 
 Commodity 
 
 Original 
 units 
 
 1917-18 
 
 Production * 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 1 
 
 si 
 -i 
 
 S 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 1 
 2 
 3 
 
 4 
 5 
 6 
 
 7 
 8 
 
 Grains and Their Deriva- 
 tive Products 
 Cornmeal (maize meal). 
 Hominy as corn 
 
 bbl. 
 bu. 
 
 bu. 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 
 33,216,495 
 27,896,000 
 
 485,635,000 
 905,630,400 
 442.359.COO 
 4,912,600 
 105,438,000 
 856,438,000 
 
 2,953,112 
 708,586 
 
 13,216,945 
 410,791 
 200,653 
 436,755 
 47,826 
 388,478 
 
 221,482 
 34,646 
 
 1,115,065 
 66,548 
 21,269 
 29,700 
 3,061 
 31,078 
 
 124,030 
 2,506 
 
 97,805 
 29,577 
 4,414 
 3,931 
 574 
 776 
 
 1,946,093 
 329,876 
 
 7,345,070 
 276,872 
 146,075 
 343,724 
 37,208 
 306,896 
 
 10,042,210 
 1,518,937 
 
 35,601,416 
 1,684,473 
 725,469 
 1,569,477 
 170,810 
 1,396,850 
 
 Wheat (nutrients in 
 flour) 
 
 Oatmeal 
 
 Barley meal 
 
 Rye flour 
 
 
 Rice 
 
 9 
 10 
 
 11 
 12 
 13 
 14 
 
 15 
 16 
 17 
 
 Vegetables 
 Beans 
 
 bu. 
 
 bu. 
 bu. 
 bu. 
 bu. 
 short 
 tons 
 cases 
 (30 Ib.) 
 cases 
 (30 Ib.) 
 cases 
 (51 Ib.) 
 
 11,776,000 
 
 2,171,250 
 295,172,000 
 58,123,000 
 10,165,000 
 
 335,301 
 9,829,153 
 10,802,952 
 15,076,074 
 
 320,496 
 
 59,092 
 8,033,401 
 1,450,053 
 262,816 
 
 304,182 
 133,755 
 147,007 
 348,755 
 
 72,111 
 
 14,537 
 144,600 
 20,301 
 3,615 
 
 4,259 
 4,815 
 4,116 
 4,185 
 
 5,769 
 
 591 
 8,033 
 8,700 
 775 
 
 608 
 268 
 1,764 
 698 
 
 191,013 
 
 36,637 
 1,180,897 
 317,584 
 22,980 
 
 14,601 
 13,108 
 27,931 
 13,951 
 
 52,709,642 
 1,134,029 
 
 215,605 
 5,509,976 
 1,470,512 
 116,257 
 
 83,825 
 75,193 
 147,460 
 80,732 
 
 Peas (other than can- 
 ned) 
 
 Potatoes 
 
 Sweet potatoes 
 Onions 
 
 Cabbage 
 
 Canned peas 
 
 Canned corn 
 
 Canned tomatoes 
 
 
 Sub-total Vegetables. . . 
 
 
 
 11,059,557 
 
 272,539 
 
 27,206 
 
 1,818,702 
 
 8,833,589 
 
 18 
 19 
 
 20 
 21 
 22 
 23 
 24 
 25 
 
 Saccharine Materials 
 Beet sugar 
 
 short 
 tons 
 short 
 tons 
 gal. 
 Ib. 
 Ib. 
 
 fb al - 
 
 gal. 
 
 765,207 
 
 243,600 
 38,330,952 
 1,236,480,000 
 250,000,000 
 34,175,000 
 10,838,000 
 4,286,100 
 
 694,188 
 
 220,991 
 191,255 
 560,864 
 113,399 
 178,269 
 4,916 
 21,522 
 
 
 
 
 694,188 
 
 209,942 
 124,315 
 476,732 
 92,080 
 121,408 
 4,071 
 15,367 
 1 738 103 
 
 2,846,570 
 
 860,882 
 509,763 
 1,954,875 
 380,000 
 497,827 
 16,691 
 63,104 
 7 129 712 
 
 Domestic cane sugar. . . 
 Molasses 
 
 
 
 
 Glucose and grape sugar 
 
 454 
 
 
 
 Sorghum syrup 
 
 
 Maple syrup 
 
 AtiA 
 
 
 26 
 27 
 28 
 
 29 
 29o 
 
 296 
 29c 
 
 Fruits 
 Apples 
 
 bbl. 
 bu. 
 bu. 
 boxes 
 short 
 tons 
 short 
 tons 
 short 
 tons 
 
 38,821,000 
 30,059,000 
 8,858,000 
 10,265,600 
 
 110,000 
 160,000 
 16,000 
 
 2,535,710 
 654,475 
 192,865 
 316,638 
 
 99,791 
 145,150 
 14,515 
 
 7,607 
 3,272 
 964 
 1,266 
 
 1,796 
 3,338 
 682 
 
 7,607 
 654 
 771 
 317 
 
 
 4,355 
 145 
 
 273,855 
 50,393 
 21,986 
 24,381 
 
 62,070 
 99,428 
 9,072 
 
 1,229,849 
 223,639 
 97,367 
 106,803 
 
 261,800 
 462,400 
 41,280 
 
 Peaches 
 
 Pears 
 
 Oranges 
 
 Prunes 
 
 Raisins . 
 
 Apricots, dried 
 
 
 
 Sub-total Fruits 
 
 
 
 3,959,144 
 
 18,925 
 
 13,849 
 
 541,1851 2,423,138 
 
 30 
 31 
 32 
 33 
 34 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 bu. 
 Ib. 
 
 fb 8 . 1 - 
 
 Ib. 
 
 51,188,700 
 1,149,291,000 
 9,280,023 
 25,163,000 
 962,400 
 
 510,819 
 521,315 
 32,415 
 11,414 
 436 
 
 68,478 
 
 143,483 
 510,887 
 31,966 
 11,186 
 428 
 
 50,829 
 
 1,824,116 
 4,753,468 
 297,462 
 104,074 
 3,980 
 
 
 Corn oil 
 
 
 
 Cocoanut oil 
 Olive oil 
 
 
 
 
 Sub-total Oils and Nuts 
 
 
 
 1,076,399 
 
 68,478 
 
 on oco 
 
 697,950 
 17863 
 
 50,829 
 
 6,983,100 
 515,051 
 
 
 Grand Total All Pri- 
 
 
 
 36,913,722 
 
 1,964,097 
 
 1,020,481 
 
 14,880,633 
 
 78,594,232 
 
 
 
 
 * Less deductions as per text explanation of each it em. 
 
54 
 
 THE NATION'S FOOD 
 
 It is not proposed to enter upon any detailed discussion of the 
 results shown in Table 7 until certain other data are in hand, 
 because to do so would inevitably involve unnecessary duplication. 
 Here it is desirable only to summarize in convenient form for reference 
 the data of Table 7. This is done in Table 8. 
 
 TABLE 8. SUMMARY OF PRODUCTION OF PRIMARY FOODS 
 (Metric Tons) 
 
 Year 
 
 Total of all 
 primary 
 foods as 
 commodity 
 
 Protein in 
 primary 
 foods 
 
 Fat in 
 primary 
 foods 
 
 Carbohy- 
 drate in pri- 
 mary foods 
 
 Calories 
 (millions) 
 in primary 
 foods 
 
 1911-12 
 1912-13 
 1913-14 
 1914-15 
 1915-16 
 1916-17 
 1917-18 
 
 32,284,633 
 37,974,989 
 35,831,949 
 42,354,173 
 44,718,207 
 33,059,677 
 36,913,722 
 
 1,721,683 
 2,003,254 
 2,034,950 
 2,327,578 
 2,605,757 
 1,777,138 
 1,964,097 
 
 943,820 
 922,136 
 948,495 
 1,092,610 
 922,989 
 925,363 
 1,020,481 
 
 J3, 112,496 
 14,957,522 
 15,126,422 
 17,063,873 
 19,060,829 
 13,678,245 
 14,880,633 
 
 69,634,613 
 78,152,802 
 79,218,759 
 89,706,981 
 97,458,818 
 72,012,140 
 78,594,232 
 
 Total for 7 years 
 Average per year, whole 
 period 
 Average per year, 3 prewar 
 
 263,137,350 
 37,591,050 
 35 363 857 
 
 14,434,457 
 2,062,065 
 1 919,962 
 
 6,775,894 
 967,985 
 938,150 
 
 107,880,020 
 15,411,431 
 14,398,813 
 
 564,778,345 
 80,682,621 
 75,668,725 
 
 Average war years 
 
 39 261,445 
 
 2,168,643 
 
 990,361 
 
 16 170,895 
 
 84 443,043 
 
 Per cent, nutrients to total 
 (whole period) and calo- 
 ries per pound 
 
 
 5.5 
 
 2.6 
 
 41 .0 
 
 97.4 
 
 The data of Table 8 are shown graphically in Fig. 3. 
 
 From the summary and Fig. 3 we note : first of all, that while the 
 total production of primary foods generally increased up to the 
 year 1915-16 it fell off badly in the two following years, 1916-17 
 and 1917-18, going back in 1916-17 to practically the level of the 
 earliest of the prewar years here discussed. The yearly fluctua- 
 tions are, however, much less violent in the nutrients than in the 
 gross totals of commodities. This can best be demonstrated by 
 reducing the figures of Table 8 to a relative basis, by taking the 
 average of the whole period as 100, for each column, and then 
 reducing each year figure to that relative base. This is done in 
 Table 9. 
 
 The much smoother increase in the nutrients to the high point 
 in 1915-16, as compared with the gross commodity total is apparent. 
 
 Protein shows the greatest percentage change, the production 
 having increased 42 per cent, from 1911-12 to 1915-16. It also 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 55 
 
 I" 
 
 P/IOTIN_ 
 TOTAL 
 
 \ 
 
 
 FIG. 3. Showing the Course of production of primary food materials since 1911. 
 Solid line denotes total primary food production. Dash line, protein content of 
 primary foods, dot line, fat content of primary foods, dash-dot line, carbohydrate 
 content of primary foods. 
 
 TABLE 9. RELATIVE CHANGES IN PRODUCTION OF PRIMARY FOODS 
 (Seven Year Average = 100) 
 
 Year 
 
 All primary 
 foods as 
 commodity 
 
 Protein in 
 primary foods 
 
 Fat in 
 primary foods 
 
 Carbohydrate 
 in primary 
 foods 
 
 Calories in 
 primary foods 
 
 1911-12 
 
 86 
 
 83 
 
 98 
 
 85 
 
 86 
 
 1912-13 
 
 101 
 
 97 
 
 95 
 
 97 
 
 97 
 
 1913-14 
 
 95 
 
 99 
 
 98 
 
 98 
 
 98 
 
 1914-15 
 
 113 
 
 113 
 
 113 
 
 111 
 
 111 
 
 1915-16 
 
 119 
 
 126 
 
 95 
 
 124 
 
 121 
 
 1916-17 
 
 88 
 
 86 96 
 
 89 
 
 89 
 
 1917-18 
 
 98 
 
 95 105 
 
 96 
 
 97 
 
56 THE NATION'S FOOD 
 
 suffered most in the slump of 1916-17, dropping back 40 per cent, 
 in one year from its highest point. The increase in calories amounts 
 to 35 per cent. The greatest increase in fat production was from 
 .1912-13 to 1914-15, amounting to 18 per cent., less than half of 
 the increase in protein production. One might think that all the 
 nutrients ought to change proportionately to each other and to the 
 total crop. Thus it may puzzle one at first thought to under- 
 stand why the nutrient production was higher for all three in 
 1913-14 than in 1912-13, while the total production of primary 
 foods as commodity was 6 per cent, lower in 1913-14 than in 1912- 
 13. The explanation for the apparent paradox is seen to be simple 
 by examination of the separate items in Table 7. In 1913-14 
 the vegetables and fruits gave generally a lower production than in 
 the previous year. But the grains were higher, and also the sugars 
 and fats. Thus, while the decrease in the fruits and vegetables 
 was sufficient to bring about a decrease in gross tonnage, the higher 
 nutrient content of grains, fats, and sugars turned the nutrient 
 scale the other way. 
 
 The year 1917-18 was below the general average of the whole 
 period in all items of primary nutrient production except fat. 
 The stimulation of high prices to the producer and great demand 
 for vegetable oils, and the response of the people of the country to 
 the request of the Food Administration to eat more corn meal re- 
 sulted in a notable increase in the net production of nutrient fat 
 in the form of primary foods during the past v^r. The result 
 is of great significance as indicating the possibilities of fat pro- 
 duction from vegetable sources in this country under stress of 
 necessity. To go into the matter a little more closely, it is seen 
 that the total production of primary foods in 1917-18 was 1,113,974 
 metric tons lower than in 1912-13, a decrease of approximately 
 3 per cent. But in 1917-18 the net nutrient fat produced in the 
 primary foods for human food uses was 113,274 metric tons higher 
 than that produced in 1912-13. It thus appears in comparing 
 these two years that with a 3 per cent, smaller total primary food 
 production, there was a 12 per cent, greater production of net 
 nutrient fat from the primary foods. Even this certainly does not 
 represent the extent to which we might go, in dire necessity, in 
 speeding up and extending the manufacturing processes which 
 make available for human food the fat content of the primary 
 crops. 
 
PRIMARY FOOD PRODUCTION OF THE UNITED STATES 57 
 
 With a single exception, 1917-18 shows the highest production 
 of fat. The exception is 1914-15, when the cottonseed oil produc- 
 tion was very high owing to a bumper cotton crop and brought 
 up the total. 
 
 The last line of Table 8 is of interest in showing the net per- 
 centage nutrient content of all primary foods over the whole seven 
 year period. From this line it is seen that, after making all due de- 
 ductions for seed, invisible loss, etc., the net percentage of protein 
 in the primary foods was 5.5, of fat 2.6 and of carbohydrate 41.4, 
 with a fuel value of 985 calories to the pound. It should be under- 
 stood that these percentages are net. Besides the general deduc- 
 tions from the commodities as explained above, allowance was 
 made in calculating the nutrients for inedible refuse in preparing 
 the foods for the table. Putting all the nutrients together it 
 appears that of the net tonnage of primary food commodities 
 produced in this country for human consumption only 49.5 per cent, 
 has direct true nutrient value. The remaining 50.5 per cent, 
 represents (a) water, (6) inedible refuse, and (c) ash. 
 
 The relation of the different primary food commodities to the 
 total production of nutrients will be discussed in a later chapter. 
 
CHAPTER IV 
 
 THE SECONDARY FOOD PRODUCTION OF THE UNITED 
 
 STATES 
 
 (Commodity References Nos. 36-48) 
 
 In this chapter will be considered the production of the remain- 
 ing materials used as human food in addition to the primary foods 
 listed in Chapter III. Here again there are of necessity minor 
 omissions, and in some cases we have had to resort to estimates 
 because of lack of statistics. No account is taken of the production 
 of meats through game, goats, rabbits or horses. None of these 
 items is of any statistical significance in the nutrition of this nation, 
 though in certain foreign countries each of them assumes some 
 importance. Here it would be impossible to include these items 
 in any case because of lack of information. 
 
 Just as in Chapter III it will be necessary to give a detailed ex- 
 planation of how the figures on each item were obtained. The 
 reference numbers to items will continue serially from those in 
 Chapter III. 
 
 In Table 11 are given data as to the domestic production of the 
 following commodities : 
 
 MEATS AND DERIVATIVE PRODUCTS 
 
 36. Beef. The data here include the total production of what 
 is technically known as carcass beef. This means the meat and fat 
 of the dressed carcass. This item does not include (a) the visceral 
 fat, from which oleo oil is made and which is accounted separately 
 for in the oleomargarine and in the oleo oil produced for export, 
 or (6) the edible offal, liver, tongue, etc. 
 
 To arrive at total production the starting point was the statistics 
 of slaughter of cattle under federal inspection, published by the 
 Bureau of Animal Industry of the U. S. Department of Agriculture. 
 It was assumed that the percentage of inspected slaughter to the 
 total slaughter in the whole country was the same as that found 
 at the last census (56.39 per cent.) for all years up to 1916-17. 
 It is known that during the past two years there has been a marked 
 
 58 
 
SECONDAEY FOOD PRODUCTION OF THE UNITED STATES 59 
 
 change in this percentage. After careful consideration the follow- 
 ing estimates were made: 
 
 Year Percentage of inspected 
 
 slaughter to total 
 
 1916-17 63 
 
 1917-18 72 
 
 The number of animals slaughtered, as above calculated, was 
 then multiplied by the average live weight per animal for the same 
 year, as determined at the Chicago packing establishments. 1 
 This gave the total live weight slaughtered. There may be some 
 criticism of using Chicago average live weights rather than those 
 from some other point or points but, on the whole, it seemed wisest 
 to use the Chicago figures for the reason that it is the largest market 
 and, over a period of years such as we are here dealing with, 
 probably the most representative. Having arrived at total live 
 weight figures 52.5 per cent, of these was taken as representing 
 dressed weight. 
 
 In obtaining the nutritive values Atwater and Bryant's (p. 28) 
 figures for " Sides, All analyses" were used, taking the "As pur- 
 chased" values, which as already explained (p. 33) make allowance 
 for inedible refuse as a part of the analysis. 
 
 37. Edible Offal from Cattle. In obtaining the edible offal figures 
 2.9 per cent, of the live weight as given under Reference No. 36 was 
 taken to represent the production of these products. This per- 
 centage figure was calculated from data reported by the packers. 
 
 To obtain the nutritive value of the edible offal Atwater and 
 Bryant's figures for the following organs were averaged: brain, 
 heart, kidneys, lungs, marrow, sweetbreads, suet and tongue. In 
 making the average each organ was allowed to count roughly in 
 proportion to its weight. The final weighted average analysis 
 of beef offal "as purchased" was as follows: 
 
 Protein 16.0 per cent. 
 
 Fat 14 . 9 per cent. 
 
 Carbohydrate 1 . per cent. 
 
 Calories 945 per Ib. 
 
 The carbohydrate is, of course, glycogen in the livers. 
 
 1 1 wish to acknowledge my great indebtedness to the various Chicago 
 packers, particularly Armour & Co., for furnishing much needed data on 
 various points connected with this analysis of meat production. For many 
 points no official statistics are either collected or published, and the books of 
 the packers are the only source of information. 
 
60 THE NATION'S FOOD 
 
 38. Veal. In principle the method of arriving at production 
 figures for veal was the same as that used for beef. Starting with 
 inspected slaughter the census percentage of 33.46 per cent, in- 
 spected to total slaughter was applied for all years up to 1916-17. 
 For 1916-17 a percentage of 45 was assumed, and for 1917-18 a 
 percentage of 50. The number of animals slaughtered, as above 
 determined, was multiplied by the average Chicago live weight 
 for each year. The percentage of dressed weight to live weight 
 was taken at 62.11 per cent. The analytical figures for sides as 
 purchased were used. 
 
 39. Edible Offal from Calves. The edible offal for calves was 
 taken at 5.23 per cent, of the live weight on the basis of packers' 
 reports. The nutritive values of the offal were computed on the 
 same plan as that employed for beef edible offal,, with the following 
 weighted average analytical results : 
 
 Protein ... 17 . 3 per cent. 
 
 Fat 6.1 per cent. 
 
 Carbohydrate 0.0 per cent. 
 
 Calories 576 per Ib. 
 
 40. Pork and Lard. Here the percentage of inspected to total 
 slaughter is taken for all years at 58.86 per cent, there being no 
 evidence of any significant change in this respect in recent years. 
 The average percentage of dressed weight to live weight is taken 
 at 71.97 per cent, for all years, on the basis of packers' reports. 
 This dressed weight percentage includes the lard produced from the 
 carcass, along with the pork, so that lard is not set down as a sepa- 
 rate item in Table 11. The analytical figures used were those for 
 "Side, lard and other fat included as purchased" (Atwater & 
 Bryant, p. 39). 
 
 41. Edible Offal from Hogs. Packers' reports indicate the 
 edible offal to be 5.559 per cent, of the live weight. This figure was 
 accordingly used. For the analytical constants we have again 
 made a weighted average of the organs included, with the following 
 results: 
 
 Protein 18 . 4 per cent. 
 
 Fat 8.8 per cent. 
 
 Carbohydrate .... 0.8 per cent. 
 
 Calories 732 per Ib. 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 61 
 
 42. Mutton and Lamb. Here the percentage of inspected to 
 total slaughter is taken at 76.95 for all years. On account of the 
 inclusion here in one group of old and young animals it was thought 
 desirable to get the dressed weight in a different manner than in the 
 other cases. Through the kindness of Armour & Co., we were able 
 to get average absolute dressed weights from all their plants and 
 these absolute weights were applied to total slaughter. The analy- 
 tical figures used were for sides as purchased, including tallow. 
 
 43. Edible Offal from Sheep and Lambs. The percentage of 
 edible offal here, from packers' reports, is 2.77 per cent, of the live 
 weight. The weighted average analytical constants used are: 
 
 Protein 19.8 per cent. 
 
 Fat 8.9 per cent. 
 
 Carbohydrate 2 . 8 per cent. 
 
 Calories 796 per Ib. 
 
 44. Oleomargarine. The statistics on the production of oleo- 
 margarine were obtained from the " Annual Report of the Commis- 
 sioner of Internal Revenue for the Fiscal Year Ending June 30, 
 1917" (p. 150) for all years up to 1917-18. The production for 
 1917-18 was estimated on the basis of monthly returns from the 
 Commissioner of Internal Revenue through April, 1918. 
 
 As already explained (p. 43 supra) this item involves some nu- 
 tritional duplication, in respect of the vegetable oils which oleomar- 
 garine contains. This duplication is allowed to stand in order to 
 correct in the total for the omission of minor vegetable oils from the 
 primary foods. 
 
 45. Oleo Oil for Export. This item is inserted here as well as 
 in the export table on the following reasoning. Oleo oil is made from 
 the visceral and caul fat of beef, which is not included in the dressed 
 weight of beef in Table 1 1 . That portion of the oleo oil which is 
 domestically consumed is used in making oleomargarine and its 
 production is accounted for in Item 44 above. But if we did not 
 insert here the oleo oil which is exported as such, we should be short 
 on the production side of the ledger by just that amount. It is not 
 an insignificant item, and therefore it has been inserted here. The 
 data are from the successive numbers of the Monthly Summary of 
 Foreign Commerce issued by the Department of Commerce. The 
 same item appears unchanged in Table 37, Chapter VII, among 
 other exports. 
 
62 THE NATION'S FOOD 
 
 POULTRY AND EGGS 
 
 46. Poultry. Unfortunately there are no annual statistics as 
 to either amount of poultry on farms, or production of poultry. 
 Consequently we have had to estimate this item. This has been 
 done after consultation with the Animal Husbandry Division of 
 the Department of Agriculture. The best that can be done is an 
 estimate of the annual production of all sorts of poultry. The 
 values given are arrived at partly from Census figures and partly 
 from an assumed annual increase, accompanying the increasing 
 population of the country and the steady and intensive propaganda 
 on the part of the Department of Agriculture, the Agricultural 
 Experiment Stations, and the Colleges of Agriculture for more and 
 better poultry. 
 
 An average live weight of 3 Ib. per head is assumed. This 
 seems reasonable when it is remembered that the total includes 
 everything from turkeys and geese to broiler chicks. 
 
 Because of the heterogeneous inclusiveness of the item the ques- 
 tion of proper analytical factors is a difficult one. It has been 
 approached from the general angle of weighting the analyses of 
 Atwater and Bryant for the different sorts of poultry, broiler chicks, 
 fowls, turkeys, etc. in roughly the proportion that the specified 
 kind of poultry is marketed, and then taking a weighted average 
 analysis to apply to the lump production figure. In determining 
 the weighting factors the writer has ventured to allow himself to 
 estimate them on the basis of his own fairly long and intimate 
 acquaintance with the poultry industry in this country. The 
 refuse percentage in preparing poultry for the table is large from 20 
 to 40 per cent, in Atwater and Bryant's computation. This ex- 
 plains in part why the total contribution to the nutrition of the 
 nation by poultry is so comparatively small. 
 
 The weighted mean analysis used in calculating nutrients is 
 as follows: 
 
 Protein. . 13.3 per cent. 
 
 Fat 9.3 per cent. 
 
 Calories. ... 639 per Ib. 
 
 47. Eggs. Again annual statistics are lacking, and an estimate 
 has to be made on the basis of Census returns. In 1909 the Census 
 estimated the number of eggs produced in the year at 1,591,311,371 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 63 
 
 dozen. The Animal Husbandry Division of the Department of 
 Agriculture is of the opinion, with which the writer agrees, that 
 owing to better methods of husbandry the productivity per fowl 
 has been rising somewhat since 1909. They suggest that in recent 
 years an annual production of 1,875,000,000 dozen probably repre- 
 sents the facts. The production in 1917-18 was unquestionably 
 lower than in the previous year, due to high prices for feed on the 
 one hand, and for poultry on the other hand. On the basis of the 
 above consideration I have estimated annual production figures as 
 shown in Table 11. The average weight of eggs was taken at 1.5 
 Ib. per dozen. 
 
 DAIRY PRODUCTS 
 
 48. Dairy Products (as Milk). Under this rubric are included 
 all the dairy products, milk, butter, cheese, etc. It is possible to 
 get a much more accurate result by handling the matter in this way 
 than would be the case if one attempted to separate the several items. 
 All are expressed in terms of milk. 
 
 To obtain the production of milk it is assumed that each cow, 
 as enumerated each year under the rubric " Dairy Cows" by the 
 Bureau of Crop Estimates of the Department of Agriculture, 
 produces on the average 154 Ib. of butter fat in the year. This 
 estimate is one which is agreed to by the Dairy Division of the 
 Department of Agriculture and is probably very close to the truth. 
 Multiplying this average annual production by the number of dairy 
 cows gives the total production of butter fat. It is next assumed 
 that the milk will average to test 3.6 per cent. fat. This estimate 
 may be a little high, but it cannot be far from the fact. This leads 
 to an average milk production per cow of 4278 Ib. per year. 
 
 As to the nutritional distribution of the product it is assumed 
 that 96 per cent, of the fat content of the milk, and 50 per cent, each 
 of the protein and carbohydrate content go to human food uses. 
 Of the remainder it is assumed that 3 per cent, of the total fat and 
 40 per cent, each of the total protein and carbohydrate contents 
 go to animal feed; in the form of skim milk, butter milk, and milk 
 sucked by calves. The residue (1 per cent, of the total fat content, 
 and 10 per cent, each of protein and carbohydrate contents) is 
 assumed to be lost, wasted, and used for non-food industrial purposes. 
 
 The conversion factors, by which commodities in units given are 
 
THE NATION\S FOOD 
 
 converted to short tons of protein, fat and carbohydrate, are given 
 in Table 10. Values in short tons obtained by the application of 
 these factors are converted to metric tons by multiplying by 0.9072. 
 
 TABLE 10. FACTORS BY WHICH QUANTITIES (IN SPECIFIED ORIGINAL UNIT OF 
 MEASURE) OF THE COMMODITIES NAMED ARE TO BE MULTIPLIED TO GET 
 THE CONTAINED AMOUNT OF PROTEIN, FAT AND CARBOHYDRATE IN 
 SHORT TONS OF 2000 LB. To CONVERT TO METRIC TONS MUL- 
 TIPLY EITHER THE RESULT IN SHORT TONS, OR THE FACTORS 
 IN THIS TABLE, BY 0.9072 
 
 Reference 
 No. 
 
 Commodity 
 
 Original 
 specified 
 unit of 
 measure 
 
 To short 
 tons of 
 protein 
 
 To short 
 tons of 
 fat 
 
 To short 
 tons of 
 carbohy- 
 drate 
 
 F 
 
 To millions 
 of calories 
 
 36 
 
 Beef 
 
 Ib. 
 
 0.000076 
 
 0.000077 
 
 o 
 
 .000935 
 
 37 
 
 Edible offal from cattle 
 
 Ib. 
 
 0.000080 
 
 0.000074 
 
 0.000005 
 
 0.000945 
 
 38 
 
 Veal 
 
 Ib. 
 
 000078 
 
 0.000031 
 
 o 
 
 000555 
 
 39 
 
 Edible offal from calves 
 
 Ib. 
 
 0.000087 
 
 0.000031 
 
 
 
 . 000576 
 
 40 
 
 Pork and lard 
 
 Ib. 
 
 0.000041 
 
 0.000274 
 
 
 
 0.002465 
 
 41 
 
 Edible offal from hogs. 
 
 Ib. 
 
 .000092 
 
 0.000044 
 
 0.000004 
 
 0.000945 
 
 42 
 
 Mutton and lamb 
 
 Ib. 
 
 0.000065 
 
 0.000120 
 
 
 
 0.001255 
 
 43 
 
 Edible offal from sheep 
 
 Ib. 
 
 0.000099 
 
 .000044 
 
 0.000014 
 
 0.000796 
 
 44 
 
 Oleomargarine 
 
 Ib. 
 
 0.000006 
 
 0.000415 
 
 
 
 0.003525 
 
 45 
 
 Oleo oil for export 
 
 Ib. 
 
 
 
 0.000500 
 
 
 
 0.004220 
 
 46 
 
 Poultry 
 
 Ib. 
 
 0.000067 
 
 0.000046 
 
 
 
 .000639 
 
 47 
 
 Eggs 
 
 doz. 
 
 .000098 
 
 0.000070 
 
 
 
 0.000953 
 
 48 
 
 Dairy products 
 
 Ib. 
 
 0.000009 
 
 0.000017 
 
 0.000011 
 
 0.000218 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 65 
 
 In Table 11 are given the data as to the production of second- 
 ary foods in the United States. The arrangement of the table is 
 the same as that of Table 7 for the production of primary foods. 
 
 TABLE 11. SHOWING THE SECONDARY FOOD PRODUCTION OF THE UNITED 
 STATES FROM 1911-12 TO 1917-18, INCLUSIVE 
 
 Reference 
 
 \0 
 
 Commodity 
 
 13 
 
 uS 
 
 1911-12 
 
 Production* 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 .si 
 
 c 2 
 SS 
 
 |a 
 
 I 
 
 q 
 .S' c 
 -^ 1u 
 
 I s 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 36 
 37 
 
 38 
 39 
 
 40 
 41 
 
 42; 
 43 
 
 44 
 45 
 
 Meats and Derivative 
 Products 
 Beef 
 
 lb. 
 
 Ib. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 lb. 
 
 6,887,618,107 
 
 380,458,888 
 619,670,929 
 
 51,771,226 
 9,451,496,000 
 
 734,109,000 
 716,788,045 
 
 41,011,650 
 128,601,053 
 426,467,124 
 
 3,124,203 
 
 172,575 
 281,081 
 
 23,483 
 4,287,170 
 
 332,990 
 325,133 
 
 18,603 
 58,333 
 57,365 
 
 474,877 
 
 27,612 
 43,848 
 
 4,039 
 351,546 
 
 61,270 
 42,267 
 
 3,683 
 700 
 
 
 481,125 
 
 25,541 
 17,427 
 
 1,409 
 2,349,359 
 
 29,303 
 78,032 
 
 1,637 
 48,416 
 57,365 
 
 
 
 1,725 
 
 
 
 
 
 2,664 
 
 
 521 
 
 
 
 6,439,923 
 
 359,534 
 343,917 
 
 29,820 
 23,297,938 
 
 537,368 
 899,569 
 
 32,645 
 453,319 
 533,691 
 
 Edible offal from 
 cattle 
 Veal 
 Edible offal from 
 calves 
 Pork and lard 
 Edible offal from 
 hogs 
 
 Mutton and lamb . . 
 Edible offal from 
 sheep and lambs . . 
 Oleomargarine 
 Oleo oil for export . . 
 
 
 Sub-total M eats . . . 
 
 
 
 8,680,936 
 
 1.009,842 
 
 3,089,614 
 
 4,910 
 
 32,927,724 
 
 
 46 
 47 
 
 Poultry and Eggs 
 Poultry 
 
 lb. 
 doz. 
 
 1,455,000,000 
 1,671,000,000 
 
 659,984 
 1,136,940 
 
 88,437 
 148,560 
 
 60,718 
 106,114 
 
 
 
 
 929,745 
 1,592,463 
 
 Eggs 
 
 
 Sub-total Poultry . . 
 
 
 
 1,796,924 
 
 236,997 
 
 166,832 
 
 
 
 2,522,208 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 milk) 
 
 lb. 
 
 88,550,322,000 
 
 40,166,160 
 
 722,988 
 
 1,365,643 
 
 883,652 
 
 19,303,970 
 
 Grand Total All 
 Secondary Foods 
 
 
 
 50,644,020 
 
 1,969,827 
 
 4,622,089 
 
 888,562 
 
 54,753,902 
 
 
 
 Excluding deductions as per text. 
 
66 
 
 THE NATION'S FOOD 
 
 TABLE 11 Continued 
 
 t 
 
 Commodity 
 
 It 
 
 1912-13 
 
 Production* 
 in original 
 units 
 
 
 
 las 
 - a 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 "11 
 
 Jg 
 
 38 
 39 
 
 40 
 41 
 
 42 
 43 
 
 44 
 45 
 
 A/eofc and Derivative 
 Products 
 Beef 
 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 Ib. 
 
 6,583,363,871 
 
 363,652,460 
 559,183,116 
 
 46,717,692 
 9,217,655,000 
 
 715,791,450 
 763,667,143 
 
 42,734,507 
 145,227,862 
 92,849,757 
 
 2,986,194 
 
 164,952 
 253,644 
 
 21,191 
 4,181,101 
 
 324,681 
 346,397 
 
 19,384 
 65,875 
 42,116 
 
 453,900 
 
 26,392 
 39,568 
 
 3,645 
 342,849 
 
 59,741 
 45,031 
 
 3,838 
 790 
 
 
 459,872 
 
 24,412 
 15,726 
 
 1,272 
 2,291,233 
 
 28,572 
 83,135 
 
 1,706 
 54,676 
 42,116 
 
 
 
 1,649 
 
 
 
 
 
 2,597 
 
 
 542 
 
 
 
 6,155,445 
 
 343,652 
 310,347 
 
 26,909 
 22,721,520 
 
 523,959 
 958,402 
 
 34,017 
 511,928 
 391,826 
 
 Edible offal from 
 cattle 
 
 Veal 
 
 Edible offal from 
 
 Pork and lard . . . 
 
 Edible offal from 
 hogs 
 
 Mutton and lamb . . 
 Edible offal from 
 sheep and lambs . . 
 Oleomargarine 
 Oleo oil for export. . 
 
 
 Sub-total Meats , 
 
 
 
 8,405,535 
 
 975,754 
 
 3,002,720 
 
 4,788 
 
 31,978,005 
 
 
 
 
 46 
 47 
 
 Poultry and Eggs 
 Poultry 
 
 Ib. 
 doz. 
 
 1,467,000,000 
 1,711,000,000 
 
 665,427 
 1,164,156 
 
 89,167 
 152,116 
 
 61,219 
 108,654 
 
 
 
 
 937,413 
 1,630,583 
 
 Eggs 
 
 
 Sub-total Poultry 
 
 
 
 1,829,583 
 
 241,283 
 
 169,873 
 
 
 
 2,567,996 
 
 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 
 milk) 
 
 Ib. 
 
 87,686,166,000 
 
 39,774,182 
 
 715,932 
 
 1,352,316 
 
 875,028 
 
 19,115,584 
 
 
 
 Or and Total All 
 Secondary Foods . 
 
 
 
 50,009,300 
 
 1,932,969 
 
 4,524,909 
 
 879,816 
 
 53,661,585 
 
 
 
 
 * Excluding deductions as per text. 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 67 
 
 TABLE 11 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 is 
 
 1913-14 
 
 Production* 
 in original 
 'units 
 
 * 
 fl o 
 
 |l! 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 36 
 37 
 
 38 
 39 
 
 40 
 41 
 
 42 
 43 
 
 44 
 45 
 
 Meats and Derivative 
 Products 
 Beef 
 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 Ib. 
 
 6,316,536,258 
 
 348,913,413 
 473,500,760 
 
 39,559,238 
 8,808,943,000 
 
 684,123,930 
 753,377,467 
 
 42,158,679 
 144,021,276 
 97,017,065 
 
 2,865,162 
 
 158,266 
 214,779 
 
 17,944 
 3,995,710 
 
 310,317 
 341,730 
 
 19,123 
 65,328 
 44,007 
 
 435,503 
 
 25,322 
 33,505 
 
 3,086 
 327,647 
 
 57,098 
 44,425 
 
 3,787 
 784 
 
 
 441,233 
 
 23,424 
 13,317 
 
 1,077 
 2,189,639 
 
 27,307 
 82,014 
 
 1,683 
 54,222 
 44,007 
 
 
 
 1,583 
 
 
 
 
 
 2,482 
 
 
 535 
 
 o 
 
 
 
 5,905,961 
 
 329,723 
 262,793 
 
 22,786 
 21,714,044 
 
 500,779 
 945,489 
 
 33,558 
 507,675 
 409,412 
 
 Edible offal from 
 cattle 
 
 Veal 
 Edible offal from 
 calves 
 
 Pork and lard 
 
 Edible offal from 
 hogs 
 
 Mutton and lamb . 
 Edible offal from 
 sheep and lambs.. 
 Oleomargarine 
 Oleo oil for export. . 
 
 
 Sub-total Meats 
 
 
 
 8,032,366 
 
 931,157 
 
 2,877,923 ! 4,600 
 
 30,632,220 
 
 
 
 
 46 
 47 
 
 Poultry and Eggs 
 Poultry 
 
 Ib. 
 dot. 
 
 1,479,000,000 
 1,752,000,000 
 
 670,870 
 1,192,052 
 
 89,896 
 155,761 
 
 61,720 
 111,258 
 
 
 
 
 945,081 
 1,669,656 
 
 Eggs 
 
 
 
 Sub-total Poultry 
 
 
 
 1,862,922 
 
 245,657 
 
 172,978 
 
 
 
 2,614,737 
 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 milk) 
 
 Ib. 
 
 88,712,886,000 
 
 40,239,899 
 
 724,315 
 
 1,368,150 
 
 885,274 
 
 19,339,409 
 
 
 
 Grand Total All 
 
 
 
 50,135,187 
 
 1,901,129 
 
 4,419,051 
 
 889,874 
 
 52,586,366 
 
 
 
 
 * Excluding deductions as per text. 
 
(is 
 
 'THE NATION'S FOOD 
 
 TABLE 11 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 If 
 
 o 3 
 
 1914-15 
 
 Production * 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 in 
 
 o 
 S'C 
 '^ 
 
 I 6 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 36 
 37 
 
 38 
 39 
 
 40 
 41 
 
 42 
 43 
 
 44 
 45 
 
 Meats and Derivative 
 Products 
 Beef 
 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 Ib. 
 
 6,634,677,630 
 
 366,486,949 
 444,592,696 
 
 37,144,092 
 10,192,035,000 
 
 791,638,070 
 649,592,567 
 
 36,350,932 
 145,810,048 
 80,481,946 
 
 3,009,470 
 
 166,237 
 201,666 
 
 16,843 
 4,623,076 
 
 359,085 
 294,653 
 
 16,489 
 66,139 
 36,506 
 
 457,437 
 
 26,598 
 31,460 
 
 2,898 
 379,090 
 
 66,072 
 38,305 
 
 3,265 
 794 
 
 
 463,456 
 
 24,603 
 12,503 
 
 1,011 
 2,533,435 
 
 31,599 
 70,716 
 
 1,451 
 
 54,895 
 36,506 
 
 
 
 1,662 
 
 
 
 
 
 2,873 
 
 
 462 
 
 
 
 6,203,424 
 
 346,330 
 246,749 
 
 21,395 
 25,123,366 
 
 579,479 
 815,239 
 
 28,935 
 513,980 
 339,634 
 
 Edible offal from 
 cattle 
 
 Veal 
 
 Edible offal from 
 calves 
 
 Pork and lard 
 
 Edible offal from 
 hogs 
 Mutton and lamb . . 
 Edible offal from 
 sheep and lambs . . 
 Oleomargarine 
 Oleo oil for export . . 
 
 
 Sub-total Meats . . 
 
 
 
 8,790,169 
 
 1,005,919 
 
 3,230,175 
 
 4,997 
 
 34,218,531 
 
 
 
 
 46 
 
 47 
 
 Poultry and Eggs 
 Poultry. . . . 
 
 Ib. 
 do*. 
 
 1,491,000,000 
 1,793,000,000 
 
 676,313 
 1,219,948 
 
 90,626 
 159,406 
 
 62,221 
 113,861 
 
 
 
 
 952,749 
 1,708,729 
 
 Eggs 
 
 
 
 Sub-total Poultry . . 
 
 
 
 1,896,261 
 
 250,032 
 
 176,082 
 
 
 
 2,661,478 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 milk) 
 
 Ib. 
 
 90,958,836,000 
 
 41,258,655 
 
 742,653 
 
 1,402,788 
 
 907,686 
 
 19,829,026 
 
 
 
 Grand Total All 
 Secondary Foods . . . 
 
 
 
 51,945,085 
 
 1,998,604 
 
 4,809,045 
 
 912,683 
 
 56,709,035 
 
 
 'Excluding deductions as per text. 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 69 
 TABLE 11 Continued 
 
 Reference 1 
 No. 
 
 Commodity 
 
 * 
 
 1915-16 
 
 Production * 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 a 
 d*G 
 
 5 
 
 I s 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 36 
 37 
 
 38 
 39 
 
 40 
 41 
 
 42 
 43 
 
 44 
 45 
 
 Meats and Derivative 
 Products 
 Beef 
 
 lb. 
 
 Ib. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 lb. 
 
 6,944,361,254 
 
 383,593,266 
 510,076,031 
 
 42,614,976 
 10,392,366,000 
 
 3,149,941 
 
 173,997 
 231,369 
 
 19,330 
 4,713,946 
 
 478,788 
 
 27,839 
 36,093 
 
 3,325 
 386,542 
 
 67,370 
 36,396 
 
 3,102 
 830 
 
 
 485,089 
 
 25,751 
 14,344 
 
 1,159 
 2,583,231 
 
 32,221 
 67,194 
 
 1,379 
 57,418 
 46,560 
 
 
 
 1,740 
 
 
 
 
 
 2,929 
 
 
 439 
 
 
 
 
 6,492.978 
 
 362,496 
 283,092 
 
 24,546 
 25,617,182 
 
 590,869 
 774,629 
 
 27,494 
 537,597 
 433,166 
 
 Edible offal from 
 cattle 
 Veal 
 Edible offal from 
 
 Pork and lard 
 Edible offal from 
 
 807,198,060 
 617,234,024 
 
 34,540,155 
 152,509,913 
 102,645,914 
 
 366,143 
 279,975 
 
 15,667 
 69,178 
 46,560 
 
 Mutton and lamb . . 
 Edible offal from 
 sheep and lambs . . 
 Oleomargarine 
 Oleo oil for export. . 
 
 
 Sub-total Meats 
 
 
 
 9,066,106 
 
 1,040,285 
 
 3,314,346 
 
 5,108 
 
 35,144,049 
 
 
 
 
 46 
 47 
 
 Poultry and Eggs 
 Poultry 
 
 lb. 
 doz. 
 
 1,500,000,000 
 1,834,000,000 
 
 680,395 
 1,247,844 
 
 91,173 
 163,051 
 
 62,596 
 116,465 
 
 
 
 
 958,500 
 1,747,802 
 
 Eees 
 
 
 
 Sub-total Poultry 
 
 
 - 
 
 1,928,239 
 
 254,224 
 
 179,061 
 
 
 
 2,706,302 
 
 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 milk) 
 
 lb. 
 
 94,578,024,000 
 
 42,900,308 
 
 772,202 
 
 1,458,604 
 
 943,802 
 
 20,618,009 
 
 
 
 Grand Total All 
 
 
 
 53,894,653 
 
 2,066,711 
 
 4,952,011 
 
 948,910 
 
 58,468,360 
 
 
 
 Excluding deductions as per text. 
 
70 
 
 THE NATION S FOOD 
 TABLE 11 Continued 
 
 fe 
 
 Commodity 
 
 la 
 
 1" 
 
 1916-17 
 
 Production* 
 in original 
 units 
 
 * 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 (millions) 
 
 36 
 37 
 
 38 
 39 
 
 40 
 41 
 
 42 
 43 
 
 44 
 45 
 
 Meats and Derivative 
 Products 
 Beef 
 
 ib. 
 
 lb. 
 Ib. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 lb. 
 
 7,504,745,792 
 
 414,547,862 
 507,256,600 
 
 42,379,432 
 10,272,227,000 
 
 797,866,670 
 570,515,570 
 
 31,976,181 
 233,170,111 
 67,113,421 
 
 3,404,130 
 
 188,038 
 230,090 
 
 19,223 
 4,659,451 
 
 361,910 
 258,784 
 
 14,504 
 105,765 
 30,442 
 
 517,426 
 
 30,086 
 35,894 
 
 3,307 
 382,073 
 
 66,591 
 33,642 
 
 2,872 
 1,269 
 
 
 524,233 
 
 27,830 
 14,266 
 
 1,153 
 2,553,368 
 
 31,848 
 62,108 
 
 1,276 
 87,785 
 30,442 
 
 
 
 1,881 
 
 
 
 
 
 2,895 
 
 
 406 
 
 
 
 7,016,937 
 
 391,748 
 
 281,527 
 
 24,411 
 25,321,040 
 
 584,038 
 715,997 
 
 25,453 
 821,925 
 283,219 
 
 Edible offal from 
 cattle 
 
 Veal . ... 
 
 Edible offal from 
 
 Pork and lard 
 Edible offal from 
 hogs 
 
 Mutton and lamb . . 
 Edible offal from 
 sheep and lambs . . 
 Oleomargarine 
 Oleo oil for export . . 
 
 
 Sub-total Meats 
 
 
 
 9,272,337 
 
 1,073,160 
 
 3,334,309 
 
 5,182 
 
 35,466,295 
 
 
 
 
 46 
 47 
 
 Poultry and Eggs 
 Poultry 
 
 lb. 
 doz. 
 
 1,485,000,000 
 1,875,000,000 
 
 673,592 
 1,275,741 
 
 90,261 
 166,696 
 
 61,970 
 119,069 
 
 
 
 
 948,915 
 
 1,786,875 
 
 Em 
 
 
 
 Sub-total Poultry 
 
 
 
 1,949,333 
 
 256,957 
 
 181,039 
 
 
 
 2,735,790 
 
 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 milk) , , 
 
 lb. 
 
 97,940,532,000 
 
 44,425,531 
 
 799,656 
 
 1,510,461 
 
 977,358 
 
 21,351,036 
 
 
 
 Grand Total All 
 Secondary Foods 
 
 
 
 55,647,201 
 
 2,129,773 
 
 5,025,809 
 
 982,540 
 
 59,553,121 
 
 
 
 
 ' Excluding deductions as per text. 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 
 
 71 
 
 TABLE 11 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 is 
 
 1917-18 
 
 Production * 
 in original 
 units 
 
 Production* 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 | 
 
 a 
 fl'C 
 
 P 
 
 Carbohydrate 
 in metric 
 tons 
 
 t! 
 
 36 
 37 
 
 38 
 39 
 
 40 
 41 
 
 42 
 43 
 
 44 
 45 
 
 Meats and Derivative 
 Products 
 Beef .... 
 
 lb. 
 
 Ib. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 
 lb. 
 lb. 
 lb. 
 
 7,395,267,011 
 
 408,500,463 
 614,442,700 
 51,334,426 
 
 10,146,043,000 
 
 788,055,840 
 442,290,091 
 
 24,750,373 
 338,487,893 
 56,648,102 
 
 3,354,471 
 
 185,295 
 278,709 
 23,285 
 
 4,602,215 
 
 357,460 
 200,621 
 
 11,227 
 153,537 
 25,695 
 
 509,877 
 
 29,647 
 43,479 
 4,005 
 
 377,380 
 
 65,772 
 26,081 
 
 2,223 
 1,843 
 
 
 516,587 
 
 27,423 
 17,280 
 1,397 
 
 2,522,003 
 
 31,456 
 48,149 
 
 988 
 127,435 
 25,695 
 
 
 
 1,853 
 
 
 
 
 
 2,859 
 
 
 315 
 
 
 
 6,914,575 
 
 386,033 
 341,016 
 29,569 
 
 25,009,996 
 
 576,857 
 555,074 
 
 19,701 
 1,193,170 
 239,055 
 
 Edible offal from 
 cattle 
 
 Veal 
 Edible offal from 
 calves 
 
 Pork and lard 
 Edible offal from 
 hogs . . 
 
 Mutton and lamb . . 
 Edible offal from 
 sheep and lambs . . 
 Oleomargarine 
 Oleo oil for export . . 
 
 
 Sub-total Meats 
 
 
 
 9,192,515 
 
 1,060,307 
 
 3,318,413 
 
 5,027 
 
 35,265,046 
 
 
 
 
 46 
 47 
 
 Poultry and Eggs 
 Poultry 
 
 lb. 
 doi. 
 
 1,470,000,000 
 1,800,000,000 
 
 666,788 
 1,224,711 
 
 89,349 
 160,028 
 
 61,344 
 114,306 
 
 
 
 
 939,330 
 1,715,400 
 
 Ejres 
 
 
 
 Sub-total Poultry 
 
 
 
 1,891,499 
 
 249,377 
 
 175,650 
 
 
 
 2,654,730 
 
 
 
 
 48 
 
 Dairy Products 
 Dairy products (as 
 milk) 
 
 lb. 
 
 99,608,952,000 
 
 45,182,322 
 
 813,279 
 
 1,536,192 
 
 994,006 
 
 21,714,752 
 
 
 
 Grand Total All 
 Secondary Foods 
 
 
 
 56,266.336 
 
 . 
 
 2,122,963 
 
 5,030,255 
 
 999,033 
 
 59,634,528 
 
 
 
 ' Excluding deductions as per text. 
 
72 
 
 THE NATION'S FOOD 
 
 Since at this point we are concerned only with the presentation 
 of basic data, detailed discussion of the results set forth in Table 11 
 will be deferred to a later chapter. Before passing to the next phase 
 of the subject, however, it is of interest to compare the total sec- 
 ondary food production in the successive years covered. This is 
 done in Table 12 and in Fig. 4. 
 
 TABLE 12. SUMMARY OF PRODUCTION OF SECONDARY FOODS 
 (Metric Ton) 
 
 Year 
 
 Total of all 
 secondary 
 foods as 
 
 Protein in 
 secondary 
 foods 
 
 Fat in 
 secondary 
 foods 
 
 Carbohy- 
 drate in 
 secondary 
 
 Calories 
 (millions) 
 in secondary 
 
 fnnH<* 
 
 
 commodity 
 
 
 
 foods 
 
 IOOQS 
 
 1911-12 
 
 50,644,020 
 
 1,969,827 
 
 4,622,089 
 
 888,562 
 
 54,753,902 
 
 1912-13 
 
 50,009,300 
 
 1,932,969 
 
 4,524,909 
 
 879,816 
 
 53,661,585 
 
 1913-14 
 
 50,135,187 
 
 1,901,129 
 
 4,419,051 
 
 889,874 
 
 52,586,366 
 
 1914-15 
 
 51,945,085 
 
 1,998,604 
 
 4,809,045 
 
 912,683 
 
 56,709,035 
 
 1915-16 
 
 53,894,653 
 
 2,066,711 
 
 4,952,011 
 
 948,910 
 
 58,468,360 
 
 1916-17 
 
 55,647,201 
 
 2,129,773 
 
 5,025,809 
 
 982,540 
 
 59,553,121 
 
 1917-18 
 
 56,266,336 
 
 2,122,963 
 
 5,030,255 
 
 999,033 
 
 59,634,528 
 
 Total for 7 years 
 
 368,541,782 
 
 14,121,976 
 
 33,383,169 
 
 6,501,418 
 
 395,366,897 
 
 Average per year, 
 
 
 
 
 
 
 whole period 
 
 52,648,826 
 
 2,017,425 
 
 4,769,024 
 
 928,774 
 
 56,480,985 
 
 Average per year, 3 
 
 
 
 
 
 
 prewar years 
 
 50,262,836 
 
 1,934,642 
 
 4,522,016 
 
 886,084 
 
 53,667,284 
 
 Per cent, nutrients to 
 
 
 
 
 
 
 total (whole period) 
 
 
 
 
 
 
 and calories per lb.. . 
 
 
 
 3.8 
 
 9.1 
 
 1.8 
 
 487 
 
 The data of Table 12 are shown graphically in Fig. 4. They 
 are reduced in Table 13 to relative figures by taking the average 
 of the whole period for each column as 100 and reducing each year 
 to that base. 
 
 TABLE 13. RELATIVE CHANGES IN PRODUCTION OF SECONDARY FOODS 
 (Seven Year Average = 100) 
 
 Year 
 
 All secondary 
 foods as 
 commodity 
 
 Protein in 
 secondary 
 foods 
 
 Fat in 
 secondary 
 foods 
 
 Carbohydrate 
 in secondary 
 foods 
 
 Calories in 
 secondary 
 foods 
 
 1911-12 
 
 96 
 
 98 
 
 97 
 
 96 
 
 97 
 
 1912-13 
 
 95 
 
 96 
 
 95 
 
 95 
 
 95 
 
 1913-14 
 
 95 
 
 94 
 
 93 
 
 96 
 
 93 
 
 1914-15 
 
 99 
 
 99 
 
 101 
 
 98 
 
 100 
 
 1915-16 
 
 102 
 
 102 
 
 104 
 
 102 
 
 104 
 
 1916-17 
 
 106 
 
 106 
 
 105 
 
 106 
 
 105 
 
 1917-18 
 
 107 
 
 105 
 
 105 
 
 108 
 
 106 
 
SECONDARY FOOD PRODUCTION OF THE UNITED STATES 73 
 
 It is evident that the production of secondary foods is a more 
 stable matter than the production of primary foods. The maximum 
 fluctuation in the relative figures of Table 13 amounts to only 
 12 or 13 points in any nutrient or the total production. This would, 
 on the whole, be expected because of the fact that animal produc- 
 
 FIG. 4. Showing the course of production of secondary food materials since 
 1911. Solid line denotes total secondary food production; dash line, protein con- 
 tent of secondary foods; dot line, fat content of secondary foods; dash-dot line, 
 carbohydrate content of secondary foods. 
 
 tion operates from a base which is much more nearly perennial 
 than crop production and is also less influenced by small environmen- 
 tal changes. The growth and production of a herd of cattle or hogs 
 is less affected by unfavorable weather conditions in a particular 
 season than is a crop of wheat, for example. 
 
 A second point which strikes one at once in comparing secondary 
 
74 THE NATION'S FOOD 
 
 with primary food production is that, during the period of time 
 here under discussion, the maximum productivity is attained in 
 different years in the two cases. The maximum of gross production 
 of secondary foods is reached in the last year of the period, 1917-18. 
 The same is also true of all the separate nutrients except protein, 
 which falls in 1917-18 a little behind the 1916-17 production. 
 The maximum primary production was, as we have seen earlier, in 
 1915-16. 
 
 The last line of Table 12 shows that of the 368,541,782 metric 
 tons of secondary foods produced in the seven years, which amount is 
 the residue after all necessary deductions, 3.8 per cent, net was 
 protein available for human nutrition, 9.1 per cent, fat and 1.8 
 per cent, carbohydrate. Or, put it another way, all the net nutrients 
 in secondary foods, after allowing for inedible refuse, amount to 
 but 14.7 per cent, of the total net tonnage of such foods. The 
 remaining 85.3 per cent, represents (a) water, (6) inedible refuse 
 and (c) ash. These figures, in comparison with the similar ones 
 for primary foods given in the preceding chapter, show at once 
 how different in a physiological sense the secondary foods are from 
 the primary. The great outstanding function of the secondary 
 foods is to supply fat in a form relished by human beings. Further 
 of course these foods play an important role in supplying body 
 building protein and vitamines. 
 
CHAPTER V 
 TOTAL HUMAN FOOD PRODUCTION] 
 
 Having now completed the survey of the production of primary 
 and secondary food materials separately, it is desirable to combine 
 the two and put the material in such form as to make possible 
 certain general conclusions regarding the total production of human 
 food in this country. At the outstart it needs to be again made 
 clear exactly what the figures signify. As explained in the text 
 of Chapters III and IV, in detail, the total production in metric 
 tons means, in case of each commodity, the net production of that 
 commodity available for human food, after deductions for seed, 
 spoilage, animal feeding, industrial uses, etc. The nutrient pro- 
 duction figures show, for each commodity, the net amount of protein, 
 carbohydrate, fat, and calories, which can be got as human nutrients 
 out of the total produced, after allowing for the inedible refuse which 
 was still included in the total commodity production figures, even 
 after the general deductions described above had been made. 
 
 It will be of interest to consider first the results in the mass. 
 Table 14, which is a combination of Tables 8 and 12, shows the total 
 production of human food in each year covered in this study and 
 the percentage contribution of primary and secondary foods to 
 this total. 
 
 The total production of human food within the period under 
 consideration increased rather steadily to a maximum point in 
 1915-16 and then fell off in the last two years. The same course 
 was true of protein, carbohydrate and calories. The fat production 
 followed a different line, reaching a maximum in 1917-18. 
 
 Comparing the four war years with the three prewar years, it 
 is seen that the average annual production had been definitely 
 greater in the war period. The absolute and percentage amounts 
 of the increase are shown in Table 15. 
 
 75 
 
76 
 
 THE NATION S FOOD 
 
 
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 Per cent, of nutrients 
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TOTAL HUMAN FOOD PRODUCTION 
 
 77 
 
 TABLE 15. EXCESS OF AVERAGE ANNUAL HUMAN FOOD PRODUCTION DURING 
 
 WAR PERIOD 
 
 Item 
 
 Excess of annual average 
 war production over prewar 
 
 Per cent, 
 increase 
 
 Total human food 
 
 8,073,070 metric tons 
 
 + 9.43 
 
 Protein 
 
 393,551 metric tons 
 
 + 10 21 
 
 Fat 
 
 484,474 metric tons 
 
 + 8xS7 
 
 Carbohydrate 
 
 1,846 990 metric tons 
 
 +12 08 
 
 Calories 
 
 13,698,295 millions 
 
 + 10 59 
 
 
 
 
 FIG. 5. Diagram showing relative increase in average annual human food 
 production in the war years as compared with prewar. The prewar annual aver- 
 age is taken as 100 per cent, (black bar) and the war annual average is shown as a 
 cross hatched bar. 
 
 The greatest average annual increase is in carbohydrate, then 
 follow calories and protein close together. Fat production shows 
 
78 
 
 THE NATION'S FOOD 
 
 the smallest relative increase over prewar conditions. In general 
 the war years show about 10 per cent, increase in production of 
 human food over the prewar. This result is shown graphically in 
 
 Fig. 5. 
 
 This increase in production of food in the United States during 
 the four war years is the result of two circumstances : first, favorable 
 crop conditions in the first two years of the war, and second, heavy 
 export demand with associated high prices, which led the farmer 
 to plant large acreages. That the second of these factors alone will 
 not suffice to bring about increased production, unless the first is 
 present, is shown by the conditions in 1917-18, when the production 
 fell off badly in the face of the highest prices known for many years 
 for farm products. 
 
 It is instructive in this connection to compare 1917-18, our 
 first year in the war as a combatant, with the three preceding war 
 years. Owing to the fact that this country was actively involved 
 and that furthermore the need on the part of the Allies for food 
 from America was greater than in any prewar year of the war, there 
 was every incentive to an increased production. But the fact is 
 that production in 1917-18 fell distinctly below the average of the 
 three preceding years 1914-15 to 1916-17, inclusive, for all items 
 except fat. This is shown in Table 16. 
 
 TABLE 16. TOTAL FOOD PRODUCTION IN 1917-18 AS COMPARED WITH THE 
 THREE NEXT PRECEDING YEARS 
 
 Item 
 
 Change in 1917-18 prpduc- 
 tion as compared with 
 average of 3 preceding years 
 
 Per cent, 
 increase or 
 decrease 
 
 Total human food 
 
 692,941 metric tons 
 
 74 
 
 Protein . 
 
 214 794 metric tons 
 
 -4 99 
 
 Fat 
 
 + 141,460 metric tons 
 
 +2 39 
 
 Carbohydrate 
 
 1,669,361 metric tons 
 
 9 51 
 
 Calories 
 
 6 407 392 millions 
 
 4 43 
 
 
 
 
 The results in this table are extremely interesting from a nutri- 
 tional standpoint. It appears that while the gross total production 
 of food in our first year in the war was only insignificantly smaller 
 (0.8 per cent.) than the average of the three preceding war years, 
 we were short 5 per cent, in protein, and nearly 10 per cent, in 
 carbohydrate. In total calories we were 4.5 per cent, short. Only 
 
TOTAL HUMAN FOOD PRODUCTION 79 
 
 in fat was the 1917-18 human food production as great as in the 
 three preceding years, and there the excess was only 2.4 per cent. 
 Following the lean year 1916-17, which depleted all reserves nearly 
 to the vanishing point, it is clear that during our first year in the 
 war our food problem was a real one. Only by a reduced domestic 
 consumption and the most widespread and rigid conservation could 
 there be any hope of meeting a normal export program. In later 
 chapters the facts regarding consumption and export will be 
 presented. 
 
 The next point to which attention may be turned is the propor- 
 tionate contribution of primary and secondary foods to the total 
 nutritional production. Taking the whole seven year period to- 
 gether it is seen that while only 42 per cent, of the total tonnage of 
 human food production is primary and 58 per cent, secondary, 
 51 per cent, of the protein, 94 per cent, of carbohydrates and 59 
 per cent, of the fuel value come from the primary foods, which are 
 of course chiefly of plant origin. The secondary or animal foods 
 make their large contribution in fat, furnishing 83 per cent, of the 
 total. Protein for human food is produced about equally from 
 plant and animal sources. If we put fish, here classed as a primary 
 food source because no feed is expended in its production, with the 
 other animal foods the protein balance in production would be 
 thrown definitely to the animal side. 
 
 Altogether Table 14 is an impressive object lesson to those 
 tending to belittle the importance of foods of animal origin in the 
 national nutrition. Any source which contributes, in fact, about 
 half the protein and half the calories, and nearly 85 per cent, of 
 the fat produced in the country, cannot safely be treated in a step- 
 motherly manner, if the proper nutrition of the nation is to be 
 maintained. Furthermore these facts would appear to give little 
 comfort to the vegetarian cult. The United States is a reasonably 
 healthy nation, as populations go. This condition of health is 
 maintained on a diet in which animal products contribute very 
 substantial amounts, as has been seen. 
 
 The figures of Table 14 also demonstrate in a striking manner 
 what a vast quantity of raw materials has to be grown to yield a 
 sufficient amount of nutrients. Summing the percentages of the 
 last line of Table 14 it is seen that only 29.0 per cent, of the total 
 tonnage of human food materials produced is net nutrients. The 
 remaining 71.0 per cent, of the total tonnage is made up of water, 
 
gQ THE NATION'S FOOD 
 
 ash, and inedible refuse. What this means may be made clear 
 by a comparison. Suppose one found that 71.0 per cent, of his 
 winter's coal supply was slate and stones which would not burn, 
 and only 29.0 per cent, was real coal which would burn. That situa- 
 tion would exactly parallel that of the material used to stoke the 
 human furnace. These facts are shown graphically in Fig. 6, 
 in such way as to show the net nutrients and wastage in the total 
 and in primary and secondary human foods. 
 
 FIG. 6. Diagram based on Table 14 to show graphically the net nutrients in 
 human food, of primary and secondary origin. Cross-hatched areas represent pri- 
 mary foods, and stippled areas secondary foods. 
 
 The next point to which attention may be turned is that of the 
 relation of production to population. Many years ago Malthus 
 argued that population always tends to outrun subsistence. It is 
 of course clear at once that in a food-exporting country like the 
 United States subsistence is still far ahead of population, but it is 
 desirable to set forth here the facts as to per capita production 
 during the period covered by the study. 
 
 The population of continental United States, as estimated by the 
 Bureau of the Census for January 1 of each year (the mid-point of 
 the fiscal years used in this study) is shown in Table 17. 
 
TOTAL HUMAN FOOD PRODUCTION 
 TABLE 17. POPULATION OF CONTINENTAL UNITED STATES 
 
 81 
 
 Year 
 
 Population, January 1 
 
 1912 
 
 94,736,339 
 
 1913 
 
 96,354,333 
 
 1914 
 
 97,972,327 
 
 1915 
 
 99,590,321 
 
 1916 
 
 101,208,315 
 
 1917 
 
 102,826,309 
 
 1918 
 
 104,444,303 
 
 Table 18 shows the total per capita production of human food 
 materials in the successive years. It must be clearly remembered 
 that these are gross production figures, not consumption statistics. 
 Those will be presented later. 
 
 TABLE 18. HUMAN FOOD PRODUCTION PER CAPITA PER YEAR IN THE UNITED 
 
 STATES 
 
 Year 
 
 Foods as 
 commodi- 
 ties per 
 capita, kg. 
 
 Protein 
 per 
 capita, 
 kg. 
 
 Fat per 
 capita, kg. 
 
 Carbohy- 
 drate per 
 capita, 
 kg. 
 
 Total 
 nutrients 
 per capita, 
 kg. 
 
 Calories 
 per capita 
 (millions) 
 
 1911-12 
 
 875.4 
 
 39.0 
 
 58.8 
 
 147.8 
 
 245.6 
 
 1.3130 
 
 1912-13 
 
 913.1 
 
 40.9 
 
 56.5 
 
 164.4 
 
 261.8 
 
 .3680 
 
 1913-14 
 
 877.5 
 
 40.2 
 
 54.8 
 
 163.5 
 
 258.5 
 
 .3453 
 
 1914-15 
 
 946.9 
 
 43.4 
 
 59.3 
 
 180.5 
 
 283.2 
 
 .4702 
 
 1915-16 
 
 974.4 
 
 46.2 
 
 58.0 
 
 197.7 
 
 301.9 
 
 .5407 
 
 1916-17 
 
 862.7 
 
 38.0 
 
 57.9 
 
 142.6 
 
 238.5 
 
 .2795 
 
 1917-18 
 
 892.2 
 
 39.1 
 
 57.9 
 
 152.0 
 
 249.0 
 
 .3235 
 
 Annual average 
 
 
 
 
 
 
 
 whole period 
 
 906.1 
 
 41.0 
 
 57.6 
 
 164.1 
 
 262.7 
 
 1.3773 
 
 Annual average 
 3 prewar years . . . 
 
 888.7 
 
 40.0 
 
 56.7 
 
 158.6 
 
 255.3 
 
 1.3423 
 
 Annual average 
 
 
 
 
 
 
 
 war period 
 
 918.5 
 
 41.6 
 
 58.3 
 
 167.9 
 
 267.8 
 
 1.4021 
 
 It is evident from this table that there is as yet no occasion for 
 worry along Malthusian lines in this country, so far as subsistence 
 is concerned. Not only do we produce more food than we consume, 
 but there is no definite falling off in the ratio between subsistence 
 
82 
 
 THE NATION S FOOD 
 
 produced and population. There were more total nutrients per 
 capita produced in human foods in 1917-18 than in 1911-12. Fur- 
 thermore the annual average production of all nutrients, separately 
 and combined, was distinctly higher during the war period than 
 before the war. 
 
 We may turn now to one of the most interesting points in the 
 whole study, namely the relative nutritional importance of the 
 productions of different commodity groups and single commodities. 
 In making an analysis of this point it is desirable to get as long a time 
 base as possible, in order to eliminate the effect of fluctuations in the 
 crops in individual years. Consequently averages for the whole 
 period of seven years have been used throughout. Tables 19 and 
 22 give the annual average nutritional content of each of the sev- 
 eral primary and secondary human food groups. These seven year 
 averages are first stated in absolute figures (metric tons) and then 
 as percentages of the total. Finally the percentages are cumulated. 
 
 TABLE 19. ANNUAL AVERAGE AMOUNT OF PROTEIN PRODUCED IN THE FORM 
 OF PRIMARY AND SECONDARY HUMAN FOODS, ARRANGED BY COMMODITY 
 
 GROUPS 
 
 Group 
 
 Total protein 
 (metric tons) 
 
 Per cent, of 
 total protein 
 
 Cumulated 
 per cent. 
 
 Grains 
 
 1 698 456 
 
 41.64 
 
 41 64 
 
 Meats 
 
 1,013,773 
 
 24.85 
 
 66 49 
 
 Dairy products 
 
 755,861 
 
 18.53 
 
 85 02 
 
 Poultry and eggs . . . 
 
 247 789 
 
 6.07 
 
 91 09 
 
 Vegetables 
 
 218 382 
 
 5 35 
 
 96 44 
 
 Fish 
 
 80852 
 
 1 98 
 
 98 42 
 
 Oils and nuts 
 
 44,559 
 
 1 09 
 
 99 51 
 
 Fruits 
 
 19362 
 
 48 
 
 99 99 
 
 Sugars 
 
 454 
 
 01 
 
 100 00 
 
 
 
 
 
 Total 
 
 4,079 488 
 
 100 00 
 
 
 
 
 
 
TOTAL HUMAN FOOD PRODUCTION 
 
 83 
 
 TABLE 20. ANNUAL AVERAGE AMOUNT OP FAT PRODUCED IN THE FORM OF 
 PRIMARY AND SECONDARY HUMAN FOODS, ARRANGED BY COMMODITY 
 
 GROUPS 
 
 Group 
 
 Total fat 
 (metric tons) 
 
 Per cent, 
 of total fat 
 
 Cumulated 
 per cent. 
 
 Meats . . 
 
 3,166,785 
 
 55 20 
 
 55 20 
 
 Dairy products .... 
 
 1,427,736 
 
 24 89 
 
 80 09 
 
 Oils and nuts 
 
 668 325 
 
 11 65 
 
 91 74 
 
 Grains 
 
 246,055 
 
 4 29 
 
 96 03 
 
 Poultry and eggs . 
 
 174 502 
 
 3 04 
 
 99 07 
 
 Vegetables 
 
 21 775 
 
 38 
 
 99 45 
 
 Fish . . 
 
 17,863 
 
 31 
 
 99 76 
 
 Fruits . . 
 
 13,965 
 
 24 
 
 100 00 
 
 Sugars 
 
 o 
 
 00 
 
 100 00 
 
 
 
 
 
 Total . . 
 
 5,737 006 
 
 100 00 
 
 
 
 
 
 
 TABLE 21. ANNUAL AVERAGE AMOUNT OP CARBOHYDRATE PRODUCED IN THE 
 FORM OF PRIMARY AND SECONDARY HUMAN FOODS, ARRANGED BY COM- 
 MODITY GROUPS 
 
 Group 
 
 Total 
 carbohydrate 
 (metric tons) 
 
 Per cent, of 
 total carbo- 
 hydrate 
 
 Cumulated 
 per cent. 
 
 Grains 
 
 11 759 884 
 
 71 97 
 
 71 97 
 
 Sugars . . 
 
 1 595 489 
 
 9 77 
 
 81 74 
 
 Vegetables 
 
 1,466,800 
 
 8 98 
 
 90 72 
 
 Dairy products 
 
 923 829 
 
 5 65 
 
 96 37 
 
 Fruits . . . 
 
 556 184 
 
 3 40 
 
 99 77 
 
 Oils and nuts 
 Meats 
 
 33,075 
 4945 
 
 0.20 
 03 
 
 99.97 
 100 00 
 
 Poultry and eggs 
 
 
 
 00 
 
 100 00 
 
 Fish 
 
 
 
 00 
 
 100 00 
 
 
 
 
 
 Total 
 
 16 340 206 
 
 100 00 
 
 
 
 
 
 
84 
 
 THE NATION S FOOD 
 
 TABLE 22. ANNUAL AVERAGE ENERGY VALUE IN CALORIES OF PRIMARY AND 
 SECONDARY HUMAN FOODS PRODUCED IN THE UNITED STATES 
 
 Group 
 
 Total calories 
 (000,000 
 omitted) 
 
 Per cent, of 
 total calories 
 
 Cumulated 
 per cent. 
 
 Grains 
 
 57,481,097 
 
 41.91 
 
 41.91 
 
 Meats 
 
 33,661,696 
 
 24.54 
 
 66.45 
 
 Dairy products 
 
 20,181,684 
 
 14.71 
 
 81.16 
 
 Vegetables 
 
 7,116,816 
 
 5 19 
 
 86 35 
 
 Sugars .... . 
 
 6,544,917 
 
 4 77 
 
 95 89 
 
 Oils and nuts 
 
 6 536 639 
 
 4 77 
 
 91 12 
 
 Poultry and eggs 
 
 2 637 606 
 
 1 92 
 
 97 81 
 
 Fruits . . 
 
 2,488,099 
 
 1 81 
 
 99 62 
 
 Fish 
 
 515 051 
 
 38 
 
 100 00 
 
 
 
 
 
 Total 
 
 137,163,605 
 
 100 00 
 
 
 
 
 
 
 The data from these tables are exhibited graphically in Fig. 7. 
 
 MOTEtN (TABLE 19) 
 
 MILLION METRIC TONS 
 
 FAT (TABLE 20 
 
 MILLION MCTIflC TONS 
 
 VOCTXMIS 
 
 rim 
 fxurrs 
 
 CM80HYORATE (TABLE 21) 
 
 MILLION MCTIC 77*VS 
 
 CALORIES (TABLE 22) 
 
 CM.OKIF.S (pOQ,OOO OMITTCO) 
 
 FIG. 7. Diagrams showing the relative importance of the different main groups of 
 human foods, in the production of nutrients in the United States. 
 
TOTAL HUMAN FOOD PRODUCTION 85 
 
 The results of these tabulations are of interest and significance 
 from the standpoint of national nutrition. Taking first protein 
 we see that approximately 85 per cent, of our total production of 
 protein f dr human food purposes is contained in the three commodity 
 groups, grains, meats and dairy products. Of the remainder 11.5 
 per cent, is produced in two groups, viz., poultry and eggs, and 
 vegetables. Nearly 42 per cent, of the total protein produced in 
 human foods in this country is derived from the grains and 25 per 
 cent, from the meats. 
 
 Approximately 92 per cent, of the nutrient fat produced in the 
 form of human foods comes from three sorts of commodities; 
 namely, meats with 55 per cent, of the total, dairy products with 
 25 per cent, of the total, and oils and nuts with 12 per cent, of the 
 total. 
 
 Ninety-one per cent, of the carbohydrates are produced in the 
 grains, sugars and vegetables, with the grains preeminent (72 
 per cent, of the total). 
 
 In the total production of energy values (calories) in human food 
 the grains are again outstanding, with 42 per cent, of the total. 
 With meats and dairy products they make up 81 per cent, of the 
 total calory production. Oils and nuts and sugars stand on approxi- 
 mately an equal basis, with about 5 per cent. each. 
 
 Altogether it is plain that in the production of human foods in 
 this country, grains, meats and dairy products are the most impor- 
 tant sources, in the order named. Outstandingly the United States 
 is a grain producing nation. 
 
 Let us turn next to a consideration of the relative nutritional 
 importance of the production of individual commodities used as 
 human food. The data are given in Tables 23 to 26 inclusive. 
 These tables are drawn up on the same plan as those for the com- 
 modity groups just examined. Seven year annual averages were 
 made from the earlier basic tables for each commodity. These 
 means are then arranged in descending order of importance, first 
 in absolute and then in percentage terms. 
 
86 
 
 THE NATION'S FOOD 
 
 TABLE 23. ANNUAL AVERAGE AMOUNT OF PROTEIN PRODUCED IN EACH 
 PRIMARY AND SECONDARY HUMAN FOOD 
 
 Order 
 
 Commodity 
 
 Total 
 protein 
 (metric tons) 
 
 Per cent, of 
 total protein 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 JS4 
 25 
 26 
 27 
 28 
 29 
 30 
 31 
 32 
 33 
 34 
 35 
 36 
 37 
 38 
 39 
 
 Wheat (nutrients in flour) 
 Dairy products 
 
 1,407,230 
 755,861 
 475,401 
 363,875 
 179,822 
 157,945 
 118,753 
 89,844 
 80,852 
 63,416 
 52,043 
 44,559 
 38,021 
 37,692 
 34,985 
 33,364 
 27,642 
 21,619 
 15,288 
 14,072 
 12,815 
 9,068 
 4,476 
 4,057 
 3,866 
 3,689 
 3,675 
 3,565 
 3,519 
 3,472 
 3,399 
 3,253 
 2,263 
 1,755 
 1,395 
 1,001 
 871 
 610 
 454 
 
 
 
 
 
 
 
 
 
 
 
 
 
 34.50 
 18.53 
 11.66 
 8.92 
 4.41 
 3.87 
 2.91 
 2.20 
 1.98 
 1.55 
 1.28 
 1.09 
 0.93 
 0.92 
 0.86 
 0.82 
 0.68 
 0.53 
 0.38 
 0.34 
 0.31 
 0.22 
 0.11 
 0.10 
 0.10 
 0.09 
 0.09 
 0.09 
 0.09 
 0.09 
 0.08 
 0.08 
 0.06 
 0.04 
 0.03 
 0.02 
 0.02 
 0.01 
 0.01 
 
 
 
 
 
 
 
 
 
 
 
 
 
 34.50 
 53.03 
 64.69 
 73.61 
 78.02 
 81.89 
 - 84.80 
 87.00 
 88.98 
 90.53 
 91.81 
 92.90 
 93.83 
 94.75 
 95.61 
 96.43 
 97.11 
 97.64 
 98.02 
 98.36 
 98.67 
 98.89 
 99.00 
 99.10 
 99.20 
 99.29 
 99.38 
 99.47 
 99.56 
 99.65 
 99.73 
 99.81 
 99.87 
 99.91 
 99.94 
 99.96 
 99.98 
 99.99 
 100.00 
 100.00 
 100 .00 
 100 .00 
 100.00 
 100.00 
 100.00 
 100.00 
 100.00 
 100 .00 
 100.00 
 100.00 
 100.00 
 
 Beef 
 
 
 
 Eees 
 
 Potatoes 
 
 Poultry 
 
 Fish . . 
 
 Edible offal from hogs 
 
 Beans . 
 
 Peanuts . . 
 
 Mutton and lamb 
 Veal 
 
 Oatmeal 
 
 
 Edible offal from cattle 
 
 Rice 
 
 Sweet potatoes 
 
 Rye flour 
 
 Peas (other than canned) 
 
 Apples, 
 
 Cabbage .... 
 
 Canned corn 
 
 Canned peas 
 Buckwheat flour 
 
 Barley meal 
 
 Canned tomatoes 
 
 Onions 
 
 Edible offal from calves 
 
 Peaches 
 
 Edible offal from sheep and lambs 
 Raisins 
 
 Oranges 
 
 Prunes 
 
 Oleomargarine 
 
 Pears 
 
 Apricots, dried 
 
 Honey 
 
 Beet sugar 
 
 Domestic cane sugar 
 
 Molasses 
 
 Glucose and grape sugar. 
 
 Sorghum syrup 
 
 Maple sugar 
 
 Maple syrup 
 
 Cottonseed oil 
 
 Corn oil 
 
 Cocoanut oil 
 
 Olive oil 
 
 Oleo oil for export 
 Total 
 
 4,079,487* 
 
 100.00 
 
 
 
 me slight difference between this mean and that of Table 14 is due simply to the dif- 
 ferent arithmetical procedures employed in the two cases. 
 
TOTAL HUMAN FOOD PRODUCTION 
 
 87 
 
 TABLE 24. ANNUAL AVERAGE AMOUNT OF FAT PRODUCED IN EACH PRIMARY 
 AND SECONDARY HUMAN FOOD 
 
 Order 
 
 Commodity 
 
 Total fat 
 (metric tons) 
 
 Per cent, of 
 total fat 
 
 Cumulated 
 per cent. 
 
 1 
 
 Pork and lard . 
 
 2 431,753 
 
 42.387- 
 
 42 387 
 
 2 
 
 Dairy products 
 
 1,427,736 
 
 24 . 887 
 
 67 274 
 
 3 
 
 Cottonseed oil 
 
 552,020 
 
 9.622 
 
 76 896 
 
 4 
 
 Beef 
 
 481,656 
 
 8.396 
 
 85.292 
 
 _6 
 
 6 
 
 Wheat (nutrients in flour) 
 Eggs 
 
 123,537 
 112,818 
 
 2.153 
 1.967 
 
 87.445 
 89.412 
 
 7 
 g 
 
 Cornmeal (maize meal) 
 
 100,700 
 83 464 
 
 1.755 
 1 455 
 
 91.167 
 92 622 
 
 g 
 
 Mutton and lamb 
 
 70 193 
 
 1 223 
 
 93 845 
 
 10 
 
 Oleomargarine . . . 
 
 69,264 
 
 1 207 
 
 95 052 
 
 11 
 
 Poultry 
 
 61,684 
 
 1.075 
 
 96.127 
 
 12 
 13 
 
 Oleo oil for export 
 Corn oil . 
 
 40,384 
 30,525 
 
 0.704 
 0.532 
 
 96.831 
 97.363 
 
 14 
 
 Edible offal from hogs 
 
 30.329 
 
 0.529 
 
 97.892 
 
 15 
 
 Edible offal from cattle 
 
 25,569 
 
 0.446 
 
 98.338 
 
 16 
 
 Fish 
 
 17,863 
 
 0.311 
 
 98.649 
 
 17 
 
 Oatmeal 
 
 15 549 
 
 271 
 
 98.920 
 
 18 
 
 Veal 
 
 14 980 
 
 261 
 
 99 . 181 
 
 19 
 
 
 9 068 
 
 0.158 
 
 99.339 
 
 20 
 
 Potatoes 
 
 6,597 
 
 0.115 
 
 99 . 454 
 
 21 
 
 Sweet potatoes 
 
 6,552 
 
 0.114 
 
 99.568 
 
 22 
 
 Beans ... .... 
 
 4,163 
 
 0.073 
 
 99.641 
 
 23 
 
 Raisins 
 
 2,952 
 
 0.052 
 
 99 . 693 
 
 24 
 25 
 
 Hominy 
 
 2,413 
 1 862 
 
 0.042 
 032 
 
 99 . 735 
 99.767 
 
 26 
 
 
 1 825 
 
 032 
 
 99 . 799 
 
 27 
 
 
 1 739 
 
 030 
 
 99.829 
 
 28 
 29 
 30 
 
 Edible offal from sheep and lambs 
 Edible offal from calves 
 Barley meal 
 
 1,446 
 1,211 
 763 
 
 0.025 
 0.021 
 0.013 
 
 99.854 
 99.875 
 99.888 
 
 31 
 
 Onions 
 
 754 
 
 0.013 
 
 99.901 
 
 32 
 
 Pears 
 
 697 
 
 0.012 
 
 99.913 
 
 33 
 
 Buckwheat flour 
 
 691 
 
 0.012 
 
 99.925 
 
 34 
 
 Peaches 
 
 680 
 
 0.012 
 
 99.937 
 
 35 
 
 Cabbage 
 
 639 
 
 0.011 
 
 99.948 
 
 36 
 
 Canned tomatoes 
 
 594 
 
 010 
 
 99.958 
 
 37 
 
 Rice 
 
 540 
 
 010 
 
 99.968 
 
 38 
 39 
 
 Peas (other than canned) 
 Olive oil 
 
 521 
 493 
 
 0.009 
 0.009 
 
 99.977 
 99.986 
 
 40 
 
 Oranges 
 
 439 
 
 0.008 
 
 99.994 
 
 41 
 
 Canned peas 
 
 215 
 
 004 
 
 99.998 
 
 42 
 
 
 130 
 
 002 
 
 100.000 
 
 
 Beet sugar 
 
 
 
 
 
 100.000 
 
 
 
 o 
 
 
 
 100.000 
 
 
 
 o 
 
 
 
 100.000 
 
 
 Glucose and grape sugar 
 
 
 
 
 
 100.000 
 
 
 Honey . . . . 
 
 
 
 
 
 100.000 
 
 
 Sorghum syrup 
 
 
 
 
 
 100.000 
 
 
 Maple sugar 
 
 
 
 
 
 100.000 
 
 
 Maple syrup 
 Prunes . . 
 
 
 
 o 
 
 
 
 
 100. 000' 
 100.000 
 
 
 
 
 
 
 
 Total 
 
 5,737,008 
 
 100.00 
 
 
88 
 
 THE NATION'S FOOD 
 
 TABLE 25. ANNUAL AVERAGE AMOUNT OF CARBOHYDRATE PRODUCED IN 
 EACH PRIMARY AND SECONDARY HUMAN FOOD 
 
 Order 
 
 Commodity 
 
 Total 
 carbohydrate 
 (metric tons) 
 
 Per cent, 
 of total 
 carbohydrate 
 
 Cumulated 
 per cent. 
 
 1 
 
 Wheat (nutrients in flour) 
 
 9,270,190 
 1,580,038 
 
 56.732 
 9.670 
 
 56.732 
 66.402 
 
 3 
 
 Potatoes 
 
 969,815 
 
 5.935 
 
 72.337 
 
 
 
 923,829 
 
 5.654 
 
 77.991 
 
 5 
 
 
 674,897 
 
 4.130 
 
 82.121 
 
 6 
 
 7 
 
 Glucose and grape sugar 
 
 399,985 
 326,463 
 
 2.448 
 1.998 
 
 84.569 
 86.567 
 
 g 
 
 
 317,672 
 
 1.944 
 
 88.511 
 
 g 
 
 
 239,174 
 
 1.464 
 
 89.975 
 
 10 
 
 
 217,241 
 
 1.329 
 
 91.304 
 
 H 
 
 Rice 
 
 213,484 
 
 1.306 
 
 92.610 
 
 12 
 
 
 162,863 
 
 0.997 
 
 93 . 607 
 
 13 
 
 Oatmeal 
 
 145,554 
 
 0.891 
 
 94.498 
 
 14 
 
 Beans 
 
 137,856 
 
 0.843 
 
 95.341 
 
 15 
 
 
 130,630 
 
 799 
 
 96.140 
 
 16 
 
 Honey 
 
 92,080 
 
 0.564 
 
 96.704 
 
 17 
 
 
 67,407 
 
 0.413 
 
 97.117 
 
 18 
 
 
 60,909 
 
 0.373 
 
 97.490 
 
 19 
 
 Peaches 
 
 52,350 
 
 320 
 
 97.810 
 
 20 
 
 
 48,205 
 
 0.295 
 
 98.105 
 
 21 
 22 
 
 Buckwheat flour 
 Oranges 
 
 44,840 
 33,785 
 
 0.274 
 0.207 
 
 98.379 
 98.586 
 
 23 
 
 Peanuts 
 
 33,075 
 
 0.202 
 
 98.788 
 
 24 
 25 
 
 Peas (other than canned) 
 
 32,298 
 27 532 
 
 0.198 
 168 
 
 98.986 
 99 154 
 
 26 
 
 
 25,243 
 
 154 
 
 99 308 
 
 27 
 
 Onions . . . 
 
 22,374 
 
 137 
 
 99.445 
 
 28 
 
 Pears . ... 
 
 19,866 
 
 122 
 
 99.567 
 
 29 
 
 Cabbage 
 
 15,345 
 
 0.094 
 
 99.661 
 
 30 
 31 
 
 Maple syrup 
 
 15,139 
 11 882 
 
 0.093 
 073 
 
 99.754 
 99 827 
 
 32 
 
 
 10 524 
 
 064 
 
 99 891 
 
 33 
 
 
 8 108 
 
 050 
 
 99 941 
 
 34 
 
 Maple sugar . ... 
 
 4 608 
 
 028 
 
 99 969 
 
 35 
 36 
 
 Edible offal from hogs 
 Edible offal from cattle 
 
 2,757 
 1,728 
 
 0.017 
 Oil 
 
 99.986 
 99.997 
 
 37 
 
 Edible offal from sheep and lambs 
 
 460 
 
 o 
 
 0.003 
 
 o 
 
 100.000 
 100 000 
 
 
 Corn oil 
 
 o 
 
 o 
 
 100 000 
 
 
 Cocoanut oil 
 
 o 
 
 o 
 
 100 000 
 
 
 Olive oil 
 
 o 
 
 o 
 
 100 000 
 
 
 Fish 
 
 o 
 
 o 
 
 100 000 
 
 
 Beef 
 
 o 
 
 o 
 
 100 000 
 
 
 Veal 
 
 o 
 
 o 
 
 100 000 
 
 
 Edible offal from calves 
 
 
 
 o 
 
 100.000 
 
 
 Pork and lard 
 
 o 
 
 o 
 
 100 000 
 
 
 Mutton and lamb 
 
 o 
 
 o 
 
 100 000 
 
 
 
 Oleomargarine 
 Oleo oil for export 
 Poultry 
 
 
 
 
 o 
 
 
 
 
 o 
 
 100.000 
 100.000 
 100 000 
 
 
 Eggs 
 
 o 
 
 o 
 
 100 000 
 
 
 
 
 
 
 
 Total 
 
 ' 16340206 
 
 100 000 
 
 
 
 
 
 
 
TOTAL HUMAN FOOD PRODUCTION 
 
 89 
 
 TABLE 26. ANNUAL AVERAGE ENERGY VALUE IN CALORIES PRODUCED IN 
 EACH PRIMARY AND SECONDARY HUMAN FOOD 
 
 Order 
 
 Commodity 
 
 Total calories 
 (000,000 
 omitted) 
 
 Per cent, of 
 total calories 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 
 Wheat (nutrients in flour) 
 Pork and lard 
 Dairy products 
 
 44,933,046 
 24,115,012 
 20 181 684 
 
 32.759 
 17.581 
 14 714 
 
 32.759 
 50.340 
 fic n*4 
 
 4 
 5 
 
 Cornmeal (maize meal) 
 Beef 
 
 8,153,294 
 6 447 035 
 
 5.944 
 4 700 
 
 70.998 
 75 698 
 
 6 
 
 Cottonseed oil . . 
 
 5 136 183 
 
 3 745 
 
 79 443 
 
 7 
 
 Potatoes 
 
 4 525 084 
 
 3 299 
 
 82 742 
 
 8 
 9 
 
 Beet sugar 
 Eggs 
 
 2,767,465 
 1 693 073 
 
 2.018 
 1 234 
 
 84.760 
 85 994 
 
 10 
 11 
 
 Glucose and grape sugar 
 Apples 
 
 1,640,167 
 1 466 105 
 
 1.196 
 IOfiQ 
 
 87 . 190 
 
 CO OKQj 
 
 12 
 
 Hominy 
 
 1 462 745 
 
 1 066 
 
 89 325 
 
 13 
 
 Sweet potatoes 
 
 1 107 446 
 
 807 
 
 90 132 
 
 14 
 
 Peanuts 
 
 1 094 847 
 
 798 
 
 Qfl Q^ft 
 
 15 
 
 Rice 
 
 971 685 
 
 708 
 
 qi AQC 
 
 16 
 
 Poultry 
 
 944 533 
 
 689 
 
 92 327 
 
 17 
 
 18 
 
 Domestic cane sugar 
 Oatmeal 
 
 890,813 
 885 543 
 
 0.649 
 646 
 
 92.976 
 93 622 
 
 19 
 
 Beans 
 
 818 440 
 
 597 
 
 94 219 
 
 20 
 
 Mutton and lamb 
 
 809 200 
 
 590 
 
 94 809 
 
 21 
 22 
 
 Rye flour 
 Oleomargarine 
 
 743,647 
 648 513 
 
 0.542 
 473 
 
 95.351 
 95 824 
 
 23 
 
 Edible offal from hogs 
 
 556 193 
 
 405 
 
 96 229 
 
 24 
 
 A I classes 
 
 535 657 
 
 391 
 
 Qfi fi20 
 
 25 
 
 Fish 
 
 515 051 
 
 376 
 
 Qfi QQfi 
 
 26 
 
 Honey . ... 
 
 380 000 
 
 277 
 
 97 273 
 
 27 
 
 Oleo oil for export . 
 
 375 715 
 
 274 
 
 97 547 
 
 28 
 
 Edible offal from cattle 
 
 359 931 
 
 262 
 
 97 809 
 
 29 
 
 Raisins 
 
 313 482 
 
 022Q 
 
 no n*}8 
 
 30 
 
 Veal 
 
 295 634 
 
 216 
 
 98 254 
 
 31 
 
 Corn oil 
 
 284 049 
 
 207 
 
 98 461 
 
 32 
 
 Sorghum syrup 
 
 249 751 
 
 182 
 
 98 643 
 
 33 
 
 Peaches 
 
 232 321 
 
 169 
 
 QQ 01 O 
 
 34 
 35 
 
 Buckwheat flour 
 Prunes 
 
 205,772 
 203 320 
 
 0.150 
 148 
 
 98.962 
 
 QQ I 1 Q 
 
 36 
 37 
 
 Peas (other than canned) 
 Oranges 
 
 190,071 
 147 998 
 
 0.139 
 108 
 
 99 . 249 
 99 357 
 
 38 
 
 Canned corn . . 
 
 145 351 
 
 106 
 
 99 463 
 
 39 
 
 Barley meal 
 
 125 365 
 
 091 
 
 99 554 
 
 40 
 
 Onions 
 
 113 190 
 
 083 
 
 QQ Q7 
 
 41 
 
 Cabbage 
 
 88 098 
 
 064 
 
 99 701 
 
 42 
 
 Pears . 
 
 87 978 
 
 064 
 
 99 765 
 
 43 
 
 44 
 
 Canned tomatoes 
 Maple syrup 
 
 68,763 
 62 169 
 
 0.050 
 045 
 
 99.815 
 99 860 
 
 45 
 
 Canned peas 
 
 60373 
 
 044 
 
 99 904 
 
 46 
 
 Apricots, dried 
 
 36 894 
 
 027 
 
 99 931 
 
 47 
 48 
 49 
 50 
 
 Edible offal from sheep and lambs 
 Edible offal from calves 
 Maple sugar 
 Cocoanut oil 
 
 28,829 
 25,634 
 18,895 
 16977 
 
 0.021 
 0.019 
 0.014 
 C12 
 
 99.952 
 99.971 
 99.985 
 99 997 
 
 51 
 
 Olive oil 
 
 4 582 
 
 003 
 
 100 000 
 
 
 
 
 
 
 
 Total 
 
 137 163 603 
 
 100 000 
 
 
 
 
 
 
 
90 
 
 THE NATION'S FOOD 
 
 M*llOn MCTKK TONS Of ?*OTIN 
 
 33 OTHOt 
 
 :.'-.' -. f 
 
 I I I I I I I I 1 I I I I I .1 I 
 
 FIG. 8. Diagram showing the relative importance of the different human food 
 commodities in the production of protein in the United States. 
 
 MILLION MCTff/C TONS OF fAT 
 
 /.S 2.0 
 
 36 OTHCH COHUOinfS 
 
 Fro. ,9. Diagram showing the relative importance of the different human 'food 
 commodities in the production of fat in the United States. 
 
WHCA7 (WnaW. f Oc^ 
 
 COPHUCAL fra i -m^) 
 POTATOES 
 OAKY AWWCTS 
 SfCT SUGAR 
 
 Ames 
 
 OMfC SUGAR 
 
 sneer 
 
 OOMCSTIC CMC SVSM 
 
 mcc 
 
 RYC FLOUR 
 
 OATMCAL 
 BEANS 
 
 RAJSIHS 
 
 SO/KHUM SWOP 
 
 33 OTHER CCMMCCITICS 
 
 TOTAL HUMAN FOOD PRODUCTION 9 
 
 MI/LlOH MCTRIC JONS Of CAKtOHYOBATC 
 
 1234-5676910 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 
 
 I 
 
 ~ 
 
 
 
 
 
 
 
 
 
 FIG. 10. Diagram showing the relative importance of the different human food 
 commodities in the production of carbohydrate in the United States. 
 
 CALORIES 000,000,000,000 
 
 WHCAT (nutrients 
 
 
 
 
 
 
 
 
 
 
 fOKK AND LARO 
 
 
 
 
 
 
 
 
 
 
 CAW fKOOUCTS 
 OMNMfAL 
 
 ^B 
 
 > 
 
 
 
 
 
 
 
 
 (maize meal) 
 
 I^^H 
 
 IHH 
 
 
 
 
 
 
 
 
 BEEF 
 
 ^ 
 
 
 
 
 
 
 
 
 
 
 COTTONSEED OIL 
 
 an 
 
 
 
 
 
 
 
 
 
 POTATOES 
 
 B 
 
 
 
 
 
 
 
 
 
 BEET SUGAR 
 
 i 
 
 
 
 
 
 
 
 
 
 CCGS 
 
 
 
 
 
 
 
 
 
 
 
 GLUCOSC AMD 
 
 1 
 
 
 
 
 
 
 
 
 
 GRAPE SV6AR 
 
 
 
 
 
 
 
 
 
 
 
 APPLES 
 
 
 
 
 
 
 
 
 
 
 
 HOMINY 
 
 
 
 
 
 
 
 
 
 
 
 SWEET POTATOES. 
 
 
 
 
 
 
 
 
 
 
 
 PfAHVTS 
 
 
 
 
 
 
 
 
 
 
 
 ff/CE 
 
 to 
 
 
 
 
 
 
 
 
 
 POULTRY 
 
 
 
 
 
 
 
 
 
 
 
 DOMESTIC CAN 
 
 | 
 
 
 
 
 
 
 
 
 
 SUGAR 
 
 
 
 
 
 
 
 
 
 
 OATMEAL 
 
 
 
 
 
 
 
 
 
 
 
 BEANS 
 
 | 
 
 
 
 
 
 
 
 
 
 IWTTOH AMD LAMB 
 
 1 
 
 
 
 
 
 
 
 
 
 OLEOMMG/l/f/NE 
 
 1 
 
 
 
 
 
 
 
 
 
 EDIBLE OfTAL 
 
 
 
 
 
 
 
 
 
 
 FROM HOGS 
 
 
 
 
 
 
 
 
 
 
 MOLASSES 
 
 
 
 
 
 
 
 
 
 
 FISH 
 
 I 
 
 
 
 
 
 
 
 
 
 2 OTHER 
 
 ^B 
 
 
 
 
 
 
 
 
 * 
 
 COMMODITIES 
 
 ^i 
 
 
 
 
 
 
 
 
 
 FIG. 11. Diagram showing the relative importance of the different human food 
 commodities in the production of energy values (calories) in the United States. 
 
 Figures 8 to 11 inclusive are diagrams based on Tables 23 to 26. 
 The bars show the relative importance of the several commodities 
 in respect of production. 
 
92 
 
 The outstanding position of wheat in the human food production 
 of this country is the most striking feature of these tables. It 
 stands first in the production of protein, carbohydrate and calories, 
 and fifth in the production of fat. No other raw material source 
 of human food stands near it in general importance. These tables 
 show very clearly why it is that so much stress was laid upon this 
 commodity in connection with the food factor in winning the war. 
 Even though the claim be allowed that there are plenty of other 
 foods just as good as wheat the fact still remains that in bulk signifi- 
 cance in the production of human nutriment in this country wheat 
 stands in a class by itself. The energy content of the wheat crop 
 is nearly double that of its nearest competing commodity. The 
 same is true of the protein content, while in carbohydrate content 
 the average net wheat crop for human consumption is about 6 
 times as great as that of the closest competing commodity. About 
 2 per cent, of all the fat for human nourishment produced in this 
 country is in the wheat crop. 
 
 Next to wheat in all round nutritional importance from the 
 production standpoint in this country comes the hog. This lowly 
 creature stands far and away ahead of any other source in the pro- 
 duction of fat for human nourishment, with over 42 per cent, of 
 the total production of this nutrient to its credit. It stands fourth 
 in the production of protein, and second in the production of total 
 energy values. 
 
 The third outstanding producer of human nutriment is the dairy 
 cow. She stands second in the production of protein and fat, fourth 
 in the production of carbohydrate, and third in energy value. If 
 we take into account the nutritional significance of the dairy prod- 
 ucts in the broadest sense, including a valuation of the growth 
 promoting substances of milk, it would probably be correct to place 
 the dairy cow ahead of the hog as a contributor to our food resources. 
 Leaving further discussion of this point aside, however, until we 
 have consumption figures in hand, it is entirely clear that the wheat 
 crop, the hog, and the cow together comprise our great reservoir 
 of human nutrients. Together they produce 62 per cent, of all 
 the protein and carbohydrate used as human food, 69 per cent, of 
 all the fat, and 65 per cent, of all the calories. 
 
 The second most striking feature of Tables 23 to 26 consists in 
 the fact that only a comparatively few commodities are at all sig- 
 nificant individually in the total nutrient production of the coun- 
 
TOTAL HUMAN FOOD PRODUCTION 93 
 
 try. In the case of protein there are only 12 commodities which 
 individually contribute as much as 1 per cent, to the total produc- 
 tion, and only 8 that contribute as much as 2 per cent. The total 
 fish catch, for example, furnishes less than 2 per cent, of the total 
 protein produced in the country. There are only 11 commodities 
 individually contributing as much as 1 per cent, of the total fat 
 produced for human food. The same is true of carbohydrate pro- 
 duction, of which there are 12 commodities each contributing 1 
 per cent, or more to the total energy production. 
 
 These facts make it evident that any campaign for increased food 
 production, to be really effective in a nutritional sense, must be 
 concentrated on a very few of the great staples. Even if one mul- 
 tiplied the onion crop, for example, by such a practically impossible 
 amount as ten fold it would still contribute something less than 1 
 per cent, of the total calory production in the form of human foods. 
 The United States Department of Agriculture has showed great 
 wisdom during the war in concentrating its production campaign 
 chiefly on wheat and hogs. 
 
 Another point in the same connection relates to the home garden 
 movement. That it was and is in every respect a highly laudable, 
 patriotic, and to some extent economical thing for everyone who 
 can do so to grow food in his back yard, goes without saying. But 
 the public is prone to over-estimate the nutritional significance of 
 this sort of activity. When it is remembered that the total com- 
 mercial production on the farms of the country of sweet potatoes, 
 beans, peas, onions, cabbage, and of corn, peas, and tomatoes for 
 commercial canning, amounts altogether to only 2 per cent, of the 
 total calory production in human foods, and further when one re- 
 calls that the home garden production of vegetables cannot possibly 
 be more than a very small fraction of the commercial production 
 of vegetables, it is clear that the home gardens can contribute to the 
 total nutritional resources of the country only an extremely in- 
 significant bit. 
 
 Again, the poultry industry considers itself, and rightly so, an 
 important enterprise in the welfare of the country. But considered 
 objectively as a nutritional resource, poultry and eggs together con- 
 tribute less than 2 per cent, of the total production of calories in 
 human food, only about 6 per cent, of the total protein, and about 3 
 per cent, of the fat. 
 
 Of the vegetables the potato is the only one which makes, by 
 
94 THE NATION'S FOOD 
 
 itself, any particularly significant contribution to our food resources. 
 This crop makes up about 3 per cent, of the total protein production, 
 nearly 6 per cent, of the total carbohydrate production, and a little 
 over 3 per cent, of the calorie production. 
 
 Taking all the data of Tables 23 to 26 together it is clear that 
 the statistics on human food production given in this and the pre- 
 ceding chapters must be within 2 or 3 per cent;, of absolute 
 completeness, from the nutritional point of view. For the minor 
 crops which are here omitted obviously produce far less net nutrient 
 material than those listed in the last half of Tables 23 to 26. But 
 the last 24 commodities listed in Table 26 contribute all together 
 less than 3 per cent, of the total energy value of the 48 human foods 
 listed. And these last 24 items include such crops as fish, veal, peas, 
 onions, cabbages, oranges, peaches, etc. It is obvious that the 
 omission of such things as strawberries, blueberries, mushrooms, 
 cucumbers, celery, home garden vegetables, etc., cannot possibly 
 have affected significantly the net result. 
 
 In concluding this chapter I wish to emphasize once more what 
 was said at the beginning, lest there may be any misunderstanding 
 on the reader's part, namely, that in this chapter we have dealt 
 with figures of production only, not consumption, and of human 
 foods only, not feeds or fodders. 
 
CHAPTER VI 
 GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 
 
 (Commodity Reference Nos. 49-97) 
 
 Having dealt with the production of human foods in the United 
 States we turn, as the next step in the analysis which will finally 
 end in consumption statistics, to a consideration of the human 
 food materials which come into this country in the way of imports. 
 Here the basic statistics are those of the Department of Commerce. 1 
 Included in the food imports as here given are the shipments of food 
 materials from Porto Rico and Hawaii to the United States. Those 
 from Alaska are allowed for in production (fish) and those from 
 the Philippine Islands are included in the Department of Commerce 
 import figures. 
 
 The present chapter deals with gross imports only, and in 
 consequence no deductions are made here for industrial uses and the 
 like from the gross imports as given by the Department of Com- 
 merce. When later we come to apply net imports and exports 
 to the determination of consumption, proper deductions for the 
 factors mentioned will be made. 
 
 Unfortunately it has not been possible to include every item of 
 foodstuffs imported, for the reason that the import statistics 
 of certain minor items are given in values only and not in pounds 
 or other unit of quantity. It would be an extremely hazardous 
 procedure to attempt to convert values to quantities on these items, 
 particularly for earlier years. Hence it has seemed wisest to leave 
 such items out of the tables altogether. In any case they are 
 insignificant nutritionally. A few other items such as mushrooms 
 and truffles, were omitted because of their slight nutritional 
 significance. 
 
 In a few cases it has been necessary to estimate the imports for 
 the earlier years, because in those years the figures for these par- 
 ticular commodities were not separately stated in the reports of the 
 
 1 Monthly Summary of Foreign Commerce of the United States, Depart- 
 ment of Commerce, Bureau of Foreign and Domestic Commerce. 
 
 95 
 
96 THE NATION'S FOOD 
 
 Department of Commerce. Instead they were then included in 
 some general "all other" class. In making such estimates the 
 guide has been the importation in the years when it was definitely 
 known. 
 
 The gross imports, under the same general classifications as 
 were used in Table 7, Chapter III, of primary foodstuffs are 
 exhibited in Table 28. Notations regarding the separate com- 
 modities are as follows : 
 
 GRAINS AND THEIR DERIVATIVE PRODUCTS 
 
 49. Macaroni. This item includes besides macaroni, the other 
 alimentary paste products, spaghetti, vermicelli and spaghetti 
 and the like. The analytical figures used were the averages of the 
 analyses of macaroni, vermicelli and spaghetti, as given by Atwater 
 and Bryant. 
 
 50. Rice. This item includes the cleaned and rough (uncleaned) 
 whole rice imported from all foreign countries and from our insular 
 possessions, especially Hawaii. The uncleaned rice imports have 
 been converted to a cleaned basis, before calculating the nutrients, 
 so that the one item includes both cleaned and rough as cleaned. 
 
 51. Rice Flour. This item includes rice flour, meal and broken 
 rice. This agglomerate was assumed to have the same nutritive 
 values as whole cleaned rice. A deduction will be made farther 
 on for fodder and non-food uses of this item. 
 
 52. Wheat. The nutrients in the flour from all the wheat 
 imported were calculated, making allowance for a different rate 
 of extraction in 1917-18, as in the case of our domestic production. 
 Deductions will be made later. 
 
 53. Wheat Flour. Total nutrients calculated. 
 
 VEGETABLES 
 
 54. Beans and Lentils. The nutritional factors for this item 
 were obtained by averaging Atwater and Bryant's factors for 
 dried beans, dried lima beans and lentils. 
 
 55. Onions. Nutrients in total imports calculated. Deduc- 
 tions for spoilage will be made later. 
 
 56. Peas, Dried. Nutrients in total imports calculated. 
 
 57. Potatoes. This item does not include sweet potatoes, the 
 imports of which are too small to be separately listed by the De- 
 partment of Commerce. The nutrients in the total imports were 
 calculated. Deductions for spoilage will be made later. 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 97 
 
 SACCHARINE MATERIALS 
 
 58. Honey . The Department of Commerce has given separate 
 import figures on this item only for the fiscal years 1917-18 and 
 1916-17. The figures for the earlier years are estimates based on 
 the assumption that the imports of this commodity were much 
 smaller in the years when it was included in "all other articles." 
 
 59. Molasses. Here the same nutrient factors as for domestic 
 molasses were used, which, it will be recalled, left out the ostensible 
 protein content on the ground that this was really nutritionally 
 inert nitrogenous matter. Deductions from this item for in- 
 dustrial uses will be made later. 
 
 60. Beet Sugar. Nutrients of total imports as refined sugar 
 calculated. 
 
 61. Cane Sugar. Cane sugar is imported into the United States 
 in the form of raw sugar to the extent of all but a trifling amount. 
 Before calculating nutrients the imports have been converted 
 to terms of refined sugar (see p. 170 supra for the reason), on the 
 assumption that 100 pounds of raw yields 93 pounds of refined. 
 
 62. Maple Sugar and Syrup. The analytic factors used for this 
 item were the averages of Atwater and Bryant's factors for maple 
 sugar and maple syrup. Inasmuch as imports of these commodities 
 were not separately reported until 1914-15 I have estimated the 
 import of the three first years at the average of the four following 
 years. 
 
 FRUITS 
 
 63. Bananas. The import statistics are given in units of 
 bunches. The average weight of a bunch has been taken here as 
 54 pounds and the Department of Commerce figures converted from 
 bunches to pounds before calculating nutrients. A deduction of 
 10 per cent, is made for the stems before calculating nutrients. A 
 further deduction for spoilage will be made later. 
 
 64. Currants. Nutrients in total imports calculated. 
 
 65. Dates. 
 
 66. Figs. 
 
 67. Raisins. In items 65, 66 and 67 the nutrients in the total 
 imports have been calculated. 
 
 68. Olives. Inasmuch as there is a great variation in the analy- 
 sis of olives as reported by different authorities, and as import 
 figures are given in gallons, and furthermore as both ripe and green 
 
 7 
 
98 THE NATION'S FOOD 
 
 olives are imported and differ considerably in composition, it becomes 
 a puzzling matter to decide upon proper nutrient factors for this 
 item. After studying the matter it has been decided to take the 
 At water and Bryant figure for green olives as purchased, as prob- 
 ably being as near to a fair average as one can get. A gallon of 
 olives is taken to weigh 8.1 pounds. 
 
 69. Oranges. On this item a departure has been made from the 
 general rule of not considering imports stated in values only. Be- 
 cause of the desirability of getting a consumption figure for this 
 fruit it was felt to be desirable to make some estimate of the imports 
 in terms of poundage, using the value figures as the basis. This 
 has been done with results which, if admittedly rough, are cer- 
 tainly nearer the truth than would be a complete omission of this 
 import item. 
 
 VEGETABLE OILS AND NUTS 
 
 70. Almonds. 
 
 71. Filberts. 
 
 72. Peanuts. 
 
 73. Walnuts. 
 
 In items 70 to 73 inclusive the nutrients in the total imports 
 have been calculated. Inasmuch as a portion of the imports in 
 each of these cases is in the form of shelled nut meats, and the balance 
 in the form of unshelled nuts, the nutrients have been separately 
 calculated for the two moieties, and then the results combined to 
 give the values here used. 
 
 74. Cocoanut, Shredded. Only the shredded or manufactured 
 portion of the cocoanut imports is taken here, because the edible 
 oil from the rest of the cocoanut importation has been taken account 
 of under production. The shredded cocoanut is used directly as 
 human food. 
 
 76. Cream and Brazil Nuts. Nutrients in the total imports 
 were calculated. 
 
 76. Chinese Nut Oil. 
 
 77. Edible Olive Oil. 
 
 In items 76 and 77 the nutrients in the total importation have 
 been calculated. No deductions are made here or later, as these 
 oils are practically entirely used for food purposes. 
 
 78. Cocoanut Oil. 
 
 79. Cottonseed Oil. 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 99 
 
 In items 78 and 79 deductions for industrial uses will be made 
 later. Here the nutrients of the total imports are taken. 
 
 80. Cacao, Crude. This and the following item are included 
 in the general group of oils and nuts, not because they have a 
 completely logical status here, but because in a nutritional way 
 they come nearer to this than to any other main group. The out- 
 standing nutritional contribution of cacao and its products is fat. 
 
 The analytical figures for crude cacao were taken from Leach. 
 In determining the protein factor the theobromine content was first 
 subtracted from the total nitrogenous material. The factors here 
 given are for the whole bean, nut and shell. 
 
 Here the entire nutrients in the imports are taken. Deductions 
 will be made later for extracted cocoa butter industrially used. 
 
 81. Cocoa and Chocolate, Mfd. This item does not include 
 confectionery, but does include all other manufactured cocoa and 
 chocolate. No deductions are made from this item, either here or 
 later. For the analytical factors the average of Atwater and Bry- 
 ant's figures for cocoa and for chocolate was used. 
 
 82. Cured Fish. This item includes the following rubrics of 
 the Department of Commerce Reports: " Cured cod, haddock, 
 hake and pollock," "Cured herring" and "Cured mackerel." 
 The analytical factors used are the averages of Atwater and Bry- 
 ant's figures for (a) salt cod as purchased, (6) smoked haddock as 
 purchased, (c) mackerel, salt, entrails removed, as purchased, (d) 
 smoked herring as purchased, the salt cod being weighted twice to 
 the others once, to allow for salt herring for which analyses are not 
 available, and for the larger amount of cod in the composite figure. 
 
 83. Fresh Fish/ For this item the same nutrient factors were 
 used as in the case of the item fish (No. 35) in Table 7. Since these 
 figures were for edible portions only the same deduction for refuse, 
 48.184 per cent., has been made from the gross import figures as in 
 the production statistics, before calculating the nutrients. 
 
 84. Crab Meat. Nutrients in total importation calculated. 
 
 85. Lobsters. This item includes both whole or fresh and 
 canned lobsters. 
 
 The nutrients were calculated separately for the two sorts and 
 the results combined. 
 
 The factors used in calculating nutrients in short tons from the 
 commodity units given are exhibited in Table 27. The values got by 
 these factors are changed to metric tons by multiplying by 0.9072. 
 
100 
 
 THE NATION'S FOOD 
 
 TABLE 27. FACTORS BY WHICH AMOUNTS, IN ORIGINAL UNITS, OF IMPORTED 
 PRIMARY FOOD COMMODITIES ARE TO BE MULTIPLIED TO GET SHORT TONS 
 
 OF NUTRIENTS 
 
 Com- 
 modity 
 refer- 
 ence 
 No. 
 
 Commodity 
 
 Original 
 specified 
 unit of 
 measure 
 
 To short 
 tons of 
 protein 
 
 To short 
 tons of fat 
 
 To short 
 tons of 
 carbohy- 
 drate 
 
 To 
 millions of 
 calories 
 
 49 
 
 Macaroni . .... 
 
 Ib. 
 
 0.000061 
 
 . 000005 
 
 0.000371 
 
 0.001650 
 
 50 
 
 Rice 
 
 Ib. 
 
 0.000040 
 
 . 000001 
 
 . 000395 
 
 0.001631 
 
 51 
 52 
 
 Rice flour 
 Wheat* . .. 
 
 Ib. 
 bu. 
 
 0.000040 
 0.002483 
 
 . C00001 
 0.000218 
 
 0.000395 
 0.016357 
 
 0.001631 
 0.071925 
 
 53 
 
 Wheat flour . . . 
 
 bbl. 
 
 0.011172 
 
 0.000980 
 
 0.073598 
 
 0.323616 
 
 54 
 
 Beans and lentils. . . . 
 
 bu. 
 
 0.006630 
 
 0.000430 
 
 0.018470 
 
 0.097000 
 
 55 
 
 Onions . ... 
 
 bu. 
 
 0.000392 
 
 0.000084 
 
 0.002492 
 
 0.011437 
 
 56 
 
 Peas, dried 
 
 bu. 
 
 . 007380 
 
 . 000300 
 
 0.018600 
 
 0.099300 
 
 57 
 
 Potatoes 
 
 bu. 
 
 0.000540 
 
 0.000030 
 
 0.004410 
 
 0.018667 
 
 58 
 
 
 cal 
 
 000024 
 
 o 
 
 004872 
 
 018240 
 
 59 
 
 
 Kal 
 
 o 
 
 o 
 
 003575 
 
 013299 
 
 60 
 
 
 Ib 
 
 o 
 
 o 
 
 000500 
 
 001860 
 
 61 
 
 Cane sugar . . . 
 
 Ib, 
 
 o 
 
 
 
 000500 
 
 001860 
 
 62 
 63 
 
 Maple sugar and syrup 
 Bananas 
 
 Ib. 
 Ib. 
 
 
 0.000004 
 
 
 0.000002 
 
 0.000385 
 000064 
 
 0.001435 
 0.000270 
 
 64 
 
 Currants 
 
 Ib. 
 
 0.000012 
 
 0.000009 
 
 000371 
 
 0.001495 
 
 65 
 
 Dates 
 
 Ib. 
 
 0.000009 
 
 0.000013 
 
 . 000353 
 
 0.001450 
 
 66 
 
 Fies 
 
 Ib 
 
 000021 
 
 000001 
 
 000371 
 
 001475 
 
 67 
 
 Raisins 
 
 Ib 
 
 000011 
 
 000015 
 
 000343 
 
 001445 
 
 68 
 
 Olives 
 
 gal 
 
 000032 
 
 000818 
 
 000344 
 
 008303 
 
 69 
 
 Oranges 
 
 Ib 
 
 000002 
 
 000001 
 
 000038 
 
 000153 
 
 70 
 
 Almonds unshelled 
 Almonds, shelled . ... 
 
 Ib. 
 Ib 
 
 0.000057 
 000105 
 
 0.000151 
 . 000275 
 
 0.000048 
 000086 
 
 0.001660 
 003030 
 
 71 
 
 Filberts, unshelled. 
 
 Ib. 
 
 0.000037 
 
 0.000157 
 
 000031 
 
 001575 
 
 
 Filberts, shelled 
 
 Ib. 
 
 . 000078 
 
 . 000327 
 
 000065 
 
 003290 
 
 72 
 73 
 
 74 
 75 
 76 
 
 Peanuts, unshelled 
 Peanuts, shelled 
 Walnuts, unshelled 
 Walnuts, shelled 
 Cocoanut, shredded 
 Cream and Brazil nuts . . . 
 Chinese nut oil 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 gal. 
 
 0.000097 
 0.000129 
 0.000024 
 0.000092 
 0.000031 
 0.000043 
 
 o 
 
 0.000166 
 0.000220 
 0.000087 
 . 000322 
 0.000287 
 0.000169 
 003773 
 
 0.000072 
 0.000095 
 0.000017 
 0.000065 
 0.000158 
 0.000017 
 
 o 
 
 0.002030 
 0.002690 
 0.000885 
 0.003300 
 0.003125 
 0.001655 
 031844 
 
 77 
 
 78 
 
 Edible olive oil 
 Cocoanut oil 
 
 gal. 
 Ib 
 
 
 
 o 
 
 0.003773 
 000490 
 
 
 
 o 
 
 0.031844 
 004136 
 
 79 
 80 
 
 Cottonseed oil 
 Cacao, crude. . 
 
 Ib. 
 Ib 
 
 
 000065 
 
 0.000490 
 000203 
 
 
 000127 
 
 0.004136 
 002425 
 
 81 
 
 82 
 83 
 
 Cocoa and chocolate, 
 manufactured 
 Cured fish 
 Fresh fish 
 
 Ib. 
 Ib. 
 Ib 
 
 0.000086 
 0.000085 
 000086 
 
 0.000194 
 0.000027 
 000019 
 
 0.000170 
 
 
 o 
 
 0.002590 
 0.000544 
 000497 
 
 84 
 
 Crab meat 
 
 Ib 
 
 000079 
 
 000008 
 
 000003 
 
 000370 
 
 85 
 
 Lobsters, canned 
 Lobsters, all other 
 
 Ib. 
 Ib 
 
 0.000091 
 000030 
 
 0.000005 
 000003 
 
 0.000003 
 000001 
 
 0.000390 
 000140 
 
 
 
 
 
 
 
 
 * These are the factors for nutrients in flour from wheat for years 1911-17. For the year 
 1917-18 the factors are: Protein, 0.002531; fat, 0.000222; carbohydrate, 0.16672; calories, 
 0.073309. 
 
 The nutrient values of the gross imports are set forth in 
 Table 28. 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS" 10 1 
 
 TABLE 28. SHOWING THE GROSS IMPORTS OF PRIMARY FOODS INTO THE UNITED 
 STATES FROM 1911-12 TO 1917-18 INCLUSIVE 
 
 1911-12 
 
 Reference 
 
 No. 
 
 Commodity 
 
 a 
 
 .S3 
 
 t? 
 
 Gross im- 
 ports in 
 original units 
 
 J 
 
 Jo 
 
 aS 
 III 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 d 
 
 || 
 
 P 
 
 49 
 
 Grains and Their Deriv- 
 ative Products 
 Macaroni 
 
 Ib 
 
 108,231,028 
 
 49,093 
 
 5,989 
 
 491 
 
 36427 
 
 178581 
 
 50 
 
 Rice 
 
 Ib 
 
 59 604 798 
 
 27037 
 
 2,163 
 
 54 
 
 21 359 
 
 97215 
 
 51 
 
 Rice flour. 
 
 Ib. 
 
 116,576,653 
 
 52,879 
 
 ! 4,230 
 
 106 
 
 41,774 
 
 190 137 
 
 ttf 
 
 Wheat. 
 
 bu. 
 
 2,699,130 
 
 73,460 
 
 6,080 
 
 533 
 
 40,052 
 
 194,135 
 
 53 
 
 Wheat flour 
 
 bbl. 
 
 158,777 
 
 14,116 
 
 1,609 
 
 142 
 
 10,601 
 
 51 383 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 
 
 216585 
 
 20071 
 
 1 326 
 
 150 213 
 
 711 451 
 
 
 
 
 
 
 
 
 
 
 54 
 55 
 
 Vegetables 
 Beans and lentils 
 Onions 
 
 bu. 
 bu 
 
 1,004,930 
 1 436 037 
 
 27,350 
 37,129 
 
 6,045 
 511 
 
 392 
 110 
 
 16,838 
 3247 
 
 97,478 
 16424 
 
 56 
 
 Peas, dried 
 
 bu. 
 
 806,762 
 
 21,957 
 
 5,401 
 
 220 
 
 13,613 
 
 80111 
 
 57 
 
 Potatoes 
 
 bu 
 
 13,734 695 
 
 373,803 
 
 6,729 
 
 374 
 
 54,948 
 
 256 386 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 
 
 460,239 
 
 18,686 
 
 1,096 
 
 88,646 
 
 450 399 
 
 
 
 
 
 
 
 
 
 
 58 
 
 Saccharine Materials 
 Honey 
 
 Ka l 
 
 90000 
 
 490 
 
 2 
 
 
 397 
 
 1 642 
 
 59 
 60 
 
 Molasses 
 Beet sugar 
 
 gal. 
 Ib 
 
 41,500,201 
 6,504260 
 
 207,068 
 2,950 
 
 
 
 
 134,593 
 2,950 
 
 551,911 
 12098 
 
 61 
 
 Cane sugar 
 
 Ib 
 
 5 609 653 143 
 
 2,544,511 
 
 
 
 2,544 511 
 
 10 433 955 
 
 62 
 
 
 Ib 
 
 2 164 000 
 
 98? 
 
 
 
 756 
 
 3 105 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Sugar t 
 
 
 
 2 756 001 
 
 2 
 
 
 2,683 207 
 
 11 002 711 
 
 
 
 
 
 
 
 
 
 
 63 
 64 
 
 Fruits 
 Bananas 
 Currants 
 
 Ib. 
 Ib 
 
 2,414,933,406 
 33,151 396 
 
 1,095,407 
 15,037 
 
 8,763 
 361 
 
 4,382 
 270 
 
 140,212 
 11,158 
 
 652,032 
 49561 
 
 65 
 
 Dates 
 
 Ib 
 
 25 208 248 
 
 11 434 
 
 206 
 
 298 
 
 8073 
 
 36 552 
 
 66 
 67 
 68 
 
 Figs.... 
 Haisins 
 Olives 
 
 Ib. 
 Ib. 
 gal 
 
 18,765,408 
 3,255.861 
 5 076 857 
 
 8,512 
 1,477 
 18653 
 
 357 
 33 
 147 
 
 17 
 44 
 3768 
 
 6,316 
 1,013 
 1 584 
 
 27,679 
 4,705 
 42 153 
 
 69 
 
 Oranges . 
 
 fi? 
 
 363000 
 
 165 
 
 1 
 
 
 13 
 
 56 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 
 
 1,750,685 
 
 9,868 
 
 8,779 
 
 168,369 
 
 812,738 
 
 70 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 Ib 
 
 17,231 458 
 
 7,816 
 
 1,476 
 
 3,872 
 
 1,214 
 
 47019 
 
 71 
 
 Filberts 
 
 Ib. 
 
 11,198,991 
 
 5,080 
 
 437 
 
 1,850 
 
 366 
 
 20,473 
 
 72 
 
 73 
 74 
 75 
 76 
 
 Peanuts 
 Walnuts 
 Cocoanut, shredded 
 Cream and Brazil nuta. 
 Chinese nut oil 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 gal. 
 
 15,558,038 
 37,213,674 
 5,331,826 
 21,539,508 
 4,767,596 
 
 7,057 
 16,880 
 2,419 
 9,770 
 16,652 
 
 1,457 
 1,601 
 150 
 840 
 
 2,471 
 5,668 
 1,388 
 3,302 
 16,319 
 
 1,071 
 1,132 
 764 
 332 
 
 33,317 
 63,873 
 16,662 
 35,648 
 151,819 
 
 77 
 
 Edible olive oil 
 
 gal 
 
 4,836,515 
 
 16,892 
 
 
 16,544 
 
 
 154,014 
 
 78 
 
 Cocoanut oil 
 
 Ib 
 
 46 370 732 
 
 21 034 
 
 
 20,613 
 
 
 191 798 
 
 79 
 
 Cottonseed oil . . 
 
 Ib 
 
 1,513,051 
 
 686 
 
 
 672 
 
 
 6,258 
 
 80 
 81 
 
 Cacao, crude 
 Cocoa and chocolate, 
 manufactured 
 
 Ib. 
 Ib 
 
 145,968,945 
 2,816,885 
 
 66,211 
 1,278 
 
 8,607 
 220 
 
 26,882 
 495 
 
 16,817 
 435 
 
 353,975 
 7,296 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 
 
 171 775 
 
 14 788 
 
 100,076 
 
 22 131 
 
 1 082 152 
 
 
 
 
 
 
 
 
 
 
 82 
 
 Fish 
 Cured fish 
 
 Ib 
 
 130,890,886 
 
 59,372 
 
 10,093 
 
 3,206 
 
 
 71,205 
 
 83 
 
 Fresh fish 
 
 Ib 
 
 25,067,309 
 
 11,370 
 
 1,956 
 
 432 
 
 
 12,458 
 
 84 
 
 Crab meat 
 
 Ib 
 
 2500000 
 
 1,134 
 
 179 
 
 18 
 
 6 
 
 925 
 
 85 
 
 Lobsters 
 
 Ib. 
 
 8,848,152 
 
 4,013 
 
 426 
 
 30 
 
 14 
 
 2,076 
 
 
 Sub-total Fish 
 
 
 
 75,889 
 
 12,654 
 
 3,686 
 
 20 
 
 86 664 
 
 
 
 
 
 
 
 
 
 
 
 Grand Total All Pri- 
 
 
 
 4,831,174 
 
 76069 
 
 114,963 
 
 3,112,586 
 
 14 146 115 
 
 
 
 
 
 
 
 
 
 
102 ' 
 
 THE NATION S FOOD 
 
 TABLE 28 Continued 
 
 1912-13 
 
 Reference 
 No. 
 
 Commodity 
 
 1 
 
 j-s| 
 
 Gross im- 
 ports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 1 
 
 49 
 
 Grains and Their Deriv- 
 ative Products 
 
 lb. 
 
 106,500,752 
 
 48,308 
 
 5,894 
 
 483 
 
 35,845 
 
 175.72& 
 
 50 
 
 Rice 
 
 Ib. 
 
 68,201,721 
 
 30,936 
 
 2,475 
 
 62 
 
 24,440 
 
 111,237 
 
 51 
 
 
 lb. 
 
 137,608,742 
 
 62,419 
 
 4,993 
 
 125 
 
 49,310 
 
 224,44^ 
 
 52 
 
 Wheat 
 
 bu. 
 
 798,028 
 
 21,719 
 
 1,798 
 
 158 
 
 11,842 
 
 57398 
 
 50 
 
 Wheat flour 
 
 bbl 
 
 107,558 
 
 9,562 
 
 1090 
 
 95 
 
 7181 
 
 34807 
 
 OJ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 172,944 
 
 16250 
 
 923 
 
 128,618 
 
 603 608 
 
 
 
 
 
 
 
 
 
 
 54 
 
 Vegetables 
 
 bu. 
 
 1,048,297 
 
 28,530 
 
 6305 
 
 409 
 
 17565 
 
 101 685 
 
 ^ 
 
 
 bu. 
 
 789,458 
 
 20,411 
 
 280 
 
 59 
 
 1,784 
 
 9,029 
 
 56 
 
 Peas dried 
 
 bu. 
 
 1,134,346 
 
 30,872 
 
 7594 
 
 308 
 
 19 141 
 
 112641 
 
 57 
 
 57 
 
 Potatoes 
 
 bu 
 
 337,230 
 
 9,178 
 
 165 
 
 9 
 
 1349 
 
 6298 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Vegetables . 
 
 
 
 88,991 
 
 14344 
 
 785 
 
 39839 
 
 229 65S 
 
 
 
 
 
 
 
 
 
 
 53 
 
 Saccharine Materials 
 Honey 
 
 eal. 
 
 160,000 
 
 871 
 
 4 
 
 
 708 
 
 2 918 
 
 59 
 
 Molasses 
 
 c! 
 
 48,813,970 
 
 243,561 
 
 
 
 158,314 
 
 649 177 
 
 60 
 
 
 lb 
 
 182,647,582 
 
 82,848 
 
 
 
 82848 
 
 339 725 
 
 61 
 
 Cane sugar 
 
 lb. 
 
 5,956,494,249 
 
 2,701,836 
 
 
 
 2,701,836 
 
 11,079,079' 
 
 62 
 
 Maple sugar and syrup 
 
 lb. 
 
 2,164,000 
 
 982 
 
 
 
 756 
 
 3 105 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 3,030,098 
 
 4 
 
 
 2 944 462 
 
 12 074 004 
 
 
 
 
 
 
 
 
 
 
 63 
 
 Fruits 
 Bananas 
 
 lb. 
 
 2,300,248,152 
 
 1,043,386 
 
 8347 
 
 4 173 
 
 133 553 
 
 621 067 
 
 64 
 
 
 lb 
 
 30 843 735 
 
 13,991 
 
 336 
 
 252 
 
 10381 
 
 46 111 
 
 65 
 
 Dates . 
 
 lb. 
 
 34,304,951 
 
 15,561 
 
 280 
 
 405 
 
 10'986 
 
 49742 
 
 66 
 
 Figs 
 
 lb 
 
 16,837,819 
 
 7,638 
 
 321 
 
 15 
 
 5 667 
 
 24 836 
 
 67 
 
 Raisins 
 
 lb. 
 
 2,579,705 
 
 1,170 
 
 25 
 
 35 
 
 802 
 
 3728 
 
 68 
 
 Olives . . . 
 
 eal. 
 
 3,946,076 
 
 14,498 
 
 114 
 
 2928 
 
 1231 
 
 32764 
 
 69 
 
 
 lb 
 
 779 200 
 
 353 
 
 2 
 
 1 
 
 27 
 
 119 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1,096,597 
 
 9425 
 
 7809 
 
 162647 
 
 778 367 
 
 
 
 
 
 
 
 
 
 
 70 
 
 Vegetable Oils and Nuts 
 
 lb. 
 
 15,670,958 
 
 7,108 
 
 1,380 
 
 3,618 
 
 1,133 
 
 43932 
 
 71 
 
 Filbeits 
 
 lb. 
 
 10,427,306 
 
 4,730 
 
 423 
 
 1,785 
 
 354 
 
 19,761 
 
 72 
 
 Peanuts 
 
 lb 
 
 19,082,995 
 
 8,656 
 
 1,888 
 
 3207 
 
 1 388 
 
 43228 
 
 73 
 
 Walnuts 
 
 lb. 
 
 26,662,441 
 
 12,094 
 
 1,220 
 
 4,316 
 
 863 
 
 48,643 
 
 74 
 75 
 76 
 
 Cocoanut, shredded 
 Cream and Brazil nuta . 
 Chinese nut oil 
 
 lb. 
 lb. 
 gal. 
 
 6,602,556 
 11,933,445 
 5,996,666 
 
 2,995 
 5,413 
 20,945 
 
 186 
 465 
 
 1,719 
 1,830 
 20525 
 
 946 
 184 
 
 20,633 
 19,750 
 190958 
 
 77 
 
 Edible olive oil 
 
 S3 
 
 5,221,001 
 
 18,235 
 
 
 17871 
 
 
 166 258 
 
 78 
 
 
 ib 
 
 50,504,192 
 
 22,909 
 
 
 22,450 
 
 
 208,885 
 
 79 
 
 Cottonseed oil . . 
 
 lb. 
 
 3,383,511 
 
 1,535 
 
 
 1 504 
 
 
 13994 
 
 80 
 
 Cacao, crude 
 
 lb 
 
 140 039,172 
 
 63521 
 
 8258 
 
 25 790 
 
 16 134 
 
 339 595 
 
 81 
 
 Cocoa and chocolate, 
 manufactured 
 
 lb. 
 
 3,470,680 
 
 1,574 
 
 270 
 
 611 
 
 535 
 
 8,989 
 
 
 Sub-total Oils and Nuts 
 
 
 
 169 715 
 
 14 090 
 
 105 226 
 
 21 537 
 
 1 124 626 
 
 
 
 
 
 
 
 
 
 
 8? 
 
 Fish 
 Cured fish 
 
 lb 
 
 132 825 185 
 
 60249 
 
 10242, 
 
 3 253 
 
 
 72 257 
 
 83 
 
 Fresh fish 
 
 lb 
 
 27 446 055 
 
 12,449 
 
 2.141 
 
 473 
 
 
 13641 
 
 84 
 
 Crab meat 
 
 lb 
 
 2820852 
 
 1 280 
 
 202 
 
 21 
 
 7 
 
 1 C44 
 
 85 
 
 Lobsters 
 
 lb 
 
 8 076 834 
 
 3 554 
 
 380 
 
 27 
 
 13 
 
 1 854 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 
 
 77642 
 
 12965 
 
 3 774 
 
 20 
 
 88796 
 
 
 
 
 
 
 
 
 
 
 
 
 Grand Total All Pri- 
 mary Food Imports. . . . 
 
 
 
 4 635 987 
 
 67078 
 
 118 517 
 
 3 297 123 
 
 14 899 054 
 
 
 
 
 
 
 
 
 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 103 
 TABLE 28 Continued 
 
 1913-14 
 
 Reference 
 No. 
 
 Commodity 
 
 .52 
 
 Gross im- 
 ports in 
 original units 
 
 Gross im- 
 ports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 49 
 
 Grains and Their Deriv- 
 ative Products 
 
 Ib. 
 
 126 128621 
 
 57 212 
 
 6980 
 
 572 
 
 42451 
 
 208 112 
 
 50 
 
 Rice 
 
 Ib 
 
 133 295 596 
 
 60 462 
 
 4 83 
 
 121 
 
 47 765 
 
 217 405 
 
 51 
 
 Rice flour 
 
 Ib. 
 
 139 906 868 
 
 63 461 
 
 5077 
 
 127 
 
 50 134 
 
 228 188 
 
 52 
 
 Wheat 
 
 bu 
 
 1 978 937 
 
 53 858 
 
 4458 
 
 391 
 
 29365 
 
 142 33^ 
 
 53 
 
 Wheat flour 
 
 bbl 
 
 89911 
 
 7 994 
 
 911 
 
 80 
 
 fi 003 
 
 2Q flQ7 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 
 
 242,987 
 
 22,263 
 
 1,291 
 
 175,718 
 
 825,137 
 
 54 
 
 Vegetables 
 
 bu 
 
 1 634 070 
 
 44 473 
 
 9828 
 
 638 
 
 27 380 
 
 1 58 50*5 
 
 55 
 
 Onions 
 
 bu. 
 
 1 114 811 
 
 28823 
 
 396 
 
 85 
 
 2 520 
 
 12 750 
 
 56 
 
 
 bu 
 
 866488 
 
 23582 
 
 5 801 
 
 236 
 
 14 6 I) 1 
 
 fifi (142 
 
 57 
 
 Potatoes 
 
 bu. 
 
 3 645 993 
 
 99229 
 
 1 786 
 
 99 
 
 14587 
 
 680BO 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Vegetables. . . 
 
 
 
 196,107 
 
 17,811 
 
 1,058 
 
 59,108 
 
 325,357 
 
 58 
 
 Saccharine Materials 
 Honey 
 
 gal. 
 
 220000 
 
 1 197 
 
 5 
 
 
 973 
 
 4 013 
 
 59 
 
 
 5 
 
 71,098,50? 
 
 354751 
 
 
 
 230 587 
 
 945 539 
 
 60 
 
 Beet sugar 
 
 ib 
 
 2 367 708 
 
 1 074 
 
 
 
 1 074 
 
 4 404 
 
 61 
 
 Cane sugar 
 
 Ib. 
 
 6,340,152,101 
 
 2,875 861 
 
 
 
 2 875 861 
 
 11 792*683 
 
 62 
 
 Maple sugar and syrup 
 
 Ib. 
 
 2,164000 
 
 982 
 
 
 
 756 
 
 3 105 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Sugars 
 
 
 
 3,233,865 
 
 5 
 
 
 3,109,251 
 
 12,749,744 
 
 63 
 
 Fruits 
 Bananas 
 
 Ib. 
 
 2,639,601 108 
 
 1 197315 
 
 9578 
 
 4789 
 
 153 255 
 
 712 692 
 
 64 
 
 Currants 
 
 Ib. 
 
 32 033 177 
 
 14 530 
 
 348 
 
 261 
 
 10781 
 
 47890 
 
 65 
 
 Dates 
 
 Ib 
 
 34 073 608 
 
 15*456 
 
 279 
 
 402 
 
 10912 
 
 49 407 
 
 66 
 
 Figs 
 
 Ib. 
 
 19 284 868 
 
 8748 
 
 367 
 
 17 
 
 6491 
 
 28445 
 
 67 
 
 Raisins 
 
 Ib 
 
 4 554 549 
 
 2066 
 
 45 
 
 62 
 
 1*417 
 
 6 581 
 
 68 
 
 Olives 
 
 SI. 
 
 5316364 
 
 19533 
 
 154 
 
 3945 
 
 1 659 
 
 44 14 9 
 
 69 
 
 Oranges 
 
 
 312000 
 
 142 
 
 1 
 
 
 11 
 
 48 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 
 
 1 257 790 
 
 10772 
 
 9476 
 
 184 526 
 
 889 205 
 
 
 
 
 
 
 
 
 
 
 70 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 Ib 
 
 19 038 405 
 
 8636 
 
 1 564 
 
 4 105 
 
 1 287 
 
 49835 
 
 71 
 
 Filberts 
 
 Ib. 
 
 12,636 479 
 
 5732 
 
 485 
 
 2*053 
 
 *406 
 
 22 721 
 
 72 
 
 Peanuts 
 
 Ib. 
 
 44.549 789 
 
 20 208 
 
 4 722 
 
 8035 
 
 3475 
 
 108 307 
 
 73 
 
 Walnuts 
 
 Ib 
 
 37 195 728 
 
 16872 
 
 1 360 
 
 4 OQQ 
 
 963 
 
 54 479 
 
 74 
 75 
 76 
 
 Cocoanut, shredded. 
 Cream and Brazil nuts. 
 Chinese nut oil ... i 
 
 Ib. 
 Ib. 
 gal. 
 
 10,297,554 
 20,423,497 
 4 932 444 
 
 4,671 
 9,264 
 17228 
 
 289 
 797 
 
 2,681 
 3,132 ! 
 16883 
 
 1,476 
 315 
 
 32,180 
 33,801 
 157 069 
 
 77 
 78 
 
 Edible olive oil ; 
 Cocoanut oil 
 
 i 1 - 
 
 6,217,560 
 74 386 213 
 
 21,716 
 33 741 
 
 
 21,282 
 33 066 
 
 
 
 197,992 
 307 661 
 
 79 
 80 
 81 
 
 Cottonseed oil 
 Cacao, crude 
 Cocoa and chocolate, 
 manufactured 
 
 ib. 
 
 Ib. 
 Ib 
 
 17,293,201 
 176,267,646 
 
 3096445 
 
 7*844 
 79,954 
 
 1 405 
 
 10394 
 241 
 
 7,687 
 32,461 
 
 545 
 
 26,308 
 
 477 
 
 71,525 
 427,449 
 
 8 020 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 
 
 227 271 
 
 9852 
 
 36769 
 
 28707 
 
 1 471 039 
 
 T_. 
 
 
 
 
 
 
 
 
 
 82 
 
 Fish 
 Cured fish 
 
 Ib 
 
 172 103 096 
 
 78,065 
 
 3271 
 
 4216 
 
 
 93624 
 
 83 
 
 Fresh fish 
 
 Ib. 
 
 36,309,380 
 
 16,470 
 
 2,833 
 
 626 
 
 
 18,046 
 
 84 
 
 Crab meat 
 
 Ib 
 
 2,754,112 
 
 1,249 
 
 198 
 
 20 
 
 7 
 
 1 019 
 
 85 
 
 Lobsters 
 
 Ib 
 
 7 751 323 
 
 3,516 
 
 338 
 
 25 
 
 11 
 
 1 661 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 
 
 99300 
 
 6640 
 
 4 887 
 
 18 
 
 114350 
 
 
 
 
 
 
 
 
 
 
 
 
 Grand Total All Pri- 
 
 
 
 5,257,320 
 
 7,343 
 
 53,481 
 
 3,557,328 
 
 16,374,832 
 
104 
 
 THE NATION S FOOD 
 
 TABLE 28. Continued 
 
 1914-15 
 
 Reference 
 No. 
 
 Commodity 
 
 Original 
 units 
 
 1 
 
 , c = 
 
 E'" 
 
 'ill 
 
 jas 
 
 d 
 ni 
 
 o as 
 
 Protein in 
 metric tons 
 
 o 
 o 
 
 sis 
 -*j * 
 
 2 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 49 
 
 Grains and Their Deriv- 
 ative Products 
 
 Ib 
 
 56 542 480 
 
 25647 
 
 3 129 
 
 257 
 
 1903C 
 
 93 295 
 
 50 
 
 Rice 
 
 Ib 
 
 170853883 
 
 77,499 
 
 6,200 
 
 155 
 
 61,224 
 
 278 663 
 
 .">! 
 
 Rice flour 
 
 Ib 
 
 74 831 312 
 
 33943 
 
 2 715 
 
 68 
 
 26815 
 
 122 050 
 
 52 
 
 Wheat 
 
 bn 
 
 426,469 
 
 11,607 
 
 961 
 
 84 
 
 6,329 
 
 30674 
 
 53 
 
 Wheat flour 
 
 bbl 
 
 64200 
 
 5,708 
 
 650 
 
 57 
 
 4286 
 
 20 776 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 
 
 154,404 
 
 13,655 
 
 621 
 
 117684 
 
 545 458 
 
 
 
 
 
 
 
 
 
 
 54 
 55 
 
 Vegetables 
 Beans and lentils 
 
 bu. 
 
 l)ii 
 
 905,647 
 829 177 
 
 24,648 
 21,438 
 
 5,447 
 295 
 
 353 
 64 
 
 15,175 
 
 1,874 
 
 87,848 
 9483 
 
 56 
 
 
 bu 
 
 546 903 
 
 14885 
 
 3661 
 
 149 
 
 9228 
 
 54307 
 
 57 
 
 Potatoes 
 
 bu. 
 
 270,942 
 
 7,374 
 
 132 
 
 7 
 
 1,084 
 
 5,058 
 
 
 Sub-total Vegetables. : . 
 
 
 
 68,345 
 
 9,535 
 
 573 
 
 27,361 
 
 156 696 
 
 
 
 
 
 
 
 
 
 
 58 
 
 Saccharine Materials 
 
 ral 
 
 285 000 
 
 1 551 
 
 6 
 
 
 1,260 
 
 5 198 
 
 59 
 
 
 BJ. 
 
 94 047*347 
 
 469 256 
 
 
 
 305 015 
 
 1 250 736 
 
 60 
 
 
 Ih 
 
 877 623 
 
 398 
 
 
 
 398 
 
 1 632 
 
 61 
 
 
 Ib 
 
 6 778 227 612 
 
 3 074 570 
 
 
 
 3,074 570 
 
 12 607 5C3 
 
 62 
 
 Maple sugar and syrup. 
 
 Ib. 
 
 1,473,762 
 
 668 
 
 
 
 
 
 514 
 
 2,115 
 
 
 Sub-total Sugars 
 
 
 
 3,546,443 
 
 6 
 
 
 
 3,381,757 
 
 13,867,184 
 
 63 
 64 
 
 Fruiis 
 Bananas 
 
 Ib. 
 Ib 
 
 2,231,373,366 
 30 350 527 
 
 1,012,144 
 13,767 
 
 8,097 
 330 
 
 4,049 
 
 248 
 
 129,554 
 10,215 
 
 602,471 
 45,374 
 
 65 
 
 Dates 
 
 Ib 
 
 24,949,374 
 
 11,317 
 
 204 
 
 294 
 
 7,990 
 
 36,177 
 
 66 
 
 Figs 
 
 Ib 
 
 20 779 730 
 
 9,426 
 
 396 
 
 19 
 
 6,994 
 
 30.650 
 
 67 
 68 
 
 Raisins 
 Olives 
 
 Ib. 
 rnl 
 
 2,808,806 
 3 622 275 
 
 1,274 
 13,309 
 
 28 
 105 
 
 38 
 
 2,688 
 
 874 
 1,130 
 
 4,059 
 30,076 
 
 69 
 
 
 Ib 
 
 167 COO 
 
 76 
 
 
 
 5 
 
 26 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 
 
 1 061 313 
 
 9,160 
 
 7,336 
 
 156,762 
 
 748,833 
 
 
 
 
 
 
 
 
 
 
 70 
 
 Vegetable Oils and Nuts 
 
 Ib 
 
 17 111 264 
 
 7 762 
 
 1,416 
 
 3,717 
 
 1,166 
 
 45,131 
 
 71 
 72 
 
 Filberts 
 Peanuts ... . 
 
 Ib. 
 Ib 
 
 13,690,562 
 24 184 673 
 
 6,210 
 10970 
 
 533 
 2,421 
 
 2,254 
 4,115 
 
 445 
 1,781 
 
 24,947 
 55,460 
 
 73 
 
 Walnuts 
 
 Ib 
 
 33 445 838 
 
 15,171 
 
 1,413 
 
 5,008 
 
 l.COO 
 
 56,424 
 
 74 
 75 
 
 76 
 
 Cocoa nut, shredded. . . . 
 Cream and Brazil nuts. 
 
 Ib. 
 Ib. 
 
 ,,.,] 
 
 5,936,212 
 16,272,581 
 4 94C 330 
 
 2,693 
 7,381 
 17255 
 
 167 
 635 
 
 1,546 
 2,495 
 1691C 
 
 851 
 251 
 
 18,551 
 26,931 
 157,320 
 
 77 
 78 
 
 Edible olive oil 
 
 gat. 
 
 Kal. 
 Ib 
 
 6,710,967 
 63 135 428 
 
 23,439 
 28 638 
 
 
 
 22,970 
 28065 
 
 
 213,704 
 261,128 
 
 79 
 80 
 
 Cottonseed oil 
 
 Ib. 
 Ib 
 
 15,162,361 
 192 306 634 
 
 6,878 
 87230 
 
 il 340 
 
 6,740 
 35415 
 
 22,156 
 
 62,712 
 466,344 
 
 81 
 
 Cocoa and chocolate, 
 
 Ib 
 
 2 427 561 
 
 1 101 
 
 190 
 
 427 
 
 375 
 
 6,287 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 
 
 214,728 
 
 18,115 
 
 129,662 
 
 28,025 
 
 1,394,939 
 
 
 
 
 
 
 
 
 
 
 8? 
 
 Fish 
 Cured fish 
 
 Ib 
 
 159 621 520 
 
 72404 
 
 12309 
 
 3,910 
 
 
 86,834 
 
 83 
 
 Fresh fish 
 
 Ib 
 
 46 650 007 
 
 21 160 
 
 3640 
 
 804 
 
 
 23,185 
 
 84 
 
 85 
 
 Crab meat 
 Lobster 
 
 Ib. 
 
 Ib 
 
 2,300,826 
 8 845 207 
 
 1,044 
 4012 
 
 165 
 367 
 
 16 
 
 28 
 
 6 
 13 
 
 851 
 1,811 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fish . 
 
 
 
 98 620 
 
 16481 
 
 4758 
 
 19 
 
 112,681 
 
 
 
 
 
 
 
 
 
 
 ' 
 
 Grand Total All Pri- 
 mary Food Imports 
 
 
 
 5 143 853 
 
 66 952 
 
 14 950 
 
 3 711 608 
 
 16 825,791 
 
 
 
 
 
 
 
 
 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 105 
 TABLE 28. Continued 
 
 I 
 
 J5 6 
 
 ^ Z 
 
 Commodity 
 
 |! 
 
 Gross im- 
 ports in 
 original units 
 
 i S3 
 
 fil 
 
 3 aa 
 
 Protein in 
 metric tons 
 
 ! 
 
 w 
 
 il 
 
 B 
 
 Carbohydrate 
 in metric 
 tons 
 
 I 
 
 C'alories in 
 millions 
 
 49 
 
 Grains and Their Deriv- 
 ative Products 
 
 lh 
 
 21.789.6C2 
 
 9,884 
 
 1,206 
 
 99 
 
 7 334 
 
 35 953 
 
 50 
 
 Rice 
 
 Ih 
 
 178,783.954 
 
 81,096 
 
 6,487 
 
 162 
 
 64 066 
 
 9 91 597 
 
 51 
 
 
 lt> 
 
 55,628,767 
 
 25,233 
 
 2,018 
 
 51 
 
 19 934 
 
 90 731 
 
 52 
 
 Wheat 
 
 hu 
 
 5,703,078 
 
 155,214 
 
 12,847 
 
 1,128 
 
 84 627 
 
 410 194 
 
 53 
 
 Wheat flour 
 
 1,1,1 
 
 329,905 
 
 29,330 
 
 3344 
 
 293 
 
 22 026 
 
 106 763 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 300757 
 
 25 9C2 
 
 1 733 
 
 197 987 
 
 
 
 
 
 
 
 
 
 
 
 
 r>4 
 
 Vegetables 
 Beans and lentils 
 
 l>u 
 
 662,759 
 
 18,038 
 
 3986 
 
 259 
 
 11 105 
 
 64 288 
 
 f>5 
 
 Onions 
 
 bu 
 
 815,872 
 
 21.C94 
 
 290 
 
 62 
 
 1 844 
 
 331 
 
 :,r> 
 
 
 bn 
 
 940,321 
 
 25592 
 
 6296 
 
 256 
 
 15 867 
 
 93 374 
 
 57 
 
 Potatoes 
 
 bu. 
 
 209,532 
 
 5,703 
 
 102 
 
 5 
 
 838 
 
 3,911 
 
 
 Sub- total Vegetables 
 
 
 
 70427 
 
 10 674 
 
 582 
 
 29 654 
 
 170 9(14 
 
 
 
 
 
 
 
 
 
 
 58 
 
 Saccharine Materials 
 
 rrnl 
 
 350,000 
 
 1,905 
 
 7 
 
 
 1 547 
 
 6 384 
 
 59 
 
 Molasses 
 
 gal. 
 
 110,394,760 
 
 550,822 
 
 
 
 358 033 
 
 1 468 140 
 
 60 
 
 
 Ib 
 
 2,050 
 
 
 
 
 1 
 
 4 
 
 61 
 
 Cane sugar 
 
 Ib 
 
 7,084,922,359 
 
 3,213,685 
 
 
 
 3 213 685 
 
 13 177 956 
 
 62 
 
 Maple sugar and syrup. 
 
 Ib. 
 
 1,886,933 
 
 856 
 
 
 
 659 
 
 2,708 
 
 
 
 
 
 3,767,269 
 
 7 
 
 
 3 573 925 
 
 14 655 192 
 
 
 
 
 
 
 
 
 
 
 63 
 64 
 
 Fruits 
 Bananas 
 Currants 
 
 Ib. 
 Ib 
 
 2,000,948,940 
 25,373,029 
 
 907,624 
 11,509 
 
 7,261 
 276 
 
 3,631 
 207 
 
 116,176 
 8539 
 
 540,256 
 37 933 
 
 r..-) 
 
 Dates 
 
 Ib 
 
 31,075,424 
 
 14,096 
 
 254 
 
 366 
 
 9 952 
 
 45 059 
 
 66 
 
 (17 
 
 Figs 
 Raisins 
 
 Ib. 
 Ib 
 
 7,153,250 
 
 1 C24 290 
 
 3,245 
 465 
 
 136 
 10 
 
 6 
 14 
 
 2,408 
 318 
 
 10,551 
 1 480 
 
 68 
 
 Olives 
 
 p-fll 
 
 5,938,446 
 
 21,819 
 
 172 
 
 4,407 
 
 1853 
 
 49 307 
 
 69 
 
 
 Ib 
 
 298,000 
 
 135 
 
 
 
 10 
 
 46 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 
 
 958.893 
 
 8,110 
 
 8631 
 
 139 256 
 
 684 632 
 
 
 
 
 
 
 
 
 
 
 70 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 lh 
 
 16,596,921 
 
 7,528 
 
 1,453 
 
 3,811 
 
 1,194 
 
 46,275 
 
 71 
 
 Filberts 
 
 Ib 
 
 10.919,460 
 
 4,953 
 
 408 
 
 1,730 
 
 342 
 
 19 143 
 
 7?, 
 
 Peanuts 
 
 Ib 
 
 28,413,680 
 
 12,888 
 
 3,072 
 
 5,228 
 
 2,261 
 
 70,479 
 
 73 
 74 
 75 
 76 
 77 
 
 Walnuts 
 Cocoa nut, shredded. . . . 
 Cream and Brazil nuts. 
 Chinese nut oil 
 Edible'olive oil 
 
 Ib. 
 Ib. 
 Ib. 
 gal. 
 gal. 
 
 36,858,934 
 8,491,069 
 14,798,912 
 4.968.262 
 7,224,431 
 
 16,719 
 3,852 
 6,713 
 17,353 
 25,233 
 
 1,680 
 239 
 
 577 
 
 5,943 
 2,211 
 2,269 
 17,005 
 24,728 
 
 1,188 
 1,217 
 229 
 
 66,983 
 26,535 
 24,492 
 158,209 
 230.G55 
 
 78 
 79 
 80 
 
 Cocoa nut oil 
 Cottonseed oil 
 
 Ib. 
 lh. 
 Ib 
 
 66,007,560 
 17,180.542 
 243 231 939 
 
 } 29,941 
 7,793 
 110,329 
 
 14,343 
 
 29,342 
 7,637 
 44793 
 
 28 023 
 
 273,007 
 71,059 
 589 837 
 
 81 
 
 Cocoa and chocolate, 
 manufactured 
 
 lb.1 
 
 2,347,162 
 
 1,065 
 
 183 
 
 413 
 
 362 
 
 6,079 
 
 
 Sub-total Oils and Nuts 
 
 
 
 244,367 
 
 21 955 
 
 145 110 
 
 34816 
 
 1 582 153 
 
 
 
 
 
 
 
 
 
 
 8? 
 
 Fish 
 Cured fish 
 
 Ib 
 
 152,474,573 
 
 69,162 
 
 11,757 
 
 3,735 
 
 
 82,946 
 
 83 
 
 Fresh fish 
 
 Ib 
 
 54 352 654 
 
 24,654 
 
 4240 
 
 937 
 
 
 27.C13 
 
 84 
 85 
 
 Crab meat 
 Lobster 
 
 Ib. 
 Ib 
 
 2,956.676 
 8 817,950 
 
 1,341 
 4,000 
 
 212 
 353 
 
 22 
 
 27 
 
 8 
 12 
 
 1.C94 
 1,745 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 
 
 99 157 
 
 16562 
 
 4721 
 
 20 
 
 112 798 
 
 
 
 
 
 
 
 
 
 
 
 Grand Total All Pri- 
 mary Food Imports. . . . 
 
 
 
 5,440,870 
 
 83,210 
 
 160,777 
 
 3,975,658 
 
 18.140,924 
 
106 
 
 THE NATION'S FOOD 
 
 TABLE 28 Continued 
 
 1916-17 
 
 
 
 
 1 
 
 I 
 
 8 1 
 
 1 
 
 1 
 
 -e 2 
 
 c 
 
 Reference 
 No. 
 
 Commodity 
 
 .S-2 
 
 il 
 
 m 
 
 E.St 
 1*1 
 
 I & 
 
 g.o 
 (P 
 
 Q 
 
 fl'C 
 
 ** -4J 
 -4J Q> 
 
 a 
 
 |i a 
 
 .ss 
 
 !l 
 3 s 
 
 49 
 
 Grains and Their Deriv- 
 ative Pioducls 
 
 b. 
 
 3,472,503 
 
 1,575 
 
 192 
 
 15 
 
 1,168 
 
 5,730 
 
 50 
 
 Rice 
 
 h 
 
 150,836,314 
 
 68,419 
 
 5,473 
 
 137 
 
 54,050 
 
 246,014 
 
 51 
 
 Rice flour 
 
 b 
 
 37,730,024 
 
 17,114 
 
 1,369 
 
 34 
 
 13,520 
 
 61,538 
 
 52 
 
 Wheat 
 
 bu. 
 
 24,138,817 
 
 656,958 
 
 54,374 
 
 4,774 
 
 358,194 
 
 1,736,184 
 
 53 
 
 Wheat flour 
 
 bbl 
 
 174,704 
 
 15,532 
 
 1,771 
 
 155 
 
 11,665 
 
 56,537 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 
 
 759,598 
 
 63,179 
 
 5,115 
 
 438,597 
 
 2,106,003 
 
 54 
 
 Vegetables 
 Beans and lentils 
 
 bu. 
 
 3,747,993 
 
 102,005 
 
 22,543 
 
 1,462 
 
 62,800 
 
 363,555 
 
 55 
 
 
 bu. 
 
 1,757,948 
 
 45,452 
 
 625 
 
 134 
 
 3,974 
 
 20,106 
 
 56 
 
 Peas, dried 
 
 bu. 
 
 1,163,021 
 
 31,653 
 
 7,786 
 
 317 
 
 19,624 
 
 115,488 
 
 57 
 
 Potatoes 
 
 bu. 
 
 3,079,025 
 
 83,799 
 
 1,509 
 
 83 
 
 12,319 
 
 57,476 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 
 
 262,909 
 
 32,463 
 
 1,996 
 
 98,717 
 
 556 625 
 
 
 
 
 
 
 
 
 
 
 58 
 
 Saccharine Materials 
 Honey 
 
 -Ml 
 
 394,000 
 
 2,145 
 
 8 
 
 
 1,742 
 
 7,187 
 
 59 
 
 
 ia 
 
 139,968,483 
 
 698,382 
 
 
 
 453,946 
 
 1,861 441 
 
 60 
 
 
 b 
 
 28847 
 
 13 
 
 
 
 13 
 
 54 
 
 61 
 
 
 h 
 
 6,946,700,483 
 
 3,150,988 
 
 
 
 3,150,988 
 
 12,920,863 
 
 62 
 
 
 h 
 
 3 129 647 
 
 1420 
 
 
 
 1 093 
 
 4491 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Sugars 
 
 
 
 3,852,948 
 
 8 
 
 
 
 3,607,782 
 
 14,794,036 
 
 63 
 
 Fruits 
 Bananas 
 
 h 
 
 1,885,583,664 
 
 855,295 
 
 6,842 
 
 3,421 
 
 109,477 
 
 509,108 
 
 64 
 
 Currants 
 
 h 
 
 10,476,534 
 
 4,752 
 
 114 
 
 85 
 
 3,526 
 
 15,662 
 
 65 
 
 Dates. . . 
 
 Ib 
 
 25,485,361 
 
 11,560 
 
 208 
 
 300 
 
 8,161 
 
 36,954 
 
 66 
 
 Figs 
 
 Ib 
 
 16,479,733 
 
 7,475 
 
 314 
 
 14 
 
 5,546 
 
 24,308 
 
 67 
 
 Raisins 
 
 Ib 
 
 1,850,219 
 
 839 
 
 18 
 
 25 
 
 576 
 
 2,674 
 
 68 
 
 Olives 
 
 ml 
 
 5,641,759 
 
 20,729 
 
 164 
 
 4,187 
 
 1,761 
 
 46,844 
 
 69 
 
 Oranges 
 
 Ib 
 
 357,000 
 
 162 
 
 1 
 
 
 13 
 
 55 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 
 
 900,812 
 
 7,661 
 
 8,032 
 
 129,060 
 
 635,605 
 
 70 
 
 Vegetable Oils and]Nuts 
 Almonds 
 
 Ib 
 
 23,424,058 
 
 10,625 
 
 2,013 
 
 5,281 
 
 1,656 
 
 64,110 
 
 71 
 
 Filberts 
 
 Ib 
 
 13,240,033 
 
 6,006 
 
 522 
 
 2,203 
 
 436 
 
 24,384 
 
 7?, 
 
 Peanuts 
 
 Ib 
 
 34,986,760 
 
 15,870 
 
 3,874 
 
 6,601 
 
 2,852 
 
 88,962 
 
 73 
 
 Walnuts 
 
 Ib 
 
 38 725 362 
 
 17566 
 
 1 648 
 
 5840 
 
 1 166 
 
 65,808 
 
 74 
 75 
 76 
 
 Cocoanut, shredded. . . . 
 Cream and Brazil nuts. 
 Chinese nut oil 
 
 Ib. 
 Ib. 
 
 gal 
 
 9,743,024 
 14,627,742 
 6,864 110 
 
 4,419 
 6,635 
 23,974 
 
 274 
 571 
 
 2.537 
 2,243 
 23,494 
 
 1,396 
 226 
 
 30,447 
 24,209 
 
 218,581 
 
 77 
 
 Edible olive oil 
 
 gal 
 
 7 533 149 
 
 26311 
 
 
 25,785 
 
 
 239,886 
 
 78 
 
 Cocoanut oil 
 
 Ib 
 
 79 223 398 
 
 35 935 
 
 
 35216 
 
 
 327 668 
 
 79 
 
 Cottonseed oil. . . 
 
 Ib 
 
 13 703 126 
 
 6216 
 
 
 6092 
 
 
 56,676 
 
 80 
 
 Cacao, crude 
 
 Ib 
 
 338 653 876 
 
 153 612 
 
 19970 
 
 62367 
 
 39017 
 
 821 236 
 
 81 
 
 i Cocoa and chocolate, 
 manufactured 
 
 Ib 
 
 1 829 521 
 
 830 
 
 142 
 
 322 
 
 282 
 
 4,738 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 
 
 307 999 
 
 29 014 
 
 177 981 
 
 47031 
 
 1 966 705 
 
 
 
 
 
 
 
 
 
 
 82 
 
 Fish 
 Cured fish 
 
 Ib 
 
 166 040 558 
 
 75,315 
 
 12803 
 
 4 067 
 
 
 90,326 
 
 83 
 
 Fresh fish 
 
 Ib 
 
 59 906 407 
 
 27 173 
 
 4674 
 
 1 032 
 
 
 29773 
 
 84 
 
 Crab meat 
 
 Ib 
 
 4 000,608 
 
 1,815 
 
 287 
 
 29 
 
 11 
 
 1,480 
 
 85 
 
 Lobster 
 
 Ib 
 
 7,945,441 
 
 3,604 
 
 361 
 
 26 
 
 u 
 
 1,766 
 
 
 Sub-total Fish 
 
 
 
 107,907 
 
 18,125 
 
 5,154 
 
 23 
 
 123,345 
 
 
 Grand Total All Pri- 
 ' mary Food Imports. . . 
 
 
 
 6,192.173 
 
 150,450 
 
 198,278 
 
 4,321,210 
 
 20,182,319 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 107 
 
 TABLE 28 Continued 
 
 1917-18 
 
 Reference 
 No. 
 
 Commodity 
 
 || 
 
 42 
 
 3 
 
 .rj 
 
 Gross im- 
 ports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 a'S 
 
 P 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 49 
 50 
 51 
 52 
 53 
 
 Grains and Their Deiit- 
 ative Products 
 
 lb. 
 lb. 
 Ib. 
 bu. 
 bbl 
 
 669,524 
 385,280,564 
 48,064,650 
 28,157,289 
 675,096 
 
 304 
 174,762 
 21,802 
 766,324 
 60,019 
 
 37 
 13,979 
 1,745 
 63,426 
 6,842 
 
 3 
 
 349 
 44 
 5,568 
 601 
 
 225 
 138,062 
 17,224 
 417,824 
 45,075 
 
 1,105 
 ,628,393 
 78,393 
 2.C25.213 
 218,472 
 
 Rice 
 
 
 
 Wheat flour 
 
 
 
 
 
 
 1,023,211 
 
 86,029 6,565 
 
 618,410 2,951,576 
 
 
 bu. 
 bu. 
 bu. 
 bu. 
 
 
 54 
 55 
 56 
 57 
 
 Vegetables 
 Beans end lentils . > 
 Onions 
 
 4,145,625 
 1,315.402 
 2,068,054 
 1,115,000 
 
 112,827 24,934 
 34,010 468 
 56,284 13,846 
 30,346 546 
 
 1,618 
 100 
 562 
 30 
 
 69,464 
 2,974 
 34,896 
 4,461 
 
 402,126 
 15,044 
 205,358 
 20,814 
 
 Peas dried 
 
 Potatoes 
 
 
 58 
 59 
 60 
 61 
 62 
 
 Sub-total Vegetables. . . 
 
 
 233,467 
 
 39,794 
 
 2,310 
 
 111,795 
 
 643,342 
 
 bacchfrine Materials 
 
 gl 
 
 lb. 
 lb. 
 
 606.COO 
 159,898,090 
 750 
 6,186,474,712 
 5,501,438 
 
 3,299 
 797,822 
 
 14 
 
 
 2,678 
 518,582 
 
 11.053 
 
 2,126,485 
 1 
 11,506,843 
 7,895 
 
 
 
 
 
 
 
 2,806,154 
 2,495 
 
 
 
 2,806,154 
 1,921 
 
 Maple sugir and syrup. 
 
 
 
 
 
 
 Sub-total Sugars 
 
 
 
 3,609,770 
 
 14 
 
 
 3,329,335 13,652,277 
 
 63 
 64 
 65 
 66 
 67 
 68 
 69 
 
 Fruits 
 Bananas 
 
 lb. 
 b. 
 lb. 
 lb. 
 b. 
 
 1,873.213,074 
 5,168,070 
 5,572,908 
 10,473.219 
 843,533 
 2,160,059 
 107,000 
 
 849,684 
 2,344 
 2,528 
 4,751 
 383 
 7.936 
 49 
 
 6,798 
 56 
 45 
 200 
 8 
 63 
 
 3,398 
 43 
 65 
 9 
 12 
 1,603 
 
 108,759 
 1,739 
 1,784 
 3,525 
 262 
 674 
 
 A 
 
 505,768 
 7,726 
 8,081 
 15,448 
 1,219 
 17,935 
 16 
 
 Currants 
 
 Dates 
 
 Figs 
 
 Raisins 
 
 Olives 
 
 Oranges 
 
 
 
 
 
 Sub-total Fruits 
 
 
 
 867,675 7,170 
 
 5,130 
 
 116,747 
 
 556,193 
 
 70 
 71 
 72 
 73 
 74 
 75 
 76 
 77 
 78 
 79 
 80 
 81 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 b. 
 b. 
 b. 
 b. 
 b. 
 b. 
 gal. 
 
 ib! 
 
 lb. 
 
 23,840,145 
 20,646.786 
 76,512,962 
 23,289,170 
 20,579,973 
 30,439,095 
 4,815,740 
 2,537,513 
 259,196,853 
 14,087,313 
 399,040,401 
 
 271,877 
 
 10,814 
 9,365 
 34,706 
 10,564 
 9,335 
 13,807 
 16,820 
 8,863 
 117,571 
 6,390 
 181,004 
 
 123 
 
 2,085 
 816 
 8,866 
 1,195 
 579 
 1,188 
 
 5,466 
 3,446 
 15,117 
 4,217 
 5,358 
 4,667 
 16,484 
 8,685 
 115,219 
 6,262 
 73,487 
 
 48 
 
 1,712 
 681 
 6,528 
 845 
 2.95C 
 469 
 
 66,373 
 38,144 
 203,740 
 47,552 
 64,312 
 50,377 
 153,352 
 80,805 
 1,072,038 
 58,265 
 967,673 
 
 704 
 
 Filberts 
 
 Peanuts 
 
 Walnuts 
 
 Cocoanut, shredded. . . . 
 Cream and Brazil nuts. 
 Chinese nut oil 
 
 Edible olive oil 
 
 
 Cocoanut oil 
 
 
 
 Cottonseed oil 
 
 '23,531 
 21 
 
 
 Cacao, crude .... 
 
 45,975 
 42 
 
 Cocoa and chocolate, 
 manufactured 
 
 
 Sub-total Oils and Nuts 
 
 
 
 419,362 
 
 38,281 
 
 258,456 
 
 59,202 
 
 2,803,335 
 
 82 
 83 
 84 
 85 
 
 Fish 
 Cured fish 
 
 lb. 
 lb! 
 
 179,221,211 
 60,889,332 
 4,860,377 
 7,124,683 
 
 81,294 
 27,619 
 2,205 
 3,232 
 
 13,820 
 4,750 
 348 
 328 
 
 4,390 
 1,050 
 35 
 24 
 
 ' ii 
 11 
 
 97,496 
 30,262 
 1,798 
 1,603 
 
 Fresh fish 
 
 Crab meat 
 
 Lobster 
 
 
 Sub-total Fish 
 
 
 
 114,350 
 
 19,246 
 
 5,499 
 
 25 
 
 131,159 
 
 Grand Total All Pri- 
 mary Food Imports 
 
 
 
 6,267,835 190,534 
 
 277,960 
 
 4,235,514 
 
 20,737.882 
 
108 
 
 THE NATION S FOOD 
 
 The totals for the successive year from Table 28 are exhibited 
 in Table 29, which is arranged on the same plan as Table 8 of 
 Chapter III. 
 
 TABLE 29. SUMMARY OF GROSS IMPORTS OF PRIMARY FOODS 
 (Metric Tons) 
 
 Year 
 
 Total gross 
 imports of 
 primary 
 foods 
 
 Protein 
 in gross 
 imports 
 
 Fat in 
 gross 
 imports 
 
 Carbohy- 
 drate in 
 gross 
 imports 
 
 Calories 
 (millions) 
 in gross 
 imports 
 
 1911-12 
 
 4,831,174 
 
 76,069 
 
 114,963 
 
 3,112,586 
 
 14,146,115 
 
 1912-13 
 
 4,635,987 
 
 67,078 
 
 118,517 
 
 3,297,123 
 
 14,899,054 
 
 1913-14 
 
 5,257,320 
 
 87,343 
 
 153,481 
 
 3,557,328 
 
 16,374,832 
 
 1914-15 
 
 5,143,853 
 
 66,952 
 
 142,950 
 
 3,711,608 
 
 16,825,791 
 
 1915-16 
 
 5,440,870 
 
 83,210 
 
 160,777 
 
 3,975,658 
 
 18,140,924 
 
 1916-17 
 
 6,192,173 
 
 150,450 
 
 198,278 
 
 4,321,210 
 
 20,182,319 
 
 1917-18 
 
 6,267,835 
 
 190,534 
 
 277,960 
 
 4,235,514 
 
 20,737,882 
 
 Total for 7 years 
 
 37,769,212 
 
 721,636 
 
 1,166,926 
 
 26,211,027 
 
 121,306,917 
 
 Average per year, whole period. 
 
 5,395,601 
 
 103,091 
 
 166,704 
 
 3,744,432 
 
 17,329,560 
 
 Average per year, prewar 
 
 4,908,160 
 
 76,830 
 
 128,987 
 
 3,322,346 
 
 15,140,000 
 
 Average per year, war period... . 
 
 5,761,183 
 
 122,786 
 
 194,991 
 
 4,060,997 
 
 18,971,729 
 
 Par cent, nutrient to total (whole 
 
 
 
 
 
 
 period) and calories por Ib. . . . 
 
 
 1 .9 
 
 3.1 
 
 69.4 
 
 1456.9 
 
 
 
 
 
 
 
 The first noticeable feature of the summarized import* data is 
 the course of events in successive years. It is plain that throughout 
 the seven years covered here there has been a steady increase in 
 food imports. This increase has been relatively most marked 
 in protein and fat. The precise character of these yearly changes 
 is most clearly to be seen from Fig. 12. 
 
 The dominant position of sugar in our food imports is apparent. 
 The carbohydrate line ascends steadily alongside the total line, 
 but without showing the fluctuations of the latter. The fat and 
 protein imports are insignificant as compared with the carbohydrate. 
 
 Comparing the prewar averages with those for the war years 
 it is seen that the total gross primary food imports were 17.4 per cent, 
 greater in the war period than prewar; the protein imports were 
 59.8 per cent, greater; the fat imports were 51.2 per cent, greater; 
 the carbohydrate imports were 22.2 per cent, greater; and 
 the calory content of the gross primary food imports was 25.3 
 per cent, greater in the war period. These are all notable increases. 
 They indicate first the negligibly small effect of the German sub- 
 marine campaign on our food imports, and second the fact that 
 high prices in the United States in the war period greatly stimu- 
 lated the imports of primary foodstuffs. 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 109 
 
 1 
 
 ly^TT 
 
 
 FIG. 12. Showing the course of gross imports of primary food materials since 
 1911. Solid line denotes total primary food imports. Dash line, protein content 
 of imported primary foods; dot line, fat content of imported primary foods; dash- 
 dot line, carbohydrate content. 
 
 TABLE 30. PERCENTAGES WHICH GROSS IMPORTS OF PRIMARY FOODS ARE OF 
 DOMESTIC PRODUCTION OF PRIMARY FOODS 
 
 Year 
 
 Total imports Protein 
 
 Fat Carbohydrate Calories 
 
 1911-12 
 
 15.0 
 
 4.4 
 
 12.2 
 
 23.7 
 
 20.3 
 
 1912-13 
 
 12.2 
 
 3.3 
 
 12.9 
 
 22.0 
 
 19.1 
 
 1913-14 
 
 14.7 
 
 4.3 
 
 16.2 
 
 23.5 
 
 20.7 
 
 1914-15 
 
 12.1 
 
 2.9 
 
 13.1 
 
 21.8 
 
 18.8 
 
 1915-16 
 
 12.2 
 
 3.2 
 
 17.4 
 
 20.9 
 
 18.6 
 
 1916-17 
 
 18.7 
 
 8.5 
 
 21.4 
 
 31.6 
 
 28.0 
 
 1917-18 
 
 17.0 
 
 9.7 
 
 27.2 
 
 28.5 
 
 26.4 
 
 Whole period 
 
 14.4 
 
 5.0 
 
 17.2 
 
 24.3 
 
 21.5 
 
 Prewar period 
 
 13.9 
 
 4.0 
 
 13.7 
 
 23.1 
 
 20.0 
 
 War period 
 
 14.8 
 
 5.6 
 
 19.7 
 
 25.1 
 
 22.5 
 
 
 
 
 
 
 
110 
 
 THE NATION'S FOOD 
 
 It is a matter of great interest to see what proportion of our 
 total primary food production the gross primary food imports 
 form. In order to show this Table 30 has been prepared. 
 
 The data of Table 30 are shown graphically in Fig. 13. 
 
 The percentages of Table 30 are higher than would have been 
 expected generally. We are accustomed to think of the United 
 States as a food exporting country, which in a broad way it is. 
 
 ygr&L 
 
 7 
 
 FIG. 13. Showing the percentages which total primary food imports are of 
 total domestic production of primary foods. Solid line, total imports and total 
 productions; dash line, protein; dot line, fat; dash-dot line, carbohydrate. 
 
 But this does not mean that it imports only insignificant quantities 
 of food materials. Taking the three year prewar period the gross 
 primary food imports were in total 13.9 per cent, of the total 
 domestic production of primary foods. Or put in another way, 
 of the total normal primary human food resources of the country, 
 from which must come domestic consumption and export, about 
 one pound was imported for every seven produced here. Sub- 
 stantially the same thing was true of fat in primary foods. 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 111 
 
 In the case of protein the prewar average gross primary imports 
 were just 4 per cent, of our domestic production of protein in 
 primary foods. The carbohydrate percentage is 23. This means 
 that in the total carbohydrate resources of the country in the form 
 of human foods approximately one pound was imported, for every 
 four pounds domestically produced. These percentages greatly 
 increased in the war period, as the last line of the table shows. 
 In 1917-18, chiefly because of the falling off in sugar imports, 
 the percentages for gross total, carbohydrate and calories fell off 
 slightly. The protein and fat percentages were, however, higher. 
 
 Another matter of considerable interest is the weighted average 
 analysis, as given in the last line of Table 29, of imported primary 
 foods as compared with domestically produced primary foods. By 
 comparing these figures with those given in Table 8 (Chapter III) 
 it is seen that the imported foods contain less than half as much 
 protein as the domestically, produced. They are, however, richer 
 in fat and carbohydrate, especially the latter. This of course arises 
 from the tremendous relative weight of sugar in our primary food 
 imports. If one were to consider the other primary food imports 
 alone, leaving out the sugars, it would be found, as would be ex- 
 pected a priori, that the imports are much richer in protein and fat 
 than the domestic production of the same food. Overseas trade in 
 food naturally tends toward concentrated forms of nutriment. 
 
 We will now turn to a consideration of the gross imports of sec- 
 ondary human foods. The basic data are shown in Table 32. The 
 conversion factors are given in Table 31. The data came from the 
 reports of the Bureau of Foreign and Domestic Commerce, of the 
 Department of Commerce. The general plan followed has been 
 as in the case of primary food imports. No deductions are made at 
 this point. Whatever deduction may be necessary will be made in 
 connection with the consumption tables in a later chapter. "As 
 purchased" analyses, which allow for inedible refuse as explained 
 earlier (cf. p. 33 supra), are used throughout. 
 
 MEATS AND DERIVATIVE PRODUCTS 
 
 86. Beef and Veal. These meats are given as one item in the 
 import statistics of the Department of Commerce, and it is there- 
 fore impossible to separate them here. It is probable, however, that 
 the veal constitutes only a very small fraction of the total under 
 this rubric. Accordingly we have felt justified in using factors for 
 
112 
 
 beef in calculating the nutrients. The same factors were used as 
 for the item Beef in Chapter IV. (Reference No. 36.) 
 
 87. Mutton and Lamb. Here again the factors for mutton 
 (Reference No. 42) were used in calculating the nutrients, on the 
 assumption that the great bulk of the imports fell into that cate- 
 gory, and because of the impossibility of separating the imports. 
 
 88. Fresh Pork. Here a different set of factors was used for 
 calculating nutrients than in the case of domestic production, for 
 the reason that in the production figures lard was included with the 
 fresh pork. In the imports this would not be the case. As a 
 matter of fact, a study of imported and exported meats indicated 
 that the fairest factors to use in calculating nutrients for these 
 items would be Atwater and Bryant's figures for medium fat loins. 
 Accordingly that plan has been adopted for the imports. 
 
 89. Bacon and Hams. The factors used for calculating nutrients 
 were derived by first taking an unweighted average of Atwater and 
 Bryant's figures for "Ham, smoked, all analyses" and "Shoulders, 
 smoked, all analyses," and then taking an average of these figures 
 and "Bacon, smoked, all analyses." This assumes an equal rep- 
 resentation of bacon, hams and shoulders in the imports. This may 
 or may not be correct, but even if it is not, any weighting to allow 
 for difference in the import of the three commodities, would prac- 
 tically make very little difference in the final factors. This must 
 clearly be so because of the general similarity of the analyses of 
 these products. 
 
 90. Bologna Sausage. Analytical figures were taken from At- 
 water and Bryant. 
 
 91. Oleo Stearin. This material is taken as 100 per cent. fat. 
 
 POULTRY AND EGGS 
 
 92. Eggs, Whole. The same analytical factors are used as in 
 production statistics. (Reference No. 47.) 
 
 93. Eggs, Dried, Frozen, etc. Here we are dealing with a group 
 of egg products largely used by manufacturing bakers, etc. It 
 being impossible to get any absolutely exact analytical figures for 
 such a mixture the Atwater and Bryant factors for the edible portion 
 only of fresh eggs have been used. This is as close an approxima- 
 tion as it seems possible to make. It would be rather seriously 
 inaccurate if dried eggs formed any considerable proportion of the 
 total, but we understand that such is not the case. 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 113 
 
 DAIRY PRODUCTS 
 
 94. Butter. In the import statistics of the Department of 
 Commerce butter substitutes are included with butter. No allow- 
 ance can be made for this in the nutrient factors because of lack of 
 data. Consequently we have used Atwater and Bryant's figures for 
 butter. 
 
 95. Cheese. This item in the imports includes "cheese and 
 substitutes for. " The "substitutes' 7 must, however, be a very 
 small fraction of the total. We have used Atwater and Bryant's 
 figures for "cheese, full cream, as purchased " in calculating nutri- 
 ent factors. 
 
 96. Cream. Nutrient factors calculated from Atwater and 
 Bryant's "Cream as purchased," analysis. 
 
 97. Milk. This import item is given in the reports of the De- 
 partment of Commerce only in terms of money value, and includes 
 both fresh and condensed milk. The figures set down in Table 
 32 under this item are estimates of the whole fresh milk equivalent 
 of this importation. Estimating the matter in this way gets over 
 some difficulties in calculating nutrient values and probably leads 
 to a more accurate final result than could be reached by attempt- 
 ing to deal with the condensed milk fraction of the total import 
 separately. 
 
 TABLE 31. FACTORS BY WHICH AMOUNTS, IN ORIGINAL UNITS, OF IMPORTED 
 
 SECONDARY FOOD COMMODITIES ARE TO BE MULTIPLIED TO GET SHORT 
 
 TONS OF NUTRIENTS 
 
 Commodity 
 reference 
 No. 
 
 Commodity 
 
 Original 
 unit of 
 measure 
 
 To short 
 tons of 
 protein 
 
 To short 
 tons of fat 
 
 To short 
 tons of car- 
 bohydrate 
 
 To millions 
 of calories 
 
 86 
 
 Beef and veal 
 
 Ib 
 
 000076 
 
 . 000077 
 
 o 
 
 000935 
 
 87 
 88 
 
 Mutton and lamb. . 
 Fresh pork .... 
 
 Ib. 
 Ib 
 
 0.000065 
 000067 
 
 0.000120 
 0.000121 
 
 
 
 
 0.001255 
 0.001270 
 
 89 
 90 
 91 
 
 Bacon and hams. . . 
 Bologna sausage . . . 
 Oleo stearin 
 
 Ib. 
 Ib. 
 Ib. 
 
 . 000057 
 0.000091 
 
 
 0.000231 
 0.000099 
 0.000500 
 
 
 
 
 
 0.002165 
 0.001170 
 0.004220 
 
 92 
 
 Eggs, whole 
 
 doz. 
 
 . 000098 
 
 . 000070 
 
 
 
 0.000953 
 
 93 
 
 Eggs, dried, frozen, 
 etc 
 
 Ib. 
 
 . 000074 
 
 . 000053 
 
 
 
 . 000720 
 
 94 
 
 Butter 
 
 Ib. 
 
 . 000005 
 
 0.000425 
 
 
 
 . 003605 
 
 95 
 
 Cheese 
 
 Ib. 
 
 0.000129 
 
 0.000169 
 
 0.000012 
 
 0.001950 
 
 96 
 
 Cream 
 
 gal. 
 
 0.000105 
 
 . 000773 
 
 0.000188 
 
 0.007608 
 
 97 
 
 Milk 
 
 Ib. 
 
 0.000019 
 
 0.000018 
 
 0.000023 
 
 . 000308 
 
114 
 
 THE NATION S FOOD 
 
 TABLE 32. SHOWING THE GROSS IMPORTS OF SECONDARY FOODS INTO THE 
 UNITED STATES, 1911-12 TO 1917-18, INCLUSIVE 
 
 Reference No. I 
 
 Commodity 
 
 f! 
 
 1911-12 
 
 Gross 
 imports in- 
 original 
 units 
 
 Gross 
 imports 
 in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat 
 in 
 metric 
 tons 
 
 Carbo- 
 hydrate! Calories 
 in in 
 metric < millions 
 tons i 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 92 
 93 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 lb. 
 Ib. 
 lb. 
 lb. 
 lb. 
 lb. 
 
 2,000,000 
 750,000 
 500,000 
 
 971,775 
 4,913,090 
 
 907 
 340 
 227 
 
 441 
 2,229 
 
 138 
 44 
 30 
 
 80 
 
 
 140 
 82 
 55 
 
 87 
 2,229 
 
 
 
 
 
 
 
 
 1,870 
 941 
 635 
 
 1,137 
 20,733 
 
 Mutton and lamb 
 
 Fresh pork 
 
 Bacon and hams 
 Bologna sausage 
 
 Oleo stearin 
 
 
 Sub-total Meats 
 
 
 i 4,144 
 
 292 
 
 2,593 
 
 
 
 25,316 
 
 Poultry and Eggs 
 Eggs, whole ... ... 
 
 doz. 
 lb. 
 
 973,053 
 43,822 
 
 662 
 20 
 
 86 
 3 
 
 62 
 2 
 
 
 
 
 927 
 32 
 
 Eggs, dried, frozen, etc ... 
 
 94 
 95 
 96 
 97 
 
 Sub-total Poultry. . 
 
 
 
 682 
 
 89 
 
 64 
 
 
 
 959 
 
 
 
 
 Dairy Products 
 Butter ... . 
 
 lb. 
 lb. 
 gal. 
 lb. 
 
 1,025,668 
 46,542,007 
 1,120,427 
 3,004,000 
 
 465 
 21,111 
 4,371 
 1,363 
 
 5 
 5,447 
 107 
 52 
 
 395 
 7,136 
 786 
 49 
 
 
 507 
 191 
 63 
 
 3,698 
 90,757 
 8,524 
 925 
 
 Cheese 
 
 Cream 
 
 Milk 
 
 
 Sub-total Dairy Products . 
 
 
 
 27,310 
 
 5,611 
 
 8,366 
 
 761 
 
 103.904 
 
 
 
 
 Grand Total All Secondary 
 Food Imports 
 
 
 
 32,136 
 
 5,992 
 
 11,023 
 
 761 
 
 130,179 
 
 
 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 115 
 
 TABLE 32 Continued 
 
 Reference No. 
 
 Commodity 
 
 ft 
 
 1912-13 
 
 Gross 
 imports in 
 original 
 units 
 
 Gross 
 imports 
 in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in 
 metric 
 tons 
 
 Calories 
 in 
 millions 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 Meats and Derivative 
 Products 
 
 Ib. 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 15,000,000 
 2,000,000 
 1,000,000 
 
 728,469 
 9,511,134 
 
 6,804 
 907 
 454 
 
 330 
 4,315 
 
 1,034 
 118 
 61 
 
 60 
 
 
 1,048 
 218 
 110 
 
 65 
 4,315 
 
 
 
 
 
 
 
 
 14,025 
 2,510 
 1,270 
 
 852 
 40,137 
 
 
 
 
 Bologna sausage 
 Oleo stearin 
 
 
 
 Sub-total Meats 
 
 
 
 12,810 
 
 1,273 
 
 5,756 
 
 
 
 58,794 
 
 
 
 
 92 
 93 
 
 Poultry and Eggs 
 Eggs whole 
 
 doz. 
 Ib. 
 
 1,367,224 
 228,305 
 
 930 
 104 
 
 122 
 15 
 
 87 
 11 
 
 
 
 
 1,303 
 164 
 
 Eggs, dried, frozen, etc . . . 
 
 Sub-total Poultry 
 
 
 
 1,034 
 
 137 
 
 98 
 
 
 
 1,467 
 
 
 
 
 94 
 95 
 96 
 97 
 
 Dairy Products 
 Butter 
 
 Ib. 
 Ib. 
 gal. 
 Ib. 
 
 1,162,253 
 49,387,944 
 1,247,083 
 6,500,000 
 
 527 
 22,402 
 4,865 
 2,948 
 
 5 
 5,780 
 119 
 112 
 
 448 
 7,572 
 875 
 106 
 
 
 538 
 212 
 135 
 
 4,190 
 96,306 
 9,488 
 2,002 
 
 Cheese 
 
 Cream 
 
 Milk 
 
 
 
 Sub-total Dairy Products . 
 
 
 
 30,742 
 
 6,016 
 
 9,001 
 
 885 
 
 111,986 
 
 
 
 
 Grand Total All Second- 
 ary Food Imports . . 
 
 
 
 44,856 
 
 7,426 
 
 14,855 
 
 885 
 
 172,247 
 
 
 
 
116 
 
 THE NATION'S FOOD 
 
 TABLE 32 Continued 
 
 1 
 
 
 
 { 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 Commodity 
 
 1 
 
 .S3 
 
 |1 
 
 1913-14 
 
 Gross 
 imports in 
 original 
 units 
 
 Gross 
 imports 
 in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in 
 metric 
 tons 
 
 Calories 
 in 
 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 lb. 
 Ib. 
 lb. 
 lb. 
 lb. 
 lb. 
 
 180,137,183 
 12,710,905 
 4,624,799 
 2,008,960 
 730,326 
 5,243,553 
 
 81,710 
 5,766 
 2,098 
 911 
 331 
 2,379 
 
 12,419 
 749 
 281 
 104 
 60 
 
 
 12,584 
 1,383 
 508 
 421 
 65 
 2,379 
 
 
 
 
 
 
 
 
 168,428 
 15,952 
 5,873 
 4,349 
 854 
 22,128 
 
 Mutton and lamb .... 
 
 Fresh pork 
 Bacon and hams 
 
 Bologna sausage 
 Oleo stearin 
 
 
 
 Sub-total Meats 
 
 
 
 93,195 
 
 13,613 
 
 17,340 
 
 
 
 217,584 
 
 
 
 
 92 
 D3 
 
 Poultry and Eggs 
 Eggs, whole 
 Eggs, dried, frozen, etc . . . 
 
 doz. 
 lb. 
 
 6,014,955 
 3,420,412 
 
 4,093 
 1,551 
 
 534 
 230 
 
 382 
 164 
 
 
 
 
 5,732 
 2,463 
 
 Sub-total-^Poultry 
 
 
 
 
 5,644 
 
 764 
 
 546 
 
 
 
 8,195 
 
 94 
 95 
 96 
 97 
 
 Dairy Products 
 Butter 
 
 lb. 
 lb. 
 gal. 
 lb. 
 
 7,842,022 
 63,784,313 
 1,773,152 
 52,180,000 
 
 3,557 
 28,932 
 6,917 
 23,669 
 
 35 
 7,464 
 169 
 899 
 
 3,024 
 9,780 
 1,244 
 852 
 
 
 694 
 302 
 1,089 
 
 28,270 
 124,379 
 13,490 
 16,071 
 
 Cheese 
 
 Cream 
 
 Milk 
 
 
 
 Sub-total Dairy Products . 
 
 
 
 63,075 
 
 8,567 
 
 14,900 
 
 2,085 
 
 182,210 
 
 \ 
 
 Grand Total All Second- 
 ary Food Imports 
 
 
 
 161,914 
 
 22,944 
 
 32,786 
 
 2,085 
 
 407,989 
 
 
 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 117 
 
 TABLE 32 Continued 
 
 Reference No. 
 
 Commodity 
 
 & 
 
 1914-15 
 
 Gross 
 imports in 
 original 
 units 
 
 Gross 
 imports 
 in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in 
 metric 
 tons 
 
 Calories 
 in 
 millions 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 Mutton and lamb 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 184,490,759 
 15,528,855 
 16,250,514 
 7,542,446 
 209,484 
 2,424,009 
 
 83,684 
 7,044 
 7,371 
 3,421 
 95 
 1,100 
 
 12,720 
 915 
 988 
 390 
 17 
 
 
 12,887 
 1,690 
 1,783 
 1,580 
 19 
 1,100 
 
 
 
 
 
 
 
 
 172,499 
 19,489 
 20,638 
 16,329 
 245 
 10,229 
 
 
 Bologna sausage 
 
 Oleo stearin 
 
 
 
 Sub-total Meats 
 
 
 
 102,715 
 
 15,030 
 
 19,059 
 
 
 
 239,429 
 
 92 
 93 
 
 Poultry and Eggs 
 Eggs whole 
 
 doz. 
 Ib. 
 
 3,046,631 
 8,571,758 
 
 2,073 
 
 3,888 
 
 271 
 575 
 
 193 
 412 
 
 
 
 
 2,903 
 6,172 
 
 Eggs, dried, frozen, etc . . . 
 
 94 
 95 
 96 
 97 
 
 Sub-total Poultry . 
 
 
 
 5,961 
 
 846 
 
 605 
 
 
 
 9,075 
 
 
 
 
 Dairy Products 
 Butter 
 
 Ib. 
 Ib. 
 gal. 
 Ib. 
 
 3,828,227 
 50,138,520 
 2,077,384 
 119,640,000 
 
 1,736 
 22,743 
 8,104 
 54,268 
 
 17 
 5,868 
 198 
 2,062 
 
 1,476 
 7,687 
 1,457 
 1,954 
 
 
 546 
 355 
 2,497 
 
 13,801 
 97,770 
 15,805 
 36,849 
 
 Cheese 
 Cream 
 
 Milk 
 
 
 
 Sub-total Dairy Products . 
 
 
 
 86,851 
 
 8,145 
 
 12,574 
 
 3,398 
 
 164,225 
 
 
 Grand Total All Second- 
 ary Food Imports . . . 
 
 
 
 195,527 
 
 24,021 
 
 32,238 
 
 3,398 
 
 412,729 
 
 
 
 
 
118 
 
 THE NATION'S FOOD 
 
 TABLE 32 Continued 
 
 Reference No. 
 
 Commodity 
 
 Jl 
 
 1915-16 
 
 Gross 
 imports in 
 original 
 units 
 
 Gross 
 imports 
 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in 
 metric 
 tons 
 
 Calories 
 in 
 millions 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 71,101,756 
 20,257,999 
 2,169,084 
 667,667 
 47,287 
 910,478 
 
 32,252 
 9,189 
 984 
 303 
 21 
 413 
 
 4,902 
 1,195 
 131 
 34 
 4 
 
 
 4,967 
 2,205 
 238 
 140 
 4 
 413 
 
 
 
 
 
 
 
 
 66,480 
 25,424 
 2,755 
 1,445 
 55 
 3,842 
 
 Mutton and lamb 
 Fresh pork 
 
 Bacon and hams 
 Bologna sausage 
 Oleo stearin 
 
 
 92 
 93 
 
 Sub-total Meats 
 
 
 
 43,162 
 
 6,266 
 
 7,967 
 
 
 
 100,001 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole 
 
 doz. 
 Ib 
 
 732,566 
 6,021,672 
 
 498 
 2,731 
 
 65 
 405 
 
 46 
 289 
 
 
 
 
 698 
 4,336 
 
 Eggs, dried, frozen, etc . 
 
 
 
 
 
 Sub-total Poultry 
 
 
 
 3,229 
 
 470 
 
 335 
 
 
 
 5,034 
 
 94 
 95 
 96 
 97 
 
 Dairy Products 
 Butter 
 
 Ib. 
 Ib. 
 gal. 
 Ib. 
 
 712,998 
 30,087,999 
 1,193,745 
 72,670,000 
 
 323 
 13,648 
 4,657 
 32,963 
 
 4 
 3,521 
 113 
 1,253 
 
 275 
 4,613 
 837 
 1,187 
 
 
 327 
 203 
 1,516 
 
 2,570 
 58,672 
 9,082 
 22,382 
 
 Cheese 
 
 Cream 
 
 Milk 
 
 
 
 Sub-total Dairy Products . 
 
 
 
 51,591 
 
 4,891 
 
 6,912 
 
 2,046 
 
 92,706 
 
 
 Or and Total All Second- 
 ary Food Imports 
 
 
 
 97,982 
 
 11,627 
 
 15,214 
 
 2,046 
 
 197,741 
 
 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 119 
 
 TABLE 32 Continued 
 
 Reference No. 
 
 Commodity 
 
 if 
 
 1916-17 
 
 Gross 
 imports in 
 original 
 units 
 
 Gross 
 imports 
 in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate Calories 
 in in 
 metric millions 
 tons 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 Meats and Derivative 
 Products 
 
 lb. 
 Ib. 
 
 lb 
 
 15,217,118 
 4,684,131 
 1,651,227 
 
 6,902 
 2,125 
 749 
 86 
 03 
 505 
 
 1,050 
 276 
 101 
 10 
 
 
 
 1,063 
 510 
 181 
 40 
 
 505 
 
 
 
 
 
 
 
 
 14,228 
 5,879 
 2,097 
 412 
 1 
 4,698 
 
 
 
 Bacon and hams 
 
 lb. 
 lb. 
 lb. 
 
 190,293 
 682 
 1,113,277 
 
 Bologna sausage 
 
 
 92 
 
 93 
 
 Sub-total Meats . 
 
 
 
 10,367 
 
 1,437 
 
 2,299 
 
 
 
 27,315 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole 
 Eggs, dried, frozen, etc . . . 
 
 doz. 
 lb. 
 
 1,110,322 
 10,317,774 
 
 755 
 4,680 
 
 99 
 693 
 
 71 
 496 
 
 
 
 
 1,058 
 7,429 
 
 Sub-total Poultry 
 
 
 
 5,435 
 
 792 
 
 567 
 
 
 
 8,487 
 
 
 
 
 94 
 M 
 96 
 97 
 
 Dairy Products 
 Butter 
 
 lb. 
 lb. 
 gal. 
 lb. 
 
 523,573 
 14,481,514 
 743,819 
 85,925,000 
 
 237 
 6,569 
 2,902 
 38,975 
 
 I 
 
 1,695 
 71 
 1,481 
 
 202 
 
 2,220 
 522 
 1,403 
 
 
 158 
 127 
 1,793 
 
 1,887 
 28,239 
 5,659 
 26,465 
 
 Cheese 
 
 Cream 
 
 Milk 
 
 
 
 Sub-total Dairy Products . 
 
 
 
 
 48,683 
 
 3,250 
 
 4,347 
 
 2,078 
 
 62,250 
 
 
 Grand Total All Second- 
 ary Food Imports 
 
 
 
 64,485 
 
 5,479 
 
 7,213 
 
 2,078 
 
 98,052 
 
 
120 
 
 THE NATION'S FOOD 
 
 TABLE 32 Continued 
 
 Reference No. 
 
 Commodity 
 
 If 
 
 0* 
 
 1917-18 
 
 Gross 
 imports in 
 original 
 units 
 
 Gross 
 imports 
 in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in 
 metric 
 tons 
 
 Calories 
 in 
 millions 
 
 86 
 87 
 88 
 89 
 90 
 91 
 
 Meals and Derivative 
 Products 
 Beef and veal 
 
 Ib. 
 lb. 
 Ib. 
 lb. 
 lb. 
 lb. 
 
 25,451,655 
 2,007,601 
 1,847,731 
 260,031 
 15,056 
 6,575,369 
 
 11,545 
 911 
 838 
 118 
 7 
 2,983 
 
 1,755 
 118 
 112 
 14 
 1 
 
 
 1,778 
 219 
 203 
 54 
 1 
 2,983 
 
 
 
 o 
 
 
 . 
 
 
 
 23,797 
 2,520 
 2,347 
 563 
 18 
 27,748 
 
 Mutton and lamb . . . 
 
 Fresh pork 
 
 Bacon and hams 
 Bologna sausage 
 Oleo stearin 
 
 
 Sub-total Meats 
 
 
 
 16,402 
 
 2,000 
 
 5,238 
 
 
 
 56,993 
 
 92 
 93 
 
 Poultry and Eggs 
 Eggs, whole 
 
 doz. 
 lb. 
 
 1,606,755 
 14,668,619 
 
 1,093 
 6,654 
 
 142 
 984 
 
 102 
 705 
 
 
 
 
 1,531 
 10,561 
 
 Eggs, dried, frozen, etc ... 
 
 
 Sub-total Poultry 
 
 
 
 7,747 
 
 1,126 
 
 807 
 
 
 
 12,092 
 
 
 
 
 94 
 95 
 96 
 97 
 
 Dairy Products 
 Butter 
 
 lb. 
 
 lb. 
 
 1,968,354 
 9,839,305 
 
 893 
 4,463 
 323 
 61,520 
 
 9 
 1,151 
 68 
 2,338 
 
 759 
 1,509 
 499 
 2,214 
 
 
 107 
 122 
 2,830 
 
 7,096 
 19,187 
 5,413 
 41,773 
 
 Cheese 
 
 Cream 
 
 gal. 
 lb. 
 
 711,502 
 135,627,000 
 
 Milk 
 
 
 Sub-total Dairy Products . 
 
 
 
 67,199 
 
 3,566 
 
 4,981 
 
 3,059 
 
 73,469 
 
 
 Grand Total All Second- 
 ary Food Imports 
 
 
 
 91,348 
 
 6,692 
 
 11,026 
 
 3,059 
 
 142,554 
 
GROSS IMPORTS OF PRIMARY AND SECONDARY FOODS 121 
 
 The results of Table 32 are summarized in Table 33, which shows 
 the yearly changes in gross imports of secondary foods. 
 
 TABLE 33. SUMMARY OF GROSS IMPORTS OF SECONDARY FOODS 
 (Metric Tons) 
 
 Year 
 
 Total gross 
 imports of 
 secondary 
 foods 
 
 Protein 
 in gross 
 imports 
 
 Fat in 
 gross 
 imports 
 
 Carbohy- 
 drate in 
 gross 
 imports 
 
 Calories 
 (millions) ! 
 in gross 
 imports 
 
 1911-12 
 
 32,136 
 
 5,992 
 
 11,023 
 
 761 
 
 130,179 
 
 1912-13 
 
 44,586 
 
 7,426 
 
 14,855 
 
 885 
 
 172,247 
 
 1913-14 
 
 161,914 
 
 22,944 
 
 32,786 
 
 2,085 
 
 407,989 
 
 1914-15 
 
 195,527 
 
 24,021 
 
 32,238 
 
 3,398 
 
 412,729 
 
 1915-16 
 
 97,982 
 
 11,627 
 
 15,214 
 
 2,046 
 
 197,741 
 
 1916-17 
 
 64,485 
 
 5,479 
 
 7,213 
 
 2,078 
 
 98,052 
 
 1917-18 
 
 91,348 
 
 6,692 
 
 11,026 
 
 3,059 
 
 142,554 
 
 Total for 7 years 
 
 687,978 
 
 84,181 
 
 124,355 
 
 14,312 
 
 1,561,491 
 
 Average per year, whole 
 
 
 
 
 
 
 period 
 
 98,283 
 
 12,026 
 
 17,765 
 
 2,045 
 
 223,070 
 
 Average per year, prewar 
 
 79,545 
 
 12,121 
 
 19,555 
 
 1,244 
 
 236,805 
 
 Average per year, war 
 
 
 
 
 
 
 period 
 
 112,335 
 
 11,955 
 
 16,423 
 
 2,645 
 
 212,769 
 
 Per cent, nutrients to 
 
 
 
 
 
 
 total (whole period) 
 
 
 
 
 
 
 and calories per Ib 
 
 
 12.2 
 
 18.1 
 
 2.1 
 
 102.9 
 
 The first thing which strikes one in connection with this table 
 is that secondary food imports are of extremely little significance in 
 the nutrition of the nation. In terms of gross commodity the 
 secondary food imports in the whole period of seven years here 
 covered were only 0.19 per cent, of the domestic production of 
 secondary foods. Comparing in the same way the total of Table 
 32 with those of Table 12 (Chapter IV) for productions of second- 
 ary foods, we find the imported protein in 0.60 per cent, of domestic 
 production; while for carbohydrate and calories the percentages 
 are respectively 0.22 and 0.39. From these figures it is evident 
 enough that the whole secondary food importation into the United 
 States might be cut off absolutely, and from a nutritional point of 
 view the population would never know that anything had happened. 
 The contrast between the primary and the secondary foods in respect 
 to their importation is striking. It would make a great difference 
 
122 THE NATION'S FOOD 
 
 in the nutritional welfare of this country if our primary food imports 
 for any reason stopped. 
 
 The secondary food imports are so small and unimportant in re- 
 lation to the total that no special significance attaches to the yearly 
 fluctuations in the amount of such imports. In general these im- 
 ports increased to 1914-15, then fell off greatly in the next two years 
 and revived a little last year. 
 
 A noteworthy feature of the secondary food imports is the very 
 different weighted average composition which they show in com- 
 parison with the domestic production of the same class of food- 
 stuffs. Such a comparison is afforded by the last lines of Tables 
 33 and 12 (Chapter IV). The protein content of the imported 
 secondary foods is about 3 times higher than that of the domestic 
 production and the fat and calory contents are each about twice as 
 high. The difference seems largely traceable to the fact that all 
 the nutrients of milk appear in the imports, while deductions were 
 properly made in the domestic production of dairy products, and to 
 the different relative contributions of the several commodities to 
 the totals in the two cases. 
 
CHAPTER VII 
 GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 
 
 (Commodity Reference Nos. 98-151) 
 
 We come now to the consideration of the last element necessary 
 to a calculation of consumption, namely exports. The United 
 States is, broadly speaking, a great food exporting nation. This 
 phase of the general problem of making a nutritional balance sheet 
 has, on this account, especial interest for us. 
 
 The general plan in dealing with exports will be the same as that 
 of the earlier chapters, with some differences arising out of the form 
 in which the basic statistics are available in the reports of the De- 
 partment of Commerce. The export statistics of the United States 
 in the strict sense of the word, are reported in two categories, namely; 
 first, exports of domestic merchandise, meaning materials which 
 either originate in this country or have been so manipulated as to 
 enhance their value by processes of manufacture; and, second, 
 exports of foreign merchandise, meaning the export of previously 
 imported materials. There is still a third ckiss of shipments out 
 of the United States, namely those to our non-contiguous posses- 
 sions, Hawaii, Porto Rico and Alaska. These latter shipments 
 are not exports in a commercial or economic sense, but so far as 
 the present study is concerned they are. In arriving at a balance 
 sheet of the food in the United States it makes no difference whether 
 wheat flour went to Hawaii or to China. In either case it left the 
 continental area of the United States and was not available for 
 consumption within that area. The foods shipped to us from 
 these non-contiguous areas have been taken account of in imports 
 and production. It is clear therefore that the outgo in the same 
 directions must be set down on the other side of the ledger. Con- 
 sequently three basic " export" tables are required in order to 
 arrive at a final net export result: viz. Domestic Exports, Foreign 
 Exports, and Shipments to Non-contiguous Possessions. 1 In 
 
 1 It should perhaps be explained that the shipments in both directions be- 
 tween the United States and the Philippine Islands are included in the regular 
 import and export statistics. In other words, these islands are regarded, in 
 this sense, as a foreign- country. 
 
 123 
 
124 THE NATION'S FOOD 
 
 order not to encumber the text with too many and too detailed 
 tables, it has been decided to present in this chapter only the fol- 
 lowing export tables: 
 
 1. Gross domestic exports of primary human foods to foreign 
 countries and insular possessions. 
 
 2. Gross domestic exports of secondary human foods to foreign 
 countries and insular possessions. 
 
 (1 and 2 comprise exports of human foodstuffs produced in 
 the United States.) 
 
 To arrive at these final tables it was necessary to work out in 
 addition detailed tables of (a) domestic exports to foreign countries, 
 (6) domestic exports to insular possessions, (c) re-exports of imported 
 foreign primary human foodstuffs, (d) re-exports of imported foreign 
 secondary human foodstuffs. For the reasons above stated it 
 seems unnecessary, however, to include all this detail here. 
 
 There is one further point in connection with the method of 
 handling the export statistics here which needs careful discussion 
 and explanation, because it is the point on which there is likely to 
 be most difference of opinion and criticism. It will be noted in 
 the export tables in this chapter that of the five great cereals, wheat, 
 corn, oats, barley and rye, wheat is the only one included in the 
 tables. In case of all the others only the derivative products ap- 
 pear and not the whole grain. Thus for corn, only the cornmeal 
 export appears. The export of corn, as grain, is accounted for 
 among the exports of " Primary feeds and fodders, including raw 
 grains." The same is true of oats, rye and barley. 
 
 The first mental reaction of everyone at this point will be to say 
 that surely the rye which is exported is used but slightly, if at all, 
 as feed for animals. Of course it is not; so far there is no difference 
 of opinion. But the first concern of this wjbole study is the most 
 accurate determination possible of the domestic consumption of 
 human food in the United States. We are not, here and now, 
 primarily concerned with what happens to our food exports after 
 they reach their destination. In determining human food con- 
 sumption in this country we start with certain known general 
 principles, of which the first is that, broadly speaking, no one of the 
 five grains, wheat, corn, oats, barley and rye, is consumed as human 
 food in the United States, at least in any appreciable quantity, 
 until after it has passed through a manufacturing process such as 
 grinding, cracking, rolling, etc. This being so, the amount used 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 125 
 
 in human consumption can be most accurately determined if we 
 get statistics of the amount of the derived product, flour, meal, etc., 
 actually produced by the mills of the country. This has been done 
 in Table 7. The balance of the crop of each of the grains which 
 remains after the manufacture of the derivative human food prod- 
 ucts is used up in one or another of three ways: either as food for 
 animals, or as export, or for industrial, non-food purposes. 
 
 Since for reasons of accuracy, as above stated, the derivative 
 products of the grains are alone considered on the production side 
 of the human food ledger, it is clear that it would be unfair to 
 balance against these the exports of the whole grains. This would 
 give an erroneous result in two directions. First, and most im- 
 portant, it would make the domestic consumption appear smaller 
 than it really is; and second it would imply that all of the raw grain 
 exported goes to human food uses, which is only in degree less 
 erroneous than to say that all of the export goes to animal feeding. 
 The method here used of charging exports of derivative cereal prod- 
 ucts only against production, in balancing the human food ledger, 
 gives accurate results as to domestic consumption, which is our pri- 
 mary problem. At the end of the analysis it also gives accurate 
 results as to total amount of nutrients shipped abroad, because all 
 of the raw grain imports and exports are accounted for in the tables 
 dealing with the class of materials here grouped together under the 
 rubric " Primary feeds and fodders, including raw grains." Wheat 
 is the only grain differently treated, and in that case the total 
 exports, as well as total imports, have been included in the human 
 food tables because so very large a fraction of the crop goes to human 
 food. It was simpler and just as accurate in such cases to deduct 
 proper amounts for uses other than as human food. The corn crop 
 presents exactly the opposite situation. Only a small fraction of 
 it is consumed directly by human beings. 
 
 With this explanation it is hoped that the reader will be willing, 
 for the sake of accuracy in the determination of our domestic 
 consumption of food by human beings, to forego any reference 
 value which would attach to having data as to exports and imports 
 of the whole grains available here. 
 
 In Table 35 are given the total domestic exports of primary foods 
 to all destinations, both foreign and U. S.. insular, grouped as in 
 former tables. Special explanations of the method of arriving at the 
 figures are not necessary for many of the items. The nutrient 
 
126 
 
 conversion factors used are the same as those which have been used 
 in the earlier tables and the commodity statistics are taken without 
 change from the reports of the Department of Commerce. In 
 general no deductions for non-food uses, losses, spoilage, etc., 
 are made on export figures, for the simple reason that the whole 
 amount as stated leaves our shores, and we are not now concerned 
 with what happens to it afterward. There are some commodities 
 which have not appeared before, and for these special explanations 
 follow. 
 
 GRAINS AND THEIR DERIVATIVE PRODUCTS 
 
 98. Br0ad and Biscuit. For the calculation of nutrients of this 
 item the weighted averages of all analyses of " crackers" as given 
 by At water and Bryant were used. This includes Boston crackers, 
 butter crackers, cream crackers, egg crackers, flat bread, graham 
 crackers, miscellaneous crackers, oatmeal crackers, oyster crackers, 
 pilot bread, pretzels, saltines, soda crackers and water crackers. 
 
 101. Rice. The figures are for cleaned rice. 
 
 103. Wheat. Nutrients in flour which would be produced from 
 the stated amount of wheat were calculated, allowing as before for 
 higher milling extraction in 1917-18. In other words, the figures 
 represent what would have been the nutritive value of the exported 
 wheat to the American people had it stayed here. 
 
 VEGETABLES 
 
 105. Beans and Dried Peas. The factors for calculating nutri- 
 ents were obtained by averaging Atwater and Bryant's analyses 
 of dried beans, dried lima beans and dried peas. 
 
 SACCHARINE MATERIALS 
 
 There is a small export of confectionery from the United States 
 which is not reported except in money values. It is nutritionally 
 so insignificant an item that it is not worth while to attempt to 
 estimate poundage from the values given. 
 
 109. Grape Sugar. The carbohydrate content is taken at 91 
 per cent, in calculating nutrient values. 
 
 113. Syrup. This item does not include maple syrup. It is 
 made up of the various sorts of mixed cane and corn syrups. In 
 calculating nutrients on this item, an average carbohydrate con- 
 tentjo'f 85 per cent, has been assumed. 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 127 
 
 114. Refined Sugar. In the export statistics this item includes 
 maple sugar. The proportionate amount of the latter in the total, 
 however, is so very inconsiderable that no attention has been paid 
 to its presence in calculating nutrients. In other words a carbohy- 
 drate content of 100 per cent, is used for this item. 
 
 FRUITS 
 
 118. Peaches, Dried. Atwater and Bryant give no analysis 
 of dried peaches. As a sufficiently close approximation the analysis 
 of dried apricots has been used in calculating the conversion factors 
 for dried peaches. These two fruits in the fresh state are very 
 nearly alike in composition, and must also be so in the dried state. 
 
 FISH 
 
 127. Fresh Fish. This item is the same as the "Fish, fresh, 
 except salmon" export item of the Department of Commerce Re- 
 ports. In dealing analytically with this rubric a different pro- 
 cedure has been followed than in the case of the production and 
 imports. In both those cases it will be recalled that before cal- 
 culating nutrients the inedible refuse was deducted. In the case of 
 exports the following average of Atwater and Bryant's fresh fish 
 "as purchased " analyses is used to get the conversion factors, 
 and these are applied to the total poundage exported. 
 
 Protein 10 . per cent. 
 
 Fat 2.8 per cent. 
 
 Calories 304 per pound 
 
 128. Cured Fish. This includes the total exports of dried, 
 smoked, and cured fish which are separately reported by the De- 
 partment of Commerce under three heads, viz., (a) "Dried, smoked 
 or cured cod, haddock, hake and pollack/' '(&) "Dried, smoked 
 or cured herring," and (c) "Fish, dried, smoked or cured, all others/' 
 The same analytical factors were used as for the corresponding 
 import item in Chapter VI. 
 
 129. Pickled Fish. This is the "Fish, pickled, except salmon" 
 item of the Commerce Reports. The same analytical factors 
 were used as for item 127. 
 
 The conversion factors for such items as have not been given in 
 previous chapters are presented in Table 34. 
 
128 
 
 THE NATION S FOOD 
 
 TABLE 34. :F ACTORS BY WHICH AMOUNTS, IN ORIGINAL UNITS, OF DOMESTIC 
 EXPORTS OF PRIMARY FOODS ARE TO BE MULTIPLIED TO GET SHORT TONS 
 
 OF NUTRIENTS 
 
 Reference 
 No. 
 
 Commodity 
 
 Original 
 specified 
 units of 
 measure 
 
 To short 
 tons of 
 protein 
 
 To short 
 tons of fat 
 
 To short 
 tons of 
 carbohy- 
 drate 
 
 To millions 
 of calories 
 
 98 
 105 
 108 
 
 Bread and biscuit. . 
 Beans and dried peas 
 Glucose . . 
 
 Ib. 
 bu. 
 Ib. 
 
 . 000053 
 0.006510 
 
 
 0.000044 
 0.000420 
 
 o 
 
 0.000359 
 0.018750 
 000425 
 
 0.001905 
 0.097512 
 001581 
 
 109 
 113 
 
 Grape sugar 
 Syrup 
 
 Ib. 
 gal. 
 
 
 
 
 
 
 
 0.000455 
 005100 
 
 0.001693 
 018972 
 
 115 
 
 Apples, dried 
 
 Ib. 
 
 . 000008 
 
 0.000011 
 
 000331 
 
 001350 
 
 117 
 120 
 121 
 
 Peaches, dried 
 Apricots, dried 
 Prunes, dried 
 
 Ib. 
 Ib. 
 Ib. 
 
 0.000023 
 0.000023 
 0.000009 
 
 0.000005 
 0.000005 
 
 
 0.000313 
 0.000313 
 0.000311 
 
 0.001290 
 0.001290 
 0.001190 
 
 122 
 
 127 
 
 Raisins, dried 
 Fresh fish 
 
 Ib. 
 Ib. 
 
 0.000011 
 . 000050 
 
 0.000015 
 0.000014 
 
 0.000343 
 
 
 0.001445 
 0.000304 
 
 129 
 
 Pickled fish 
 
 bbl. 
 
 0.017000 
 
 . 005400 
 
 
 
 0.108800 
 
 130 
 
 Canned salmon. . . . 
 
 Ib. 
 
 0.000097 
 
 0.000038 
 
 
 
 0.000680 
 
 The gross exports to all destinations of primary foods domestic- 
 ally produced are shown in Table 35, arranged on the same plan 
 as the earlier basic tables. 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 129 
 
 TABLE 35. TOTAL GROSS DOMESTIC EXPORTS OF PRIMARY HUMAN FOODS TO 
 FOREIGN COUNTRIES AND INSULAR POSSESSIONS, FROM 1911-12 TO 1917-18 
 
 1911-12 
 
 
 
 
 
 
 
 
 
 
 Reference 
 No. 
 
 Commodity 
 
 fi 
 
 Total domes- 
 tic exports 
 in original 
 units 
 
 Total domes- 
 tic exports 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 
 
 S'S 
 
 -^ 0) 
 
 I s 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories 
 in millions 
 
 98 
 99 
 
 100 
 
 101 
 102 
 103 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit. . . . 
 Cornmeal and corn 
 flour 
 Oatmeal and rolled 
 oats 
 Rice 
 Rye flour 
 Wheat (nutrients in 
 flour) 
 
 Ib. 
 bbl. 
 Ib. 
 
 Ib. 
 bbl. 
 
 bu 
 
 19,695,190 
 481,852 
 
 9,794,506 
 161,794,388 
 4,306 
 
 30,264,954 
 
 8,934 
 42,846 
 
 4,438 
 73,389 
 383 
 
 823,691 
 
 947 
 3,213 
 
 718 
 5,871 
 27 
 
 68,174 
 
 786 
 1,799 
 
 319 
 
 146 
 4 
 
 5,986 
 
 6,414 
 28,231 
 
 2,991 
 57,973 
 301 
 
 449,099 
 
 37,520 
 145,677 
 
 18,199 
 263,887 
 1,376 
 
 2,176,807 
 
 104 
 
 Wheat flour 
 
 bbl. 
 
 11,467,312 
 
 1,019,502 
 
 116,223 
 
 10,195 
 
 765,642 
 
 3,711,185 
 
 
 Sub-total Grains 
 
 
 
 1,973,183 
 
 111"), 173 
 
 19,235 
 
 1,310,651 
 
 6,354,651 
 
 105 
 106 
 107 
 
 Vegetables 
 Beans and dried peas . 
 Onions 
 Potatoes (except 
 sweet) 
 
 bu. 
 bu. 
 
 bu. 
 
 539,680 
 363,499 
 
 1,537,945 
 
 14,688 
 9,233 
 
 41,857 
 
 3,188 
 129 
 
 753 
 
 206 
 27 
 
 41 
 
 9,180 
 819 
 
 6,153 
 
 52,626 
 4,157 
 
 28,709 
 
 
 Sub-total Vegetables. . 
 
 
 
 65,778 
 
 4,070 
 
 274 
 
 16,152 
 
 85,492 
 
 108 
 
 Saccharine Materials 
 Glucose . 
 
 Ib. 
 
 126,395,045 
 
 57,332 
 
 
 
 48,732 
 
 199,831 
 
 109 
 
 
 Ib 
 
 44 761 214 
 
 20304 
 
 
 
 18,476 
 
 75,781 
 
 110 
 
 1 11 
 
 Honey 
 Molasses 
 
 Ib. 
 
 gal 
 
 1,200,000 
 9 513,441 
 
 544 
 
 47468 
 
 2 
 
 
 442 
 30,854 
 
 1,824 
 126,519 
 
 112 
 113 
 
 Molasses and syrup . . 
 Syrup 
 
 ga. 
 gal 
 
 ' 23,817 
 19 146 986 
 
 119 
 104220 
 
 
 
 
 77 
 88,587 
 
 317 
 363,257 
 
 in 
 
 Refined sugar 
 
 lh. 
 
 93,735,319 
 
 42,517 
 
 
 
 
 42,517 
 
 174,348 
 
 
 Sub-total Sugars . . . 
 
 
 
 
 272,504 
 
 2 
 
 
 229,685 
 
 941,877 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 Fruits 
 Apples, dried 
 Apples, green and ripe 
 Oranges 
 Peaches, dried 
 Pears 
 Apricots, dried 
 Prunes, dried 
 Raisins, dried 
 
 Ib. 
 bbl. 
 boxes 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 Ib. 
 
 53,664,639 
 1,477,430 
 1,232,244 
 4,425,803 
 196,157 
 13,413,430 
 74,446,647 
 20,373,543 
 
 24,342 
 96,503 
 38.009 
 2,008 
 12,813 
 6,084 
 33,769 
 9,242 
 
 389 
 289 
 152 
 92 
 64 
 280 
 608 
 203 
 
 535 
 289 
 3 
 20 
 51 
 61 
 
 ' ' 277 
 
 16,114 
 10,422 
 2,927 
 1,256 
 1,461 
 3,808 
 21,004 
 6,340 
 
 72,447 
 46,805 
 12,820 
 5,709 
 6,468 
 17,303 
 88,591 
 29,439 
 
 
 Sub-total Fruits 
 
 
 
 222,770 
 
 2,077 
 
 1,271 
 
 63,332 
 
 279,582 
 
 123 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 Ib 
 
 5920711 
 
 2 686 
 
 521 
 
 892 
 
 387 
 
 12,019 
 
 124 
 
 125 
 
 126 
 
 Corn oil 
 Cottonseed oil 
 Cocoa and chocolate, 
 manufactured 
 
 Ib. 
 Ib. 
 
 Ib. 
 
 23,866,146 
 399,948,566 
 
 2,584,000 
 
 10,826 
 181,416 
 
 1,172 
 
 202 
 
 10,609 
 177,786 
 
 455 
 
 399 
 
 98,710 
 1,654,187 
 
 6,693 
 
 
 Sub-total Oils and 
 Nuts 
 
 
 
 196,100 
 
 723 
 
 189,742 
 
 786 
 
 1,771,609 
 
 127 
 
 Fish 
 Fresh fish ... 
 
 Ib. 
 
 5,034,771 
 
 2,284 
 
 228 
 
 64 
 
 
 1,531 
 
 128 
 
 Cured fish 
 
 Ib 
 
 20,641,140 
 
 9,363 
 
 1,592 
 
 505 
 
 
 11,229 
 
 129 
 
 Pickled fish 
 
 bbl 
 
 21,839 
 
 1,981 
 
 337 
 
 107 
 
 
 2,376 
 
 130 
 
 Canned salmon 
 
 Ib. 
 
 45.985.C44 
 
 20.859 
 
 QJ 407 
 
 4,046 
 fi *>frc 
 
 1,585 
 2 2fil 
 
 
 31,270 
 46 406 
 
 
 Grand Total Total 
 Domestic Exports of 
 Primary Foods 
 
 
 
 2,764,822 
 
 208,248 
 
 212,783 
 
 1,620,606 
 
 9,479,617 
 
130 
 
 THE NATION'S FOOD 
 
 TABLE 35 Continued 
 
 1912-13 
 
 Reference 
 No. 
 
 Commodity 
 
 ii 
 
 
 Total domes- 
 tic exports 
 in original 
 units 
 
 III 
 
 -3*S 
 2*8* 
 
 Protein in 
 metric tons 
 
 o 
 C'C 
 
 P 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 98 
 99 
 
 100 
 
 101 
 102 
 103 
 
 104 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit 
 Cornmeal and corn 
 
 Ib. 
 bbl. 
 
 Ib. 
 Ib. 
 bbl. 
 
 bu. 
 bbl. 
 
 17,606,044 
 480,374 
 
 48,714,976 
 157,583,225 
 5,296 
 
 91,716,672 
 11,885,056 
 
 7,986 
 42,715 
 
 22,097 
 71,479 
 471 
 
 2,496,161 
 1,056,641 
 
 846 
 3,203 
 
 3,579 
 5,718 
 32 
 
 206,596 
 120,457 
 
 703 
 
 1,794 
 
 1,591 
 142 
 5 
 
 18,138 
 10,567 
 
 5,733 
 28,144 
 
 14,894 
 56,463 
 370 
 
 1,360,975 
 793,534 
 
 33,539 
 145,230 
 
 90,610 
 257,018 
 1,692 
 
 6,596,722 
 3,846,194 
 
 Oatmeal and rolled 
 oats . . . 
 
 Rice 
 
 Rye flour 
 
 Wheat (nutrients in 
 flour) 
 
 Wheat flour 
 
 'Jtih-ffilnl frnina 
 
 105 
 106 
 107 
 
 Vegetables 
 Beans and dried peas . 
 Onions 
 
 bu. 
 bu. 
 
 bu. 
 
 623,587 
 634,876 
 
 2,416,819 
 
 16,971 
 16,126 
 
 65,776 
 
 3,683 
 226 
 
 1,183 
 
 237 
 48 
 
 66 
 
 10,606 
 1,435 
 
 9,670 
 
 60,807 
 7,261 
 
 45,115 
 
 Potatoes (except 
 sweet) 
 
 Sub-total Vegetables. . 
 
 
 
 98,873 
 
 5,092 
 
 351 
 
 21,711 
 
 113,183 
 
 250,376 
 70,740 
 2,660 
 28,535 
 429 
 271,471 
 109,196 
 
 108 
 109 
 110 
 111 
 
 18 
 
 114 
 
 Saccharine Materials 
 Glucose 
 
 'b. 
 Ib. 
 Ib. 
 
 !: 
 
 fb. 1 ' 
 
 158,365,601 
 41,783,642 
 1,750,000 
 2,145,613 
 32,243 
 14,309,029 
 58,707,501 
 
 71,834 
 18,953 
 794 
 10,706 
 161 
 77,886 
 26,629 
 
 
 
 61,059 
 17,247 
 645 
 6,959 
 105 
 66,203 
 26,629 
 
 Grape sugar 
 Honey 
 
 
 
 3 
 
 
 
 
 Molasses and syrup . . 
 
 
 
 
 
 Refined sugar 
 
 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 
 
 
 206,963 3 
 
 1 178,847 
 
 733,407 
 
 Fruits 
 Apples, dried 
 
 Ib. 
 bbl. 
 boxes 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 Ib. 
 
 41,574,564 
 2,178,339 
 1,096,879 
 6,529,633 
 199,228 
 35,016,730 
 118,139,501 
 28,586,614 
 
 18,858 
 142,284 
 33,833 
 2,962 
 13,013 
 15,883 
 53,588 
 12,966 
 
 302 
 427 
 135 
 136 
 65 
 730 
 965 
 285 
 
 415 
 427 
 34 
 30 
 52 
 159 
 
 12,484 
 15,367 
 2,606 
 1,854 
 1,483 
 9,943 
 33,331 
 8,895 
 
 56,126 
 69,010 
 11,412 
 8,423 
 6,570 
 45,172 
 140,586 
 41,308 
 
 Apples, green and ripe 
 Oranges 
 
 Peaches, dried 
 Pears 
 
 Apricots, dried 
 
 Prunes, dried 
 Raisins, dried 
 
 389 
 
 
 Sub-total Fruits 
 
 
 
 293,387 | 3,045 
 
 1,506 
 
 85.963 
 
 477 
 
 378,607 
 
 123 
 124 
 125 
 126 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 
 7,301,381 
 19,839,222 
 315,575,610 
 1,420,000 
 
 3,312 
 8,999 
 143,144 
 644 
 
 642 
 
 1,100 
 8,819 
 140,280 
 250 
 
 14,822 
 82,055 
 1,305,220 
 3,678 
 
 Corn oil 
 Cottonseed oil 
 
 '"iii 
 
 
 Cocoa and chocolate, 
 manufactured 
 
 219 
 
 127 
 128 
 129 
 130 
 
 Sub-total Oils and 
 Nuts 
 
 
 
 156,099 
 
 753 
 
 150,449 
 
 696 
 
 1,405,775 
 
 Fish 
 Fresh fish 
 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 
 5,517,248 
 35,267,737 
 23,457 
 57,799,442 
 
 2,503 
 15,998 
 2,128 
 26,218 
 
 250 
 2,719 
 362 
 5,086 
 
 70 
 864 
 115 
 1,992 
 
 
 1,677 
 19,185 
 2,552 
 39,304 
 fi9 71 R 
 
 Cured fish 
 Pickled fish 
 
 
 
 Canned salmon 
 
 
 
 Grand Total Total 
 Domestic Exports of 
 ' Primary Foods . . 
 
 
 
 4,499,719 
 
 357,741 
 
 188,287 
 
 2,547,330 
 
 13,664,695 
 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 131 
 TABLE 35 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 If 
 
 1913-14 
 
 Total domes- 
 tic exports 
 in original 
 units 
 
 Total domes- 
 tic exports 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 98 
 99 
 
 100 
 
 101 
 102 
 103 
 
 "104 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit. . . . 
 Cornmeal and corn 
 
 Ib. 
 bbl. 
 
 Ib. 
 Ib. 
 bbl. 
 
 bu. 
 bbl. 
 
 17,255,430 
 372,316 
 
 16,206,262 
 163,091,360 
 8,293 
 
 92,523,569 
 12,298,898 
 
 7,827 
 33,107 
 
 7,351 
 73,978 
 737 
 
 2,518,121 
 1.093,434 
 
 830 
 2,483 
 
 1,191 
 5,918 
 50 
 
 208,414 
 124,651 
 
 688 
 1,390 
 
 530 
 148 
 6 
 
 18,299 
 10,934 
 
 5,620 
 21,814 
 
 4,955 
 58,437 
 580 
 
 1,372,949 
 821,165 
 
 32,872 
 112,560 
 
 30,143 
 266,002 
 2,649 
 
 6,654,757 
 3,980,120 
 
 Oatmeal and rolled 
 oats 
 
 Rice 
 
 Rye flour 
 
 Wheat (nutrients in 
 flour) 
 
 Wheat flour 
 
 
 Sub-total Grains 
 
 
 
 3,734,555 
 
 343,537 
 
 31,995 
 
 2,285,520 
 
 11,079,103 
 
 105 
 106 
 107 
 
 Vegetables 
 Beans and dried peas . 
 Onions ... 
 
 bu. 
 bu. 
 
 bu. 
 
 498,609 
 432,766 
 
 2,188,563 
 
 13,570 
 10,993 
 
 59,563 
 
 2,944 
 154 
 
 1,072 
 
 190 
 33 
 
 60 
 
 8,481 
 979 
 
 8,756 
 
 48,621 
 4,949 
 
 40,854 
 
 Potatoes (except 
 sweet) 
 
 Sub-total Vegetables.. 
 
 
 
 84,126 
 
 4,170 
 
 283 
 
 18,216 
 
 94,424 
 
 108 
 109 
 110 
 111 
 112 
 113 
 114 
 
 Saccharine Materials 
 Glucose 
 
 Ib. 
 Ib. 
 Ib. 
 gal. 
 ga. 
 
 fb 1 - 
 
 162,680,378 
 36,850,496 
 2,000,000 
 1,002,441 
 30,746 
 11,630,528 
 69,344,463 
 
 73,791 
 16,715 
 907 
 5,002 
 153 
 63,307 
 31,454 
 
 
 
 62,722 
 15,211 
 737 
 3,251 
 ICO 
 53,811 
 31,454 
 167,286 
 
 257,198 
 62,388 
 3,040 
 13,331 
 409 
 220,654 
 128,981 
 
 Grape sugar 
 
 
 
 Honey 
 
 4 
 
 
 
 Molasses 
 
 Molasses and syrup . . 
 Syrup 
 
 
 
 
 
 Refined sugar 
 
 
 
 
 Sub-total Sugars 
 
 
 
 191,329 
 
 4 
 
 
 686,001 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 Fruits 
 Apples, dried 
 Apples, green and ripe 
 Oranges 
 
 Ib. 
 bbl. 
 boxes 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 Ib. 
 
 33,566,160 
 1,526,746 
 1,595,928 
 6,712,296 
 350,731 
 17,401,692 
 69,965,847 
 15,051,842 
 
 15,226 
 99,724 
 49,226 
 3,045 
 22,909 
 7,893 
 31,736 
 6,827 
 
 244 
 299 
 197 
 140 
 115 
 363 
 571 
 150 
 
 335 
 299 
 49 
 31 
 92 
 79 
 
 204 
 
 10,079 
 10,770 
 3,790 
 1,906 
 2,612 
 4,941 
 19,740 
 4,684 
 
 45,314 
 48,367 
 16,604 
 8,659 
 11,566 
 22,448 
 83,259 
 21,749 
 
 Peaches, dried 
 Pears 
 
 Apricots, dried 
 Prunes, dried 
 Raisins, dried 
 
 
 Sub-total Fruits 
 
 
 
 236,586 
 
 L',079 
 
 1,089 
 
 58,522 
 
 257,966 
 
 123 
 124 
 125 
 126 
 
 127 
 128 
 129 
 130 
 
 Vegetable Oils and .\utt 
 Peanuts 
 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 
 8,054,817 
 18,281,576 
 193,240,420 
 
 2,093,000 
 
 3,654 
 8,292 
 87,653 
 
 949 
 
 709 
 
 1,213 
 8,127 
 85,900 
 
 368 
 
 526 
 
 16,351 
 75,613 
 799,242 
 
 5,421 
 
 Corn oil 
 
 Cottonseed oil 
 Cocoa and chocolate, 
 manufactured 
 
 
 
 163 
 
 323 
 
 Sub-total Oils and 
 Nuts 
 
 
 100,548 
 
 872 
 
 95,608 
 
 849 
 
 896,627 
 
 Fish 
 
 Fresh fish 
 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 
 6,534,460 
 31,400,072 
 37,264 
 89,586,275 
 
 2,964 
 14,243 
 3,381 
 40,637 
 fi1 99 1 
 
 296 
 2,421 
 574 
 7,883 
 
 U174 
 
 83 
 769 
 183 
 3,068 
 
 4 197 
 
 
 1,986 
 17,082 
 4,055 
 60.919 
 
 84 042 
 
 Cured fish 
 
 
 Pickled fish 
 Canned salmon 
 
 
 
 Grand Total Total 
 Domestic Exports of 
 Primary Foods 
 
 
 
 4,408,369 
 
 361,836 
 
 133,098 
 
 2,530,393 
 
 13,098,163 
 
 
 
132 
 
 THE NATION S FOOD 
 
 TABLE 35 Continued 
 
 Reference | 
 No. 
 
 Commodity 
 
 Original 
 units 
 
 1914-15 
 
 Total domes- 
 tic exports 
 in original 
 units 
 
 Total domes- 
 tic exports 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 98 
 99 
 
 100 
 
 101 
 102 
 103 
 
 104 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit. . . . 
 Cornmeal and corn 
 flour 
 
 bbl. 
 
 lb. 
 lb. 
 bbl. 
 
 bu. 
 bbl. 
 
 17,244,275 
 548,783 
 
 68,604,979 
 202,733,023 
 80,315 
 
 259,761,780 
 16,633,214 
 
 7,822 
 48,796 
 
 31,119 
 92,412 
 7,140 
 
 7,069,676 
 1,478,776 
 o 7QC 741 
 
 829 
 3,659 
 
 5,040 
 7,393 
 485 
 
 585,127 
 168,579 
 771 119 
 
 688 
 2,049 
 
 2,241 
 184 
 64 
 
 51,373 
 14,787 
 71 ^8fi 
 
 5,616 
 32,152 
 
 20,974 
 73,001 
 5,619 
 
 3,854,580 
 1,110,555 
 
 c inn 407 
 
 32,851 
 165,911 
 
 127,606 
 332,289 
 25,659 
 
 18,683,366 
 5,382,775 
 
 Oatmeal and rolled 
 oats 
 
 Rice 
 Rye flour. 
 
 Wheat (nutrients in 
 flour) 
 
 Wheat flour 
 
 105 
 
 106 
 107 
 
 Vegetables 
 Beans and dried peas. 
 Onions 
 
 bu. 
 bu. 
 
 bu. 
 
 1,425,091 
 800,487 
 
 3,512,153 
 
 38,785 
 20,333 
 
 95,587 
 
 8,416 
 285 
 
 1,721 
 
 543 
 
 61 
 
 95 
 
 24,241 
 1,810 
 
 14,051 
 
 138,964 
 9,155 
 
 65,561 
 
 Potatoes (except 
 sweet) 
 
 
 Sub-total Vegetables. . 
 
 
 
 154,705 
 
 10,422 
 
 699 
 
 40,102 
 
 213,680 
 
 198,513 
 55,916 
 3,800 
 15,277 
 426 
 217,023 
 1,047,408 
 
 108 
 109 
 110 
 111 
 112 
 113 
 114 
 
 Saccharine Materials 
 Glucose 
 
 lb. 
 lb. 
 lb. 
 gal. 
 gal. 
 
 125,434,878 
 33,027,630 
 2,500,000 
 1,148,741 
 32,025 
 11,439,133 
 563,122,336 
 
 56,897 
 14,981 
 1,134 
 5,732 
 160 
 62,265 
 255,429 
 
 
 
 
 
 48,362 
 13,633 
 921 
 3,726 
 104 
 52,925 
 255,429 
 
 Grape sugar 
 Honey 
 Molasses 
 Molasses and syrup . 
 Syrup 
 Refined sugar 
 
 5 
 
 
 
 
 
 
 
 
 
 
 Sub-total Sugars. . . . 
 
 
 
 396,598 
 
 5 
 
 
 
 375,100 
 
 1,538,163 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 
 
 123 
 124 
 125 
 126 
 
 Fruits 
 Apples, dried 
 Apples, green and ripe 
 Oranges 
 Peaches, dried 
 Pears 
 
 lb. 
 bbl. 
 boxes 
 lb. 
 bbl. 
 lb. 
 lb. 
 lb. 
 
 42,589,169 
 2,376,689 
 1,811,833 
 14,464,655 
 248,124 
 23,764,342 
 43,628,892 
 25,168,517 
 
 19,318 
 155,240 
 55,886 
 6,561 
 16,207 
 10,779 
 19,790 
 11,417 
 
 309 
 466 
 223 
 302 
 81 
 496 
 356 
 251 
 
 424 
 466 
 56 
 65 
 65 
 108 
 
 ' ' '342 
 
 12,789 
 16,766 
 4,304 
 4,107 
 1,848 
 6,748 
 12,309 
 7,832 
 
 57,495 
 75,294 
 18,850 
 18,659 
 8,182 
 30,656 
 51,919 
 36,369 
 
 Apricots, dried 
 Prunes, dried 
 Raisins, dried 
 
 Sub-total Fruits 
 
 
 295,198 
 
 2,484 
 
 1,526 
 
 66,703 
 
 297,424 
 
 Vegetable Oils and Nuts 
 Peanuts 
 Corn oil 
 
 lb. 
 lb. 
 lb. 
 
 lb. 
 
 5,875,076 
 17,789,635 
 318,678,308 
 
 7,960,000 
 
 2,665 
 8,069 
 144,551 
 
 3,611 
 
 517 
 621 
 
 885 
 7,908 
 141,661 
 
 1,401 
 
 384 
 
 11,926 
 73,578 
 1,318,054 
 
 20,616 
 
 Cottonseed oil 
 Cocoa and chocolate, 
 manufactured 
 
 " 1,228 
 
 12*7 
 128 
 129 
 130 
 
 Sub-total Oils and 
 Nuts 
 
 
 
 158,896 
 
 1,138 
 
 151,855 
 
 1,612 
 
 1,424,174 
 
 Fish 
 Fresh fish 
 Cured fish 
 
 lb. 
 lb. 
 bbl. 
 
 lb. 
 
 7,159,598 
 26,332,800 
 21,959 
 85,040.843 
 
 3,248 
 11,944 
 1,992 
 38,574 
 
 325 
 2,030 
 339 
 7,483 
 
 91 
 645 
 108 
 2,932 
 
 
 2,177 
 14,325 
 2,389 
 57,827 
 
 
 
 Pickled fish 
 Canned salmon 
 
 
 
 
 Sub-total Fish 
 
 
 
 55,758 
 
 10,177 
 
 3,776 
 
 
 76,718 
 
 Grand Total Total 
 Domestic Exports of 
 Primary Foods. . . 
 
 
 
 9.796.896 
 
 795.338 
 
 229.242 
 
 5.586.014 
 
 28.300.616 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 133 
 
 TABLE 35 Continued 
 
 1 
 
 Jg o 
 
 gz 
 
 Commodity 
 
 
 .S-2 
 
 
 
 1915-16 
 
 Total domes- 
 tic exports 
 in original 
 units 
 
 Total domes- 
 tic exports 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 
 
 a 
 
 C'u 
 
 Calbohydrate 
 in metric 
 tons 
 
 Calories in 
 millions 
 
 98 
 99 
 
 100 
 
 101 
 102 
 103 
 
 104 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit. . . . 
 Cornmeal and corn 
 
 Ib. 
 bbl. 
 
 Ib. 
 Ib. 
 bbl. 
 
 bu. 
 bbl. 
 
 17,908,334 
 510,632 
 
 54,998,747 
 264,058,314 
 119,619 
 
 173,377,732 
 16,001,671 
 
 8,123 
 45,405 
 
 24,947 
 119,776 
 10,635 
 
 4,718,649 
 1,422,628 
 
 861 
 3,404 
 
 4,041 
 9,582 
 723 
 
 390.543 
 162,179 
 
 715 
 1,906 
 
 1.796 
 239 
 96 
 
 34,289 
 14,226 
 
 5,833 
 29,917 
 
 16,814 
 94,618 
 8,370 
 
 2,572,736 
 1,068,389 
 
 34,116 
 154,378 
 
 102,298 
 430,679 
 38,216 
 
 12,470,194 
 5,178,397 
 
 Oatmeal and rolled 
 oats . 
 
 Rice 
 
 Rye flour 
 
 Wheat (nutrients in 
 flour) 
 
 Wheat flour 
 
 
 Sub-total Grains 
 
 
 
 6,350,163 
 
 571,333 
 
 11,809 
 230 
 
 2,208 
 
 53,267 
 
 3,796.677 
 
 18,408,278 
 
 105 
 106 
 107 
 
 Vegetables 
 Beans and dried peas. 
 Onions 
 
 bu. 
 bu. 
 
 bu. 
 
 1,999,680 
 649,461 
 
 4,504.705 
 
 54,424 
 16,497 
 
 122.600 
 
 761 
 50 
 
 123 
 
 34,014 
 1,469 
 
 18.022 
 
 194,992 
 
 7,427 
 
 84,090 
 
 Potatoes (except 
 sweet) 
 
 Sub-total Vegetables.. 
 
 
 
 193,521 
 
 14,247 
 
 934 
 
 53,505 
 
 286,509 
 
 108 
 109 
 110 
 111 
 112 
 113 
 114 
 
 Saccharine Materials 
 Glucose 
 
 Ib. 
 Ib. 
 Ib. 
 gal. 
 gal. 
 gal. 
 fb. 
 
 148,523.098 
 37.883,084 
 3,300,000 
 4,387,369 
 25,852 
 10,031,693 
 1,642,552,040 
 
 67,370 
 17,184 
 1.497 
 21,891 
 126 
 54,604 
 745,053 
 
 6 
 
 
 
 57,264 
 15,637 
 1,216 
 14,229 
 82 
 46,414 
 745,053 
 
 234,815 
 64,136 
 5,016 
 58,348 
 337 
 190,321 
 3,055,147 
 
 Grape sugar 
 Honey 
 Molasses 
 
 Molasses and syrup. . 
 Syrup 
 Refined sugar 
 
 
 Sub-total Sugars .... 
 
 
 
 907.725 
 
 6 
 
 
 H79.8H5 
 
 3,608,120 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 Fruits 
 Apples, dried 
 
 Ib. 
 bbl. 
 boxes 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 Ib. 
 
 16.219,174 
 1,494,693 
 1,625,915 
 13,739,342 
 172,933 
 23,939,790 
 57,572,827 
 75,285,489 
 
 7,357 
 97,630 
 50,151 
 6,232 
 11,296 
 10,859 
 26,115 
 34,149 
 
 118 
 293 
 200 
 287 
 56 
 500 
 470 
 751 
 
 161 
 
 293 
 51 
 62 
 45 
 109 
 
 1,024 
 
 4,871 
 10,544 
 3,861 
 3.901 
 1,288 
 6,798 
 16,242 
 23,426 
 
 21,896 
 47,352 
 16,916 
 17,724 
 5,703 
 30,882 
 68,512 
 108,787 
 
 Apples, green and ripe 
 Oranges 
 
 Peaches, dried 
 Pears 
 Apricots, dried 
 Prunes, dried 
 Raisins, dried 
 
 123 
 124 
 125 
 126 
 
 Sub-total Fruits 
 
 
 
 243,789 
 
 2,675 
 
 1,745 
 
 70,931 
 
 317,772 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 
 8,669,430 
 8,967,826 
 266,688,964 
 
 9,992,000 
 
 3,932 
 4,068 
 120,969 
 
 4,532 
 
 763 
 780 
 
 1,306 
 3,986 
 118,550 
 
 1,759 
 
 566 
 
 17,599 
 37,091 
 1,103,026 
 
 25,879 
 
 
 Cottonseed oil 
 Cocoa and chocolate, 
 manufactured 
 
 
 1,541 
 
 
 Sub-total Oils and 
 Nuts 
 
 
 
 133,501 
 
 1,543 
 
 125,601 
 
 2,107 
 
 1,183,595 
 
 127 
 128 
 129 
 130 
 
 Fish 
 Fresh fish 
 Cured fish 
 Pickled fish 
 Canned salmon 
 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 
 8,139,309 
 35,034,740 
 17,266 
 155,387,363 
 
 3,692 
 15,892 
 1,566 
 70,483 
 
 369 
 2,701 
 266 
 13,674 
 
 17,010 
 
 103 
 
 858 
 85 
 5,356 
 
 
 
 2,474 
 19,059 
 1,878 
 105,664 
 
 
 
 
 Sub-total Fish 
 
 
 
 91,633 
 
 6,402 
 
 
 129,075 
 
 
 Grand Total Total 
 Domestic Exports of 
 Primary Foods 
 
 
 
 7,920,332 
 
 606,814 
 
 187,949 
 
 4,803,115 
 
 23,933,349 
 
 
 
 
134 
 
 THE NATION'S FOOD 
 
 TABLE 35 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 "o 
 O 
 
 1916-17 
 
 Total domes- 
 tie exports 
 in original 
 units 
 
 Total domes- 
 tic exports 
 in metric 
 tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric 
 tons 
 
 il 
 
 3' g 
 
 08 
 99 
 
 100 
 
 101 
 102 
 103 
 
 104 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit. . . . 
 Cornmeal and corn 
 flour 
 
 Ib. 
 bbl. 
 
 Ib. 
 Ib. 
 bbl. 
 
 bu. 
 bbl. 
 
 18,704,911 
 586,452 
 
 111,211,469 
 342,009,963 
 73,914 
 
 150,064,601 
 12,388,479 
 
 8,485 
 52,146 
 
 50,975 
 155,135 
 6,571 
 
 4,084,158 
 1,101,397 
 
 899 
 3,910 
 
 8,172 
 12,410 
 447 
 
 338,029 
 125,559 
 
 747 
 2,190 
 
 3,632 
 310 
 59 
 
 29,677 
 11,014 
 
 6,092 
 34,359 
 
 34,000 
 122,551 
 5,172 
 
 2,226,794 
 827,146 
 
 35,633 
 177,300 
 
 206,853 
 557,818 
 23,614 
 
 10,793,397 
 4,009,110 
 
 Oatmeal and rolled 
 
 Rice 
 
 Rye flour 
 
 Wheat (nutrients in 
 flour) 
 
 Wheat flour 
 
 
 Sub-iotal Grains .... 
 
 
 
 5,458,867 
 
 489,426 
 
 47,629 
 
 3,256,114 15,803,725 
 
 105 
 106 
 107 
 
 Vegetables 
 Beans and dried peas . 
 Onions. 
 
 bu. 
 bu. 
 
 bu. 
 
 2,396,622 
 447,723 
 
 2,866,735 
 
 65,226 
 11,373 
 
 78,021 
 
 14,154 
 159 
 
 1,404 
 
 914 
 34 
 
 78 
 
 40,767 
 1,012 
 
 11,468 
 
 233,699 
 5,120 
 
 53,513 
 
 Potatoes (except 
 sweet) 
 
 108 
 109 
 110 
 111 
 112 
 113 
 114 
 
 Sub-total Vegetables . . 
 
 
 
 154,620 
 
 15,717 
 
 1,026 
 
 53,247 
 
 292,332 
 
 Saccharine Materials 
 Glucose . . 
 
 Ib. 
 Ib. 
 Ib. 
 gal. 
 gal. 
 
 IK 1 
 
 170,025,606 
 44,997,709 
 4,025,000 
 2,892,061 
 40,570 
 10,327,503 
 1,259,551,796 
 
 77,123 
 20,411 
 1,826 
 14,430 
 202 
 56,214 
 571,326 
 
 
 
 65,554 
 18,574 
 1,482 
 9,379 
 132 
 47,782 
 571,326 
 
 268,810 
 76,181 
 6,118 
 38,46^ 
 540 
 195,933 
 2,342,767 
 
 Grape sugar 
 
 "7 
 
 
 
 Honey. . . . 
 
 Molasses 
 
 Molasses and syrup . . 
 Syrup 
 Refined sugar 
 
 
 
 
 
 Sub-total Sugars 
 
 
 
 741,532 
 
 7 
 
 
 
 714,229 
 
 2,928,811 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 Fruits 
 Apples, dried 
 Apples, green and ripe 
 O ranges 
 
 Ib. 
 bbl. 
 boxes 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 Ib. 
 
 10,530,474 
 1,769,778 
 1,904,638 
 8,187,588 
 339,064 
 9,843,719 
 59,795,141 
 52,354,911 
 
 4,777 
 115,598 
 58,749 
 3,714 
 22,147 
 4,465 
 27,123 
 23,748 
 
 76 
 347 
 236 
 170 
 111 
 205 
 488 
 523 
 
 105 
 347 
 59 
 37 
 89 
 44 
 
 713 
 
 3,162 
 12,484 
 4,523 
 2,325 
 2,525 
 2,795 
 16,870 
 16,291 
 
 14,216 
 56,066 
 19,816 
 10,562 
 11,181 
 12,698 
 71,157 
 75,653 
 
 Peaches, dried. . . . 
 Pears 
 
 Apricots, dried 
 Prunes, dried 
 Raisins, dried 
 
 Sub-total Fruits. . 
 
 
 
 260,321 
 
 2,156 
 
 1,304 
 
 60,975 
 
 271,349 
 
 123 
 124 
 125 
 126 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 
 22,413,297 
 8,779,760 
 159,074,949 
 
 11,820,000 
 
 10,167 
 3,982 
 72,156 
 
 5,362 
 
 1,972 
 
 3,375 
 3,903 
 70,712 
 
 2,080 
 
 1,464 
 
 45,499 
 36,313 
 657,934 
 
 30,614 
 
 Corn oil 
 Cottonseed oil 
 Cocoa and chocolate, 
 manufactured 
 
 922 
 
 
 1,823 
 
 Sub-total Oils and 
 Nuts 
 
 
 
 91,667 
 
 2,894 
 
 80,070 
 
 3,287 
 
 770,360 
 
 127 
 128 
 129 
 130 
 
 Fish 
 Fresh fish 
 Cured fish. 
 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 
 9,998,503 
 37,873,713 
 22,698 
 120,327,896 
 
 4,535 
 17,180 
 2,059 
 54,581 
 
 454 
 2,921 
 350 
 10,588 
 
 127 
 927 
 111 
 4,148 
 
 
 3,040 
 20,603 
 2,469 
 81,823 
 
 
 Pickled fish 
 Canned salmon 
 
 
 
 Subtotal Fish 
 
 
 
 78,355 
 
 14,313 
 
 5,313 
 
 
 107,935 
 
 
 Grand Total Total 
 Domestic Exports of 
 Primary Foods 
 
 
 
 6,785,362 
 
 524,513 
 
 135,432 
 
 4,087,852 
 
 20,174,512 
 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 135 
 
 TABLE 35 Continued 
 
 Reference 
 No. 
 
 Commodity 
 
 It 
 
 o 3 
 
 1917-18* 
 
 in 
 
 ill 
 
 3 H| 
 
 |-S. S 1 
 
 T9tal domes- 
 tic exports 
 in metric 
 tons 
 
 .sl 
 
 c.o 
 '5 H 
 
 f| 
 
 a 
 
 a 
 
 s 
 
 
 
 ere 
 ^ "* 
 
 I s 
 
 1 
 
 S.S 
 fcS 
 
 |li 
 
 6 s 
 
 Calories in 
 millions 
 
 98 
 99 
 
 100 
 
 101 
 102 
 103 
 
 104 
 
 Grains and Their 
 Derivative Products 
 Bread and biscuit. . . . 
 Cornmeal and corn 
 flour 
 Oatmeal and rolled 
 oats 
 Rice 
 Rye flour 
 
 Ib. 
 bbl. 
 
 Ib. 
 Ib. 
 bbl. 
 
 bu. 
 bbl. 
 
 18,646,461 
 2,059,452 
 
 350,961,422 
 330,146,247 
 844,094 
 
 34,141,886 
 23,295,085 
 
 8,457 
 183,096 
 
 159,196 
 149,754 
 75,040 
 
 929,200 
 2,071,050 
 
 897 
 13,733 
 
 25,790 
 11,981 
 5,103 
 
 78,393 
 236,099 
 
 744 
 7,691 
 
 11,461 
 299 
 675 
 
 6,876 
 20,711 
 
 6,073 
 120,659 
 
 107,298 
 118,300 
 59,056 
 
 516,385 
 1,555,352 
 
 35,521 
 622,626 
 
 652,788 
 538,468 
 269,657 
 
 2,502,90 
 7,538,662 
 
 Wheat (nutrients in 
 flour). 
 
 Wheat flour 
 
 
 Sub-total Chains 
 
 
 
 3,575,793 
 
 371,996 
 
 48,457 2,483,123 
 
 12,160,630 
 
 105 
 106 
 107 
 
 Vegetables 
 Beans and dried peas . 
 Onions . . 
 
 bu. 
 bu. 
 
 bu. 
 
 2,383,980 
 636,107 
 
 3,926,083 
 
 64,883 
 16,158 
 
 106,852 
 
 14,160 
 227 
 
 1,924 
 
 948 40,256 
 49 1,438 
 
 107 15,707 
 
 232,013 
 7,275 
 
 73,288 
 
 Potatoes (except 
 sweet) 
 
 
 Sub-total Vegetables. . 
 
 
 
 187,893 
 
 16,311 
 
 1,104 57,401 
 
 312,576 
 
 108 
 109 
 110 
 111 
 112 
 113 
 114 
 
 Saccharine Materials 
 Glucose 
 Grape sugar 
 Honey 
 Molasses 
 Molasses and syrup . . 
 Syrup 
 
 Ib. 
 Ib. 
 Ib. 
 
 gal. 
 gal. 
 
 r 
 
 80,970,744 
 16,887,557 
 16,090,672 
 3,811,341 
 19,847 
 7,690,074 
 628,897,995 
 
 36,728 
 7,660 
 7,299 
 19,017 
 99 
 41,858 
 285,265 
 
 "29 
 
 
 
 31,219 
 6,971 
 5,927 
 12,361 
 64 
 35,579 
 285,265 
 
 128,015 
 28,591 
 24,458 
 50,687 
 264 
 145,896 
 1,169,750 
 
 Refined sugar 
 
 
 
 
 
 Sub-total Sugars .... 
 
 
 
 397,926 
 
 29 .: ! 377,386 
 
 1,547,661 
 
 115 
 116 
 117 
 118 
 119 
 120 
 121 
 122 
 
 Fruits 
 Apples, dried 
 Apples, green and ripe 
 Oranges 
 
 Ib. 
 bbl. 
 boxes 
 Ib. 
 bbl. 
 Ib. 
 Ib. 
 Ib. 
 
 2,602,590 
 659,140 
 1,273,434 
 5,862,605 
 244,575 
 5,175,618 
 33,051,546 
 55,353,650 
 
 1,181 
 43,054 
 39,280 
 2,659 
 15,975 
 2,348 
 14,992 
 25,108 
 144 597 
 
 19 
 130 
 157 
 122 
 80 
 108 
 270 
 553 
 1 430 
 
 26 
 130 
 39 
 26 
 64 
 23 
 
 753 
 
 1 (Mi 1 
 
 781 
 4,649 
 3,025 
 1,665 
 1,821 
 1,470 
 9,325 
 17,224 
 
 on nan 
 
 3,513 
 20,882 
 13,249 
 7,563 
 8,065 
 6,677 
 39,332 
 79,986 
 170 i>fi7 
 
 Peaches, dried 
 Pears. . . . 
 
 Apricots, dried 
 
 Prunes, dried 
 Raisins, dried 
 
 123 
 124 
 125 
 126 
 
 Vegetable Oils and Nuts 
 Peanuts 
 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 
 12,488,209 
 1,831,114 
 100,337,989 
 
 34,864,000 
 
 5,665 
 831 
 45,513 
 
 15,814 
 
 1,099 
 2,720 
 
 1,881 
 814 
 44,602 
 
 6,136 
 
 816 
 
 25,351 
 7,573 
 414,998 
 
 90,298 
 
 Corn oil 
 Cottonseed oil 
 Cocoa and chocolate, 
 manufactured 
 
 5,377 
 
 Sub-total O&a and 
 Xitts 
 
 
 
 67,823 
 
 3,819 
 
 53,433 
 
 6,193 
 
 538,220) 
 
 127 
 128 
 129 
 130 
 
 Fish 
 Fresh fish 
 
 Ib. 
 Ib. 
 bbl. 
 Ib. 
 
 10,467,708 
 47,459,008 
 26,651 
 112,607,274 
 
 4,748 
 21,528 
 2,418 
 51,079 
 
 475 
 3,659 
 411 
 9,909 
 
 133 
 1,162 
 131 
 
 3,882 
 
 
 3,182 
 25,817 
 2,899 
 76,573 
 
 Cured fish 
 Pickled fish 
 Canned salmon 
 
 
 
 
 
 Sub-total Fish 
 
 
 
 79,773 
 
 14,454 
 
 5,308 
 
 
 108,471 
 
 Grand Total Total 
 Domestic Exports of 
 Primary Foods 
 
 
 
 4,453,805 
 
 408,048 
 
 109,363 
 
 2,964,063 
 
 14,846,825 
 
 
 * In the total domestic exports of the year 191718 are included the shipments to the Ameri- 
 can Expeditionary Forces abroad, as well as shipments to the Commission for Relief in Belgium, 
 and American Red Cross. 
 
136 THE NATION'S FOOD 
 
 The next point for consideration is the export of secondary 
 foods. No summary or discussion of the gross domestic exports 
 of primary foods will be made at this point for the reason that such 
 discussion may better be deferred until some further data have been 
 presented. The gross domestic exports of secondary human food 
 materials appear in Table 37. There are certain items in the table 
 which need explanation, but no space will be taken to discuss items 
 which have simply received routine treatment, namely export 
 statistics taken from Commerce Reports, and conversion factors 
 based upon Atwater and Bryant's analyses of the same product, 
 or the use of the same conversion factors as in earlier chapters for 
 the same products. 
 
 MEATS AND DERIVATIVE PRODUCTS 
 
 132. Canned Beef. The analytic values used to obtain con- 
 version factors were those for canned corned beef, as given by 
 Atwater and Bryant. The product is fairly representative of all 
 the canned beef products in its composition. 
 
 133. Pickled Beef. The analysis used was that of " salted 
 mess beef " as given by Atwater and Bryant. 
 
 134. Fresh Pork. The same factors were used as in Chapter 
 VI for the imports of the same commodity. 
 
 135. Pickled Pork. To obtain conversion factors an average 
 was taken of the analyses of ''Dry-salted bellies," "Salt pork, 
 clear fat," and "Salt pork, lean ends" as given in Atwater and 
 Bryant. 
 
 136. Canned Pork. The analysis of canned boar's head was 
 used, as being probably most nearly representative of the run of 
 export canned pork. 
 
 138. Hams and Shoulders. Average analyses of hams and 
 shoulders were used. 
 
 139-141. Lard, Neutral Lard and Lard Compounds. All these 
 products were taken as 100 per cent. fat. 
 
 142. Sausage, Canned. This item includes "canned sausage" 
 and "all other sausage" of the domestic export list, and "sausage" 
 of the insular list. The average was taken of all analyses of 
 canned sausage as given in Atwater and Bryant. Sausage, all 
 other. The average was taken of all analyses of fresh sausage as 
 given in Atwater and Bryant. 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 137 
 
 143. Mutton. This export item is exclusive of canned mutton. 
 The same analysis was used as for mutton and lamb in Chapter IV. 
 
 144-146. Stearin from Animal Fats, Tallow and Oleo Oil. 
 These products were taken as 100 per cent. fat. 
 
 151. Milk, Condensed and Evaporated. For the conversion 
 factors an average was taken of Atwater and Bryant's figures for 
 condensed, sweetened milk and evaporated, unsweetened milk. 
 
 The conversion factors for such products as have not previously 
 appeared are given in Table 36. 
 
 TABLE 36. FACTORS BY WHICH AMOUNTS, IN ORIGINAL UNITS, OF DOMESTIC 
 
 EXPORTS OF SECONDARY FOODS ARE TO BE MULTIPLIED TO GET SHORT 
 
 TONS OF NUTRIENTS 
 
 Reference 
 No. 
 
 Commodity 
 
 Original 
 units 
 
 To short 
 tons of 
 protein 
 
 To short 
 tons of 
 fat 
 
 To short 
 tons of car- 
 bohydrate 
 
 To millions 
 of calories 
 
 132 
 
 Canned beef 
 
 Ib. 
 
 0.000131 
 
 . 000093 
 
 o 
 
 001280 
 
 133 
 
 Pickled beef 
 
 Ib 
 
 000056 
 
 000199 
 
 o 
 
 001890 
 
 135 
 
 Pickled pork 
 
 Ib. 
 
 O.C00028 
 
 0.000365 
 
 
 
 0.003189 
 
 136 
 
 Canned pork 
 
 Ib 
 
 000103 
 
 000111 
 
 o 
 
 001320 
 
 137 
 
 Bacon 
 
 Ib 
 
 000047 
 
 000297 
 
 o 
 
 002685 
 
 138 
 
 Hams and shoulders 
 
 Ib. 
 
 0.. 000067 
 
 0.000165 
 
 
 
 0.001644 
 
 139 
 
 Lard* 
 
 Ib. 
 
 
 
 . 000500 
 
 
 
 0.004220 
 
 142 < 
 
 Canned sausage.. . . 
 
 Ib. 
 
 0.000082 
 
 0.000138 
 
 0.000001 
 
 0.001475 
 
 I 
 
 Sausage, all other. . 
 
 Ib. 
 
 0.000114 
 
 0.000159 
 
 0.000003 
 
 0.001775 
 
 151 
 
 Milk, condensed 
 
 
 
 
 
 
 
 and evaporated . . 
 
 Ib. 
 
 0.000046 
 
 0.000044 
 
 0.000163 
 
 0.001150 
 
 * The same conversion factors apply to neutral lard, lard compounds and substitutes , 
 stearin from animal fat, oleo oil and tallow. 
 
 In Table 37 appear the detailed figures for gross domestic ex- 
 ports of secondary human food materials. 
 
 There is only one point regarding the shipments of food to our 
 insular possessions which calls for special comment. It is this: 
 if one examines carefully into the matter it will be found that there 
 was a> general tendency for the shipments of human food to Porto 
 Rico and Hawaii to increase beginning with the year 1914-15, -and 
 continuing until 1917-18. Or, in other words, the export of food- 
 stuffs to these territories showed the same reaction to war conditions 
 as did exports to foreign countries. That this should have been the 
 fact seems ridiculous, but it is a fact. It is difficult to conceive that 
 the onset of a war in Europe in August, 1914 should have forthwith 
 enhanced the need of the inhabitants of Hawaii and Porto Rico 
 for imported food. The true explanation of this curious result is 
 
138 
 
 THE NATION'S FOOD 
 
 TABLE 37. TOTAL GROSS DOMESTIC EXPORTS OF SECONDARY HUMAN FOODS 
 TO FOREIGN COUNTRIES AND INSULAR POSSESSIONS, FROM 1911-12 TO 
 
 1917-18 
 
 ]" 
 
 Commodity 
 
 1. 
 Jl 
 
 1911-12 
 
 Calories 
 in millions 
 
 3 fjl| 
 
 JJ Hi 
 
 Total 
 domestic 
 exports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 si 
 
 "rt 
 fe 
 
 Carbohydrate 
 in metric tons 
 
 131 
 132 
 133 
 134 
 135 
 136 
 137 
 138 
 139 
 140 
 141 
 142 
 143 
 144 
 
 145 
 146 
 147 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 
 lb. 
 Ib. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 lb. 
 
 lb. 
 lb. 
 lb. 
 lb. 
 
 15,434,371 
 11,458,983 
 39,066,192 
 2,597,880 
 70,641,427 
 5,896,519 
 209,141,228 
 208,623,897 
 532,395,681 
 62,317,909 
 70,662,778 
 7,344,259 
 3,595,543 
 
 3,000,000 
 39,451,419 
 126,467,124 
 3,661.463 
 
 7,001 
 5,198 
 17,721 
 1,178 
 32,043 
 2,675 
 94,866 
 94,631 
 242,854 
 28,267 
 32,052 
 3,332 
 1,631 
 
 1,361 
 
 17,895 
 57,365 
 1,660 
 
 1,064 
 1,361 
 1,985 
 158 
 1,795 
 551 
 8,917 
 12,680 
 
 1,078 
 966 
 7,053 
 285 
 23,391 
 594 
 56,351 
 31,227 
 242,854 
 28,267 
 32,052 
 1,040 
 391 
 
 1,361 
 17,895 
 57,365 
 1,378 
 
 
 
 14,431 
 14,668 
 73,835 
 3,299 
 225,275 
 7,784 
 561,544 
 342,978 
 2,259,370 
 262,982 
 298,197 
 12,736 
 4,512 
 
 12,660 
 166,485 
 533,691 
 12,907 
 
 Canned beef 
 Pickled beef 
 Fresh pork 
 Pickled pork 
 Canned pork 
 Bacon 
 
 Hams and shoulders. 
 Lard 
 
 Neutral lard 
 Lard compounds. . . . 
 Sausage*. 
 
 19 
 
 730 
 212 
 
 20 
 
 Mutton 
 
 Stearin from animal 
 fats 
 
 Tallow 
 
 Oleo oil 
 Oleomargarine 
 
 148 
 
 149 
 150 
 151 
 
 Sub-total Meats. . . . 
 
 
 
 
 641,730 
 
 29,473 
 
 503,548 
 
 19 
 
 4,807,354 
 
 Poultry and Eggs 
 Eggs 
 
 doz. 
 
 15,591,873 
 
 10,609 
 
 1,387 
 
 990 
 
 
 14,860 
 
 
 Dairy Products 
 Butter 
 
 lb. 
 lb. 
 
 lb. 
 
 7,278,521 
 7,497,613 
 
 25,732,650 
 
 3,301 
 3,401 
 
 11,672 
 
 32 
 
 878 
 
 1,073 
 
 2,806 
 1,150 
 
 1,027 
 
 82 
 3,805 
 
 26,240 
 14,620 
 
 29,592 
 
 Cheese 
 Milk, condensed and 
 evaporated 
 
 
 Sub-total Dairy 
 Products 
 
 
 
 18,374 
 
 1,983 
 
 4,983 
 
 3,887 
 
 70,452 
 
 
 
 
 
 Grand Total Total 
 Domestic Exports of 
 Secondary Foods .... 
 
 
 
 670,713 
 
 32,843 
 
 509,521 
 
 3,906 
 
 4,892,666 
 
 
 * This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 1 142) and "Sausage" of Table 39 (item 180). 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 139 
 TABLE 37 Continued 
 
 
 
 
 
 
 1912-1 
 
 3 
 
 
 
 1 Reference 
 No. 
 
 Commodity 
 
 fi 
 
 Total 
 domestic 
 exports in 
 original 
 units 
 
 Total 
 domestic 
 exports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 s| 
 
 P 
 
 Carbohydrate 
 in metric tons 
 
 Calories in 
 millions 
 
 131 
 132 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 Canned beef 
 
 lb 
 
 7,387,169 
 7 544 816 
 
 3,351 
 3 422 
 
 510 
 897 
 
 516 
 637 
 
 
 6,907 
 9 658 
 
 133 
 
 Pickled beef 
 
 lb 
 
 26 247 429 
 
 11 906 
 
 1 334 
 
 4 738 
 
 
 49 608 
 
 134 
 
 Fresh pork 
 
 lb. 
 
 2,457,997 
 
 1,115 
 
 150 
 
 269 
 
 
 3,122 
 
 135 
 
 Pickled pork 
 
 lb 
 
 65,623,034 
 
 29,766 
 
 1,667 
 
 21 729 
 
 
 209,272 
 
 136 
 137 
 138 
 139 
 
 Canned pork 
 Bacon 
 Hams and shoulders . 
 Lard 
 
 lb. 
 lb. 
 lb. 
 lb 
 
 4,188,577 
 201,879,766 
 163,428,599 
 522 346 697 
 
 1,900 
 91,572 
 74,131 
 236 935 
 
 392 
 
 8,608 
 9,933 
 
 422 
 54,394 
 24,463 
 236 935 
 
 
 5,529 
 542,047 
 268,676 
 2 204 303 
 
 140 
 
 Neutral lard 
 
 Ih. 
 
 44,777,692 
 
 20,311 
 
 
 20,311 
 
 
 188,962 
 
 141 
 
 Lard compounds. . . . 
 
 Ih 
 
 77,430,154 
 
 35,122 
 
 
 35,122 
 
 
 326,755 
 
 142 
 143 
 
 144 
 
 Sausage*, 
 Mutton 
 Stearin from animal 
 fats 
 
 lb. 
 lb. 
 
 Ih 
 
 8,681.026 
 5,266,019 
 
 3,744,886 
 
 3,938 
 2,389 
 
 1,699 
 
 865 
 310 
 
 1,231 
 573 
 
 1,699 
 
 22 
 
 15,074 
 6,609 
 
 15,803 
 
 145 
 146 
 147 
 
 Tallow 
 Oleo oil 
 Oleomargarine 
 
 lb. 
 lb. 
 lb. 
 
 30,586,350 
 92,849,757 
 3,017,626 
 
 13,874 
 42,116 
 1,369 
 
 16 
 
 13,874 
 42,116 
 1,137 
 
 
 
 129,074 
 391,826 
 10,637 
 
 
 Sub-total Meats .... 
 
 
 
 574,916 
 
 24,682 
 
 460,166 
 
 22 
 
 4,383,862 
 
 148 
 
 Poultry and Eggs 
 Eggs 
 
 
 20 658 402 
 
 14 055 
 
 1 836 
 
 1 312 
 
 
 19 687 
 
 
 
 
 
 
 
 
 
 
 149 
 
 Dairy Products 
 Butter 
 
 lb 
 
 4 696 757 
 
 2 130 
 
 21 
 
 1 811 
 
 
 16 932 
 
 150 
 151 
 
 Milk, condensed and 
 evaporated . . 
 
 lb. 
 lb 
 
 3,292,348 
 21 492,429 
 
 1,493 
 9 749 
 
 385 
 
 897 
 
 504 
 
 858 
 
 36 
 3 178 
 
 6,420 
 24,716 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Dairy 
 Products 
 
 
 
 13,372 
 
 1,303 
 
 3,173 
 
 3,214 
 
 48,068 
 
 
 Grand Total Total 
 Domestic Exports of 
 \ Secondary Foods . . . . 
 
 I"" 
 
 
 602,343 
 
 27,821 
 
 464,651 
 
 3,236 
 
 4,451,617 
 
 "This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 and 142) and "Sausage" of Table 39 (item 180). 
 
140 
 
 THE NATION'S FOOD 
 
 TABLE 37 Continued 
 
 
 
 
 
 
 1913-1 
 
 4 
 
 
 
 Reference 
 No. 
 
 Commodity 
 
 la 
 *" 
 
 c 
 
 lift 
 
 ,4 
 
 Jii 
 
 |It! 
 
 , s f 
 
 j| 
 
 IB 
 
 o 
 
 e 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric tons 
 
 Calories in 
 millions 
 
 131 
 132 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 Canned beef 
 
 lb. 
 Ib 
 
 6,394,421 
 3,652,792 
 
 2,900 
 1,657 
 
 441 
 434 
 
 446 
 308 
 
 
 5,979 
 4 676 
 
 133 
 134 
 135 
 136 
 137 
 
 Pickled beef 
 Fresh pork 
 Pickled pork 
 Canned pork 
 Bacon 
 
 lb. 
 lb. 
 lb. 
 lb. 
 lb 
 
 23,495,991 
 2,668,020 
 60,228,376 
 3,096,247 
 194,448,815 
 
 10,657 
 1,210 
 27,319 
 1,404 
 88,202 
 
 1,194 
 162 
 1,530 
 289 
 8,291 
 
 4,242 
 293 
 19,943 
 312 
 52,391 
 
 
 44,408 
 3,388 
 192,068 
 4,087 
 522,095 
 
 138 
 139 
 
 Hams and shoulders. 
 Lard 
 
 lb. 
 lb 
 
 170,407,206 
 486 169 008 
 
 77,296 
 220 525 
 
 10,358 
 
 25,507 
 220 525 
 
 
 280,150 
 2 051 633 
 
 140 
 141 
 142 
 143 
 
 Neutral lard 
 Lard compounds. . . . 
 Sausage* 
 Mutton 
 
 lb. 
 lb. 
 lb. 
 lb 
 
 29,323,786 
 67,185,508 
 6,420,363 
 4,685,496 
 
 13,301 
 30,475 
 2,912 
 2,125 
 
 622 
 277 
 
 13,301 
 30,475 
 898 
 510 
 
 14 
 
 123,746 
 283,523 
 10,962 
 5,880 
 
 144 
 145 
 
 Stearin from animal 
 fats 
 Tallow 
 
 lb. 
 lb 
 
 2,724,181 
 15,812,831 
 
 1,236 
 7,173 
 
 
 1,236 
 7,173 
 
 
 11,496 
 66,730 
 
 146 
 
 Oleo oil 
 
 Ib 
 
 97,017,065 
 
 44,007 
 
 
 44,007 
 
 
 409,412 
 
 147 
 
 Oleomargarine 
 
 lb 
 
 2,554,045 
 
 1,159 
 
 14 
 
 961 
 
 
 9,003 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Meats. . . . 
 
 
 
 533,558 
 
 23,612 
 
 422,528 
 
 14 
 
 4,029,236 
 
 148 
 
 Poultry and Eggs 
 Eggs 
 
 doz. 
 
 16,367,399 
 
 11,137 
 
 1,455 
 
 1,039 
 
 
 15,598 
 
 
 
 
 
 
 
 
 
 
 149 
 150 
 
 Dairy Products 
 Butter 
 Cheese 
 
 Ib. 
 
 lb 
 
 4,713,535 
 2,873,048 
 
 2,138 
 1,303 
 
 21 
 336 
 
 1,817 
 440 
 
 31 
 
 16,992 
 5,603 
 
 151 
 
 Milk, condensed and 
 evaporated 
 
 lb 
 
 21,230,088 
 
 9,630 
 
 886 
 
 847 
 
 3,139 
 
 24,414 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Dairy 
 Products 
 
 
 
 13,071 
 
 1,243 
 
 3,104 
 
 3,170 
 
 47,009 
 
 
 Grand Total Total 
 Domestic Exports of 
 Secondary Foods 
 
 
 
 557,766 
 
 26,310 
 
 426,671 
 
 3,184 
 
 4,091,843 
 
 
 
 
 
 
 
 
 
 
 * This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 and 142) and "Sausage" of Table 39 (item 180). 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 141 
 
 TABLE 37 Continued 
 
 
 
 
 
 
 1914-K 
 
 
 
 
 Reference 
 No. 
 
 Commodity 
 
 "3 
 .S3 
 
 |1 
 
 .s 
 
 ill. 
 
 11 Kl 
 
 Total 
 domestic 
 exports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 o 
 
 s'S 
 ' n t5 
 
 a S 
 BN 
 
 Carbohydrate 
 in metric tons 
 
 Calories in 
 millions 
 
 131* 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 
 Ib 
 
 170,445,106 
 
 77,313 
 
 11,752 
 
 11,906 
 
 
 159,366 
 
 132 
 133 
 134 
 135 
 136 
 
 Canned beef 
 Pickled beef 
 Fresh pork 
 Pickled pork 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib 
 
 75,419,035 
 31,933,357 
 3,908,193 
 59,607,617 
 4 668 275 
 
 34,210 
 14,485 
 1,773 
 27,038 
 2 118 
 
 8,963 
 1,622 
 238 
 1,513 
 436 
 
 6,364 
 5,765 
 429 
 19,737 
 470 
 
 
 96,536 
 60,355 
 4,963 
 190,090 
 6 162 
 
 137 
 138 
 13P 
 
 Bacon 
 Hams and shoulders. 
 Lard 
 
 Ib. 
 Ib. 
 Ib 
 
 347,100,076 
 208,187,104 
 479,570,482 
 
 157,443 
 94,433 
 217,532 
 
 14,800 
 12,654 
 
 93,521 
 31,163 
 217,532 
 
 
 931,963 
 342,259 
 2,023,788 
 
 140 
 141 
 142 
 143 
 144 
 
 145 
 146 
 147 
 
 Neutral lard 
 Lard compounds. . . . 
 Sausage* 
 Mutton 
 Stearin from animal 
 fats 
 Tallow 
 Oleooil 
 Oleomargarine 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 26,021,054 
 78,981,482 
 7,512,555 
 3,877,413 
 
 11,457,907 
 20,239,988 
 80,481,946 
 5,252,183 
 
 11,803 
 35,826 
 3,407 
 1,759 
 
 5,197 
 9,181 
 36,506 
 2,382 
 
 724 
 229 
 
 29 
 
 11,803 
 35,826 
 1,049 
 422 
 
 5,197 
 9,181 
 36,506 
 1,978 
 
 17 
 
 109,809 
 333,304 
 12,788 
 4,866 
 
 48,352 
 85,413 
 339,634 
 18,513 
 
 
 Sub-total Meats 
 
 
 
 732,406 
 
 52,960 
 
 488 849 
 
 17 
 
 4 768,161 
 
 
 
 
 
 
 
 
 
 
 148 
 
 Poultry and Eggs 
 Eggs.. 
 
 doz. 
 
 21,013,025 
 
 14,298 
 
 1,868 
 
 1,335 
 
 
 
 20,026 
 
 14P 
 
 Dairy Products 
 Butter 
 
 Ib 
 
 10,993,012 
 
 4,986 
 
 49 
 
 4,238 
 
 
 39,631 
 
 150 
 
 Cheese. 
 
 Ib 
 
 56 079 758 
 
 25,437 
 
 6 503 
 
 8 598 
 
 610 
 
 109 356 
 
 151 
 
 Milk, condensed and 
 evaporated 
 
 Ib. 
 
 42,803,549 
 
 19,416 
 
 1,786 
 
 1,708 
 
 6,329 
 
 49,224 
 
 
 Sub-total Dairy 
 Products 
 
 
 
 49,839 
 
 8,398 
 
 14,544 
 
 6,939 
 
 198,211 
 
 
 Grand Total Total 
 Domestic Exports of 
 Secondary Foods .... 
 
 
 
 796,543 
 
 63,226 
 
 504,728 
 
 6,956 
 
 4,986,398 
 
 * This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 and 142) and "Sausage" of Table 39 (item 180). 
 
142 
 
 THE NATION'S FOOD 
 
 TABLE 37 Continued 
 
 
 
 
 
 
 1915-lt 
 
 i 
 
 
 
 Reference 
 No. 
 
 Commodity 
 
 II 
 
 Total 
 domestic 
 exports in 
 original 
 units 
 
 Total 
 domestic 
 exports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 I 
 
 o 
 
 3 
 
 Carbohydrate 
 in metric tons 
 
 Calories in 
 millions 
 
 131 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 
 lb 
 
 232,036,013 
 
 105,251 
 
 15,998 
 
 16,208 
 
 
 216,954 
 
 132 
 
 Canned beef 
 
 Ib 
 
 51,147,247 
 
 23,200 
 
 6,078 
 
 4,315 
 
 
 65,469 
 
 133 
 134 
 135 
 
 Pickled beef 
 Fresh pork 
 Pickled pork 
 
 lb. 
 lb. 
 lb 
 
 38,207,529 
 63,005,524 
 78,395,157 
 
 17,331 
 28,579 
 35,560 
 
 1,941 
 3,829 
 1,991 
 
 6,898 
 6,916 
 25,958 
 
 
 
 72,212 
 80,018 
 250,003 
 
 136 
 
 
 lb 
 
 9 654 931 
 
 4 379 
 
 902 
 
 972 
 
 
 12,744 
 
 137 
 
 
 lb 
 
 580 519 966 
 
 263 323 
 
 24 752 
 
 156 413 
 
 
 1,558,697 
 
 138 
 139 
 
 Hams and shoulders. 
 Lard 
 
 lb. 
 lb 
 
 286,772,746 
 432 087 335 
 
 130,079 
 195 993 
 
 17,430 
 
 42,925 
 195,993 
 
 
 
 471,455 
 1,823,407 
 
 140 
 
 Neutral lard 
 
 lb 
 
 34 426,590 
 
 15 616 
 
 
 15 616 
 
 
 145,282 
 
 141 
 14? 
 
 Lard compounds. . . . 
 Sausage* 
 
 lb. 
 
 lb 
 
 60,697,320 
 16,452,699 
 
 27,533 
 7,463 
 
 1,503 
 
 27,533 
 2,243 
 
 32 
 
 256,141 
 27,157 
 
 143 
 
 Mutton . 
 
 lb 
 
 5,552,918 
 
 2 519 
 
 327 
 
 604 
 
 
 6,969 
 
 144 
 
 Stearin from animal 
 fats . . 
 
 lb 
 
 13,062,247 
 
 5 925 
 
 
 5,925 
 
 
 55,123 
 
 145 
 
 Tallow .... 
 
 lb 
 
 16,288,743 
 
 7 389 
 
 
 7,389 
 
 
 68,740 
 
 146 
 
 Oleo oil. . . . 
 
 lb 
 
 102,645,914 
 
 46 560 
 
 
 46,560 
 
 
 433,166 
 
 147 
 
 Oleomargarine 
 
 lb. 
 
 5,426,221 
 
 2,461 
 
 30 
 
 2,043 
 
 
 19,127 
 
 
 Sub-total Meats. . . . 
 
 
 
 919 161 
 
 74,781 
 
 564,511 
 
 32 
 
 5,562,664 
 
 
 
 
 
 
 
 
 
 
 148 
 
 Poultry and Eggs 
 Eggs 
 
 
 26 771 434 
 
 18 215 
 
 2 380 
 
 1 700 
 
 
 25,514 
 
 
 
 
 
 
 
 
 
 
 149 
 
 Dairy Products 
 Butter. . . 
 
 lb 
 
 15 142 737 
 
 6 869 
 
 69 
 
 5 838 
 
 
 54,588 
 
 150 
 151 
 
 Cheese 
 Milk, condensed and 
 evaporated 
 
 lb. 
 lb. 
 
 45,702,969 
 165,295,109 
 
 20,731 
 74,977 
 
 5,348 
 6,898 
 
 7,008 
 6,598 
 
 498 
 24,442 
 
 89,120 
 190,089 
 
 
 Sub-total Dairy 
 Products 
 
 
 
 102 577 
 
 12 315 
 
 19 444 
 
 24,940 
 
 333,797 
 
 
 
 
 
 
 
 
 
 
 
 Grand Total Total 
 . Domestic Exports of 
 Secondary Foods . 
 
 
 
 1 039 953 
 
 89 476 
 
 585,655 
 
 24,972 
 
 5,921,975 
 
 
 
 
 
 
 
 
 
 
 This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 and 142) and "Sausage" of Table 39 (item 180). 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 143 
 TABLE 37 Continued 
 
 ' Reference 
 No. 
 
 Commodity 
 
 I* 
 
 p 
 
 1916-17 
 
 Total 
 domestic 
 exports in 
 original 
 units 
 
 Total 
 domestic 
 exports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 Fat in 
 metric tons 
 
 Carbohydrate 
 in metric tons 
 
 Calories in 
 millions 
 
 131 
 132 
 133 
 134 
 135 
 136 
 137 
 138 
 139 
 140 
 141 
 142 
 143 
 144 
 
 145 
 146 
 147 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 Ib. 
 Ib. 
 
 Ib. 
 Ib 
 
 197,760,237 
 68,133,261 
 58,143,585 
 50,429,215 
 55,896,890 
 5,921,594 
 667,765,219 
 271,199,400 
 448,894,182 
 17,548,259 
 65,654,639 
 17,150,985 
 3,195,576 
 
 12,936,357 
 15,209,873 
 67,113,421 
 5,651,267 
 
 89,704 
 30,905 
 26,374 
 22,875 
 25,355 
 2,686 
 302,896 
 123,016 
 203,617 
 7,960 
 29,780 
 7,779 
 1,450 
 
 5,868 
 6,899 
 30,442 
 2,563 
 
 13,634 
 8,097 
 2,954 
 3,065 
 1,420 
 553 
 28,472 
 16,484 
 
 .1,591 
 189 
 
 31 
 
 13,815 
 5,748 
 10,497 
 5,536 
 18,509 
 597 
 179,919 
 40,595 
 203,617 
 7,960 
 29,780 
 2,354 
 347 
 
 5,868 
 6,899 
 30,442 
 2,127 
 
 
 184,906 
 87,210 
 109,892 
 64,045 
 178,256 
 7,817 
 1,792,949 
 445,852 
 1,894,335 
 74,053 
 277,061 
 28,555 
 4,010 
 
 54,951 
 64,186 
 283,219 
 19,920 
 
 Canned beef 
 Pickled beef 
 Fresh pork 
 Pickled pork 
 Canned pork 
 Bacon 
 Hams and shoulders. 
 Lard 
 Neutral lard 
 Lard compounds. . . . 
 Sausage* 
 Mutton 
 
 
 36 
 
 Stearin from animal 
 fats 
 
 Tallow . 
 
 Oleo oil 
 
 
 
 
 
 
 Sub-total Meats. . . . 
 
 
 
 920,169 
 
 76,490 
 
 564,610 
 
 36 
 
 5,571,217 
 
 d 
 
 148 
 
 Poultry and Eggs 
 Eggs 
 
 doz. 
 
 25,304,630 
 
 17,217 
 
 2,250 
 
 1,607 
 
 
 24,115 
 
 149 
 150 
 
 151 
 
 Dairy Products 
 Butter 
 
 Ib. 
 Ib. 
 
 Ib. 
 
 28,798,802 
 67,320,279 
 
 265,796,134 
 
 13,063 
 30,536 
 
 120,565 
 
 131 
 
 7,878 
 
 11,092 
 
 11,104 
 10,321 
 
 10,609 
 
 733 
 39,303 
 
 103,819 
 131,274 
 
 305,666 
 
 Cheese 
 Milk, condensed and 
 evaporated 
 
 Sub-total Dairy 
 Products ... 
 
 
 
 164,164 
 
 19,101 
 
 32,034 
 
 40,036 
 
 540,759 
 
 
 
 
 
 Grand Total Total 
 Domestic Exports of 
 Secondary Foods 
 
 
 
 ' 
 1,101,550 
 
 97,841 
 
 598,251 
 
 40,072 
 
 6,136,091 
 
 
 
 
 * This item includes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 and 142) and "Sausage" of Table 39 (item 180). 
 
144 
 
 THE NATION S FOOD 
 TABLE 37 Continued 
 
 
 
 
 
 
 1917-1* 
 
 } ** 
 
 
 
 Reference 
 No. 
 
 Commodity 
 
 Jf 
 
 Total 
 domestic 
 exports in 
 original 
 units 
 
 Total 
 domestic 
 exports in 
 metric tons 
 
 Protein in 
 metric tons 
 
 
 
 
 fl*C 
 
 21 
 
 * 
 
 Carbohydrate 
 in metric tons 
 
 Calories in 
 millions 
 
 131 
 132 
 133 
 134 
 135 
 136 
 137 
 
 Meats and Derivative 
 Products 
 Fresh beef 
 Canned beef 
 Pickled beef 
 Fresh pork 
 Pickled pork 
 Canned pork 
 Bacon 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 Ib 
 
 411,855,061 
 153,144,265 
 54,967,704 
 21,390,302 
 40,430,896 
 5,217,296 
 843,482,929 
 
 186,816 
 69,466 
 24,934 
 9,703 
 18,339 
 2,366 
 382,601 
 
 28,395 
 17,544 
 2,792 
 1,300 
 1,027 
 487 
 35,965 
 
 28,770 
 11,843 
 9,923 
 2,348 
 13,387 
 525 
 227,265 
 
 276 
 
 385,085 
 184,162 
 103,889 
 27,166 
 128,934 
 6,887 
 2,264,752 
 
 138 
 
 Hams and shoulders 
 
 Ib 
 
 422,832,166 
 
 191,796 
 
 25,700 
 
 63,292 
 
 
 695,136 
 
 139 
 
 Lard 
 
 Ib 
 
 395,615 362 
 
 179,449 
 
 
 179,449 
 
 
 1,669,496 
 
 140 
 141 
 142 
 143 
 144 
 
 Neutral lard 
 Lard compounds. . . . 
 Sausage* 
 Mutton 
 Stearin from animal 
 fats 
 
 Ib. 
 Ib. 
 Ib. 
 Ib. 
 
 Ib 
 
 4,258,529 
 43,792,782 
 16,352,071 
 2,098,423 
 
 10 252 522 
 
 1,932 
 19,865 
 7,417 
 952 
 
 4 651 
 
 1,524 
 124 
 
 1,932 
 19,865 
 2,248 
 228 
 
 4 651 
 
 34 
 
 17,971 
 184,805 
 27,289 
 2,634 
 
 43,266 
 
 145 
 
 Tallow 
 
 Ib 
 
 5,014,964 
 
 2,275 
 
 
 2,275 
 
 
 21,163 
 
 146 
 
 Oleo oil 
 
 Ib 
 
 56,648,102 
 
 25,695 
 
 
 25,695 
 
 
 239,055 
 
 147 
 
 Oleomargarine 
 
 Ib. 
 
 6,404,896 
 
 2,905 
 
 35 
 
 2,411 
 
 
 22,577 
 
 
 Sub-total Meats. . . . 
 
 
 
 1,131,162 
 
 114,893 
 
 596,107 
 
 310 
 
 6,024,267 
 
 148 
 
 Poultry and Eggs 
 Eggs 
 
 doz. 
 
 19,475,176 
 
 13,251 
 
 1,731 
 
 1,237 
 
 
 18,560 
 
 149 
 
 Dairy Products 
 Butter 
 
 Ib 
 
 19 608 950 
 
 8 895 
 
 88 
 
 7 560 
 
 
 70 690 
 
 150 
 151 
 
 Cheese 
 Milk, condensed and 
 evaporated. . 
 
 Ib. 
 Ib 
 
 45,871,179 
 536 086 804 
 
 20,807 
 243 167 
 
 5,368 
 22 371 
 
 7,033 
 21 399 
 
 500 
 79 272 
 
 89,448 
 616,491 
 
 
 
 
 
 
 
 
 
 
 
 Sub-total Dairy 
 Products 
 
 
 
 272,869 
 
 27,827 
 
 35,992 
 
 79,772 
 
 776,629 
 
 
 Grand Total Total 
 Domestic Exports of 
 Secondary Foods . 
 
 
 
 i 417 282 
 
 144 451 
 
 633 336 
 
 80 082 
 
 6 819 456 
 
 
 
 
 
 
 
 
 
 
 This item iucludes "Canned Sausage" and "All other Sausage" of Table 37 (items 141 
 and 142) and "Sausage" of Table 39 (item 180). 
 
 ** In the total domestic exports of the year 1917-18 are included the shipments to the Ameri- 
 can Expeditionary Forces abroad, as well as shipments to the Commission for Relief in Belgium 
 and American Red Cross. 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 145 
 
 probably to be found in the generally more sprightly selling activity, 
 following the war r s beginning, by firms doing an export business in 
 this country. Generally people nowadays buy not what they need 
 or want but what somebody succeeds in selling them. Having one's 
 selling hand in, through practice on the foreigner who really had en- 
 hanced needs for imported foods as soon as the war was under way, 
 it is easily conceivable that our insular brothers have been oversold. 
 With Tables 35 and 37 in hand we may proceed to an examina- 
 tion of the course of the export movement of human foods produced 
 in the United States during recent years. A summary table which 
 makes such study possible is given as Table 38. 
 
 TABLE 38. SUMMARY OF GROSS EXPORTS OF PRIMARY FOODS 
 (Metric Tons) 
 
 Year 
 
 Total of all 
 primary 
 food ex- 
 ports as 
 commodity 
 
 Protein in 
 primary 
 food 
 exports 
 
 Fat in 
 primary 
 food 
 exports 
 
 Carbohy- 
 drate in 
 primary 
 food 
 exports 
 
 Calories 
 (millions) 
 in primary 
 food exports 
 
 1911-12 
 1912-13 
 1913-14 
 1914-15 
 1915-16 
 1916-17 
 1917-18 
 
 2,764,822 
 4,499,719 
 4,408,369 
 9,796,896 
 7,920,332 
 6.785,362 
 4,453,805 
 
 208,248 
 357,741 
 361,836 
 795,328 
 606,814 
 524,513 
 408,048 
 
 212,783 
 188,287 
 133,098 
 229,242 
 187,949 
 135,432 
 109,363 
 
 1,620,606 
 2,547,330 
 2,530,393 
 5,586,014 
 4,803,115 
 4,087,852 
 2,964,063 
 
 9,479,617 
 13,664,695 
 13,098,163 
 28,300,616 
 23,933,349 
 20,174,512 
 14,846,825 
 
 Total for 7 years 
 
 40 629 305 
 
 3,262 538 
 
 1,196,154 
 
 24,139,373 
 
 123,497,777 
 
 Average per year, whole, 
 period 
 
 5,804,186 
 
 466,077 
 
 170,879 
 
 3,448,482 
 
 17,642,540 
 
 Average per year, 3 prewar 
 years 
 
 3 890 970 
 
 309 275 
 
 178,056 
 
 2,232,776 
 
 12 080,825 
 
 Average per year, war period 
 Per cent, nutrients to total 
 (and calories per Ib.) 3 pre- 
 war years 
 
 7,239,099 
 
 583,678 
 8 
 
 165,496 
 4 6 
 
 4,360,261 
 57 4 
 
 21,813,825 
 1408 3 
 
 Per cent, nutrients to total 
 (and calories per Ib.) war 
 period ... 
 
 
 8 I 
 
 2 3 
 
 60.2 
 
 1366.8 
 
 Per cent, nutrients to total 
 (and calories per Ib.) whole 
 period 
 
 
 8 
 
 2 9 
 
 59.4 
 
 1378.8 
 
 
 
 
 
 
 
 Table 38 brings out clearly the profound change wrought in 
 our export trade in primary human foodstuffs by the war. In 
 1914-15, the first year of the war, our gross exports of the commodi- 
 ties here under consideration more than doubled in comparison 
 with the previous year. Since 1914-15 the gross total exports of 
 10 
 
146 THE NATION'S FOOD 
 
 primary foods from this country have steadily fallen, year by year, 
 until in 1917-18 the figure was back nearly to the prewar average, 
 and actually smaller than the exports of the same group of commodi- 
 ties in 1912-13. A study of Table 35 shows that this decline since 
 the first year of the war is almost entirely accounted for in the first 
 group of commodities, namely the grains and their, derivative prod- 
 ucts. To be still more specific it is in the export of wheat and its 
 products that the great change has been. In 1914-15 we exported 
 8,556,274 metric tons of wheat and wheat products (flour, bread 
 and biscuit). Against this the highest previous export was in 
 1913-14, with a total gross export of the same products of 3,619.- 
 382 metric tons, or less than half .as much. It is obvious a priori 
 that the export pace for wheat set in 1914-15 could not possibly be 
 maintained, since in that year the total was swelled enormously by 
 drawing on stored reserves, which high prices brought to light. 
 Reserves, invisible supplies and the like can be drawn on to the 
 point of exhaustion just once. Thereafter exports must come each 
 year out of the surplus of that year's crop over domestic needs. 
 In just such manner did events follow in the case of wheat and its 
 products. After the banner export year of 1914-15 the amount sent 
 away from our shores was smaller each year, reaching in 1917-18 a 
 total (again for the same three products, wheat, wheat flour, bread 
 and biscuit) of 3,008,707 metric tons. To be sure almost all of this 
 went in 1917-18 to the Allies, which in 1914-15 was very far indeed 
 from being the case. We have no occasion, in short, to reproach 
 ourselves with having failed to do our just part in feeding the Allies. 
 The decline in wheat exports since 1914-15 merely means that in 
 each succeeding year since then the total amount of invisible wheat 
 in reserve in this country, which the glitter of foreign gold would 
 alone bring forth, was getting nearer and nearer the vanishing point. 
 Before the end of 1916-17 it was all gone. The wheat exports of 
 1917-18 came out of, first a small exportable surplus from the crop 
 of the same year, and to a much larger degree from the savings re- 
 sulting from conservation, guided and directed by the Food Adminis- 
 tration, but actually accomplished by the housewives of America. 
 
 The course of events in the successive years is shown graphically 
 in Fig. 14, for the total exports a>nd the individual nutrients. 
 
 The next point of interest to which attention may be turned is the 
 relation of gross exports to production. Table 39 gives the facts 
 for primary human foods. For each year and each nutrient com- 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 147 
 
 pound, there is stated in this table the percentage which the total 
 gross exports form of the total domestic production. 
 
 FIG. 14. Showing the course of gross exports of primary food materials since 
 1911. Solid line denotes total primary food exports. Dash line, protein content; 
 dot line, fat content; dash-dot line, carbohydrate content. 
 
 TABLE 39. SHOWING THE PERCENTAGES OF THE TOTAL PRODUCTION OF 
 PRIMARY HUMAN FOODS SENT AWAY FROM THE UNITED STATES AS GROSS 
 
 EXPORTS 
 
 Year 
 
 Total 
 primary 
 foods 
 
 Protein 
 
 Fat 
 
 Carbohydrate 
 
 Calories 
 
 1911-12 
 
 8.6 
 
 12.1 
 
 22.5 
 
 12.4 
 
 13.6 
 
 1912-13 
 
 11.8 
 
 17.9 
 
 20.4 
 
 17.0 
 
 17.5 
 
 1913-14 
 
 12.3 
 
 17.8 
 
 14.0 
 
 16.7 
 
 16.5 
 
 1914-15 
 
 23.1 
 
 34.2 
 
 21.0 
 
 32.7 
 
 31.5 
 
 1915-16 
 
 17.7 
 
 23.3 
 
 20.4 
 
 25.2 
 
 24.6 
 
 1916-17 
 
 20.5 
 
 29.5 
 
 14.6 
 
 29.9 
 
 28.0 
 
 1917-18 
 
 12.1 
 
 20.8 
 
 10.7 
 
 19.9 
 
 18.9 
 
 Total 7 years 
 
 15.4 
 
 22.6 
 
 17.7 
 
 22.4 
 
 21.9 
 
 Three prewar years. . 
 War period 
 
 11.0 
 18 4 
 
 16.1 
 
 26 9 
 
 19.0 
 
 16 7 
 
 15.5 
 
 27 
 
 16.0 
 25 8 
 
 
 
 
 
 
 
148 THE NATION'S FOOD 
 
 The results of the table are very striking. It is seen clearly 
 how enormously our exports of primary human foods increased at 
 the beginning of the war, in relation to production, in respect 
 of all nutrients except fat. In the first year the ratio of exports 
 to production about doubled for the total protein and carbohydrate. 
 In the fat content of primary foods the ratio increased from the 
 1913-14 level to about what it was in 1911-12. In all cases the 
 ratio fell off in 1915-16, because of the large production of that year, 
 only to advance again in 1916-17. The latter year marked what 
 is to be regarded as the most serious over-export in relation to pro- 
 duction of any year of the war. 
 
 The situation in regard to the exports of fat in the form of 
 primary foods, which includes all the vegetable fats used as human 
 food, is interesting. In spite of the world shortage in fats the ex- 
 ports of this nutrient fell off markedly from the prewar average 
 during the war period. As will presently appear, this was com- 
 pensated for in the export otf animal fats, but there is no apparent 
 reason for the decline in the export-production ratio shown in the 
 fat column of Table 39. 
 
 In 1917-18, our first year in the war, the export-production 
 ratio fell back nearly to the prewar normal. This is unquestion- 
 ably a healthy state of affairs at the beginning of a food exporting 
 nation's participation in a great war. It means that we start off 
 from ain approximately normal base. If the exigencies of the oc- 
 casion should demand it, a nation could later over-export in relation 
 to production, just as we did in 1914-15. But at the end of 1917-18 
 we were clearly insured against any difficulty as to domestic needs 
 because we were holding about a normal proportion of our food pro- 
 duction in this country. It must again be emphasized, lest a 
 wrong conclusion be drawn, that in 1917-18 practically our total 
 food exports went to the Allies, instead of being distributed among 
 many countries as in the prewar years. In other words, the decline 
 of the export-production ratio in 1917-18 does not at all mean 
 that we did not do our just part in feeding the Allies that year. 
 
 Another point which needs attention is the change in the nutrient 
 concentration of our primary food exports in the war years as com- 
 pared with prewar conditions. This matter will be more directly 
 elucidated in a later table but the general drift of affairs is plain 
 enough here. Comparing prewar and war averages it is seen 
 that while the ratio of total primary food exports to production was 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 149 
 
 7.4 points higher in the war years than prewar, the protein export- 
 production ratio advanced 10.8 points, the carbohydrate ratio 11.5 
 points, and the calorie ratio 9.8 points. Plainly more concentrated 
 forms of primary foods were exported during the war period than 
 in prewar years. This is of course as it should be. The fat con- 
 tent as before forms an exception. The export-production ratio 
 for this nutrient was 2.3 points lower on the average in the war years 
 than in the prewar years. 
 
 The general relations of the export-production ratio for primary 
 human foods are shown graphically in Fig. 15 on a percentage basis. 
 
 AMMMMTE 
 
 * The Ztrc Line toprtsents the Pre~v Ami ft fifort - ft-odvctlon tote 
 
 FIG. 15. Showing the percentage changes during the successive years in the 
 ratio between gross exports and production of nutrients in the United States in the 
 form of primary human foods. 
 
 It is seen that with the single exception of fat the export-produc- 
 tion ratio was above the prewar average in each year of the war, by 
 amounts varying from as low as 10 per cent, to as high as 112 per 
 cent. This diagram raises an interesting question. How long could 
 the country continue exporting food at a higher ratio to pro- 
 duction than the normal average? It seems fairly clear from the 
 1917-18 figures that we had then about reached the end of such 
 
150 
 
 THE NATION S FOOD 
 
 exportations, and must drop back to the normal export-production 
 ratio. In the earlier years of the war there were large invisible 
 reserves particularly of the grains which could be drawn on to 
 increase the ratio. As already pointed out these had disappeared 
 by 1917. It is certain that the 1917-18 bars would have been 
 below the line instead of above it, had it not been for the Food 
 Administration's conservation campaign. 
 
 We may next turn to a further consideration of the exports of 
 secondary foods. Table 37 gives the combined gross exports of 
 these foods to foreign countries and to insular possessions. The 
 results of Table 37 are summarized by years ;n Table 40. This 
 enables a direct examination of the course of the secondary food 
 exports in successive years. 
 
 TABLE 40. SUMMARY OF GROSS EXPORTS OF SECONDARY FOODS 
 (Metric Tons) 
 
 Year 
 
 Total of all 
 secondary 
 food ex- 
 ports as 
 commodity 
 
 Protein in 
 secondary 
 food 
 exports 
 
 Fat in 
 secondary 
 food exports 
 
 Carbohy- 
 drate in 
 secondary 
 food 
 exports 
 
 Calories 
 (millions) 
 in secondary 
 food exports 
 
 1911-12 
 1912-13 
 1913-14 
 1914-15 
 1915-16 
 1916-17 
 1917-18 
 
 670,713 
 602,343 
 557,766 
 796,543 
 1,039,953 
 1,101,550 
 1,417,282 
 
 32,843 
 27,821 
 26,310 
 63,226 
 89,476 
 97,841 
 144,451 
 
 509,521 
 464,651 
 426,671 
 504,728 
 585,655 
 598,251 
 633,336 
 
 3,906 
 3,236 
 3,184 
 6,956 
 24,972 
 40,072 
 80,082 
 
 4,892,666 
 4,451,617 
 4,091,843 
 4,986,398 
 5,921,975 
 6,136,091 
 6,819,456 
 
 Total for 7 years 
 
 61 Qft 1 Cf) 
 
 471 QfiS 
 
 q 799 01 q 
 
 1 f\f) AftQ 
 
 q7 qnn nj.fi 
 
 Average per year, whole 
 period 
 
 ooq 7Q 
 
 67 424- 
 
 cqi QOA 
 
 9q 9fi 
 
 c q9fi ^70 
 
 Average per year, 3 pre- 
 war years 
 
 filO 274 
 
 OQ QQ1 
 
 dfifi Q4.S 
 
 q J./19 
 
 4,170 70S 
 
 Average per year, war 
 period 
 
 1 088 882 
 
 qc 740 
 
 KQA 4Q^ 
 
 qo rj9i 
 
 ,4/o, / Uo 
 K nee ocn 
 
 Per cent, nutrients to 
 total (and calories per 
 Ib.) 3 prewar years. . 
 
 
 4 8 
 
 76 5 
 
 56 
 
 3 329 
 
 Per cent, nutrients to 
 total (and calories per 
 Ib.) war period 
 
 
 9 1 
 
 53 3 
 
 3 50 
 
 o 48^ 
 
 Per cent, nutrients to 
 total (and calories per 
 Ib.) whole period 
 
 
 7 6 
 
 60 2 
 
 2 60 
 
 2 7^ 
 
 
 
 
 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 151 
 
 The course of the secondary food exports in successive years is 
 shown graphically in Fig. 16, which is drawn on the same plan as 
 Fig. 14. 
 
 It is at once apparent that the secondary food exports have 
 followed a totally different course since 1911 to that shown in Fig. 
 
 FIG. 16. Showing the course of gross exports of secondary food materials since 
 1911. Solid line denotes total secondary food exports; dash line, protein content; 
 dot line, fat content; dash-dot line, carbohydrate content. 
 
 14 for the primary food exports. The overseas shipments of 
 secondary food products were in process of steady decline before the 
 war, reaching a minimum in 1913-14, the year immediately preceding 
 the outbreak of hostilities. With that event began a marked rise 
 in the curve, which has continued throughout the war, reaching 
 a maximum (to date) in 1917-18. There is thus exhibited a 
 beautiful compensatory behavior between primary and secondary 
 
152 
 
 THE NATION S FOOD 
 
 food exports. During the war period, as has been seen, the former 
 decreased sharply, while the latter increased. The net combined 
 result will be shown in a later table. 
 
 It is noteworthy that the export of fat in secondary foods during 
 the war years has not kept pace with the total export of such foods. 
 There is a distinct and increasing lag each year. In other words, 
 our secondary food exports have been progressively less rich in fat 
 during the war period. This has been due to the combined operation 
 of two factors: first, an actual diminution in shipments of the more 
 important pure animal fats such as lard; and, second, an increase 
 in the proportion to the total secondary exports of the less fatty 
 products, as for example meat and milk. 
 
 The change in the carbohydrate content of the secondary ex- 
 ports, which represents almost entirely the sugar in condensed milk, 
 is most striking. The exports of condensed milk have increased 
 so enormously in the past few years as to result in a total carbohy- 
 drate content of the secondary food exports more than 10 times as 
 great in the war period as prevailed in prewar years. In 1917-18 
 we have the extraordinary result that in the total secondary food 
 exports animal products there were something over one-half 
 as many tons of carbohydrate as of protein. 
 
 The next point of interest is the relation of secondary food ex- 
 ports to the total domestic production of the same commodities. 
 The necessary data are given in Table 41. 
 
 TABLE 41. SHOWING THE PERCENTAGES OF THE TOTAL PRODUCTION or 
 SECONDARY HUMAN FOODS SENT AWAY FROM THE UNITED STATES AS 
 
 GROSS EXPORTS 
 
 Year 
 
 Total 
 secondary 
 foods 
 
 Protein 
 
 i 
 
 Fat 
 
 Carbohy- 
 drate 
 
 Calories 
 
 
 1911-12 
 
 1.3 
 
 1:7 
 
 11.0 
 
 0.4 
 
 8.9 
 
 
 1912-13 
 
 1.2 
 
 1.4 
 
 10.3 0.4 
 
 8.3 
 
 
 1913-14 
 
 1.1 
 
 1.4 
 
 9.7 
 
 0.4 
 
 7.8 
 
 
 1914-15 
 
 1.5 
 
 3.2 
 
 10.5 
 
 0.8 
 
 8.8 
 
 
 1915-16 
 
 1.9 
 
 4.3 
 
 11.8 
 
 2.6 
 
 10.1 
 
 
 1916-17 
 
 2.0 
 
 4.6 
 
 11.9 
 
 4.1 10.3 
 
 
 1917-18 
 
 2.5 6.8 
 
 12.6 8.0 11.4 
 
 Total, 
 
 7 years 1.7 3.3 
 
 11.2 
 
 2.5 
 
 9.4 
 
 Three 
 
 prewar years . 1.2 
 
 1.5 
 
 10.3 0.4 8.3 
 
 War period 2.0 
 
 4.7 
 
 11.7 4.0 10.2 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 153 
 
 From this table the following points appear: 
 
 1. There was in general a marked increase in the export-produc- 
 tion ratio with the beginning of the war, in the case of secondary 
 foods just as in the case of primary. This was true for all nutrients 
 except fat. 
 
 +/900 
 
 
 
 
 
 +'700 
 
 
 
 
 
 +/SDO 
 +#00 
 +000 
 
 
 
 
 
 
 
 
 
 +//00 
 #000 
 +900 
 + 900 
 + 700 
 +600 
 
 f-yoo 
 
 +400 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 H 
 
 
 
 
 
 : 
 
 
 + IOO 
 
 * 
 
 I 
 
 X 
 \ 
 
 
 
 -1 1 ?-. 
 
 
 . 
 
 IS 
 
 m 
 
 TOTAL KSn/WTZV/v P7777a /Tar MSEc/ 
 
 Thr Zero Line feoresent3 tfie /* Arer^e &pcrt - Producftan /fiftto 
 
 FIG. 17. Showing the percentage changes, during successive years, in the ratio 
 between gross exports and the production of nutrients in the United States, in the 
 form of secondary human foods. 
 
 2. By comparing Table 41 with Table 39 it is apparent that r 
 even at the highest point, the export-production ratio is much 
 smaller for secondary foods than for primary. In other word 
 wo export a much larger proportion of our production of primary 
 foods than we do of secondary. The actual comparisons for tb^ 
 average of the whole 7 year period are: For total food, 15.4 per cent 
 to 1.7 per cent.; for protein, 22.6 per cent, to 3.3 per cent.; for fat 
 17.7 per cent, to 11.2 per cent.; for carbohydrate, 22.4 per cent, 
 to 2.5 per cent.; for calories, 21.9 per cent, to 9.4 per cent. 
 
154 THE NATION'S FOOD 
 
 3. The fat in secondary food exports shows the least relative 
 change in the export-production ratio in the war period as compared 
 with the prewar period, and carbohydrate shows the greatest 
 relative change. This is clearly shown in Fig. 17, which is drawn 
 on the same plan -as Fig. 15 for primary foods. 
 
 It is evident from this diagram that the relative increases during 
 the war period in the export-production ratio were, on the whole, 
 much greater in the secondary than in the primary foods, though 
 the ratios themselves were absolutely higher in the latter group. 
 The changes in the export-production ratio for protein and carbo- 
 hydrate in secondary foods were enormous. 
 
 It will be of interest next to combine the gross exports of primary 
 and secondary foods in a grand total, in order that the general 
 trend of all human food exports from this country during the war 
 may be seen. This is done in Table 42, which combines into a single 
 series of totals the data of Tables 38 and 40. 
 
 By comparing this table with Table 14 in Chapter V it is seen 
 at once that the contribution of primary and secondary foods in 
 the exports is very different from what it is in production. Whereas 
 of the total human food produced 58 per cent, is of secondary 
 origin, only 13 per cent, of the exported food is secondary. A con- 
 siderably larger proportion of the exported fat is of primary origin 
 than in the production. Of the total calories exported 77 per cent, 
 are of primary origin, while of the total calories produced 59 per 
 cent, are primary. In short, primary foods are exported in higher 
 proportion to secondary than they are produced. 
 
 The changes in human food exports as a result of the war are 
 shown in total in Table 42. Taking the four war years as compared 
 with the three prewar it is seen that the total food, protein and 
 carbohydrate exports about doubled in the war period. The fat 
 exports increased about one-sixth. The exported calories nearly 
 doubled. These facts enable us to form a picture of the significance 
 of our food exportation during the war. While our average annual 
 food exports nearly doubled during the war period, the average 
 annual food production in this country increased in the same period 
 less than 10 per cent. But percentages on such different bases 
 may be misleading. Figures 18 and 19 show graphically the true 
 relation between production and export of human foods. 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 155 
 
 1 a 
 
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 vhole period, 
 prewar years 
 rar period.. . . 
 
 i ii 1 1 
 
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 a 
 
 i-t (N CO <* 1C CO t^ 
 
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 Total for 7 j 
 Annual avei 
 Annual aver 
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 S^ cy sJ cu 'o 
 g S X 
 
 ti O, fcc ^ M ^ 
 
 88 o 
 
 
156 
 
 THE NATION'S FOOD 
 
 /in. HUMAM noos facmc TOHS) CALORICS IN HUMAN fooo(M/Luonsj 
 
 PRODUCTION V/////A GROSS EXPORTS 
 
 FIG. IS. Diagram showing the relation between annual average production 
 and ^annual average gross exportation of all human foods and their calory content, 
 in prewar years and in the war period. 
 
 CARBOHYOflA TC 
 
 PRODUCTION VTTTTm GKOSS CXPOffTS 
 
 FIG. 10. Diagram showing the relation between annual average production 
 and annual average gross exportation of protein, fat and carbohydrate in human 
 fooda in prewar years and in the war period. 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 157 
 
 From these diagrams it is evident that the average annual excess 
 of gross human food exports in the war period over prewar was 
 not generally greater, and was in some cases distinctly smaller 
 than the average annual excess in production in the war period 
 as compared with the prewar. To make the comparison precise 
 on this point, and also introduce the year 1917-18, Table 43 has 
 been prepared. 
 
 TABLE 43. COMPARING THE ABSOLUTE EXCESS IN AVERAGE ANNUAL EX- 
 PORTATION OF HUMAN FOODS WITH THE EXCESS IN PRODUCTION OF THE 
 SAME FOODS IN THE WAR PERIOD AND THE PREWAR PERIOD 
 
 Item 
 
 Absolute excess in war period 
 as compared with prewar 
 period in average annual 
 
 Absolute excess in 1917-18 
 as compared with prewar 
 average annual 
 
 Production 
 
 Gross 
 exportation 
 
 Production 
 
 Gross 
 exportation 
 
 Total human food (metric 
 tons) 
 Protein content (metric 
 tons) 
 
 8,033,858 
 
 395,512 
 490,390 
 
 1,855,113 
 13,752,898 
 
 3,826,678 
 
 344,161 
 100,985 
 
 2,162,064 
 11,220,272 
 
 7,460,379 
 
 233,921 
 605,498 
 
 541,494 
 8,817,732 
 
 1,369,843 
 
 214,233 
 97,695 
 
 807,927 
 5,106,747 
 
 Fat content (metric tons). 
 Carbohydrate content 
 (metric tons) 
 Calories (millions) 
 
 It is clear from this table that the excess of domestic production 
 of human foods during the war period was not entirely exported, save 
 in the case of carbohydrate. There has been, of course, a larger 
 and a more prosperous domestic population during the war period 
 than prewar, and this will account for some of the difference 
 probably for all of it and even more in the case of protein. But 
 the broad fact is that while it is true that we doubled our exports of 
 human food while production increased less than 10 per cent., and 
 furthermore notably increased the export-production ratio, there 
 nevertheless remained in the country more tons of human food (with 
 the exception of carbohydrate) during the war period than did in 
 the three years preceding the war. The case in 1917-18 was in some 
 respects worse than for the whole war period and in some respects 
 better. It was chiefly better in two respects : First, the concentra- 
 tion of nutrients of the exported human foods was high in 1917-18 
 (compare calories with total food in last two columns of Table 43) ; 
 and, second, in that virtually all the exports in 1917-18 went to 
 the Allies. The latter is the really outstanding feature of the case. 
 
158 
 
 THE NATION'S FOOD 
 
 The relative concentration of nutrients in exported human foods 
 is much greater than in the total production, as would be expected. 
 The calory content of exported foods is rather more than double that 
 of all foods domestically produced. 
 
 Figure 20 shows graphically the course of the export movements 
 in the successive years. 
 
 FIG. 20. Showing the course of total human food exports since 1911. Solid 
 line denotes total human food exports. Dash line, protein content; dot line, fat 
 content ; dash-dot line, carbohydrate content. 
 
 From this diagram it is evident that the compensatory increase 
 in secondary food exports during the war years was not sufficient 
 in magnitude to offset the downward tendency of the primary food 
 exports. The fat exports form a nearly horizontal line. 
 
 Consideration may next be given the question of the relative 
 importance of the different human food commodities and groups of 
 commodities in the exports. In approaching this matter it has 
 seemed best to use averages for the prewar period (3 years) and the 
 war period (4 years) rather than to take an average of the whole 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 159 
 
 seven years, as was done for production. The reason obviously is 
 because the volume of the exports was so violently changed by the 
 war, while the changes in production are only such as might happen 
 at any time one had a succession of two or three good crop years. 
 Tables 44 to 47 give the group averages and percentages for the 
 different nutrients, as well as 'the cumulated percentages. 
 
 TABLE 44. GROSS EXPORTS OF PROTEIN IN ALL HUMAN FOODS, ARRANGED BY 
 COMMODITY GROUPS, IN DESCENDING ORDER OF IMPORTANCE 
 
 
 Annual average during prewar 
 period 
 
 Annual average during war period 
 
 Group 
 
 Total 
 
 protein 
 (metric 
 tons) 
 
 Per cent, 
 of total 
 protein 
 
 Cumulated 
 per cent. 
 
 Total 
 protein 
 (metric 
 tons) 
 
 Per cent, 
 of total 
 protein 
 
 Cumulated 
 per cent. 
 
 Grains 
 
 293,047 
 
 86.632 
 
 86.632 
 
 550,967 
 
 80.736 
 
 80.736 
 
 Meats 
 
 25,922 
 
 7.663 
 
 94 295 
 
 79,781 
 
 11 691 92 427 
 
 Fish ... 
 
 8,598 
 
 2 542 
 
 96 837 
 
 16 910 2 478 94 905 
 
 Vegetables 
 
 4444 
 
 1 314 
 
 98 151 
 
 14 174 ' 2 077 96 982 
 
 Fruits 
 
 2,400 
 
 0.710 
 
 98 861 
 
 13,989 2 050 99 032 
 
 Poultry and eggs. . 
 
 1,559 
 
 0.461 
 
 99.322 
 
 2,349 0.344 99.376 
 
 Dairy products . . . 
 
 1,510 
 
 0.446 
 
 99.768 
 
 2,189 0.321 
 
 99.697 
 
 Oils and nuts 
 
 783 
 
 0.231 
 
 99.999 
 
 2,057 0.301 
 
 99.998 
 
 Si mars 
 
 3 
 
 0.001 
 
 100.000 
 
 12 
 
 0.002 
 
 100.000 
 
 Totals . . 
 
 338.266 
 
 100.000 
 
 682.428 100.000 
 
 The overwhelming importance of the grains in furnishing pro- 
 tein in our human food exports is clear. This commodity group 
 furnished 87 per cent, of the protein in the exports before the war, 
 and 81 per cent, during the war period. The contribution to pro- 
 tein exports by the meats rose in the war period to 12 per cent., 
 from the 7 per cent, which it had been before. In the prewar 
 period dairy products had stood in the seventh place, contributing 
 less than a half of our per cent, of the exported protein (in human 
 foods). During the war period the dairy products rose to third 
 place, furnishing nearly two and a half per cent, of the total ex- 
 ported protein. This is the most notable change in position in the 
 table. The fruits and fish, low in nutrient concentration, dropped 
 down in relative position in the table during the war years, as would 
 have been expected. 
 
160 
 
 THE NATION'S FOOD 
 
 TABLE 45. GROSS EXPORTS OF FAT IN ALL HUMAN FOODS, ARRANGED BY 
 COMMODITY GROUPS, IN DESCENDING ORDER OF IMPORTANCE 
 
 Group 
 
 Annual average during prewar 
 period 
 
 Annual average during 
 
 war period 
 
 Total fat 
 (metric 
 tons) 
 
 1 
 
 Per cent. ! Cumulated 
 of total fat! per cent. 
 
 Total fat 
 (metric 
 tons) 
 
 Per cent, 
 of total fat 
 
 Cumulated 
 per cent. 
 
 Meats 
 
 462,081 
 145,266 
 28,057 
 3,753 
 3,142 
 1,289 
 1,114 
 303 
 
 
 645,005 
 
 71.64 
 22.52 
 4.35 
 0.58 
 0.49 
 0.20 
 0.17 
 0.05 
 0.00 
 
 100.00 
 
 71.64 
 96.16 
 98.51 
 99.09 
 99.58 
 99.78 
 99.95 
 100.00 
 100.00 
 
 553,519 
 102,740 
 55,185 
 25,503 
 5,200 
 1,470 
 1,431 
 941 
 
 
 745,989 
 
 74.20 
 
 13.77 
 7.40 
 3.42 
 0.70 
 0.20 
 0.19 
 0.12 
 0.00 
 
 74.20 
 87.97 
 95.37 
 98.79 
 99.49 
 99.69 
 99.88 
 100 . 00 
 100.00 
 
 Oils and nuts 
 Grains 
 
 Dairy products. . 
 Fish 
 Fruits 
 
 Poultry and eggs. . 
 Vegetables 
 
 Sugars 
 Totals 
 
 100.00 
 
 TABLE 46. GROSS EXPORTS OF CARBOHYDRATE IN ALL HUMAN FOODS, AR- 
 RANGED BY COMMODITY GROUPS, IN DESCENDING ORDER OF IMPORTANCE 
 
 Group 
 
 Annual average during prewar Annual ayerage duHng war period 
 
 Total car- 
 bohydrate 
 (metric tons) 
 
 Per cent, of 
 total car- 
 bohydrate 
 
 Cumulated 
 per cent. 
 
 Total car- 
 bohydrate 
 (metric tons) 
 
 Per cent, of 
 total car- 
 bohydrate 
 
 Cumulated 
 per cent. 
 
 Grains 
 Sugars 
 Fruits 
 
 1,952,095 
 191,939 
 69,272 
 18,693 
 3,424 
 777 
 18 
 
 
 
 
 87.294 
 8.583 
 3.098 
 0.836 
 0.153 
 0.035 
 0.001 
 0.000 
 
 0.000 
 
 87.294 
 
 95.877 
 98 . 975 
 99.811 
 99.964 
 99.999 
 100.000 
 100.000 
 
 100.000 
 
 3,659,603 
 586,653 
 59,642 
 51,064 
 37,922 
 3,300 
 99 
 
 
 
 
 83.205 
 13.339 
 1.356 
 1.161 
 0.862 
 0.075 
 0.002 
 0.000 
 
 0.000 
 
 83 . 205 
 96.544 
 97.900 
 99.061 
 99.923 
 99.998 
 100.000 
 100.000 
 
 100.000 
 
 Vegetables 
 Dairy products 
 Oils and nuts. . 
 Meats 
 
 Fish 
 P o u 1 try and 
 eggs.... 
 
 Totals 
 
 2,236,218 
 
 100.000 
 
 
 4,398,283 
 
 100.000 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 161 
 
 In the fat exports of human foods the oils and nuts, without 
 changing their relative position, lost in percentage contribution 
 to total, and the grains and dairy products gained, the latter notably. 
 The meat group also gained, and is, of course, outstanding in its 
 contribution to total fat exports. The three groups, meats, oils 
 and nuts, and grains, together contribute 95 to 99 per cent, of our 
 total fat exports in human foods. 
 
 In carbohydrate exports the grains, of course, come first. Their 
 percentage contribution dropped somewhat, however, during the 
 war period. The sugar made a notable gain in percentage con- 
 tribution durinii; the war, while the fruits fell off as would be expected. 
 
 TABLE 47. CALORY CONTENT OF ALL EXPORTED HUMAN FOODS, ARRANGED 
 BY COMMODITY GROUPS, IN DESCENDING ORDER OF IMPORTANCE 
 
 Annual average during prewar 
 period 
 
 Annual average during war period 
 
 Gr UP Total 
 (millions of) 
 calories 
 
 Per cent, 
 of total 
 calories 
 
 Cumulated 
 per cent. 
 
 Total 
 (millions of) 
 calories 
 
 Per cent, 
 of total 
 calories 
 
 -* 
 
 Cumulated 
 per cent. 
 
 Grains 9,468,253 
 
 57.18 
 
 57.18 17,780,773 
 
 64.01 
 
 64.01 
 
 Meats 4,406,817 
 
 26.61 
 
 83.79 5,481,577 
 
 19.73 
 
 83.74 
 
 Oils and nuts 1,358,004 
 
 8.20 
 
 91.99 
 
 2,405,689 
 
 8.66 
 
 92.40 
 
 Sugars 787,095 4.75 
 
 96.74 
 
 979,087 
 
 3.53 
 
 95.93 
 
 Fruits 305,385 
 
 1.85 
 
 98.59 
 
 462,349 
 
 1.66 
 
 97.59 
 
 Vegetable* 97,700 0.59 
 
 99.18 
 
 276,274 
 
 0.99 
 
 98.58 
 
 Fish 64,389 0.39 
 
 99.57 
 
 266,453 
 
 0.96 
 
 99.54 
 
 Dairy produd > 55,176 0.33 
 
 99.90 
 
 105,550 
 
 0.38 
 
 99.92 
 
 Poultry and 
 
 
 
 
 eggs 16,715 0.10 
 
 100.00 22,054 
 
 0.08 
 
 100.00 
 
 
 ! 
 
 
 Totals 16,559,534 
 
 100.00 
 
 
 27,779,806 
 
 100.00 
 
 
 Here in final summary it is seen that the grains and meats 
 contribute together about 84 per cent, of the total energjr value of 
 the human food exports. They contributed this proportion before 
 the war, and almost identically the same proportion since, what one 
 group lost the other having gained. During the war dairy prod- 
 ucts moved up to fifth place, from eighth where it had been before. 
 
 Tables 48 to 51 give the relative nutritional importance of 
 individual commodities in the total human food exportation. This 
 is of considerable interest in comparison with the similar tables for 
 production given in Chapter V and consumption in Chapter IX. 
 
162 
 
 THE NATION S FOOD 
 
 TABLE 48. GROSS EXPORTS OF PROTEIN IN ALL HUMAN FOODS, ARRANGED BY 
 COMMODITIES, IN DESCENDING ORDER OF IMPORTANCE 
 
 Annual average during prewar period 
 
 Order No. 
 
 Commodity 
 
 Total pro- 
 tein (metric 
 tons) 
 
 Per cent, of 
 total protein 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 
 Wheat (nutrients in flour) 
 Wheat flour 
 Hams and shoulders 
 Bacon 
 
 161,061 
 120,444 
 10,990 
 8,605 
 
 47.614 
 35 . 606 
 3.249 
 2.544 
 
 47.614 
 83 . 220 
 86.469 
 89.013 
 
 5 
 
 Rice 
 
 5,836 
 
 1.725 
 
 90 738 
 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 
 Canned salmon 
 Beans and dried peas 
 Cornmeal and corn flour 
 Cured fish 
 Oatmeal and rolled oats 
 Pickled pork 
 Eggs 
 
 5,672 
 3,272 
 2,966 
 2,244 
 1,829 
 1,664 
 1,559 
 
 1.677 
 0.967 
 0.877 
 0.663 
 0.541 
 0.492 
 0.461 
 
 92.415 
 . 93.382 
 94 . 259 
 94.922 
 95 . 463 
 95.955 
 96.416 
 
 13 
 
 Pickled beef 
 
 1,504 
 
 0.445 
 
 96 861 
 
 14 
 15 
 16 
 17 
 18 
 19 
 
 Potatoes (except sweet) 
 Milk, condensed and evaporated 
 Canned beef 
 Bread and biscuit 
 Sausage 
 Prunes, dried 
 
 1,003 
 952 
 
 897 
 874 
 739 
 715 
 
 -0.297 
 0.281 
 0.265 
 0.258 
 0.218 
 C.211 
 
 97.158 
 97.439 
 97.704 
 97.962 
 98.180 
 98.391 
 
 20 
 21 
 22 
 
 Fresh beef 
 Peanuts 
 Cheese 
 
 672 
 624 
 533 
 
 0.199 
 0.184 
 0.158 
 
 98.590 
 
 98.774 
 98.932 
 
 23 
 
 Apricots, dried 
 
 458 
 
 0. 135 
 
 99 . 067 
 
 24 
 25 
 26 
 
 27 
 28 
 29 
 
 Pickled fish 
 Canned pork 
 Apples, green and ripe 
 Apples, dried 
 Mutton 
 Fresh fish 
 
 424 
 411 
 338 
 312 
 266 
 258 
 
 0.125 
 -0.122 
 0.100 
 0.092 
 0.079 
 0.076 
 
 99.192 
 99.314 
 99.414 
 99 . 506 
 99.585 
 99.661 
 
 30 
 
 Raisins, dried 
 
 213 
 
 0.063 
 
 99 . 724 
 
 31 
 
 Onions 
 
 170 
 
 050 
 
 99.774 
 
 32 
 
 Oranges 
 
 161 
 
 0.048 
 
 99 . 822 
 
 33 
 34 
 35 
 36 
 37 
 38 
 
 Cocoa and chocolate, manufactured. . 
 Fresh pork 
 Peaches, dried 
 Pears 
 Rye flour 
 Butter 
 
 159 
 157 
 123 
 81 
 36 
 25 
 
 0.047 
 -0.047 
 0.036 
 0.024 
 0.011 
 + 007 
 
 99 . 869 
 .99.916 
 99.952 
 99 . 976 
 99 . 987 
 99.994 
 
 39 
 40 
 
 Oleomargarine 
 Honey 
 Glucose 
 Grape sugar 
 Molasses 
 Molasses and syrup 
 
 17 
 :} 
 
 
 
 
 o 
 
 0.005 
 0.001 
 
 
 
 
 
 99 . 999 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 
 
 Syrup 
 Refined sugar 
 Corn oil 
 Cottonseed oil '. 
 
 
 
 
 
 
 
 
 
 
 
 100 . 000 
 100.000 
 100.000 
 100.000 
 
 
 Lard 
 
 o 
 
 
 
 ICO . 000 
 
 
 Neutral lard 
 Lard compounds . 
 
 
 
 o 
 
 
 
 
 100.000 
 100.000 
 
 
 Stearin from animal fats 
 Tallow 
 
 
 
 o 
 
 
 
 o 
 
 100.000 
 100.000 
 
 
 Oleooil 
 
 
 
 
 
 100.000 
 
 
 Total 
 
 338,267 
 
 100.000 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 
 
 163 
 
 TABLE 48 Continued 
 
 Order No. 
 
 Commodity 
 
 Annual average during war period 
 
 Total pro- 
 tein (metric 
 tons) 
 
 Per cent, of 
 total protein 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 1.1 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 28 | 
 29 
 30 
 31 
 32 
 33 
 34 
 35 
 36 
 37 
 38 
 39 
 40 
 
 Wheat (nutrients in flour) 
 Wheat flour 
 Bacon 
 
 348,023 
 173,104 
 25,997 
 18,067 
 17,445 
 12,135 
 10,761 
 10,537 
 10,413 
 10,341 
 10,171 
 6,289 
 6,177 
 2,828 
 2,327 
 2,108 
 2,057 
 ,814 
 ,689 
 1,488 
 ,335 
 ,261 
 .088 
 871 
 595 
 519 
 406 
 396 
 341 
 327 
 309 
 225 
 220 
 217 
 204 
 131 
 84 
 82 
 31 
 12 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 50.998 
 25.366 
 3.810 
 2.647 
 2.556 
 1.778 
 1.577 
 1.544 
 1.526 
 1.515 
 1.490 
 0.922 
 0.905 
 0.414 
 0.341 
 0.309 
 0.301 
 0.266 
 0.248 
 0.218 
 0.196 
 0.185 
 0.159 
 0.128 
 0.087 
 0.076 
 0.060 
 0.058 
 0.050 
 0.048 
 0.045 
 0.033 
 0.032 
 0.032 
 0.030 
 0.019 
 0.012 
 0.012 
 0.005 
 0.002 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 50.998 
 76.364 
 80.174 
 82.821 
 [85 . 377 
 87.155 
 88.732 
 90.276 
 91.802 
 93.317 
 94 . 807 
 95.729 
 96.634 
 97 . 048 
 97.389 
 97.698 
 97 . 999 
 98 . 265 
 98.513 
 98.731 
 98.927 
 99.112 
 99.271 
 99.399 
 99.486 
 99.562 
 99.622 
 99 . 680 
 99 . 730 
 99.778 
 99.823 
 99 . 856 
 99.888 
 99 . 920 
 99.950 
 99.969 
 99.981 
 99.993 
 99.998 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 
 Hams and shoulders 
 
 Fresh beef. ... 
 
 Beans and dried peas 
 
 Oatmeal and rolled oats 
 
 Milk, condensed and evaporated 
 Canned salmon 
 Rice. . 
 
 Canned beef 
 
 Cheese 
 
 Cornmeal and corn flour 
 
 Cured fish. 
 
 Pickled beef 
 
 Fresh pork 
 Eggs 
 Potatoes 
 
 Rye flour 
 
 Pickled pork 
 
 Sausage . 
 
 Cocoa and chocolate, manufactured. . 
 Peanuts 
 
 Bread and biscuit ' 
 Canned pork 
 
 Raisins, dried 
 
 Fresh fish 
 
 Prunes, dried 
 Pickled fish 
 Apricots, dried 
 Apples, green and ripe 
 
 Onions 
 
 Peaches, dried 
 Mutton 
 Oranges 
 Apples, dried 
 
 Butter 
 
 Pears 
 
 Oleomargarine 
 Honey 
 
 Grape sugar 
 
 Molasses 
 Molasses and syrup 
 Syrup 
 
 
 Corn oil 
 
 Cottonseed oil 
 Lard 
 
 Neutral lard 
 
 Lard compounds 
 Stearin from animal fats 
 Tallow 
 
 Oleooil 
 
 Total 
 
 682,425 
 
 100.000 
 
 
 
164 
 
 THE NATION'S FOOD 
 
 TABLE 49. GROSS EXPORTS OF FAT IN ALL HUMAN FOODS, ARRANGED BY 
 COMMODITIES, IN DESCENDING ORDER OF IMPORTANCE 
 
 Order No. 
 
 Commodity 
 
 Annual average during prewar year 
 
 Total fat 
 (metric 
 tons) 
 
 Per cent, 
 of total 
 fat 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 28 
 29 
 30 
 31 
 32 
 33 
 34 
 35 
 36 
 37 
 38 
 39 
 40 
 41 
 42 
 43 
 44 
 45 
 46 
 
 Lard 
 Cottonseed oil 
 Bacon 
 
 233,438 
 134,655 
 54,379 
 47,829 
 32,550 
 27,066 
 21,688 
 20,626 
 14,141 
 12,981 
 10,565 
 9,185 
 5,344 
 2,222 
 2,145 
 ,661 
 ,432 
 ,159 
 ,114 
 ,068 
 1,056 
 911 
 813 
 726 
 713 
 698 
 680 
 637 
 491 
 443 
 428 
 358 
 338 
 290 
 282 
 211 
 145 
 135 
 100 
 72 
 65 
 56 
 40 
 36 
 27 
 5 
 
 
 
 
 
 
 
 
 
 36.192 
 20.877 
 8.431 
 7.415 
 5.046 
 4.196 
 3.362 
 3.198 
 2.192 
 2.013 
 1.638 
 1.424 
 0.828 
 0-344 
 0.333 
 0.258 
 0.222 
 0.180 
 0.173 
 0.166 
 0.164 
 0.141 
 0.126 
 0.113 
 0.111 
 0.108 
 0.105 
 0.099 
 0.076 
 0.069 
 0.066 
 0.055 
 0.052 
 0.045 
 0.044 
 0.033 
 0.022 
 0.021 
 0.015 
 0.011 
 0.010 
 0.009 
 0.006 
 0.006 
 0.004 
 0.001 
 
 
 
 
 
 
 
 
 
 36.192 
 57.069 
 65.500 
 72.915 
 77.961 
 82.157 
 85.519 
 88.717 
 90 . 909 
 92.922 
 94.560 
 95.984 
 96.812 
 97.156 
 97 . 489 
 97.747 
 97.969 
 98.149 
 98.322 
 98.488 
 98.652 
 98.793 
 98.919 
 99 . 032 
 99.143 
 99.251 
 99.356 
 99.455 
 99.531 
 99.600 
 99 . 666 
 99.721 
 99.773 
 99.818 
 99.862 
 99 . 895 
 99.917 
 99.938 
 99.953 
 99.964 
 99.974 
 99.983 
 99.989 
 99 . 995 
 99 . 999 
 100.000 
 100.000 
 100.000 
 100 . 000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 
 Oleo oil 
 
 
 Hams and shoulders 
 Pickled pork 
 Neutral lard: 
 Wheat (nutrients in flour) 
 Tallow 
 Wheat flour 
 
 
 Pickled beef 
 
 Canned salmon 
 Butter 
 
 Cornmeal and corn flour 
 Stearin from animal fats 
 Oleomargarine 
 
 Eggs 
 
 
 
 Milk, condensed and evaporated 
 Oatmeal and rolled oats 
 Bread and biscuit 
 Cured fish 
 
 Cheese 
 
 Fresh beef 
 Canned beef 
 Mutton 
 
 
 
 Cocoa and chocolate, manufactured. . 
 Apples, green and ripe 
 Raisins, dried 
 Fresh pork 
 
 Rice 
 
 Pickled fish 
 
 Apricots, dried 
 
 Fresh fish . 
 
 Pears 
 Potatoes (except sweet) 
 Oranges '. 
 
 Onions 
 
 Peaches, dried 
 
 Rye flour .... 
 
 Glucose 
 Grape sugar 
 
 Honey 
 
 Molasses 
 
 Molasses and syrup 
 Syrup 
 
 Refined sugar 
 Prunes, dried 
 
 Total 
 
 645,004 
 
 100.000 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 165 
 TABLE 49 Continued 
 
 Order No. . Commodity 
 
 Annual average during war period 
 
 Total fat 
 (metric 
 tons) 
 
 Per cent, 
 of total 
 
 fat 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 28 
 29 
 30 
 31 
 32 
 33 
 34 
 35 
 36 
 37 
 38 
 39 
 40 
 41 
 42 
 43 
 44 
 45 
 46 
 
 Lard 
 
 199,148 
 164,279 
 93,881 
 44,494 
 34,801 
 30,554 
 28,251 
 19,398 
 17,675 
 15,185 
 10,079 
 9,328 
 8,271 
 8,240 
 7,185 
 7,067 
 6,436 
 5,410 
 4,783 
 4,153 
 4,079 
 3,807 
 3,459 
 2,844 
 2,140 
 1,973 
 1,862 
 1,470 
 898 
 791 
 723 
 708 
 641 
 400 
 309 
 258 
 223 
 179 
 113 
 109 
 101 
 71 
 66 
 51 
 49 
 47 
 
 
 
 
 
 
 
 
 
 26.696 
 22.022 
 12.585 
 5.964 
 4.665 
 4.096 
 3.787 
 2.600 
 2.369 
 2.036 
 1.351 
 1.250 
 1.109 
 1.104 
 0.963 
 0.947 
 0.863 
 0.725 
 0.641 
 0.557 
 0.547 
 0.510 
 0.464 
 0.381 
 0.287 
 0.264 
 0.250 
 0.197 
 0.120 
 0.106 
 0.097 
 0.095 
 0.086 
 0.054 
 0.041 
 0.035 
 0.030 
 0.024 
 0.015 
 0.015 
 0.014 
 0.009 
 0.009 
 0.007 
 0.007 
 0.006 
 
 
 
 
 
 
 
 
 
 26.696 
 48.718 
 61.303 
 67.267 
 71.932 
 76.028 
 79.815 
 82.415 
 84.784 
 86.820 
 88.171 
 89.421 
 90.530 
 91.634 
 92.597 
 93.544 
 94 .407 
 95.132 
 95.773 
 96.330 
 96.877 
 97.387 
 97.851 
 98.232 
 98.519 
 98.783 
 99.033 
 99.230 
 99.350 
 99.456 
 99.553 
 99.658 
 99.734 
 99.788 
 99.829 
 99.864 
 99.894 
 99.918 
 99.933 
 99.948 
 99.962 
 99.971 
 99.980 
 99.987 
 99.994 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 
 
 Cottonseed oil 
 
 Hams and shoulders 
 
 Oleo oil 
 
 Wheat (nutrients in flour) 
 
 
 Pickled pork 
 
 Fresh beef 
 
 
 Milk, condensed and evaporated. . . . 
 
 Neutral lard 
 
 Pickled beef 
 
 
 Butter 
 
 
 Tallow 
 
 Stearin from animal fats 
 
 Oatmeal and rolled oats 
 
 
 
 
 
 Cocoa and chocolate, manufactured. . 
 
 
 
 Eees 
 
 Cured fish 
 
 Beans and dried peas 
 
 Bread and biscuit 
 
 
 
 
 
 Bice 
 
 
 
 Fresh fish 
 
 Pickled fish 
 
 
 
 Pears 
 
 
 
 
 
 
 
 
 
 
 
 Prunes, dried 
 
 Total 
 
 745,989 
 
 100.000 
 
 
 
166 
 
 THE NATION S FOOD 
 
 TABLE 50. GROSS EXPORTS OF CARBOHYDRATE IN ALL HUMAN FOODS, AR- 
 RANGED BY COMMODITIES, IN DESCENDING ORDER OF IMPORTANCE 
 
 Order No. 
 
 Commodity 
 
 Annual average during prewar period 
 
 Total car- 
 bohydrate 
 (metric 
 tons) 
 
 Per cent, of 
 total car- 
 bohydrate 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 28 
 29 
 30 
 
 
 1,061,008 
 793,447 
 69,534 
 57,624 
 57,504 
 33,533 
 26,063 
 24,692 
 16,978 
 13,688 
 12,892 
 12,18.6 
 9,422 
 8,193 
 7,613 
 6,640 
 6,231 
 5,922 
 3,374 
 3,108 
 1,852 
 1,672 
 1,078 
 608 
 463 
 417 
 314 
 94 
 50 
 18 
 
 3 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 47.447 
 35 .482 
 3.109 
 2.577 
 2.571 
 1.500 
 1.165 
 1.104 
 0.759 
 0.612 
 0.577 
 0.545 
 0.421 
 0.366 
 0.340 
 0.297 
 0.279 
 0.265 
 0.151 
 0.139 
 .Q83 
 0.075 
 0.048 
 0.027 
 0.021 
 0.019 
 0.014 
 0.004 
 0.002 
 0.001 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 47.447 
 82.929 
 86.038 
 88.615 
 91.186 
 92.686 
 93.851 
 94 .955 
 95.714 
 96.326 
 96.903 
 97.448 
 97.869 
 98.235 
 98.575 
 08 872 
 99.151 
 99.416 
 99.567 
 99.706 
 99.789 
 99.864 
 99.912 
 99 .939 
 99 .960 
 99 .979 
 99.993 
 99 .997 
 99.999 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100 000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 
 Wheat flour 
 
 Syrup 
 
 TRice * 
 
 
 
 Cornmeal and corn flour 
 Prunes, dried 
 
 
 Molasses 
 
 Apples, dried 
 Apples, green and ripe 
 
 
 Oatmeal and rolled oats 
 
 
 Bread and butter 
 Milk, condensed and evaporated 
 
 Pears 
 
 Peaches, dried 
 
 Onions 
 
 Honey 
 
 Peanuts 
 
 Rye flour 
 
 Cocoa and chocolate, manufactured . . 
 Molasses and syrup 
 
 
 
 Corn oil 
 
 Cottonseed oil 
 
 Fresh fish 
 
 Cured fish 
 
 Pickled fish 
 Canned salmon 
 Fresh beef 
 
 Canned beef 
 
 Pickled beef 
 
 Fresh pork 
 
 Pickled pork 
 
 Canned pork 
 
 Bacon 
 
 Hams and shoulders 
 Lard 
 
 Neutral lard 
 
 Lard compounds 
 
 Mutton . . . . 
 
 Stearin from animal fats 
 Tallow 
 
 Oleo oil. 
 
 Oleomargarine 
 
 Eggs 
 
 Butter 
 
 Total 
 
 2,236,218 
 
 100.000 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 167 
 
 TABLE 50 Continued 
 
 Order Xo. 
 
 Commodity 
 
 Annual average during war period 
 
 Total car- Per cent, of 
 bohydrate total car- 
 (metric i bohydrate 
 tons) 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 20 . 
 27 
 28 
 29 
 30 
 31 
 
 
 2,292,624 
 1,140,361 
 464,268 
 102,117 
 54,272 
 50,600 
 45,675 
 44,771 
 37,337 
 34,819 
 19,554 
 16,193 
 14,812 
 13,704 
 13,687 
 11,111 
 9,924 
 5,903 
 5,401 
 4,453 
 3,928 
 2,999 
 2,492 
 2,387 
 1,871 
 1,432 
 807 
 585 
 95 
 69 
 30 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 52.125 
 25.927 
 10 556 
 2.322 
 1.234 
 1.150 
 1.038 
 1.018 
 0.849 
 0.792" 
 445 
 0.368 
 0.337 
 0.312 
 0.311 
 258 
 0.226 
 0.134 
 123 
 0.101 
 0.089 
 0.068 
 0.057 
 054 
 0.042 
 033 
 018 
 0.013 
 002 
 002 
 0.001 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 52.125 
 78.052 
 88.608 
 90.930 
 92.164 
 93.314 
 94.352 
 95.370 
 96.219 
 97.011 
 97.456 
 97.824 
 98.161 
 98.473 
 98 784 
 99.037 
 99.263 
 99.397 
 99.520 
 99.621 
 99.710 
 99.778 
 99.835 
 99.889 
 99.931 
 99.964 
 99.982 
 99.995 
 99.997 
 99.999 
 100.000 
 100.000 
 100 000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 100.000 
 
 Wheat flour 
 
 Refined sugar 
 
 Rice 
 
 Cornmeal and corn flour 
 
 Glucose 
 
 Syrup 
 Oatmeal and rolled oats 
 Milk, condensed and evaporated 
 Beans and dried peas 
 
 Rye flour 
 
 
 Potatoes 
 
 
 
 Apples, green and ripe 
 
 Bread and biscuit 
 Apples, dried 
 Apricots, dried 
 
 Oranges 
 
 Peaches, dried 
 Cocoa and chocolate, manufactured . . 
 Honey 
 
 Pears 
 
 
 Peanuts 
 
 Cheese 
 
 Molasses and syrup 
 Canned beef 
 
 
 Corn oil 
 
 
 Fresh fish 
 
 Cured fish 
 
 Pickled fish 
 Canned salmon 
 Fresh beef 
 
 Pickled beef 
 
 
 Pickled pork 
 
 Canned pork 
 Bacon 
 Hams and shoulders 
 Lard 
 
 Neutral lard 
 
 
 Mutton 
 
 Stearin from animal fats 
 
 Tallow 
 
 Oleooil 
 
 Eces 
 
 Butter 
 
 Total 
 
 4,398,281 100.000 
 
 
 
168 
 
 THE NATION'S FOOD 
 
 TABLE 51. CALORY CONTENT OF ALL EXPORTED HUMAN FOODS, ARRANGED 
 BY COMMODITIES, IN DESCENDING ORDER OF IMPORTANCE 
 
 Order No. 
 
 Commodity 
 
 Annual average during prewar years 
 
 Total 
 (millions of 
 calories) 
 
 Per cent, 
 of total 
 calories 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 28 
 29 
 30 
 31 
 32 
 33 
 34 
 35 
 36 
 37 
 38 
 39 
 40 
 41 
 42 
 43 
 44 . 
 45 
 46 
 47 
 48 
 49 
 50 
 51 
 52 
 53 
 54 
 
 Wheat (nutrients in flour) 
 Wheat flour 
 
 5,142,762 
 3,845,833 
 2,171,769 
 1,252,883 
 541,895 
 444,976 
 302,825 
 297,268 
 285,127 
 262,302 
 235,802 
 208,872 
 191,897 
 137,508 
 134,489 
 120,763 
 104,145 
 85,459 
 69,636 
 57,962 
 56,128 
 55,950 
 54,727 
 54,018 
 46,317 
 43,831 
 38,226 
 34,644 
 30,832 
 28,308 
 26,241 
 20,055 
 16.7J5 
 15,832 
 14,397 
 13,612 
 13,320 
 12,924 
 10,849 
 9,667 
 9,106 
 8,881 
 8,201 
 7,597 
 5,800 
 5,667 
 5,456 
 5,264 
 3,270 
 2,994 
 2,508 
 1,906 
 1,731 
 385 
 
 31 .056 
 23.224 
 13.115 
 7.566 
 3.272 
 2.687 
 1.829 
 1.795 
 1.722 
 1.584 
 1.424 
 1.261 
 1.159 
 0.830 
 0.812 
 0.729 
 0.629 
 0.516 
 0.421 
 0.350 
 0.339 
 0.338 
 0.331 
 0.326 
 0.280 
 0.265 
 0.231 
 0.209 
 0.186 
 0.171 
 0.158 
 0.121 
 0.101 
 0.096 
 0.087 
 0.082 
 0.080 
 0.078 
 0.066 
 0.058 
 0.055 
 0.054 
 0.050 
 0.046 
 0.035 
 0.034 
 0.033 
 0.032 
 0.020 
 0.018 
 0.015 
 0.012 
 0.010 
 0.002 
 
 31.056 
 54.280 
 67.395 
 74.961 
 78.233 
 80.920 
 82.749 
 84 .544 
 86.266 
 87.850 
 89 .274 
 90.535 
 91.694 
 92.524 
 93.336 
 94 .065 
 94.694 
 95.210 
 95.631 
 95.981 
 96.320 
 96.658 
 96.989 
 97.315 
 97.595 
 97.860 
 98.091 
 98.300 
 98.486 
 98.657 
 98.815 
 98.936 
 99.037 
 99.133 
 99.220 
 99.302 
 99.382 
 99.460 
 99.526 
 99.584 
 99.639 
 99.693 
 99.743 
 99 .789 
 99 .824 
 99 .858 
 99.891 
 99.923 
 99 .943 
 99.961 
 99 .976 
 99 .988 
 99 .998 
 100.000 
 
 Lard 
 
 
 
 Oleo oil 
 
 
 
 SVTUD 
 
 Rice 
 
 Glucose 
 
 
 Neutral lard * * 
 
 
 Cornmeal and corn flour 
 Tallow 
 
 Prunes dried 
 
 Corn oil 
 
 Grape sugar 
 
 
 
 Pickled beef 
 
 \pples green and ripe . 
 
 Beans and dried pea3 . . 
 
 Oatmeal and rolled oats 
 
 Canned salmon 
 
 Potatoes 
 
 Bread and biscuit 
 
 
 
 Milk, condensed and evaporated 
 Butter 
 
 Em 
 
 Cured fish 
 
 Peanuts 
 
 Oranges 
 
 Stearin from animal fats 
 
 
 
 Canned beef 
 
 Fresh beef 
 
 Cheese 
 
 Pears 
 
 
 Canned pork 
 
 Mutton 
 
 Onions '. 
 
 Cocoa and chocolate, manufactured . . 
 Fresh pork 
 
 Pickled fish 
 
 Honey 
 
 Rye flour 
 
 Fresh fish 
 
 Molasses and syrup 
 
 Total 
 
 16,559,532 
 
 100.000 
 
 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 169 
 TABLE 51 Continued 
 
 Order No. 
 
 Commodity 
 
 Annual average during war years 
 
 Total 
 (millions of 
 calories) 
 
 Per cent, 
 of total 
 calories 
 
 Cumulated 
 per cent. 
 
 1 
 2 
 3 
 4 
 5 
 6 
 7 
 8 
 9 
 10 
 11 
 12 
 13 
 14 
 15 
 16 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 28 
 29 
 30 
 31 
 32 
 33 
 34 
 35 
 36 
 37 
 38 
 39 
 40 
 41 
 42 
 43 
 44 
 45 
 46 
 47 
 48 
 49 
 50 
 51 
 52 
 53 
 54 
 
 Wheat (nutrients in flour) 
 Wheat flour 
 Refined sugar 
 Lard 
 
 11,112,466 
 5,527,236 
 1,903,768 
 1,852,757 
 1,637,090 
 873,503 
 488,675 
 464,813 
 323,769 
 290,367 
 280,054 
 272,386 
 262,828 
 236,578 
 207,488 
 199,917 
 187,293 
 186,821 
 108,344 
 104,799 
 89,287 
 86,779 
 86,587 
 80,472 
 75,199 
 69,113 
 67,182 
 59,875 
 57,730 
 56,206 
 50,423 
 49,899 
 44,048 
 41,852 
 40,693 
 38,639 
 34,530 
 25,094 
 24,280 
 23,947 
 22,054 
 20,228 
 20,034 
 19,951 
 17,208 
 13,627 
 9,848 
 8,403 
 8,283 
 7,244 
 4,620 
 2,718 
 2,409 
 392 
 
 40.002 
 19.897 
 6.853 
 6.669 
 5.893 
 3.144 
 1.759 
 1.673 
 1 . 165 
 1.045 
 1.008 
 0.981 
 0.946 
 0.852 
 0.747 
 0.720 
 0.674 
 0.673 
 0.390 
 0.377 
 0.321 
 0.312 
 0.312 
 0.290 
 0.271 
 0.249 
 0.242 
 0.216 
 0.208 
 0.202 
 0.182 
 0.180 
 0.159 
 0.151 
 0.146 
 0.139 
 124 
 0.090 
 0.087 
 0.086 
 0.079 
 0.073 
 0.072 
 0.072 
 0.062 
 0.049 
 0.035 
 0.030 
 0.030 
 0.026 
 0.017 
 0.010 
 0.009 
 0.001 
 
 40.002 
 59.899 
 66.752 
 73.421 
 79.314 
 82.458 
 84.217 
 85.890 
 87.055 
 88.100 
 89.108 
 90.089 
 91 .035 
 91.887 
 92.634 
 93.354 
 94 .028 
 94.701 
 95.091 
 95 .468 
 95.789 
 96.101 
 96.413 
 96.703 
 96.974 
 97.223 
 97.465 
 97.681 
 97.889 
 98.091 
 98.273 
 98.453 
 98.612 
 98.763 
 98 .909 
 99 .048 
 99.172 
 99.262 
 99 .349 
 99 .435 
 99.514 
 99.587 
 99.659 
 99.731 
 99.793 
 99.842 
 99 .877 
 99 .907 
 99 .937 
 99 .963 
 99 .980 
 99.990 
 99 .999 
 100.000 
 
 
 
 
 Rice 
 
 Oleo oil 
 
 Milk, condensed and evaporated 
 Cornmeal and corn flour 
 Oatmeal and rolled oats 
 Lard compounds 
 Fresh beef 
 Glucose 
 
 
 
 Pickled pork 
 
 
 
 
 Neutral lard 
 Pickled beef 
 Canned salmon 
 
 
 Potatoes 
 
 Butter 
 
 Tallow 
 
 Prunes, dried 
 Grape sugar 
 Stearin from animal fats 
 Apples, green and ripe 
 Fresh pork 
 
 Cocoa and chocolate, manufactured . 
 
 
 Bread and biscuit .... 
 Peanuts 
 
 
 Sausage 
 
 
 Apricots, dried 
 Oleomargarine 
 Cured fish 
 
 
 Peaches, dried 
 Honey 
 Canned pork .... 
 
 Onions 
 Mutton 
 Fresh fish 
 Pickled fish 
 
 Molasses and syrup 
 
 Total 
 
 27,779,806 
 
 100.000 
 
170 
 
 Wheat and wheat flour stand at the' head here as would be ex- 
 pected, from data already presented. Together they account for 
 about 80 per cent, of the protein exported in human foods. There 
 are many notable changes in the position of commodities in the war 
 years as compared with prewar. Thus fresh beef moved up from 
 twentieth to fifth place in relative importance. Fresh pork moved 
 up from thirty-fourth place to sixteenth. Rye flour advanced 
 from thirty-seventh to nineteenth place. Condensed milk, as has 
 been seen already, made a notable advance in its export significance, 
 changing from fifteenth place to the eighth. 
 
 Before the war five commodities, wheat, wheat flour, hams and 
 shoulders, bacon and rice accounted for more than 90 per cent, of 
 the protein exported in human foods. During the war period rice 
 has been dropped from this list, and four other commodities have 
 come in, namely, fresh beef, beans and dried peas, oatmeal and rolled 
 oats, and condensed and evaporated milk. So that, during the war 
 period eight commodities contributed 90 per cent, of the total 
 exported protein. 
 
 Lard stands at the top of the list in both periods, but it contrib- 
 uted 10 per cent, less to the total fat exports in the war period than 
 before. One observes in the case of the fat the same thing which 
 was apparent in protein exports, namely that in the war period there 
 was an increased scattering of exports of nutrients among different 
 commodities. Thus in the present case, while in the prewar period 
 9 commodities contributed over 90 per cent, of the total fat ex- 
 ported in human foods, in the war period 13 commodities were 
 required to get over the 90 per cent. mark. In both periods only 
 two primary products were included in this 90 per cent, group, 
 namely cottonseed oil and wheat (including flour in the war period) . 
 The most notable single commodity advance in percentage contribu- 
 tion to fat exports during the war is perhaps that of bacon, though 
 it involves only a slight change in position in the table. But bacon 
 which jcontributed 8 per cent, of the total exported fat in prewar 
 times contributed 22 per cent, during the war period. 
 
 Of the total exported carbohydrate four or five commodities, 
 wheat, flour, rice and syrup or refined sugar and glucose account 
 for over 90 per cent. In the prewar period syrup was one of the 
 five commodities necessary to make up 90 per cent., but was re- 
 placed during the war period by refined sugar. Also glucose came 
 in the list before 'the war. Condensed milk moved up from nine- 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 171 
 
 PROTCIN EXPORTS 
 PERCENTAGE COHT/tl BUT/OH TO TOTAL 
 
 fCRCCNT 
 5 K> iO 30 40 SO ft 
 
 L 
 
 
 
 
 
 
 
 
 
 
 
 
 
 eza 
 BACON mm 
 
 
 
 
 
 \s& 
 
 HAHS UNO SHOVlDCtmf 
 
 
 
 
 
 
 
 racsH eecr m 
 
 
 
 
 
 
 
 BCAHS AMD ft AS 
 
 
 
 
 
 
 
 OATMEAL m 
 
 
 
 
 
 
 
 CONOfNSCD MILK 
 
 
 
 
 
 
 
 CANHZO SALMON 
 
 
 
 
 
 
 
 KKC m 
 
 
 
 
 
 
 
 CANNED 0fff m 
 
 
 
 
 
 
 
 43 OTHER FOODS mmt 
 
 ammo 
 
 
 
 
 
 
 
 &zz* PRLWAR PCRIOO mmm WAR PERIOD 
 
 Fie;. 21. Diagram showing the relative importance of different commodities in the 
 gross exports of protein in human foods. 
 
 FAT EXPORTS PRCCNrAG CONTRIBUTION TO 7VTAL 
 
 (////ft 
 
 LAW COMPOVHOS 
 . PlCKLCO PORK 
 
 HHCAT FLOVK 
 CONOCNSCD MILK 
 NCtTTHAL LARO 
 
 CMCTS 
 tl/TTCK 
 
 T7777\ PREmR POtlOO . 
 
 FIG. 22. Diagram showing the relative importance of different commodities in the 
 gross exports of fat in human foods. 
 
172 
 
 THE NATION'S FOOD 
 
 teenth to ninth place, because of the tremendously increased ex- 
 ports and its high sugar content. 
 
 Table 51 well shows the readjustment and changes in human 
 food exports brought about by the war. In both prewar and war 
 periods 12 commodities contributed over 90 per cent, of the total 
 caloric value of the exports. But only 8 out of the 12 commodities 
 
 CARBOHYDRATE EXPORTS 
 PtftCMTAGC CWTR/BUT/ON TO TOTAL 
 
 PCX CNT 
 JO 
 
 WHCAT FLOUR 
 
 KCriHCO SIXA* 
 
 coNOCtnco MILK 
 
 KAHS AfiO PCAS 
 
 44 OTHfX FOODS 
 COMKNCO 
 
 FIG. 23. Diagram showing the relative importance of different commodities in the 
 gross exports of carbohydrate in human foods. 
 
 on the prewar 90 per cent, list appear in the war period 90 per cent, 
 list. And only 7 out of the 12 commodities on the war 90 per cent, 
 list appear in the prewar. Refined sugar advanced during the 
 war period to third place in caloric contribution to the exports, 
 whereas formerly it had been in the fourteenth place in the 
 commodity list. Cornmeal and oatmeal, as well as, of course, 
 condensed milk, became more important factors in the nutrient 
 exports during the war. Fresh beef came forward from forty-first 
 
GROSS EXPORTS OF PRIMARY AND SECONDARY FOODS 173 
 
 position to fourteenth. But even then fresh beef contributed 
 less than 1 per cent, to the total caloric value of the exported 
 human foods. In general, foods of relatively high nutrient con- 
 centration moved up in the list during the war and those of rela- 
 tively low nutrient concentration went down. This is, of course, 
 an expected consequence of the shortage of tonnage. 
 
 CALORY CONTENT OF EXPORTS 
 PERCENTAGE CONTRIBUTION TO TOTAL 
 fca CENT 
 
 1 20 30 40 50 
 
 
 
 
 
 
 
 
 WHEAT FLOW 
 
 1 //A/// , 
 
 
 
 
 
 KCriNCO SUGAR 
 
 
 
 
 
 
 
 
 iAfO 
 
 f//Mz2. 
 
 ZZ2 
 
 
 
 
 
 BACON 
 
 & 
 
 
 
 
 
 
 COTTONSCCO OIL 
 
 ^~ ', ',- ; j 
 
 
 
 
 
 
 HAMS i SHOVLDCRS 
 
 1 
 
 
 
 
 
 
 mcc 
 
 
 
 
 
 
 
 OLCO OIL 
 
 3 
 
 
 
 
 
 
 CONOCNSCO MILK 
 
 
 
 
 
 
 
 COf/V MCAL 
 
 
 
 
 
 
 
 OATMCAL 
 
 
 
 
 
 
 
 LMO COMPOWOS 
 
 J 
 
 
 
 
 
 
 r#fSH occr 
 
 
 
 
 
 
 
 GiiXOSC 
 
 1 
 
 
 
 
 
 
 39 arnfff rooos 
 ccmemco 
 
 W/2L 
 
 I 
 
 
 
 
 
 K////1 
 
 FIG. 24. Diagram showing the relative importance of different commodities in their 
 contribution to the caloric content of exported human foods. 
 
 As a whole these tables bear out the point made when the similar 
 production tables were under discussion, namely that the contri- 
 bution of a relatively few food commodities to the total is so 
 tremendous that a whole flock of really minor, though usually 
 considered important, staple foods might be totally neglected 
 without making any special difference in the net nutritional result. 
 This fact is so evident that in the days of Paley it might well have 
 been adduced as a special instance of the goodness of God to food 
 administrators as a class. 
 
 The data of Tables 48 to 51 are shown graphically in Figs. 21 
 to 24. 
 
174 THE NATION'S FOOD 
 
 It is evident from these diagrams that, in our exports of human 
 food, wheat, wheat flour, lard, bacon, cottonseed oil, hams and 
 shoulders, and refined sugar are the only items of special significance 
 in a nutritional sense. All but a relatively small percentage of the 
 total nutritional value of the human food exports is comprised 
 in these commodities. 
 
 Before leaving the subject of exports, and concluding this 
 chapter, it is necessary to recall to mind that the data regarding 
 what are technically called "foreign exports/' which are the re- 
 exports of imported foods of foreign origin have not been presented. 
 The amounts involved are not generally large, but in arriving 
 at a final net export balance accurately it is essential to include 
 these re-exports of imported articles. It does not seem necessary, 
 however, to present the detailed figures here. In arriving at net 
 exports and imports, given in the next chapter, the "foreign export" 
 figures were used in attaining the final result. 
 
CHAPTER VIII 
 
 NET IMPORTS AND NET EXPORTS OF PRIMARY AND 
 SECONDARY HUMAN FOODS 
 
 It is now possible, by combining the data discussed in Chapters 
 VI and VII to arrive at net figures on imports and exports. The 
 first step in this process is to make net foreign import tables, which 
 can be done by combining Tables 28 and 32 in Chapter VI, which 
 exhibit the gross importation of primary and secondary human 
 foods, with the tables prepared in connection with, but omitted 
 from Chapter VII, which exhibit the re-exportation of these same 
 imported foods. The balance, shown in Tables 53 and 55, gives 
 the amount of imported foods remaining in this country for con- 
 sumption therein. 
 
 In Chapter VI it was pointed out that in making the nutrient 
 calculations on imports no deductions for loss, spoilage, etc., were 
 there made, it being the intention to make such allowances on the 
 final net import tables. This is done in Tables 53 and 55. In 
 arriving at the amounts to be deducted it has been necessary simply 
 to make the best percentage estimate possible, there being no exact 
 statistics on the matter. Some of these estimates are certainly 
 rough, but it must be remembered that because of the slight im- 
 portance of imports in the total nutritional intake of this country, 
 with the exception of sugar and rice, an estimate of a deduction 
 for industrial use or spoilage may be very far out of the way without 
 having any significance in the final consumption result. The United 
 States is, in this regard, in a very different position from a nation 
 dependent upon imports for the ma'jor portion of its food. Anyone 
 who is critically interested may calculate for himself the effect 
 of doubling or halving the percentage deductions of imports listed in 
 Table 52 upon the final per capita consumption figures of Chapter 
 IX. He will find that only an insignificant and inappreciable 
 effect is produced. 
 
 175 
 
176 
 
 THE NATION'S FOOD 
 
 TABLE 52. PERCENTAGE DEDUCTIONS FROM NET FOREIGN IMPORTS FOR 
 NON-FOOD USES, SPOILAGE, WASTE IN STORING, HANDLING, TRANS- 
 PORTATION, ETC. 
 
 Commodity 
 
 Percentage deduction 
 
 Remarks 
 
 Rice flour 
 Wheat 
 
 50 per cent. 
 5 per cent. 
 
 This item includes rice flour, meal 
 and broken rice. None of the 
 meal goes to human food. It is 
 estimated to average half the 
 total item . The broken rice used 
 in brewing has been all allowed 
 for in production figures, though 
 some of the imports are so used. 
 Here all the broken rice is there- 
 fore allowed to go in as human 
 food. 
 For loss in storage and transporta- 
 
 Onions 
 
 10 per cent. 
 
 tion. Some of the imports are 
 used for seed, but all the nutri- 
 ents in the seed used have been 
 allowed for in production and so 
 no deduction is made for this 
 item here. 
 For spoilage in storage and dis- 
 
 Potatoes 
 
 10 per cent. 
 
 tribution. 
 For spoilage in storage and dis- 
 
 Molasses 
 
 60 per cent. 
 
 tribution. 
 It appears that at least this pro- 
 
 Bananas. . . . 
 
 10 per cent. 
 
 portion of imported molasses 
 goes to other than human food 
 uses. 
 For spoilage in distribution. 
 
 Oranges 
 
 5 per cent. 
 
 For spoilage in distribution. 
 
 Cocoanut oil 
 Cottonseed oil. . 
 Cacao, crude . . . 
 
 100 percent. 1911-12 
 100 per cent. 1912-13 
 99. 5 per cent. 1913-14 
 97. 5 per cent. 1914-15 
 98 per cent. 1915-16 
 99 per cent. 1916-17 
 87 per cent. 1917-18 
 5 per cent. 1911-12 
 6 per cent. 1912-13 
 6 per cent. 1913-14 
 5 per cent. 1914-15 
 9 per cent. 1915-16 
 7 per cent. 1916-17 
 5 per cent. 1917-18 
 25 per cent, of fat con- 
 tent, 18 per cent, of 
 calories. 
 
 For non-food industrial uses on 
 the assumption that the dis- 
 tribution of the imported oil 
 between food and non-food uses 
 is the same as that of the 
 domestically produced oil. 
 
 Cf. preceding item. 
 
 To allow for cocoa butter not used 
 as food. 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 177 
 
 In Table 52 are listed the items on which deductions have been 
 made, showing the amount in each case. These amounts are 
 stated in percentages and are to be understood as percentages of the 
 net imports deducted. For example, suppose in a particular year 
 x bushels of wheat were imported and y bushels were re-exported. 
 Then (x y) is the net import. According to Table 52 the deduction 
 on wheat is 5 per cent. Then the final figure which appears in 
 Table 53 for net wheat imports is (x y) 0.05 (x y). The 
 same rule is applied in all the other cases. In the case of items not 
 mentioned in Table 52, no deductions have been made. 
 
 The same percentage deductions are applied to each of the 
 seven years, except in the case of cottonseed and cocoanut oils. 
 Undoubtedly the true losses and industrial uses vary somewhat from 
 year to year, but it is assumed that these variations are likely to be 
 as often in excess as in defect of the percentages here used. In the 
 case of the oils more definite figures can be arrived at, and hence 
 are used. 
 
 The net primary food imports consumed in the country are shown 
 in Table 53. 
 
178 
 
 THE NATION'S FOOD 
 
 TABLE 53. SHOWING NET FOREIGN IMPOKTS OF PRIMARY FOODS CONSUMED 
 IN THE UNITED STATES, AFTER DEDUCTING RE-EXPORTS, NON-FOOD USES 
 
 AND LOSSES 
 
 1911-12 
 
 Commodity 
 
 Net im- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Derivative 
 Products 
 
 49,072 
 
 5,986 
 
 491 
 
 36,412 
 
 178 504 
 
 Rice 
 
 22,319 
 
 1,786 
 
 45 
 
 17,631 
 
 80,249 
 
 
 26,437 
 
 2,115 
 
 53 
 
 20,885 
 
 95,061 
 
 Wheat 
 
 69,764 
 
 5,774 
 
 506 
 
 38 037 
 
 184 368 
 
 Wheat flour 
 
 14,108 
 
 1,608 
 
 142 
 
 10,595 
 
 51,353 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 181,700 
 
 17,269 
 
 1,237 
 
 123,560 
 
 589,535 
 
 
 
 
 
 
 
 Vegetables 
 Beans and lentils 
 
 26,553 
 
 5,869 
 
 381 
 
 16,347 
 
 94,638 
 
 
 33,203 
 
 457 
 
 98 
 
 2,903 
 
 14 685 
 
 Peas, dried 
 
 17,446 
 
 4,291 
 
 175 
 
 10,816 
 
 63,653 
 
 Potatoes 
 
 331,158 
 
 5,962 
 
 331 
 
 48,679 
 
 227,137 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 408,360 
 
 16,579 
 
 985 
 
 78,745 
 
 400,113 
 
 
 
 
 
 
 
 Saccharine Materials 
 
 490 
 
 2 
 
 
 397 
 
 1,642 
 
 
 82 819 
 
 
 
 53 832 
 
 220 744 
 
 Beet sugar 
 
 2,950 
 
 
 
 2,950 
 
 12,098 
 
 
 2 542,958 
 
 
 
 2 542 958 
 
 10 427 585 
 
 Maple sugar and syrup 
 
 982 
 
 
 
 756 
 
 ' 3,105 
 
 <S ub-total Sugars 
 
 2,630,199 
 
 2 
 
 
 2,600,893 
 
 10,665,174 
 
 
 
 
 
 
 
 Fruits 
 Bananas 
 
 946,985 
 
 7,575 
 
 3,788 
 
 121,214 
 
 563,684 
 
 
 14,652 
 
 352 
 
 263 
 
 10,872 
 
 48,291 
 
 Dates 
 
 9,940 
 
 179 
 
 259 
 
 7,018 
 
 31,775 
 
 Figs 
 
 8,360 
 
 351 
 
 17 
 
 6,203 
 
 27,185 
 
 
 1,250 
 
 28 
 
 37 
 
 857 
 
 3983 
 
 Olives 
 
 18,391 
 
 145 
 
 3,715 
 
 1,562 
 
 41,562 
 
 
 157 
 
 1 
 
 
 12 
 
 53 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 999,735 
 
 8,631 
 
 8,079 
 
 147,738 
 
 716,533 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 7,638 
 
 1,451 
 
 3,805 
 
 1,193 
 
 46,210 
 
 Filberts 
 
 4,907 
 
 424 
 
 1,795 
 
 355 
 
 19,867 
 
 Peanuts 
 
 6,848 
 
 1.4C5 
 
 2,382 
 
 1,033 
 
 32,118 
 
 Walnuts 
 
 16,435 
 
 1,577 
 
 5,580 
 
 1,115 
 
 62,887 
 
 
 2,418 
 
 150 
 
 1 388 
 
 764 
 
 16 657 
 
 Cream and Brazil nute 
 Chinese nut oil 
 
 9,520 
 16,652 
 
 818 
 
 3,217 
 16 319 
 
 323 
 
 34,735 
 151,819 
 
 Edible olive oil 
 
 16,861 
 
 
 16,513 
 
 
 153,730 
 
 Cocoanut oil .... 
 
 
 
 
 
 
 Cottonseed oil 
 
 618 
 
 
 606 
 
 
 5 643 
 
 Cacao, crude 
 
 57,337 
 
 8,295 
 
 19,432 
 
 16,208 
 
 279,750 
 
 Cocoa and chocolate, manufac- 
 tured 
 
 1,273 
 
 219 
 
 493 
 
 433 
 
 7,266 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 140,507 
 
 14,339 
 
 71,530 
 
 21,424 
 
 810,682 
 
 Fish 
 Cured fish 
 
 57,300 
 
 9,741 
 
 3,094 
 
 
 68,720 . 
 
 Fresh fish 
 
 11,370 
 
 1,956 
 
 432 
 
 
 12,458 
 
 Crab meat 
 Lobsters . 
 
 1,130 
 4,000 
 
 178 
 424 
 
 18 
 30 
 
 6 
 14 
 
 922 
 2065 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 73,800 
 
 12,299 
 
 3,574 
 
 20 
 
 84,165 
 
 Grand Total All Primary Food 
 Imports 
 
 4,434,301 
 
 69,119 
 
 85,405 
 
 2,972,380 
 
 13,266,202 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 179 
 
 TABLE 53 Continued 
 
 
 
 
 
 
 
 Commodity 
 
 Net im- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 
 millions 
 
 Grains and Their Derivative 
 Products 
 
 48,283 
 
 5,891 
 
 483 
 
 35,827 
 
 175,636 
 
 Rice 
 
 25 197 
 
 2,016 
 
 50 
 
 19 906 
 
 90 601 
 
 Rice flour 
 
 31,203 
 
 2,496 
 
 63 
 
 24,650 
 
 112,197 
 
 Wheat 
 
 18,598 
 
 1,540 
 
 136 
 
 10,140 
 
 49,151 
 
 Wheat flour 
 
 9,476 
 
 1,080 
 
 94 
 
 7,117 
 
 34,494 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 132,757 
 
 13,023 
 
 826 
 
 97,640 
 
 462,079 
 
 Vegetables 
 Beans and lentils 
 
 27,407 
 
 6,057 
 
 393 
 
 16,873 
 
 97,682 
 
 Onions 
 
 18,257 
 
 250 
 
 53 
 
 1,596 
 
 8,075 
 
 Peas, dried 
 
 20,407 
 
 5,020 
 
 203 
 
 12,653 
 
 74,459 
 
 Potatoes 
 
 8,217 
 
 148 
 
 8 
 
 1,208 
 
 5,639 
 
 Sub-total Vegetables 
 
 74,288 
 
 11,475 
 
 657 
 
 32,330 
 
 185,855 
 
 Saccharine Materials 
 
 871 
 
 4 
 
 
 708 
 
 2918 
 
 
 97,226 
 
 
 
 63,196 
 
 259,141 
 
 
 S2 845 
 
 
 
 82,845 
 
 339,713 
 
 Cane sugar 
 
 2,701,014 
 
 
 
 2,701,014 
 
 11,075,708 
 
 Maple sugar and syrup 
 
 982 
 
 
 
 756 
 
 3,105 
 
 Sub-total Sugars 
 
 2,882,938 
 
 4 
 
 
 2,848,519 
 
 11,680,585 
 
 
 
 
 
 
 
 Fruits 
 Bananas 
 
 902,417 
 
 7,219 
 
 3,609 
 
 115,509 
 
 537,156 
 
 Currants 
 
 13,855 
 
 333 
 
 250 
 
 10,280 
 
 45,661 
 
 Dates 
 
 13,643 
 
 245 
 
 355 
 
 9,632 
 
 43,610 
 
 Figs 
 
 7,404 
 
 311 
 
 15 
 
 5,493 
 
 24,074 
 
 Raisins 
 Olives 
 
 1,115 
 14,308 
 
 24 
 113 
 
 33 
 
 2,890 
 
 765 
 1,215 
 
 3,554 
 32,335 
 
 Oranges 
 
 335 
 
 2 
 
 1 
 
 26 
 
 113 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 953,077 
 
 8,247 
 
 7,153 
 
 142,920 
 
 686,503 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 6,985 
 
 1,362 
 
 3,572 
 
 1,119 
 
 43,374 
 
 Filberts 
 
 4,526 
 
 408 
 
 1,720 
 
 341 
 
 19,046 
 
 Peanuts 
 
 8,521 
 
 1,857 
 
 3,154 
 
 1,365 
 
 42,513 
 
 Walnuts 
 
 11,857 
 
 1,207 
 
 4,269 
 
 853 
 
 48,118 
 
 Cocoa nuts shredded 
 
 2,995 
 
 186 
 
 1,719 
 
 946 
 
 20,632 
 
 Cream and Brazil nuts 
 
 5,313 
 
 94 5 
 
 456 
 
 1,796 
 20 525 
 
 181 
 
 19,387 
 190,958 
 
 Edible olive oil . . 
 
 18,212 
 
 
 17,849 
 
 
 166,051 
 
 
 
 
 
 
 
 Cottonseed oil 
 
 1,414 
 
 
 1,386 
 
 
 12,892 
 
 Cacao crude 
 
 54,042 
 
 7,819 
 
 18,315 
 
 15,277 
 
 263,677 
 
 Cocoa and chocolate, manufac- 
 tured 
 
 1,574 
 
 270 
 
 611 
 
 535 
 
 8,988 
 
 Sub-total Otis and Nuts 
 
 136,384 
 
 13,565 
 
 74,916 
 
 20,617 
 
 835,636 
 
 Fish 
 Cured fish 
 
 58,037 
 12,449 
 
 9,866 
 2,141 
 
 3,134 
 473 
 
 
 69,604 
 13,641 
 
 
 1,265 
 
 200 
 
 21 
 
 7 
 
 1,031 
 
 Lobsters 
 
 3,633 
 
 374 
 
 27 
 
 13 
 
 1,827 
 
 Sub-total Fish 
 
 75,384 
 
 12,581 
 
 3,655 
 
 20 
 
 86,103 
 
 Grand Total All Primary Food 
 Imports 
 
 4,254,828 
 
 58,895 
 
 87,207 
 
 3,142,046 
 
 13,936,761 
 
180 
 
 THE NATION S FOOD 
 TABLE 53 Continued 
 
 
 
 
 1913-14 
 
 
 
 Commodity 
 
 Net im- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in millions 
 
 Grains and Their Derivative 
 Products 
 Macaroni . 
 
 57,189 
 
 6,977 
 
 572 
 
 42,434 
 
 208,028 
 
 Rice 
 
 52 428 
 
 4,195 
 
 105 
 
 41 417 
 
 188 517 
 
 Rice flour . . 
 
 31,723 
 
 2,538 
 
 63 
 
 25,061 
 
 114,067 
 
 Wheat 
 
 31,864 
 
 2,637 
 
 231 
 
 17 374 
 
 84 212 
 
 Wheat flour 
 
 7 872 
 
 897 
 
 79 
 
 5 911 
 
 28 652 
 
 
 
 
 
 
 
 
 181 076 
 
 17,244 
 
 1 050 
 
 132 197 
 
 623 476 
 
 
 
 
 
 
 
 Vegetables 
 Beans and lentils 
 
 43,791 
 
 9,677 
 
 628 
 
 26,960 
 
 156,075 
 
 Onions 
 
 25,883 
 
 355 
 
 77 
 
 2,263 
 
 11,449 
 
 
 17 214 
 
 4,235 
 
 172 
 
 10 673 
 
 62 809 
 
 Potatoes 
 
 88,587 
 
 1,595 
 
 88 
 
 13,023 
 
 60,761 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 175,475 
 
 15,862 
 
 965 
 
 52,919 
 
 291,094 
 
 
 
 
 
 
 
 Saccharine Materials 
 Honey 
 
 1,197 
 
 5 
 
 
 973 
 
 4,013 
 
 Molasses . 
 
 141,824 
 
 
 
 92 185 
 
 378,011 
 
 Beet sugar 
 
 745 
 
 
 
 745 
 
 3 056 
 
 Cane sugar . . . 
 
 2,867,316 
 
 
 
 2,867,316 
 
 11,757,646 
 
 Maple sugar and syrup 
 
 982 
 
 
 
 756 
 
 3 105 
 
 
 
 
 
 
 
 Sub-total Sugars 
 
 3 012 064 
 
 5 
 
 
 2 961 975 
 
 12 145,831 
 
 
 
 
 
 
 
 Fruits 
 Bananas 
 
 1 027 878 
 
 8 222 
 
 4 111 
 
 131 567 
 
 611 836 
 
 Currants 
 
 14,349 
 
 344 
 
 258 
 
 10,646 
 
 47,292 
 
 Dates . 
 
 13 686 
 
 247 
 
 356 
 
 9 662 
 
 43,749 
 
 Figs 
 
 8 472 
 
 355 
 
 16 
 
 6 286 
 
 27 548 
 
 
 2 023 
 
 44 
 
 61 
 
 1 387 
 
 6 444 
 
 Olives 
 
 19 387 
 
 153 
 
 3916 
 
 1*647 
 
 43 813 
 
 Oranges 
 
 135 
 
 1 
 
 
 10 
 
 46 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 1,085,930 
 
 9,366 
 
 8,718 
 
 161,205 
 
 780,728 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Almonds. . . , 
 
 8,524 
 
 1,550 
 
 4,066 
 
 1,274 
 
 49,359 
 
 Filberts 
 
 5 624 
 
 477 
 
 2 019 
 
 399 
 
 22,347 
 
 Peanuts 
 
 19 845 
 
 4 636 
 
 7 887 
 
 3 411 
 
 106 318 
 
 Walnuts 
 
 16,702 
 
 1,339 
 
 4,763 
 
 948 
 
 53,619 
 
 Cocoanuts, shredded. 
 
 4 656 
 
 288 
 
 2 672 
 
 1 471 
 
 32 076 
 
 Cream and Brazil nuts 
 
 8,838 
 
 760 
 
 2,988 
 
 301 
 
 32,247 
 
 Chinese nut oil 
 
 17;228 
 
 
 16 883 
 
 
 157,069 
 
 Edible olive oil 
 
 21 685 
 
 
 21 251 
 
 
 197 706 
 
 Cocoanut oil 
 
 168 
 
 
 '164 
 
 
 1,528 
 
 Cottonseed oil . 
 
 7,341 
 
 
 7 195 
 
 
 66 941 
 
 Cacao, crude 
 
 69 973 
 
 10 124 
 
 23 713 
 
 19 781 
 
 341 405 
 
 Cocoa and chocolate, manufac- 
 tured .... 
 
 1 392 
 
 239 
 
 540 
 
 473 
 
 7 948 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 181,976 
 
 19,413 
 
 94,141 
 
 28,058 
 
 1,068,563 
 
 Fish - 
 Cured fish. 
 
 76,898 
 
 13 073 
 
 4 153 
 
 
 92,224 
 
 Fresh fish 
 
 16470 
 
 2 833 
 
 626 
 
 
 18 046 
 
 Crab meat 
 
 1,187 
 
 188 
 
 19 
 
 7 
 
 969 
 
 Lobsters. 
 
 3 504 
 
 336 
 
 25 
 
 11 
 
 1 651 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 98,059 
 
 16 430 
 
 4 823 
 
 18 
 
 112,890 
 
 
 
 
 
 
 
 Grand Total All Primary Food 
 Imports 
 
 4 734 580 
 
 78 320 
 
 109,697 
 
 3 336 372 
 
 15 022 582 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 181 
 
 TABLE 53 Continued 
 
 
 
 
 1914-15 
 
 
 
 Commodity 
 
 Net im- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Derivative 
 Products 
 Macaroni 
 
 25,592 
 
 3,123 
 
 256 
 
 18989 
 
 93 097 
 
 Rice 
 
 50,680 
 
 4,054 
 
 101 
 
 40 037 
 
 182 229 
 
 
 16965 
 
 1 357 
 
 34 
 
 13 403 
 
 61 003 
 
 Wheat 
 
 6,345 
 
 525 
 
 46 
 
 3 460 
 
 16 767 
 
 Wheat flour 
 
 5 572 
 
 634 
 
 56 
 
 4 184 
 
 20 280 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 105,154 
 
 9 693 
 
 493 
 
 80 073 
 
 373 376 
 
 
 
 
 
 
 
 Vegetables 
 Beans and lentils 
 
 21 319 
 
 4 711 
 
 305 
 
 13 126 
 
 75 984 
 
 Onions 
 
 19,147 
 
 264 
 
 58 
 
 1,673 
 
 8,468 
 
 Peas, dried 
 
 8,918 
 
 2 193 
 
 89 
 
 5 529 
 
 32 538 
 
 Potatoes 
 
 6 592 
 
 118 
 
 6 
 
 969 
 
 4 522 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 55,976 
 
 7,286 
 
 458 
 
 21,297 
 
 121,512 
 
 
 
 
 
 
 
 Saccharine Materials 
 Honey 
 
 1,551 
 
 6 
 
 
 1,260 
 
 5,198 
 
 Molasses ... 
 
 187,684 
 
 
 
 121 994 
 
 500 244 
 
 Beet sugar 
 
 '387 
 
 
 
 387 
 
 1 586 
 
 Cane sugar . . 
 
 3,060,785 
 
 
 
 3,060,785 
 
 12,550,976 
 
 Maple sugar and syrup 
 
 668 
 
 
 
 514 
 
 2,115 
 
 Sub-total Sugars 
 
 3,251,075 
 
 6 
 
 
 3 184 940 
 
 13,060,119 
 
 
 
 
 
 
 
 Fruits 
 Bananas 
 
 861,752 
 
 6,914 
 
 3 447 
 
 110304 
 
 512,951 
 
 Currants 
 
 13,602 
 
 326 
 
 245 
 
 10,092 
 
 44,829 
 
 Dates . . 
 
 9,921 
 
 179 
 
 258 
 
 7,004 
 
 31,713 
 
 Figs 
 
 8 647 
 
 363 
 
 17 
 
 6 416 
 
 28,116 
 
 Raisins . . 
 
 1,172 
 
 26 
 
 35 
 
 804 
 
 3,733 
 
 Olives 
 
 13,150 
 
 104 
 
 2,656 
 
 1,116 
 
 1,110 
 
 29,717 
 
 Oranges 
 
 72 
 
 
 
 
 25 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 908 316 
 
 7912 
 
 6 658 
 
 135741 
 
 651,084 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Almonds 
 
 7,585 
 
 1,393 
 
 3,654 
 
 1,146 
 
 44,375 
 
 Filberts ... 
 
 6,041 
 
 519 
 
 2,198 
 
 434 
 
 24,320 
 
 Peanuts 
 
 10,431 
 
 2,283 
 
 3,880 
 
 1,680 
 
 52,287 
 
 Walnuts 
 
 14,931 
 
 1,398 
 
 4,954 
 
 990 
 
 55,814 
 
 Cocoanut, shredded 
 
 2,613 
 
 162 
 
 1,500 
 
 826 
 
 18,001 
 
 Cream and Brazil nuts 
 
 6,915 
 
 595 
 
 2,338 
 
 235 
 
 25,232 
 
 Chinese nut oil 
 
 17,255 
 
 
 16,910 
 
 
 157,320 
 
 Edible olive oil 
 
 23,412 
 
 
 22,944 
 
 
 213,462 
 
 Cocoanut oil 
 
 711 
 
 
 697 
 
 
 6,485 
 
 Cottonseed oil 
 
 6,508 
 
 
 6,377 
 
 
 59,341 
 
 Cacao, crude 
 
 66,566 
 
 9 631 
 
 22,559 
 
 18,817 
 
 324,777 
 
 Cocoa and chocolate, manufac- 
 tured 
 
 1,072 
 
 185 
 
 416 
 
 365 
 
 6J120 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 164,040 
 
 16,166 
 
 88,427 
 
 24,493 
 
 987,534 
 
 
 
 
 
 
 
 Fish 
 Cured fish 
 
 70,325 
 
 11,956 
 
 3,798 
 
 
 84,341 
 
 Fresh fish 
 
 21,128 
 
 3,634 
 
 803 
 
 
 23,149 
 
 Crab meat 
 
 1,041 
 
 165 
 
 16 
 
 6 
 
 849 
 
 Lobsters 
 
 4,008 
 
 366 
 
 28 
 
 13 
 
 1,807 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 96,502 
 
 16,121 
 
 4,645 
 
 19 
 
 110,146 
 
 Grand Total All Primary Food 
 Imports 
 
 4,581,063 
 
 57,184 
 
 100,681 
 
 3,446,563 
 
 15,303,771 
 
 
 
 
 
 
 
182 
 
 THE NATION'S FOOD 
 
 TABLE 53 Continued 
 
 
 
 
 1915-16 
 
 
 
 Commodity 
 
 Net im- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Derivative 
 Products 
 Macaroni 
 
 9,781 
 
 1,193 
 
 98 
 
 7,258 
 
 35,578 
 
 Rice 
 
 48,775 
 
 3,902 
 
 98 
 
 38,532 
 
 175 379 
 
 Rice flour 
 
 12,613 
 
 1,009 
 
 25 
 
 9 965 
 
 45 353 
 
 Wheat 
 
 132,574 
 
 10,973 
 
 963 
 
 72,284 
 
 350,363 
 
 Wheat flour 
 
 28,426 
 
 3,241 
 
 284 
 
 21 347 
 
 103 472 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 232,169 
 
 20,318 
 
 1,468 
 
 149 386 
 
 710 145 
 
 
 
 
 
 
 
 Vegetables 
 Beans and lentils 
 
 13,099 
 
 2,895 
 
 188 
 
 8 064 
 
 46 686 
 
 Onions 
 
 18 728 
 
 257 
 
 55 
 
 1 637 
 
 8 283 
 
 Peas, dried 
 
 13,498 
 
 3,321 
 
 135 
 
 8,369 
 
 49,247 
 
 Potatoes 
 
 5 074 
 
 91 
 
 5 
 
 745 
 
 3 479 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 50 399 
 
 6,564 
 
 383 
 
 18 815 
 
 107 695 
 
 
 
 
 
 
 
 Saccharine Materials 
 Honey 
 
 1 905 
 
 7 
 
 
 1 547 
 
 6 384 
 
 Molasses 
 
 220,288 
 
 
 
 143,186 
 
 587,146 
 
 
 
 
 
 
 
 Cane sugar 
 
 3,198,613 
 
 
 
 3,198,613 
 
 13,116,151 
 
 Maple sugar and syrup 
 
 856 
 
 
 
 659 
 
 2,708 
 
 Sub-total Sugars 
 
 3,421,662 
 
 7 
 
 
 3,344,005 
 
 13,712,389 
 
 Fruits 
 Bananas 
 
 771,223 
 
 6,169 
 
 3,085 
 
 98,717 
 
 459,065 
 
 Currants 
 
 10948 
 
 263 
 
 197 
 
 8 123 
 
 36 084 
 
 Dates 
 
 12 527 
 
 226 
 
 325 
 
 8 845 
 
 40 045 
 
 Figs 
 
 3 065 
 
 128 
 
 6 
 
 2 275 
 
 9 967 
 
 Raisins 
 
 334 
 
 7 
 
 10 
 
 228 
 
 1 062 
 
 Olives 
 
 21 667 
 
 171 
 
 4 376 
 
 1 840 
 
 48 964 
 
 Oranges 
 
 128 
 
 1 
 
 
 9 
 
 44 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 819 892 
 
 6 965 
 
 7 999 
 
 120 037 
 
 595 231 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Almonds . 
 
 7 247 
 
 1 411 
 
 3 701 
 
 1 160 
 
 44 946 
 
 Filberts 
 
 4 663 
 
 383 
 
 1 627 
 
 321 
 
 17 999 
 
 Peanuts 
 
 12*174 
 
 2 898 
 
 4 930 
 
 2 133 
 
 66 473 
 
 Walnuts 
 
 16 332 
 
 1 632 
 
 5 774 
 
 1 154 
 
 65 081 
 
 Cocoanut, shredded 
 
 3 794 
 
 235 
 
 2,178 
 
 1,199 
 
 26,137 
 
 Cream and Brazil nuts 
 
 6,380 
 
 548 
 
 2,157 
 
 218 
 
 23,278 
 
 Chinese nut oil 
 
 17,353 
 
 
 17,005 
 
 
 158,209 
 
 Edible olive oil 
 
 25 104 
 
 
 24 602 
 
 
 228 883 
 
 Cocoanut oil 
 
 594 
 
 
 582 
 
 
 5 414 
 
 Cottonseed oil 
 
 7,092 
 
 
 6 950 
 
 
 64,664 
 
 Cacao, crude 
 
 86 299 
 
 12 486 
 
 29 246 
 
 24 396 
 
 421 059 
 
 Cocoa and chocolate, manufac- 
 tured 
 
 1 015 
 
 174 
 
 394 
 
 345 
 
 5,795 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts . . 
 
 188 C47 
 
 19 767 
 
 99 146 
 
 30,926 
 
 1,127,938 
 
 
 
 
 
 
 
 Fish 
 Cured fish 
 
 66 643 
 
 11 329 
 
 3 599 
 
 
 79 925 
 
 Fresh fish 
 
 24 631 
 
 4 236 
 
 936 
 
 
 26 988 
 
 Crab meat 
 
 1,338 
 
 212 
 
 22 
 
 8 
 
 1,092 
 
 Lobsters 
 
 3 976 
 
 349 
 
 27 
 
 12 
 
 1,725 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 96,588 
 
 16,126 
 
 4,584 
 
 20 
 
 109,730 
 
 Grand Total All Primary Food 
 Imports. 
 
 4 gos 757 
 
 69 747 
 
 113 580 
 
 3 663 189 
 
 16 363 1 9 8 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 183 
 
 TABLE 53 Continued 
 
 1916-17 
 
 Commodity Xet im _ 
 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Derivative 
 Products 
 Macaroni 1,551 
 Rice 48,373 
 
 189 
 3,869 
 
 15 
 97 
 
 1,150 
 38214 
 
 5,642 
 173 935 
 
 Rice flour 8,549 
 
 684 
 
 17 
 
 6,753 
 
 30 739 
 
 Wheat (522,717 
 
 51,540 
 
 4,525 
 
 339 525 
 
 1 645 695 
 
 Wheat flour 15 329 
 
 1 748 
 
 153 
 
 11 513 
 
 55 799 
 
 
 
 
 
 
 Sub-total Grains 696,519 
 
 58,030 
 
 4,807 
 
 397,155 
 
 1,911,810 
 
 Vegetables 
 Beans and lentils 88 144 
 
 19 480 
 
 1 263 
 
 54 266 
 
 314 152 
 
 Onions... 40,741 
 Peas dried 19 738 
 
 560 
 4 855 
 
 120 
 198 
 
 3,562 
 12 237 
 
 18,021 
 72 016 
 
 Potatoes 74,641 
 
 1,344 
 
 74 
 
 10,973 
 
 51,195 
 
 Sub-total Vegetables 223 264 
 
 26 239 
 
 1 655 
 
 81 038 
 
 455 384 
 
 
 
 
 
 
 Saccharine Materials 
 Honey 2,145 
 Molasses 279,297 
 
 8 
 
 
 1,742 
 181 542 
 
 7,187 
 744 427 
 
 Beet sugar 13 
 
 
 
 13 
 
 54 
 
 Cane sugar . ... 3,148,579 
 
 
 
 3 148,579 
 
 12 910,984 
 
 
 
 
 1 093 
 
 4 491 
 
 
 
 
 
 
 Sub-total Sugars 3 431,454 
 
 8 
 
 
 3 332 969 
 
 13 667,143 
 
 
 
 
 
 
 Fruits 
 Bananas 722,327 
 
 5,778 
 
 2 889 
 
 92 457 
 
 429 960 
 
 Currants 4,620 
 
 111 
 
 83 
 
 3,428 
 
 15,229 
 
 Dates . . 11,376 
 
 205 
 
 295 
 
 8,031 
 
 36,367 
 
 Figs 7 217 
 
 303 
 
 13 
 
 5 355 
 
 23 469 
 
 Raisins 835 
 
 18 
 
 25 
 
 573 
 
 2,662 
 
 Olives 20,605 
 
 163 
 
 4 162 
 
 1,750 
 
 46,564 
 
 Oranges 154 
 
 1 
 
 
 12 
 
 52 
 
 
 
 
 
 
 Snfi-to(al Fruits 767,134 
 
 6 579 
 
 7 467 
 
 111 606 
 
 554,303 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Almonds 10,431 
 
 1,985 
 
 5,207 
 
 1,632 
 
 63,209 
 
 Filberts . . 5,872 
 
 511 
 
 2,156 
 
 426 
 
 23,868 
 
 Peanuts 15,716 
 
 3 836 
 
 6536 
 
 2,824 
 
 88,086 
 
 Walnuts 17,402 
 Cocoanut shredded .... 4,402 
 
 1,634 
 273 
 
 5,790 
 2,527 
 
 1,156 
 1,391 
 
 65,251 
 30,329 
 
 Cream and Brazil nuts 6,488 
 
 558 
 
 2,193 
 
 221 
 
 23,673 
 
 Chinese nut oil 23,974 
 Edible olive oil 26,144 
 
 
 23,494 
 25,621 
 
 
 218,581 
 238,364 
 
 Cocoanut oil 355 
 
 
 348 
 
 
 3,234 
 
 Cottonseed oil 5,781 
 
 
 5,666 
 
 
 52,709 
 
 Cacao crude 133,634 
 
 19,335 
 
 45,289 
 
 37,777 
 
 652,013 
 
 Cocoa and chocolate, manufac- 
 tured 826 
 
 141 
 
 321 
 
 281 
 
 4,718 
 
 
 
 
 
 
 Sub-total Oils and Nuts 251,025 
 
 28,273 
 
 125,148 
 
 45,708 
 
 1,464,035 
 
 Fish 
 Cured fish 73,100 
 
 12,426 
 
 3,947 
 
 
 87,669 
 
 Fresh fish .... 27,126 
 
 4,668 
 
 1,030 
 
 
 29,721 
 
 Crab meat 1 804 
 
 285 
 
 29 
 
 11 
 
 1,471 
 
 Lobsters 3,583 
 
 357 
 
 26 
 
 12 
 
 1,748 
 
 
 
 
 
 
 Sub-total Fish 105,613 
 
 17,736 
 
 5,032 
 
 23 
 
 120,609 
 
 Grand Total All Primary Food 
 Imports 5,475,009 
 
 136,865 
 
 144,109 
 
 3,968,499 
 
 18,173,284 
 
 
 
 
 
 
184 
 
 THE NATION'S FOOD 
 
 TABLE 53 Continued 
 
 
 
 
 1917-18 
 
 
 
 Commodity 
 
 Net im- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 l drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Derivative 
 Products 
 
 291 
 
 35 
 
 3 
 
 216 
 
 1,059 
 
 Rice 
 
 134,457 
 
 10,755 
 
 268 
 
 106,221 
 
 483,468 
 
 Rice flour 
 
 10,899 
 
 873 
 
 22 
 
 8,611 
 
 39,189 
 
 Wheat 
 
 700,763 
 
 57,957 
 
 5,088 
 
 381,792 
 
 1,850,566 
 
 Wheat flour 
 
 52,951 
 
 6,036 
 
 530 
 
 39,767 
 
 192,743 
 
 Sub-total Grains . . . 
 
 899,361 
 
 75,656 
 
 5,911 
 
 536,607 
 
 2,567,025 
 
 
 
 
 
 
 
 Vegetables 
 
 92,646 
 
 20,474 
 
 1,329 
 
 57,040 
 
 330,200 
 
 
 30,493 
 
 419 
 
 90 
 
 2,666 
 
 13,487 
 
 
 31,711 
 
 7,801 
 
 316 
 
 19,661 
 
 115,702 
 
 Potatoes 
 
 27,308 
 
 491 
 
 27 
 
 4,014 
 
 18,730 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 182,158 
 
 29,185 
 
 1,762 
 
 83,381 
 
 478,119 
 
 
 
 
 
 
 
 Saccharine Materials 
 Honey 
 
 3,299 
 
 14 
 
 
 2,678 
 
 11,053 
 
 
 319,082 
 
 
 
 207,402 
 
 850,470 
 
 
 
 
 
 
 
 
 2,801,476 
 
 
 
 2,801,476 
 
 11,487,660 
 
 Maple sugar and syrup 
 
 2,495 
 
 
 
 1,921 
 
 7,895 
 
 Sub-total Sugars 
 
 3 126 352 
 
 14 
 
 
 3 013 477 
 
 12,357,078 
 
 
 
 
 
 
 
 Fruits 
 Bananas 
 
 721,320 
 
 5,771 
 
 2,885 
 
 92,328 
 
 429,360 
 
 Currants 
 
 2,332 
 
 56 
 
 43 
 
 1,730 
 
 7,685 
 
 Dates 
 
 2,450 
 
 44 
 
 63 
 
 1,729 
 
 7,831 
 
 Figs 
 
 4,612 
 
 194 
 
 9 
 
 3,422 
 
 14,997 
 
 Raisins 
 
 361 
 
 g 
 
 11 
 
 247 
 
 1,150 
 
 Olives 
 
 7,830 
 
 62 
 
 1,582 
 
 665 
 
 17,695 
 
 Oranges 
 
 47 
 
 
 
 4 
 
 15 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 738,952 
 
 6,135 
 
 4,593 
 
 100,125 
 
 478,733 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Almonds . . 
 
 10,528 
 
 2 039 
 
 5,343 
 
 1,673 
 
 64,891 
 
 Filberts 
 
 9 178 
 
 802 
 
 3 385 
 
 669 
 
 37,462 
 
 Peanuts 
 
 34,532 
 
 8,823 
 
 15,043 
 
 6,496 
 
 202,744 
 
 Walnuts 
 
 10 326 
 
 1 164 
 
 4 107 
 
 823 
 
 46,309 
 
 Cocoanuti shredded 
 
 9,250 
 
 574 
 
 5,309 
 
 2,923 
 
 63,724 
 
 Cream and Brazil nuts 
 
 13,455 
 16 820 
 
 1,158 
 
 4,548 
 16484 
 
 457 
 
 49,093 
 153 352 
 
 Edible olive oil 
 
 8,666 
 
 
 8,492 
 
 
 79,012 
 
 Cocoanut oil 
 
 15 200 
 
 
 14 896 
 
 
 138 594 
 
 Cottonseed oil 
 
 6,050 
 
 
 5,928 
 
 
 55,157 
 
 Cacao, crude 
 
 157 463 
 
 22 783 
 
 53 363 
 
 44 514 
 
 768,269 
 
 Cocoa and chocolate, manufac- 
 tured 
 
 117 
 
 20 
 
 46 
 
 40 
 
 670 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 291,585 
 
 37,363 
 
 136,944 
 
 57,595 
 
 1,659,277 
 
 
 
 
 
 
 
 Fish 
 Cured fish. . . 
 
 78,140 
 
 13,284 
 
 4,220 
 
 
 93,714 
 
 Fresh fish 
 
 27 177 
 
 4 674 
 
 1 033 
 
 
 29,777 
 
 drab nieat 
 
 2 203 
 
 348 
 
 35 
 
 14 
 
 1,796 
 
 Irobsters 
 
 3,172 
 
 317 
 
 23 
 
 11 
 
 1,552 
 
 
 
 
 
 
 
 Sub-total Fish 
 
 110,692 
 
 18,623 
 
 5,311 
 
 25 
 
 126,839 
 
 
 
 
 
 
 
 Grand Total All Primary Food 
 Imports 
 
 5 349 100 
 
 166976 
 
 154 521 
 
 3 791 210 
 
 17 667 071 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 Table 53 is summarized by years in Table 54. 
 
 185 
 
 TABLE 54. SUMMARY OF IMPORTED PRIMARY FOOD CONSUMED IN THE UNITED 
 
 STATES 
 (Metric Tons) 
 
 Year 
 
 Net imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 millions 
 
 1911-12 
 1912-13 
 1913-14 
 1914-15 
 1915-16 
 1916-17 
 1917-18 
 
 4,434,301 
 4,254,828 
 4,734,580 
 4,580,963 
 4,808,763 
 5,475,009 
 5,349,100 
 
 69,119 
 58,895 
 78,320 
 56,984 
 69,747 
 136,865 
 166,976 
 
 85,405 
 87,207 
 109,697 
 100,681 
 113,580 
 144,009 
 154,521 
 
 2,972,380 
 3,142,046 
 3,336,372 
 3,446,653 
 3,663,195 
 3,968,499 
 3,791,210 
 
 13,266,202 
 13,936,761 
 15,022,582 
 15,303,771 
 16,363,152 
 18,173,284 
 17,667,171 
 
 Total 7 years. .... 
 
 33 637 544 
 
 636,906 
 
 795 100 
 
 24,320 355 
 
 109 732 923 
 
 Annual average, whole 
 period 
 
 4,805,363 
 
 90,987 
 
 113,586 
 
 3,474,336 
 
 15 676 132 
 
 Annual average, 3 pre- 
 war years 
 
 4 474,570 
 
 68,778 
 
 94 103 
 
 3 150 266 
 
 14 075 182 
 
 Annual average, war 
 period 
 
 5,053,459 
 
 107,643 
 
 128,198 
 
 3,717,389 
 
 16 876 845 
 
 Per cent, nutrients to 
 total (and calories 
 per lb.), 3 prewar 
 years 
 
 
 1 5 
 
 2 1 
 
 70 4 
 
 1426 8 
 
 Per cent, nutrients to 
 total (and calories 
 per lb.), war period. 
 Per cent, nutrients to 
 total (and calories 
 per lb.), whole period 
 
 
 2.1 
 1.9 
 
 2.5 
 
 2.4 
 
 73.6 
 72.3 
 
 1514.9 
 1479 7 
 
 
 
 
 
 
 
 From this table it is Qvident that in general the amount of im- 
 ported primary foods consumed in the United States has increased 
 steadily since 1911-12. The energy content has gone up every year 
 except the last. There are some fluctuations in the protein and fat 
 curves but the general upward trend is unmistakable in all. In all 
 cases the annual average for the war period is higher than in the 
 prewar years. 
 
 The secondary food imports consumed in this country are ex- 
 hibited in Table 55. 
 
180 
 
 THE NATION'S FOOD 
 
 TABLE 55.- SHOWING NET FOREIGN IMPORTS OF SECONDARY FOODS CON- 
 SUMED IN THE UNITED STATES, AFTER DEDUCTING RE-EXPORTS 
 
 
 
 
 1911-12 
 
 
 
 Commodity 
 
 Net 
 imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 in 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 907 
 
 138 
 
 140 
 
 
 1,870 
 
 Mutton and lamb 
 Fresh pork 
 
 340 
 
 227 
 
 44 
 30 
 
 82 
 55 
 
 
 941 
 635 
 
 Bacon and hams 
 
 
 
 
 
 
 Bologna sausage 
 Oleo stearin . . 
 
 440 
 2,229 
 
 80 
 
 87 
 2,229 
 
 
 1,135 
 20,733 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 4,143 
 
 292 
 
 2,593 
 
 
 25,314 
 
 Poultry and Eggs 
 Eggs, whole 
 Eggs, dried, frozen, etc. 
 
 662 
 20 
 
 86 
 3 
 
 62 
 2 
 
 
 927 
 32 
 
 
 
 
 
 
 
 Sub-total Poultry 
 
 682 
 
 89 
 
 64 
 
 
 959 
 
 Dairy Products 
 Butter.. 
 
 447 
 
 5 
 
 380 
 
 
 3,553 
 
 Cheese 
 
 21 063 
 
 5 435 
 
 7 120 
 
 506 
 
 90,552 
 
 Cream 
 
 4 371 
 
 107 
 
 786 
 
 191 
 
 8,524 
 
 Milk 
 
 1 363 
 
 52 
 
 49 
 
 63 
 
 925 
 
 
 
 
 
 
 
 Sub-total Dairy Products . . . 
 
 27,244 
 
 5,599 
 
 8,335 
 
 760 
 
 103,554 
 
 Grand Total 
 
 32 069 
 
 5 980 
 
 10 992 
 
 760 
 
 129,827 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 187 
 
 TABLE 55 Continued 
 
 
 
 
 
 
 
 Commodity 
 
 Net 
 imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 
 i?H 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 6,804 
 
 1,034 
 
 1,048 
 
 
 14,025 
 
 Mutton and lamb 
 
 907 
 
 118 
 
 218 
 
 
 2,510 
 
 Fresh pork 
 
 454 
 
 61 
 
 110 
 
 
 1 270 
 
 Bacon and hams 
 
 
 
 
 
 
 Bologna sausage 
 Oleo stearin 
 
 327 
 4,315 
 
 59 
 
 64 
 4,315 
 
 
 844 
 40,137 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 12,807 
 
 1,272 
 
 5,755 
 
 
 58,786 
 
 
 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole. . . 
 
 930 
 
 122 
 
 87 
 
 
 1,303 
 
 Eggs, dried, frozen, etc 
 
 104 
 
 15 
 
 11 
 
 
 164 
 
 Sub-total Poultry 
 
 1,034 
 
 137 
 
 98 
 
 
 1,467 
 
 Dairy Products 
 Butter 
 
 525 
 
 5 
 
 447 
 
 
 4,178 
 
 Cheese 
 
 22356 
 
 5,768 
 
 7,556 
 
 537 
 
 96,107 
 
 Cream . 
 
 4 865 
 
 119 
 
 875 
 
 212 
 
 9,488 
 
 Milk 
 
 2,937 
 
 111 
 
 105 
 
 131 
 
 1,973 
 
 
 
 
 
 
 
 Sub-total Dairy Products . . . 
 
 30,683 
 
 6,003 
 
 8,983 
 
 880 
 
 111,746 
 
 Grand Total 
 
 44,524 
 
 7,412 
 
 14,836 
 
 880 
 
 171,999 
 
 
 
 
 
 
 
188 
 
 THE NATION S FOOD 
 TABLE 55 Continued 
 
 
 
 
 1913-14 
 
 
 
 Commodity 
 
 . Net 
 imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 in 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 81,656 
 
 12,411 
 
 12,576 
 
 
 168,317 
 
 Mutton and lamb 
 
 5,766 
 
 749 
 
 1,383 
 
 
 15,952 
 
 Fresh, pork . 
 
 2,098 
 
 281 
 
 508 
 
 
 5,873 
 
 Bacon and hams 
 
 911 
 
 104 
 
 421 
 
 
 4349 
 
 Bologna sausage 
 
 326 
 
 59 
 
 64 
 
 
 842 
 
 Oleo stearin 
 
 2,379 
 
 
 2,379 
 
 
 22,128 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 93,136 
 
 13,604 
 
 17,331 
 
 
 217,461 
 
 
 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole 
 
 4,082 
 
 533 
 
 381 
 
 
 5,717 
 
 Eggs, dried, frozen, etc. . . 
 
 1,551 
 
 230 
 
 164 
 
 
 2,463 
 
 
 
 
 
 
 
 Sub-total Poultry 
 
 5,633 
 
 763 
 
 545 
 
 
 8,180 
 
 
 
 
 
 
 
 Dairy Products 
 Butter 
 
 3,533 
 
 35 
 
 3,004 
 
 
 28,083 
 
 Cheese 
 
 28,863 
 
 7446 
 
 9757 
 
 692 
 
 124 082 
 
 Cream 
 
 6,917 
 
 169 
 
 1,244 
 
 302 
 
 13,490 
 
 Milk 
 
 23,586 
 
 891 
 
 845 
 
 1,062 
 
 15,861 
 
 
 
 
 
 
 
 Sub-total Dairy Products. . . 
 
 62,899 
 
 8,541 
 
 14,850 
 
 2,056 
 
 181,516 
 
 Grand Total 
 
 161,668 
 
 22908 
 
 32,726 
 
 2056 
 
 407,157 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 TABLE 55 Continued 
 
 189 
 
 
 
 
 1914-15 
 
 
 
 Commodity 
 
 Net 
 imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 .in 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal 
 
 83,297 
 
 12,661 
 
 12,827 
 
 
 171,700 
 
 Mutton and lamb 
 Fresh pork 
 Bacon and hams 
 
 7,044 
 7,371 
 3,421 
 
 915 
 988 
 390 
 
 1,690 
 1,783 
 1,580 
 
 
 
 19,489 
 20,638 
 16,329 
 
 Bologna sausage 
 
 94 
 
 17 
 
 19 
 
 
 243 
 
 Oleo stearin 
 
 1 100 
 
 
 1 100 
 
 
 10229 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 102,327 
 
 14,971 
 
 18,999 
 
 
 238 628 
 
 
 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole 
 
 2,040 
 
 267 
 
 190 
 
 
 2,856 
 
 Eggs, dried, frozen, etc 
 
 3,888 
 
 575 
 
 412 
 
 
 6,172 
 
 
 
 
 
 
 
 Sub-total Poultry 
 
 5,928 
 
 842 
 
 602 
 
 
 9,028 
 
 
 
 
 
 
 
 Dairy Products 
 Butter 
 
 1,669 
 
 16 
 
 1,419 
 
 
 13,265 
 
 Cheese 
 
 22609 
 
 5833 
 
 7642 
 
 543 
 
 97,195 
 
 Cream 
 
 8,104 
 
 198 
 
 1,457 
 
 355 
 
 15,805 
 
 Milk 
 
 51,721 
 
 1,828 
 
 1,730 
 
 1,667 
 
 30,391 
 
 
 
 
 
 
 
 Sub-total Dairy Products . . . 
 
 84,103 
 
 7,875 
 
 12,248 
 
 2,565 
 
 156,656 
 
 Grand Total 
 
 192 358 
 
 23 688 
 
 31,849 
 
 2,565 
 
 404,312 
 
 
 
 
 
 
 
190 
 
 THE NATION'S FOOD 
 
 TABLE 55 Continued 
 
 1915-16 
 
 Commodity 
 
 Net 
 imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 in 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal . . . 
 
 20,406 
 
 3,101 
 
 3,143 
 
 
 42,062 
 
 Mutton and lamb 
 
 8,572 
 
 1,115 
 
 2,057 
 
 
 23,716 
 
 Fresh pork 
 
 895 
 
 119 
 
 217 
 
 
 2,507 
 
 Bacon and hams . . 
 
 303 
 
 34 
 
 140 
 
 
 1,443 
 
 Bologna sausage 
 Oleo stearin 
 
 19 
 413 
 
 4 
 
 4 
 413 
 
 
 50 
 3,842 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 30608 
 
 4373 
 
 5974 
 
 
 73 620 
 
 
 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole 
 
 498 
 
 65 
 
 46 
 
 
 698 
 
 Eggs, dried, frozen, etc 
 
 2,731 
 
 405 
 
 289 
 
 
 4,336 
 
 Sub-total Poultry 
 
 3,229 
 
 470 
 
 335 
 
 
 5,034 
 
 Dairy Products 
 Butter 
 
 313 
 
 4 
 
 267 
 
 
 2 493 
 
 Cheese 
 
 13527 
 
 3 490 
 
 4572 
 
 324 
 
 58,151 
 
 Cream . . 
 
 4 657 
 
 113 
 
 837 
 
 203 
 
 9082 
 
 Milk 
 
 28,944 
 
 883 
 
 833 
 
 206 
 
 12,193 
 
 
 
 
 
 
 
 Sub-total Dairy Products . . . 
 
 47,441 
 
 4,490 
 
 6,509 
 
 733 
 
 81,919 
 
 Grand Total 
 
 81 278 
 
 9333 
 
 12818 
 
 733 
 
 160,573 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 191 
 
 TABLE 55 Continued 
 
 Commodity 
 
 Meats and Derivative 
 Products 
 
 Beef and veal 
 
 Mutton and lamb 
 
 Fresh pork 
 
 Bacon and hams 
 
 Bologna sausage 
 
 Oleo stearin 
 
 Sub-total Meats 
 
 Poultry and Eggs 
 
 Eggs, whole 
 
 Eggs, dried, frozen, etc.. . 
 
 Sub-total Poultry 
 
 Dairy Products 
 
 Butter 
 
 Cheese 
 
 Cream 
 
 Milk 
 
 Sub-total Dairy Products 
 Grand Total.. 
 
 1916-17 
 
 Net 
 imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 in 
 millions 
 
 
 
 
 
 
 
 
 
 
 
 4,734 
 
 720 
 
 729 
 
 
 9,759 
 
 2,035 
 
 264 
 
 488 
 
 . . . 
 
 5,630 
 
 749 
 
 101 
 
 181 
 
 
 2,097 
 
 85 
 
 10 
 
 39 
 
 
 406 
 
 505 
 
 
 505 
 
 
 4,698 
 
 8,108 
 
 1,095 
 
 1,942 
 
 22,590 
 
 754 
 
 99 
 
 71 
 
 
 1,057 
 
 4,680 
 
 693 
 
 496 
 
 
 7,429 
 
 5,434 
 
 792 
 
 567 
 
 
 8,486 
 
 236 
 
 3 
 
 201 
 
 
 1,878 
 
 6,492 
 
 1,675 
 
 2,194 
 
 156 
 
 27,908 
 
 2,902 
 
 71 
 
 522 
 
 127 
 
 5,659 
 
 34,250 
 
 1,046 
 
 987 
 
 253 
 
 14,486 
 
 43,880 
 
 2,795 
 
 3,904 
 
 536 
 
 49,931 
 
 57,422 
 
 4,682 
 
 6,413 
 
 536 
 
 81,007 
 
192 
 
 THE NATION'S FOOD 
 
 TABLE 55 Continued 
 
 
 
 
 1917-18 
 
 
 
 Commodity 
 
 Net 
 .imports 
 in metric 
 tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 in 
 
 millions 
 
 Meats and Derivative 
 Products 
 Beef and veal . 
 
 9,383 
 
 1,426 
 
 1,445 
 
 
 19,341 
 
 Mutton and lamb 
 Fresh pork . . . . 
 
 911 
 
 838 
 
 118 
 112 
 
 219 
 203 
 
 
 
 2,520 
 2,347 
 
 Bacon and hams. 
 
 118 
 
 14 
 
 54 
 
 
 563 
 
 Bologna sausage 
 
 7 
 
 1 
 
 1 
 
 
 17 
 
 Oleo stearin 
 
 2,983 
 
 
 2,983 
 
 
 27,748 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 14,240 
 
 1,671 
 
 4,905 
 
 
 52,536 
 
 
 
 
 
 
 
 Poultry and Eggs 
 Eggs, whole 
 
 1,093 
 
 142 
 
 102 
 
 
 1,531 
 
 Eggs, dried, frozen, etc 
 
 6,654 
 
 984 
 
 705 
 
 
 10,561 
 
 
 
 
 
 
 
 Sub-total Poultry 
 
 7,747 
 
 1,126 
 
 807 
 
 
 12,092 
 
 
 
 
 
 
 
 Dairy Products 
 Butter 
 
 893 
 
 9 
 
 759 
 
 
 7,095 
 
 Cheese 
 
 4,408 
 
 1,137 
 
 1,490 
 
 106 
 
 18,949 
 
 Cream. 
 
 323 
 
 68 
 
 499 
 
 122 
 
 5413 
 
 Milk 
 
 61,143 
 
 2,303 
 
 2,181 
 
 2,707 
 
 40,817 
 
 
 
 
 
 
 
 Sub-total Dairy Products . . . 
 
 66,767 
 
 3,517 
 
 4,929 
 
 2,935 
 
 72,274 
 
 Grand Total 
 
 88,754 
 
 6314 
 
 10641 
 
 2,935 
 
 136,902 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 193 
 
 Table 55 is summarized by years in Table 56. 
 
 TABLE 56. SUMMARY OF IMPORTED SECONDARY FOOD CONSUMED IN THE 
 
 UNITED STATES 
 (Metric Tons) 
 
 Year 
 
 Net im- 
 ports in 
 metric 
 tons 
 
 Protein 
 in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbo- 
 hydrate 
 in metric 
 tons 
 
 Calories 
 .m 
 millions 
 
 1911-12 
 1912-13 
 1913-14 
 1914-15 
 1915-16 
 1916-17 
 1917-18 
 
 32,069 
 44,524 
 161,668 
 192,358 
 81,278 
 57,422 
 88,754 
 
 5,980 
 7,412 
 22,908 
 23,688 
 9,333 
 4,682 
 6,314 
 
 10,992 
 14,836 
 32,726 
 31,849 
 12,818 
 6,413 
 10,641 
 
 760 
 880 
 2,056 
 2,565 
 733 
 536 
 2,935 
 
 129,827 
 171,999 
 407,157 
 404,312 
 160,573 
 81,007 
 136,902 
 
 Total, 7 vears 
 
 658 073 
 
 80317 
 
 120 275 
 
 10 465 
 
 1 491 777 
 
 Annual average, whole period . 
 Annual average, 3 prewar 
 vears 
 
 94,010 
 79420 
 
 11,474 
 12 100 
 
 17,182 
 19 518 
 
 1,495 
 1 232 
 
 213,111 
 236 328 
 
 Annual average, war period . . . 
 Per cent, nutrients to total 
 (and calories per lb.), 3 pre- 
 war vears 
 
 104,953 
 
 11,004 
 15.2 
 
 15,430 
 24 6 
 
 1,692 
 1 6 
 
 195,699 
 1349.8 
 
 Per cent, nutrients to total 
 (and calories per lb.), war 
 period 
 
 
 10.5 
 
 14.7 
 
 1.6 
 
 845.8 
 
 Per cent, nutrients to total 
 (and calories per lb.), whole 
 period 
 
 
 12 2 
 
 18 3 
 
 1 6 
 
 1028 3 
 
 
 
 
 
 
 
 The same regular course of net imports consumed here is not 
 observed in the case of secondary foods as was with the primary 
 (cf. Table 54). The high points for net secondary food imports 
 were in 1913-14 and 1914-15. The annual average net import 
 rate was lower in the war period than prewar for protein, fat and 
 calories. Further, the nutrient concentration of the net secondary 
 food imports fell off greatly, on the average, in the war period. This 
 is in marked contrast to the net primary food imports, where the 
 concentration of nutrients on the average increased in the war 
 period. 
 
 Tables 54 and 56 are combined in Table 57, which shows the net 
 imports by years of all human foods. 
 
 13 
 
194 
 
 TABLE 57. SUMMARY 
 
 THE NATION S FOOD 
 
 OF IMPORTED HUMAN FOOD CONSUMED IN THE UNITED 
 
 STATES 
 (Metric Tons) 
 
 
 Net im- 
 
 Protein 
 
 Fat in 
 
 Carbo- 
 
 
 Years 
 
 ports in 
 metric 
 
 in metric 
 tons 
 
 metric 
 tons 
 
 hydrate 
 in metric 
 
 Calories in 
 millions 
 
 
 tons 
 
 
 
 tons 
 
 
 1911-12 
 
 4,466,370 
 
 75,099 
 
 96,397 
 
 2,973,140 
 
 13,396,029 
 
 1912-13 
 
 4,299,352 
 
 66,307 
 
 102,043 
 
 3,142,926 
 
 14,108,760 
 
 1913-14 
 
 4,896,248 
 
 101,228 
 
 142,423 
 
 3,338,428 
 
 15,429,739 
 
 1914-15 
 
 4,773,321 
 
 80,672 
 
 132,530 
 
 3,449,218 
 
 15,708,083 
 
 1915-16 
 
 4,890,041 
 
 79,080 
 
 126,398 
 
 3,663,928 
 
 16,523,725 
 
 1916-17 
 
 5,532,431 
 
 141,547 
 
 150,422 
 
 3,969,035 
 
 18,254,291 
 
 1917-18 
 
 5,437,854 
 
 173,290 
 
 165,162 
 
 3,794,145 
 
 17,804,073 
 
 Total, 7 years 
 
 34,295,617 
 
 717,223 
 
 915,375 
 
 24,330,820 
 
 111,224,700 
 
 Annual average, whole 
 
 
 
 
 
 
 period . . . 
 
 4,899,374 
 
 102,460 
 
 130 7fi 
 
 Q 47* 831 
 
 1 ^t 88Q 943 
 
 
 
 
 At-FV/j 1 VIO 
 
 Oj^t f tJjOO L 
 
 -lWjOOty^^*xO 
 
 Annual average, 3 pre- 
 
 
 
 
 
 
 war years 
 
 4,553,990 
 
 80,878 
 
 113,621 
 
 3,151,498 
 
 14,311,509 
 
 Annual average, war 
 
 
 
 
 
 
 period .... 
 
 5,158,412 
 
 118,647 
 
 143,628 
 
 3 71 Q 081 
 
 17 072 ^43 
 
 
 
 
 
 -*j 1 A i7j wOi. 
 
 -I- 9 j \J i ) JT:O 
 
 Per cent, nutrients to 
 
 
 
 
 
 
 total (and calories 
 
 
 
 
 
 
 per lb.), 3 prewar 
 
 
 
 
 
 
 vcars 
 
 
 1.8 
 
 2.5 
 
 69.2 
 
 142^ ^ 
 
 Per cent, nutrients to 
 
 
 
 
 
 .Irt^itJ . O 
 
 total (and calories 
 
 
 
 
 
 
 per lb.), war period. 
 
 
 2.3 
 
 2.8 
 
 72.1 
 
 1520.2 
 
 Per cent, nutrients to 
 
 
 
 
 
 
 total (and calories 
 
 
 
 
 
 
 per lb . ) , whole period 
 
 
 2.1 
 
 2.7 
 
 70.9 
 
 1471. 1 
 
 
 
 
 
 
 
 The data of Table 57 are shown graphically in Fig. 25. It is 
 clear that the general tendency has been toward the consumption 
 of more and more imported foods in this country during the period 
 under investigation, but the course of events has not been entiiely 
 regular. This is shown in Fig. 25. 
 
 The preponderant effect of sugar in the net imports of food is 
 clear. The carbohydrate line is the dominant one. About 70 
 per cent, of the weight of all the food brought into the United States 
 for consumption is carbohydrate. Protein and fat form a very 
 small part of the imported food. 
 
 The way is now cleared for the final net export and import table, 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 195 
 
 which is the last step necessary for the calculation of consumption. 
 Table 58 gives the net balance sheet of the external movement of 
 foodstuffs to and from this country. The figures in this table are 
 the result of taking for each commodity the difference between the 
 total gross exports, and the imports for consumption, and calling 
 the balance minus when more goes out of the country than comes in, 
 and plus when the case is the other way about. In other words, 
 
 7 
 
 FIG. 25. Showing the course of net foreign imports of human foods (consumed 
 in the United States) since 1911. Solid line denotes total net food imports; dash 
 line, protein content; dot line, fat content; dash-dot line, carbohydrate content. 
 
 Table 58 gives the balances resulting from algebraically adding the 
 total gross exports ( ) of Tables 40 and 43 and the residual imports 
 for consumption (+) of Tables 53 and 55. If the residual imports 
 are larger than the gross exports the balance will be plus, and will 
 be marked -f in Table 58. If, on the other hand, the gross exports 
 are larger than the residual imports the item will be marked minus. 
 To get consumption it is necessary then only to add or subtract, 
 according to the sign of the item, the figures of Table 58 to the cor- 
 responding production figures. 
 
196 
 
 THE NATION'S FOOD 
 
 TABLE 58. FINAL NET BALANCE OF EXPORTS ( ) AND IMPORTS (+) OF 
 HUMAN FOODSTUFFS FROM 1911 TO 1918 
 
 
 
 
 1911-12 
 
 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 millions 
 
 Grains and Their Products 
 Wheat and products 
 
 1 719,183 
 
 171 976 
 
 15 828 
 
 1 136 111 
 
 5 511 287 
 
 
 42,846 
 
 3 213 
 
 1 799 
 
 28 231 
 
 145 677 
 
 
 383 
 
 27 
 
 4 
 
 301 
 
 1 376 
 
 
 24,633 
 
 1,970 
 
 48 
 
 19 457 
 
 88 577 
 
 Other cereals 
 
 4,438 
 
 - 718 
 
 319 
 
 2 991 
 
 18 199 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 1,791,483 
 
 177,904 
 
 17,998 
 
 1 187 091 
 
 5,765 116 
 
 
 
 
 
 
 
 Vegetables 
 
 + 29 311 
 
 + 6,972 
 
 + 350 
 
 + 17 983 
 
 + 105 665 
 
 Potatoes 
 
 + 289 301 
 
 + 5 209 
 
 + 290 
 
 + 42 526 
 
 + 198 428 
 
 Other vegetables 
 
 + 23 970 
 
 + 328 
 
 + 71 
 
 + 2 084 
 
 + 10 528 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 + 342 582 
 
 + 12 5C9 
 
 + 711 
 
 + 62 593 
 
 + 314 621 
 
 
 
 
 
 
 
 Sugars 
 
 +2,357,695 
 
 
 
 
 
 +2,371,208 
 
 +9,723,297 
 
 Fruits 
 
 120 845 
 
 678 
 
 824 
 
 26 536 
 
 119,252 
 
 
 37 852 
 
 - 151 
 
 - 38 
 
 2,915 
 
 - 12,767 
 
 Bananas 
 
 + 946 985 
 
 + 7 575 
 
 + 3 788 
 
 + 121 214 
 
 + 563 684 
 
 Othei fruits 
 
 11 323 
 
 192 
 
 + 3 882 
 
 7 357 
 
 + 5 286 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 -j- 776 Q65 
 
 + 6 554 
 
 + 6 808 
 
 + 84 406 
 
 + 436 951 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 + 45 080 
 
 + 5,304 
 
 + 17,275 
 
 + 4 396 
 
 + 200,455 
 
 Vegstable oils 
 
 158 111 
 
 
 154,957 
 
 
 1,441,705 
 
 Chocolate and cocoa 
 
 + 57 438 
 
 + 8,312 
 
 + 19,470 
 
 + 16,242 
 
 + 280,323 
 
 
 
 
 
 
 
 Sub-total OUs and Nuts 
 
 55,593 
 
 + 13,616 
 
 -118,212 
 
 + 20,638 
 
 - 960,927 
 
 
 
 
 
 
 
 Fish 
 
 + 39 313 
 
 + 6 096 
 
 + 1,313 
 
 + 20 
 
 + 37,759 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 + 1 669 479 
 
 139 129 
 
 127,378 
 
 + 1 351 774 
 
 + 3,786,585 
 
 
 
 
 
 
 
 Meats and Meat Products 
 
 86,378 
 
 - 4,272 
 
 - 66,322 
 
 
 - 634,755 
 
 Pork and products 
 
 528,339 
 
 - 24,071 
 
 414,966 
 
 
 -3,960,794 
 
 Mutton and products 
 
 19,186 
 
 - 168 
 
 - 18,204 
 
 
 - 170,056 
 
 Other meat products 
 
 2 024 
 
 650 
 
 85 
 
 19 
 
 3,528 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 635 927 
 
 29,161 
 
 499,577 
 
 19 
 
 -4,769,133 
 
 
 
 
 
 
 
 Poultry and eggs 
 
 9 927 
 
 1 298 
 
 926 
 
 
 13,901 
 
 
 
 
 
 
 
 Oleomargarine 
 
 1 660 
 
 20 
 
 1,378 
 
 
 12,907 
 
 
 
 
 
 
 
 
 + 8 870 
 
 + 3,616 
 
 + 3,352 
 
 3,127 
 
 + 33,102 
 
 
 
 
 
 
 
 Sub-total All Secondary 
 
 - 638,644 
 
 - 26,863 
 
 -498,529 
 
 3,146 
 
 -4,762,839 
 
 Grand Total 
 
 + 1,030 835 
 
 165,992 
 
 625,907 
 
 + 1,348,628 
 
 976.254 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 197 
 TABLE 58 Continued 
 
 
 
 
 1912-13 
 
 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Products 
 Whtat and products 
 
 3 484 431 
 
 319 388 
 
 28 695 
 
 2 107 158 
 
 10 217 174 
 
 Corn products 
 
 42,715 
 
 3 203 
 
 1 794 
 
 28 144 
 
 145 230 
 
 Rye products 
 Rice and products 
 Other cereals 
 
 471 
 15,079 
 - 22 097 
 
 32 
 - 1,206 
 3 579 
 
 5 
 29 
 1 591 
 
 370 
 11,907 
 14 894 
 
 1,692 
 - 54,220 
 90 610 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 -3,564,793 
 
 -327,408 
 
 - 32,114 
 
 -2,162,473 
 
 -10,508,926 
 
 Vegetables 
 Legumes 
 
 + 30,843 
 
 + 7,394 
 
 + 359 
 
 + 18 920 
 
 + 111 334 
 
 Potatoes 
 
 57,559 
 
 1,035 
 
 58 
 
 8 462 
 
 39 476 
 
 Other vegetables 
 
 + 2 131 
 
 + 24 
 
 + 5 
 
 + 161 
 
 + 814 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 - 24 585 
 
 + 6 383 
 
 + 306 
 
 f + 10 619 
 
 + 72 672 
 
 
 
 
 
 
 
 Sugars 
 
 + 2,675,975 
 
 + 1 
 
 
 + 2,669,672 
 
 + 10,947,178 
 
 
 
 
 
 
 
 Fruits 
 
 161 142 
 
 729 
 
 842 
 
 27 851 
 
 125 136 
 
 Oranges 
 
 33 498 
 
 - 133 
 
 33 
 
 2 580 
 
 11 299 
 
 Bananas 
 
 + 902 417 
 
 + 7 219 
 
 + 3 6C9 
 
 + 115 509 
 
 + 537 156 
 
 Other fruits . ... 
 
 48 087 
 
 1,155 
 
 + 2 913 
 
 - 28 121 
 
 92 825 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 + 659,690 
 
 + 5,202 
 
 + 5 647 
 
 + 56,957 
 
 + 307 896 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 
 Nuts 
 
 + 36 885 
 
 + 4 834 
 
 + 15,130 
 
 + 4 328 
 
 + 178 248 
 
 Vegetable oils . . 
 
 - Ill 572 
 
 
 109,339 
 
 
 1 C17 374 
 
 Chocolate and cocoa 
 
 + 54,972 
 
 + 7,978 
 
 + 18,676 
 
 + 15,593 
 
 + 268,987 
 
 Sub-total Oils and Nuts 
 
 19,715 
 
 + 12,812 
 
 - 75,533 
 
 + 19,921 
 
 - 570,139 
 
 Fish 
 
 + 28 537 
 
 + 4 164 
 
 + 614 
 
 + 20 
 
 + 23 385 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 - 244,891 
 
 -298,846 
 
 -101,080 
 
 + 594,716 
 
 + 272, C66 
 
 Meat and Meal Products 
 Beef and products 
 Pork and products 
 
 - 53,991 
 - 490,398 
 
 - 1,707 
 20,689 
 
 - 46,959 
 393,535 
 
 
 
 - 443,974 
 3,747,396 
 
 Mutton and products 
 
 15,356 
 
 192 
 
 14,229 
 
 
 133,173 
 
 Other meat products 
 
 995 
 
 - 806 
 
 + 1,449 
 
 22 
 
 + 10,104 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 - 560,740 
 
 - 23,394 
 
 -453,274 
 
 22 
 
 - 4,314,439 
 
 
 
 
 
 
 
 Poultry and eggs 
 
 13,021 
 
 1,699 
 
 1,214 
 
 
 - 18,220 
 
 
 
 
 
 
 
 Oltomargarine . . . 
 
 1,369 
 
 16 
 
 1,137 
 
 
 - 10,637 
 
 
 
 
 
 
 
 Dairy products 
 
 + 17,311 
 
 + 4.70C 
 
 + 5.81C 
 
 - 2,334 
 
 + 63,678 
 
 Sub-total All Secondary 
 
 - 557,819 
 
 - 20,409 
 
 -449,815 
 
 2,356 
 
 - 4,279,618 
 
 Grand Total 
 
 - 802,710 
 
 -319,255 
 
 -550,895 
 
 + 592.360 
 
 - 4,007,552 
 
198 
 
 THE NATION'S FOOD 
 
 TABLE 58 Continued 
 
 1913-14 
 
 
 
 
 
 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 
 millions 
 
 Grain* and Their Products 
 Wheat and products 
 Corn products 
 
 -3,522,457 
 - 33,107 
 
 -323,384 
 - 2,483 
 
 - 29,039 
 - 1,390 
 
 -2,134,015 
 21,814 
 
 -10,346,857 
 112,560 
 
 
 737 
 
 50 
 
 6 
 
 580 
 
 2 649 
 
 
 + 10 173 
 
 + 815 
 
 + 20 
 
 + 8 041 
 
 + 36 582 
 
 Other cereals 
 
 - 7,351 
 
 1,191 
 
 530 
 
 4 955 
 
 30 143 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 -3,553,479 
 
 -326,293 
 
 - 30,945 
 
 -2,153,323 
 
 -10,455,627 
 
 Vegetables 
 Legumes 
 
 + 47,435 
 
 + 10,968 
 
 + 610 
 
 + 29,152 
 
 + 170,263 
 
 Potatoes 
 
 + 29 024 
 
 + 523 
 
 + 28 
 
 + 4 267 
 
 + 19 907 
 
 Other vegetables 
 
 + 14 890 
 
 + 201 
 
 + 44 
 
 + 1 284 
 
 + 6 500 
 
 
 
 
 
 
 
 Sub-total Vegetable** . ."... 
 
 + 91,349 
 
 + 11 692 
 
 + 682 
 
 + 34 703 
 
 + 196 670 
 
 
 
 
 
 
 
 Sugars . 
 
 + 2 820,735 
 
 + 1 
 
 
 + 2794 689 
 
 + 11 459,830 
 
 
 
 
 
 
 
 Fruits 
 Apples 
 
 114 950 
 
 
 634 
 
 20 849 
 
 93 681 
 
 Oranges 
 
 49 091 
 
 196 
 
 49 
 
 3 780 
 
 16 558 
 
 Bananas 
 
 + 1 027 878 
 
 + 8 222 
 
 + 4 111 
 
 + 131 567 
 
 + 611,836 
 
 Other fruits 
 
 14,493 
 
 196 
 
 + 4 201 
 
 4 255 
 
 + 21,165 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 + 849,344 
 
 + 7,287 
 
 + 7 629 
 
 + 102 683 
 
 + 522,762 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 + 60,535 
 
 + 8,341 
 
 + 23,182 
 
 + 7,278 
 
 + 279,615 
 
 Vegetable oils 
 
 - 49,523 
 
 
 48,534 
 
 
 - 451,611 
 
 Chocolate and cocoa 
 
 + 70,416 
 
 + 10,200 
 
 + 23,885 
 
 + 19,931 
 
 + 343,932 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 + 81,428 
 
 + 18,541 
 
 - 1,467 
 
 + 27,209 
 
 + 171,936 
 
 Fish 
 
 + 36,834 
 
 + 5 256 
 
 + 700 
 
 + 18 
 
 + 28,848 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 + 326,211 
 
 -283,516 
 
 - 23,401 
 
 + 805,979 
 
 + 1,924,419 
 
 Meats and Meat Products 
 Beef and products 
 
 + 22 435 
 
 + 10 342 
 
 36 427 
 
 
 296,158 
 
 Pork and products 
 
 456 723 
 
 20 245 
 
 361 818 
 
 
 3,450,468 
 
 Mutton and products 
 
 3 532 
 
 + 472 
 
 6 300 
 
 
 - 56,658 
 
 Other meat products 
 
 1 443 
 
 563 
 
 + 309 
 
 14 
 
 + 512 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 439,263 
 
 9,994 
 
 404 236 
 
 14 
 
 - 3,802,772 
 
 
 
 
 
 
 
 Poultry and eggs 
 
 5 504 
 
 692 
 
 494 
 
 
 - 7,418 
 
 
 
 
 
 
 
 Oleomargarine 
 
 1,159 
 
 14 
 
 961 
 
 
 - 9,003 
 
 
 
 
 
 
 
 Dairy products 
 
 + 49 828 
 
 + 7 298 
 
 +11 746 
 
 1 114 
 
 + 134,507 
 
 
 
 
 
 
 
 Sub-total All Secondary 
 
 - 396,098 
 
 - 3,402 
 
 -393,945 
 
 - 1,128 
 
 - 3,684,686 
 
 Grand Total 
 
 69 887 
 
 286 918 
 
 417 346 
 
 + 804 851 
 
 1,760,267 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 199 
 
 TABLE 58 Continued 
 
 
 
 
 1914-15 
 
 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 million? 
 
 Grains and Their Products 
 Wheat and products 
 Corn products 
 Rye products 
 
 -8,518,765 
 - 48,796 
 - 7,140 
 
 -750,253 
 - 3,659 
 - 485 
 
 - 66,490 
 - 2,049 
 64 
 
 -4,944,118 
 - 32,152 
 5,619 
 
 -23,968,848 
 - 165,911 
 25,659 
 
 Rice and products 
 
 24,767 
 
 1 982 
 
 49 
 
 19 561 
 
 89 057 
 
 Other cereals 
 
 31,119 
 
 - 5,040 
 
 - 2,241 
 
 - 20,974 
 
 - 127,606 
 
 Sub-total Grains 
 
 -8,630,587 
 
 -761,419 
 
 - 70,893 
 
 -5,022,424 
 
 -24,377,081 
 
 Vegetables 
 Legumes 
 
 8 548 
 
 1 512 
 
 149 
 
 5 586 
 
 j 
 30 442 
 
 Potatoes 
 
 88,995 
 
 1 603 
 
 89 
 
 13 082 
 
 61 039 
 
 Other vegetables 
 
 1,186 
 
 21 
 
 3 
 
 137 
 
 687 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 - 98,729 
 
 - 3,136 
 
 241 
 
 - 18,805 
 
 92,168 
 
 Sugars 
 
 + 2 854 477 
 
 -(- i 
 
 
 + 2 809 840 
 
 + 11 521 956 
 
 
 
 
 
 
 
 Fruits 
 Apples 
 
 174,558 
 
 775 
 
 890 
 
 29 555 
 
 132 789 
 
 Oranges 
 
 - 55,814 
 
 223 
 
 56 
 
 4 299 
 
 18 825 
 
 Bananas 
 Other fruits 
 
 + 861,752 
 - 18,262 
 
 '+ 6,914 
 - 488 
 
 + 3,447 
 + 2 631 
 
 + 110,304 
 7 412 
 
 + 512,951 
 7 677 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 + 613,118 
 
 + 5 428 
 
 + 5 132 
 
 + 69 038 
 
 + 353 660 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 + 45,851 
 
 + 5,833 
 
 + 17 639 
 
 -f 4 927 
 
 + 208 103 
 
 Vegetable oils 
 
 - 104,734 
 
 
 102,641 
 
 
 955 024 
 
 Chocolate and cocoa 
 
 + 64,027 
 
 + 9,195 
 
 + 21,574 
 
 + 17,954 
 
 + 310 281 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 + 5,144 
 
 + 15,028 
 
 - 63,428 
 
 + 22,881 
 
 - 436,640 
 
 Fish 
 
 + 40,744 
 
 + 5,944 
 
 + 869 
 
 + 19 
 
 + 33,428 
 
 Sub-total AH Primary 
 
 5 215,833 
 
 738 154 
 
 128 561 
 
 2 139 451 
 
 12 996 845 
 
 
 
 
 
 
 
 Meat and Meat Products 
 Beef and products 
 
 - 79,217 
 
 - 9,676 
 
 - 47,714 
 
 
 484,191 
 
 Pork and products 
 
 - 537,174 
 
 - 28,263 
 
 407,118 
 
 
 3,905,371 
 
 Mutton and products 
 
 3,896 
 
 + 686 
 
 7 913 
 
 
 70 790 
 
 Other meat products 
 
 7,410 
 
 707 
 
 5 127 
 
 17 
 
 50 668 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 - 627,697 
 
 - 37,960 
 
 -467,872 
 
 17 
 
 - 4,511,020 
 
 Poultry and eggs 
 
 8,370 
 
 - 1,026 
 
 - 733 
 
 
 10,998 
 
 Oleomargarine 
 
 2,382 
 
 - 29 
 
 - 1 ,978 
 
 
 - 18,513 
 
 
 
 
 
 
 
 Dairy products 
 
 + 34,264 
 
 - 523 
 
 - 2,296 
 
 - 4,374 
 
 - 41,555 
 
 Sub-total All Secondary 
 
 - 604,185 
 
 - 39,538 
 
 - 472,879 
 
 4,391 
 
 - 4,582,086 
 
 Grand Total 
 
 -5,820,018 
 
 - 777,692 
 
 -601,440 
 
 -2,143,842 
 
 - 17,578,931 
 
200 
 
 THE NATION S FOOD 
 
 TABLE 58 Continued 
 
 1915-16 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Products 
 Wheat and products 
 
 -5,978,619 
 45,405 
 
 -538,176 
 - 3,404 
 
 - 47,885 
 - 1,906 
 
 -3,546,069 
 - 29,917 
 
 -17,193,294 
 
 - 154,378 
 
 Rye products 
 Rice and products. 
 
 10,635 
 - 58,388 
 24,947 
 
 - 723 
 4,671 
 4,041 
 
 96 
 116 
 1,796 
 
 8,370 
 46,121 
 16,814 
 
 38,210 
 209,947 
 - 102,298 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 -6,117,994 
 
 -551,015 
 
 - 51,799 
 
 -3,647,291 
 
 - 17,698,133 
 
 Vegetables 
 Legumes 
 Potatoes 
 
 27,827 
 - 117 526 
 
 - 5,593 
 2 117 
 
 438 
 
 118 
 
 - 17,581 
 17,277 
 
 99,059 
 - 80,611 
 
 Other vegetables 
 
 + 2 231 
 
 + 27 
 
 + 5 
 
 + 168 
 
 + 856 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 143,122 
 
 - 7,683 
 
 551 
 
 34,690 
 
 - 178,814 
 
 
 -f-2 513 937 
 
 + i 
 
 
 + 2461,110 
 
 + 10,104,269 
 
 
 
 
 
 
 
 Fruits 
 A Doles 
 
 - 104 987" 
 
 411 
 
 454 
 
 15,415 
 
 69,248 
 
 
 - 50023 
 
 199 
 
 51 
 
 - 3,852 
 
 - 16,872 
 
 
 + 771 223 
 
 + 6 169 
 
 + 3,085 
 
 + 98,717 
 
 + 459,065 
 
 Other fruits 
 
 40 110 
 
 1,269 
 
 + 3,674 
 
 - 30,344 
 
 95,486 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 + 576,103 
 
 + 4,290 
 
 + 6,254 
 
 + 49,106 
 
 + 277,459 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 + 46,658 
 
 + 6,344 
 
 + 19,061 
 
 + 5,619 
 
 + 226,3 1"> 
 
 Vegetable oils 
 
 - 74 894 
 
 
 - 73,397 
 
 
 - 682,947 
 
 Chocolate and cocoa 
 
 + 82,782 
 
 + 11,880 
 
 + 27,881 
 
 + 23,200 
 
 + 400,975 
 
 Sub-total Oils and Nuts 
 
 + 54,546 
 
 + 18,224 
 
 - 26,455 
 
 + 28,819 
 
 55,657 
 
 Fish 
 
 + 4,955 
 
 884 
 
 - 1,818 
 
 + 20 
 
 19,345 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 3 111 575 
 
 537 067 
 
 74,369 
 
 1,139,926 
 
 - 7,570,221 
 
 
 
 
 
 
 
 Meats and Meat Products 
 
 171 936 
 
 20916 
 
 70838 
 
 
 - 745,739 
 
 Pork and products 
 Mutton and products 
 Other meat products 
 
 - 699,864 
 1,336 
 - 12 956 
 
 - 48,751 
 + 788 
 1 499 
 
 -471,969 
 - 5,936 
 7,751 
 
 32 
 
 - 4,593.797 
 51,993 
 
 - 78,388 
 
 
 
 
 
 
 
 Sub-total Meats 
 
 - 886,092 
 
 - 70,378 
 
 - 556,494 
 
 32 
 
 - 5,469,917 
 
 Poultry and eggs 
 
 14,986 
 
 1,910 
 
 1,365 
 
 
 20,480 
 
 
 2 461 
 
 30 
 
 2 043 
 
 
 19,127 
 
 
 
 
 
 
 
 Dairy products 
 
 55 136 
 
 7 825 
 
 12 935 
 
 - 24 207 
 
 251,878 
 
 
 
 
 
 
 
 Sub-total All Secondary 
 
 - 958,675 
 
 - 80,143 
 
 -572,837 
 
 24,239 
 
 - 5,761,402 
 
 Grand Total 
 
 -4,070,250 
 
 -617,210 
 
 -647,206 
 
 -1,164,165 
 
 -13.331,623 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 201 
 TABLE 58 Continued 
 
 
 
 
 1916-17 
 
 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Products 
 Wheat and products 
 Corn products 
 
 -4,554,443 
 52,146 
 
 -411,010 
 3,910 
 
 - 36,745 
 2,190 
 
 -2707,844 
 34 359 
 
 -13,131,004 
 177 300 
 
 
 - 6 571 
 
 447 
 
 59 
 
 5 172 
 
 23 614 
 
 Rice and products 
 Other cereals 
 
 - 98,213 
 - 50,975 
 
 7,857 
 - 8,172 
 
 196 
 - 3,632 
 
 - 77,584 
 - 34,000 
 
 - 353,144 
 - 206,853 
 
 
 4 762 348 
 
 431 396 
 
 42 822 
 
 2 858 959 
 
 13 891 915 
 
 
 
 
 
 
 
 Vegetables 
 
 Legumes 
 
 f 42,656 
 
 + 10,181 
 
 + 547 
 
 -I- 25,736 
 
 + 152 469 
 
 Potatoes 
 
 3 380 
 
 60 
 
 4 
 
 495 
 
 2 318 
 
 Other vegetables 
 
 + 29,368 
 
 + 401 
 
 + 86 
 
 + 2,550 
 
 + 12,901 
 
 Sub-total Vegetables 
 
 + 68 644 
 
 I + 10 522 
 
 + 629 
 
 + 27 791 
 
 + 163 052 
 
 
 
 
 
 
 
 
 + 2 689 922 
 
 -4- 1 
 
 
 + 2 618 740 
 
 + 10 738 332 
 
 
 
 
 
 
 
 Fruits 
 Apples 
 Oranges 
 Bananas 
 Other fruits 
 
 - 120,375 
 - 58,595 
 + 722,327 
 - 36,544 
 
 423 
 235 
 
 + 5,778 
 697 
 
 452 
 - 59 
 
 + 2,889 
 + 3,695 
 
 - 15,646 
 4,511 
 + 92,457 
 - 21,669 
 
 70,282 
 19,764 
 + 429,960 
 56,960 ' 
 
 Sub-total Fruits 
 
 + 506,813 
 
 + 4,423 
 
 + 6,073 
 
 + 50,631 
 
 + 282,954 
 
 Vegetable Oils and Nuts 
 Nuts 
 Vegetable oils 
 Chocolate and cocoa 
 
 + 50,144 
 19,884 
 + 129,098 
 
 + 6,825 
 + 18,554 
 
 + 21,034 
 - 19,486 
 + 43,530 
 
 + 6,186 
 + 36,235 
 
 + 248,917 
 181,359 
 + 626,117 
 
 Sub-total Oils and Nuts 
 
 + 159,358 
 
 + 25,379 
 
 + 45,078 
 
 + 42,421 
 
 + 693,675 
 
 Fish 
 
 + 27,258 
 
 + 3,423 
 
 - 281 
 
 + 23 
 
 + 12 674 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 -1,310,353 
 
 -387,648 
 
 + 8,677 
 
 - 119,353 
 
 - 2,001,228 
 
 Meats and Meat Products 
 Beef and products 
 
 - 172,691 
 
 - 23,965 
 
 - 59,773 
 
 
 655 468 
 
 Pork and products 
 
 - 717,351 
 
 - 49,883 
 
 -486,293 
 
 
 4,731,865 
 
 Mutton and products 
 Other meat products 
 
 6,314 
 - 13,142 
 
 + 75 
 - 1,591 
 
 - 6,758 
 - 7,717 
 
 36 
 
 62,566 
 78,808 
 
 Sub-total Meats 
 
 - 909,498 
 
 - 75,364 
 
 -560,541 
 
 36 
 
 - 5,528,707 
 
 Poultry and eggs 
 
 11,783 
 
 1,458 
 
 - 1,040 
 
 
 15,629 
 
 Oleomargarine 
 
 - 2,563 
 
 31 
 
 2,127 
 
 
 - 19,920 
 
 Dairy products 
 
 - 120,284 
 
 - 16306 
 
 - 28,130 
 
 - 39,500 
 
 490,828 
 
 Sub-total All Secondary 
 
 -1,044,128 
 
 - 93,159 
 
 -591,838 
 
 - 39,536 
 
 - 6,055,084 
 
 Grand Total 
 
 -2,354,481 
 
 -480,807 
 
 -583,161 
 
 - 158,889 
 
 - 8,056,312 
 
202 
 
 THE NATION'S FOOD 
 
 TABLE 58 Continued 
 
 
 
 
 
 
 
 Commodity 
 
 Net ex- 
 ports in 
 metric tons 
 
 Protein 
 in metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories 
 in 
 millions 
 
 Grains and Their Products 
 Wheat and products 
 
 -2,254,702 
 183,096 
 
 -251,361 
 - 13,733 
 
 - 22,710 
 - 7,691 
 
 -1,656,035 
 - 120,659 
 
 - 8,032,723 
 - 622,626 
 
 
 - 75,040 
 
 - 5,103 
 
 - 675 
 
 - 59,056 
 
 - 269,657 
 
 
 - 4,398 
 
 - 353 
 
 9 
 
 - 3,468 
 
 - 15,811 
 
 Other cereals 
 
 - 159,196 
 
 - 25,790 
 
 - 11,461 
 
 - 107,298 
 
 - 652,788 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 -2,676,432 
 
 -296,340 
 
 - 42,546 
 
 -1,946,516 
 
 - 9,593,605 
 
 
 
 
 
 
 
 Vegetables 
 
 + 59,474 
 
 + 14,115 
 
 + 697 
 
 + 36,445 
 
 + 213,889 
 
 Potatoes ... 
 
 79,544 
 
 - 1,433 
 
 - 80 
 
 - 11,693 
 
 - 54,558 
 
 Other vegetables 
 
 + 14,335 
 
 + 192 
 
 + 41 
 
 + 1,228 
 
 + 6,212 
 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 - 5,735 
 
 + 12,874 
 
 + 658 
 
 + 25,980 
 
 + 165,543 
 
 
 
 
 
 
 
 
 + 2728426 
 
 15 
 
 
 + 2,636,091 
 
 + 10809,417 
 
 
 
 
 
 
 
 Fruits 
 
 44 235 
 
 149 
 
 - 156 
 
 - 5,430 
 
 - 24,395 
 
 
 39,233 
 
 - 157 
 
 - 39 
 
 - 3,021 
 
 - 13,234 
 
 
 + 721,320 
 
 + 5,771 
 
 + 2,885 
 
 + 92,328 
 
 + 429,360 
 
 Other fruits 
 
 - 43,497 
 
 - 769 
 
 + 842 
 
 - 23,712 
 
 - 92,265 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 + 594,355 
 
 + 4,696 
 
 + 3,532 
 
 + 60,165 
 
 + 299,466 
 
 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 + 81 604 
 
 + 13461 
 
 + 35,854 
 
 + 12,225 
 
 + 438,872 
 
 Vegetable oils 
 
 + 392 
 
 
 + 384 
 
 
 + 3,544 
 
 Chocolate and cocoa 
 
 + 141,766 
 
 + 20,083 
 
 + 47,273 
 
 + 39,177 
 
 + 678,641 
 
 Sub-total Oils and Nuts 
 
 + 223,762 
 
 + 33,544 
 
 + 83,511 
 
 + 51,402 
 
 + 1,121,057 
 
 Fish 
 
 + 30919 
 
 + 4 169 
 
 + 3 
 
 + 25 
 
 + 18,368 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 + 895,295 
 
 -241,072 
 
 + 45,158 
 
 + 827,147 
 
 + 2,820,246 
 
 Meats and Meat Products 
 
 297 528 
 
 47 305 
 
 74 786 
 
 276 
 
 892 850 
 
 Pork and products 
 
 805 095 
 
 64 353 
 
 507 806 
 
 
 4 992,237 
 
 Mutton and products 
 
 2 316 
 
 6 
 
 2 284 
 
 
 21,277 
 
 Other meat products 
 
 9 07$ 
 
 1 523 
 
 3 915 
 
 34 
 
 42 790 
 
 
 
 
 
 
 
 Sub-total Meals 
 
 -1,114,017 
 
 -113,187 
 
 -588,791 
 
 310 
 
 - 5,949,154 
 
 Poultry and eggs 
 
 5 504 
 
 605 
 
 430 
 
 
 6 468 
 
 
 
 
 
 
 
 Oleomargarine 
 
 2 905 
 
 35 
 
 2 411 
 
 
 - 22,577 
 
 
 
 
 
 
 
 Dairy products 
 
 206 102 
 
 24 310 
 
 31 063 
 
 76 837 
 
 704 355 
 
 
 
 
 
 
 
 Sub-total All Seco idary 
 
 -1,328,528 
 
 -138,137 
 
 -622,695 
 
 77,147 
 
 - 6,682,554 
 
 Grand Totr I 
 
 - 433 233 
 
 379 209 
 
 577 537 
 
 + 750 000 
 
 3 862 308 
 
 
 
 
 
 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 203 
 
 Table 58 includes both primary and secondary foods. Certain 
 special items, such as flour, bread and biscuit, macaroni, etc., which 
 have up to this point been handled separately in the import and 
 export statistics, are here combined, in the interest of simplicity, 
 and referred to the basic raw material, in this case wheat. This 
 combination simplifies the table and at the same time leads up to a 
 more accurate determination of consumption than would be possible 
 if the attempt were made to handle the special items separately. 
 
 This table furnishes a great deal of information not hitherto 
 available in readily comprehensible form. We commonly think 
 of this country as a food exporting nation, but the matter when 
 analyzed is not to be covered by any such simple offhand statement. 
 There are very complex interrelationships of human food materials 
 in their export and import movements. 
 
 In order to gain a comprehensive idea of the matter it will be 
 well to start with a yearly summary of Table 58. This is given in 
 Table 59. 
 
 TABLE 59. SUMMARY OF NET IMPORTS AND EXPORTS OF HUMAN FOOD 
 
 (Metric Tons) 
 
 Years 
 
 Net exports 
 (commodity) 
 
 ' Protein 
 
 Fat 
 
 Carbohy- 
 drate 
 
 Calories 
 (millions) 
 
 1911-12 
 
 + 1,030,835 
 
 - 165,992 
 
 - 625,907 
 
 + 1,348,628 
 
 976,254 
 
 1912-13 
 
 - 802,710 
 
 - 319,255 
 
 - 550,895 
 
 + 592,360 
 
 - 4,007,552 
 
 1913-14 
 
 69,887 
 
 - 286,918 
 
 - 417,346 
 
 + 804,851 
 
 - 1,760,267 
 
 1914-15 
 
 - 5,820,018 
 
 - 777.692 
 
 - 601,440 
 
 -2,143,842 
 
 -17,578,931 
 
 1915-16 
 
 - 4,070.250 
 
 - 617,210 
 
 - 647.206 
 
 -1,164,165 
 
 -13,331,623 
 
 1916-17 
 
 - 2,354.481 
 
 - 480,807 
 
 - 583,161 
 
 - 158,889 
 
 - 8,056,312 
 
 1917-18 
 
 433,233 
 
 - 379,209 
 
 - 577,537 
 
 + 750,000 
 
 - 3,862,308 
 
 Totals, whole period 
 
 -12,519,744 
 
 -3,027,083 
 
 -4,003,492 
 
 + 28,943 
 
 -49,573,247 
 
 Annual average, 
 
 
 
 
 
 
 whole period 
 
 - 1,788,535 
 
 - 432,440 
 
 - 571,927 
 
 + 4,135 
 
 - 7,081,892 
 
 Annual average, 3 
 
 
 
 
 
 
 prewar years 
 
 + 52,746 
 
 - 257,388 
 
 - 531,383 
 
 + 915,280 
 
 - 2,248,024 
 
 Annual average war 
 
 
 
 
 
 
 period 
 
 - 3,169,495 
 
 - 563,729 
 
 - 602,336 
 
 - 679,224 
 
 - 10,707,293 
 
 The data of Table 59 are shown graphically in Figs. 2d and 27. 
 Figure 26 gives the net exports of human food commodities as 
 such while Fig. 27 gives the nutrients. 
 
204 
 
 THE NATION'S FOOD 
 
 FIG. 26. Showing the net exports and imports of all human food commodities 
 
 from 1911 to 1918. 
 
 1911-lt Oa-13 l*3-t4 /9M-/S fSi6 1916-17 1911-a 
 
 Fio. 27. Showing the protein (dash line), fat (dot line), and carbohydrate 
 (dash-dot line) content of the net exports and imports of human foods in the United 
 States, 1911 to 1918. 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 205 
 
 Taking all human foods together in this way, it appears that 
 in 1911-12 we imported a greater total tonnage of food commodities 
 than we exported. Each year since the export tonnage has been 
 greater than the import, but in 1913-14 the departure from the line 
 of balance was only very slight. In the first year of the war, 
 1914-15, the net export of human foods was over 5,000,000 metric 
 tons a stupendous amount. After that year the net export fell 
 off rapidly year by year until in 1917-18 the net export line was 
 nearly back to the zero balance line, and almost in the position 
 that it was in the prewar period. 
 
 During the whole period this nation has had a net export balance 
 of protein and fat in human foods. And, as Fig. 27 shows, the 
 war has not greatly changed the horizontal course of the lines for 
 these two nutrients. The case is very different with carbohydrate. 
 The United States had a net import of carbohydrate before the war. 
 Its enormous import of sugar was sufficient more than to offset 
 all the carbohydrate in exported foods. With the outbreak of the 
 war, however, and the enormous exports of breadstuffs and in- 
 creased exports of sugar the carbohydrate balance swung very far 
 down on the export side in 1914-15. Since then it has been swing- 
 ing back again, until in 1917-18 the United States was once more in 
 the prewar condition of having a net import of carbohydrate. 
 
 The story of the separate commodity groups is an interesting 
 one. In the case of the grains used as human food and their de- 
 rivative products we have had a net export balance throughout the 
 period investigated. The only point of note is its amount, which 
 increased enormously in the early years of the war. 
 
 The vegetables in general showed a net import balance in the 
 prewar years. The scale turned the other way to a small export 
 balance during the first two years of the war, and then in 1916-17 
 swung back the other way to a net import balance which increased 
 (so far as nutrients are concerned) in 1917-18. 
 
 The sugars are always a net import balance commodity group. 
 The amount runs nearly level, speaking in a broad way, year after 
 year. 
 
 Fruits show a net import balance every year. The net import 
 of bananas far overtops the net exports of most of the other fruit 
 items. 
 
 Oils and nuts form a heterogeneous group. Nuts exhibit, of 
 course, a net import balance throughout. Vegetable oils show 
 
206 
 
 THE NATION S FOOD 
 
 a diminishing net export balance to 1917-18 when it turns to an 
 import balance. It must be remembered always that we are now 
 speaking only of commodities used as human food. The course 
 of the vegetable oils is so interesting that it seems worth while 
 to show it graphically, as is done in Fig. 28. 
 
 A 
 
 
 
 /9/H2 W2-/3 /9/J- 
 
 FIG. 28. Net exports and imports of vegetable oils used as human food since 
 
 1911-12. 
 
 Chocolate and cocoa, of course, exhibit always an import 
 balance. 
 
 Fish show a small net import balance throughout. 
 
 Turning to the secondary foods a more consistent condition of 
 net exportation is encountered. In the meat products the balance 
 is always in this export direction, increasing steadily in amount 
 during the war period. The same is true of poultry and eggs and 
 oleomargarine. 
 
 The dairy products have exhibited an extreme change in their im- 
 port-export movement in the period here covered. Before the war 
 we showed a small but growing import balance of these products. 
 With the onset of the war the balance went the other way and we 
 have a steadily increasing net export. The facts are shown graphic- 
 
NET IMPORTS AND EXPORTS OF HUMAN FOODS 
 
 207 
 
 ally in Fig. 29. The calory content is the figure plotted in this 
 case. 
 
 What this diagram means is that before the war we added to 
 our national nutritional resources by importing increasing amounts 
 of dairy products. Since the war we have subtracted from our 
 
 \ 
 
 EXPt KTS M 'PORTS 
 
 1913-14 M4-/S 
 
 /9/6-H 1917-18 
 
 FIG. 29. Net exports and imports of dairy products since 1911-12, expressed in 
 
 items of calories. 
 
 human food resources in this country by sending out ever increasing 
 amounts of milk and its products. 
 
 It is of interest to compare the totals of Table 59 with those 
 of Table 14 (Chapter V) which gives the total production of human 
 food in the United States. Taking the whole seven years in- 
 vestigated as a unit it is seen that the net amount of human food 
 (as commodity) subtracted as net exports from our national food 
 resources was, in round figures, 12.5 million metric tons. In 
 
208 THE NATION'S FOOD 
 
 the same period we produced 630.4 million metric tons of human 
 food. In other words, our net loss or outgo of human foods as 
 exports was rather less than 2 per cent, of our total production of the 
 same foods. 
 
 Owing to the relatively high nutrient concentration of exported 
 foods, a slightly different result is obtained with the various nutri- 
 ents. Taking protein first it is seen that the total production of 
 protein in human foods was, in the whole seven years, 28.6 million 
 metric tons. The net subtraction of this fundamental nutrient, 
 in the form of human food, amounted in the same period to 3.0 
 million metric tons. The net loss by export thus was about 10.5 
 per cent, of the production. 
 
 In the case of fat the net exports over the whole seven year period 
 are almost exactly 10 per cent, of the production. The carbo- 
 hydrate situation is that if the period from July, 1911 to July, 1918 
 is taken as a unit, there was no loss by export, but the people of 
 the country had all the carbohydrate they produced, which was in 
 round figures 115 million metric tons in the form of human foods, 
 plus 28,943 metric tons imported. It is, of course, the fact that 
 this is a sugar-importing nation which brings about this quite un- 
 expected result. 
 
 Taking energy content as indicative of general food value it is 
 seen that the net loss in seven years from this country by exports 
 of human food was 49.6 million million calories, while the production 
 in the same period was 963.6 million millions. The net loss thus 
 amounted to about 5 per cent, of the production. 
 
CHAPTER IX 
 
 THE CONSUMPTION OF HUMAN FOOD IN THE UNITED 
 
 STATES 
 
 We come now to the first goal to which the long and tedious 
 calculations in the preceding chapters have been leading, namely 
 the consumption of human foodstuffs in the United States. Hither- 
 to there have been available only the roughest guesses as to the 
 total domestic consumption of all but a few items of food, such as 
 wheat and sugar. If anyone were confronted, as the Food Adminis- 
 tration was almost daily from the time it started, with the naive and 
 simple question, "How much corn, or oats, or molasses, or fish, or 
 rnilk, or nuts" or any one of a long series of other foods "is con- 
 sumed annually in the United States as human food?" no accurate 
 answer could be given. Yet the question is obviously a fair one, 
 and one which somebody in the nation ought to be able to answer 
 with a considerable degree of accuracy. For some 20 odd great 
 staple commodities or groups of like commodities it is now possible 
 to present figures of a* relatively high degree of accuracy as to con- 
 sumption. On the basis of these figures it is possible to discuss 
 effectively many interesting and important problems; such as, for 
 example, that of the relative significance of great groups of staples, 
 like the grains and the vegetables, in the nutrition of the people of 
 the nation. We can calculate with accuracy the total national food 
 bill, and so forth. 
 
 The statistical material in this book has been so developed to 
 
 this point that in order to get the consumption figures it is only 
 
 necessary to add or subtract, according to the sign, the figures of 
 
 Table 58 in the last chapter from those of Tables 7 and 11 of Chap- 
 
 H 209 
 
210 THE NATION'S FOOD 
 
 ters III and IV. These two tables, 7 and 11, it will be recalled, give 
 the net production of human foods. Of course it is necessary to 
 group and combine certain items of Tables 7 and 11 to conform to 
 the rubrics of Table 58, but this is easily done. 
 
 The final net results as to consumption of human foods are set 
 forth in Table 61. In that table the results are given for the sev- 
 eral nutrient values, protein, fat, carbohydrate and calories, only. 
 This is the most scientific, and as soon as one becomes accustomed 
 to it, by far the most useful way of thinking about food consumption. 
 
 There are certain points regarding the makeup of Table 61 
 which need to be mentioned here. It will be recalled that in an 
 earlier chapter it was stated (p. 32) that no account was taken of 
 "carry-over" or crop-end reserves. This policy has been followed 
 throughout, and for the reasons earlier stated is undoubtedly the 
 most accurate method possible to follow. For practically all human 
 foods either one or both of the following conditions obtain regarding 
 carry-overs: Either there is absolutely no definite information in 
 existence regarding the amount of such carry-over, or it is certain 
 that the amount is negligibly small in comparison with the total 
 consumption. The one outstanding exception is wheat and its 
 products. There the annual reserve on July 1 is accurately known 
 and the amount is often large enough to be significant. Conse- 
 quently it has seemed advisable in the final consumption table to 
 make allowance for the carry-over of this crop each year. The 
 theory of the thing is clear. As shown in Table 60 the total re- 
 serves of wheat and flour in the country on July 1, 1911, were the 
 equivalent of 97,995,000 bushels of wheat. On July 1, 1912, the 
 reserves were 84,189,000 bushels of wheat. The reserves being 
 smaller at the end of 1911-12 than at the beginning means that the 
 difference was consumed in this country. Or, for the year 1911-12, 
 there should be added to the consumption figures arrived at r y by 
 subtracting net exports from production, 97,995,000 - 84,189,000 = 
 13,806,000 bushels. The same method has been followed for each 
 year, except of course that when the reserves are larger at the end 
 of the year than at the beginning the difference is subtracted from 
 rather than added to the gross consumption. 
 
 The crop-end reserves of wheat and flour are shown in Table 
 60 for each year since 1900. 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 211 
 
 TABLE 60. CROP-END RESERVES OF WHEAT AND FLOUR 
 (In Bushels) 
 
 On July 1 
 of year 
 named 
 
 Total 
 
 reserves 
 
 Farm 
 reserves 
 
 Visible 
 supply 
 
 ! 
 
 Visible supply 
 of flour as 
 wheat 
 
 Wheat in other 
 positions, esti- 
 mated as 40 per 
 cent, of visible 
 wheat 
 
 1901 
 
 107,556,000 
 
 30,552,000 
 
 49,028,000 
 
 8,365,000 
 
 19,611,000 
 
 1902 
 
 110,125,000 
 
 52,437,000 
 
 35,783,000 7,592,000 
 
 14,313,000 
 
 1903 
 
 86,455,000 
 
 42,540,000 
 
 26,524,000 6,781,000 
 
 10,610,000 
 
 1904 
 
 81,055,000 
 
 36,634,000 
 
 26,329,000 
 
 7,560,000 
 
 10,532,000 
 
 1905 
 
 63,538,000 
 
 24,257,000 
 
 23,150,000 
 
 6,871,000 
 
 9,260,000 
 
 1906 
 
 108,340,000 
 
 46,053,000 
 
 ! 39,776,000 
 
 6,601,000 
 
 15,910,000 
 
 1907 
 
 146,753,000 
 
 54,853,000 
 
 60,883,000 
 
 6,664,000 
 
 24,353,000 
 
 1908 
 
 72,425,000 
 
 33,797,000 
 
 23,256,000 
 
 6,070,000 
 
 9,302,000 
 
 1909 
 
 46,141,000 
 
 15,062,000 
 
 18,099,000 
 
 5,740,000 
 
 7,240,000 
 
 1910 
 
 79,814,000 
 
 35,680,000 
 
 25,417,000 ! 8,550,000 
 
 10,167,000 
 
 1911 
 
 97,995,000 
 
 34,071,000 
 
 40,093,000 
 
 7,794,000 
 
 16,037,000 
 
 1912 
 
 84,189,000 
 
 23,876,000 
 
 36,999,000 
 
 8,514,000 
 
 14,800,000 
 
 1913 
 
 107,812,000 
 
 35,515,000 
 
 45,424,000 
 
 8,703,000 
 
 18,170,000 
 
 1914 
 
 81,006,000 
 
 32,236,000 
 
 ! 28,646,000 
 
 8,666,000 
 
 11,458,000 
 
 1915 
 
 57,634,000 
 
 28,972,000 
 
 15,208,000 
 
 7,371,000 
 
 6,083,000 
 
 1916 
 
 179,174,000 
 
 74,731,000 
 
 66,560,000 
 
 11,259,000 
 
 26,624,000 
 
 1917 
 
 50,969,000 
 
 15,617,000 
 
 19,123,000 
 
 8,586,000 
 
 7,649,000 
 
 1918 
 
 17,504,000 
 
 8,283,000 
 
 3,713,000 4,023,000 
 
 1,485,000 
 
 One further point regarding wheat is to be noted. Since Chap- 
 ter III was written a revision of the estimate of the 1917-18 wheat 
 crop has been made. The final official estimate by the Food Admin- 
 istration 1 of that year's crop is 608,287,000 bushels, instead of 
 the 620,000,000 bushels used in Chapter III. We have accordingly 
 made this reduction in wheat figures for 1917-18 in Table 61. 
 
 1 Cf. Official Statement of the U. S. Food Administration, Vol. I, No. 3, 
 p. 14, August, 1918. 
 
212 
 
 THE NATION'S FOOD 
 
 TABLE 61. THE CONSUMPTION OF HUMAN FOODS IN THE UNITED STATES, 
 
 1911 TO 1918 
 (Metric Tons) 
 
 Refer- 
 ence 
 No. 
 
 Commodity 
 
 1911-12 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 millions 
 
 355 
 356 
 357 
 358 
 359 
 
 Grains and Derivative Products 
 Wheat and products 
 Corn products 
 
 1,000,730 
 205,809 
 10,215 
 13,472 
 26,728 
 
 87,132 
 99,607 
 1,351 
 338 
 10,457 
 
 6,589,209 
 1,831,949 
 118,242 
 133,036 
 150,341 
 
 31,933,764 
 9,283,484 
 539,899 
 605,503 
 
 824,114 
 
 
 Othei cereals 
 
 
 
 Sub-total Grains 
 
 1,256,954 
 
 198,885 
 
 8,822,777 
 
 43,186,764 
 
 
 360 
 361 
 362 
 
 Vegetables 
 Legumes 
 Potatoes 
 
 66,717 
 100,861 
 28,662 
 
 4,619 
 5,604 
 9,607 
 
 174,915 
 823,688 
 282,235 
 
 1,034,622 
 3,843,272 
 1,367,003 
 
 Other vegetables 
 
 
 
 Sub-total Vegetables .... 
 
 196,240 
 
 19,830 
 
 1,280,838 
 
 6,244,897 
 
 
 363 
 
 
 454 
 
 
 3,906,511 
 
 309,136 
 30,223 
 121,214 
 151,684 
 
 16,021,424 
 
 
 364 
 365 
 366 
 367 
 
 Fruits 
 AD oles 
 
 8,646 
 1,571 
 7,575 
 6,492 
 
 8,500 
 392 
 3,788 
 7,173 
 
 1,388,209 
 132,398 
 563,684 
 710,188 
 
 Oranges 
 
 
 Other fruits 
 
 
 
 Sub-total Fruits 
 
 24,284 
 
 19,853 
 
 612,257 
 
 2,794,479 
 
 
 368 
 369 
 370 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 40,460 
 
 77,555 
 464,403 
 19,470 
 
 30,491 
 
 1,012,435 
 4,321,063 
 280,323 
 
 Vegetable oils 
 
 Chocolate and cocoa 
 
 8,312 
 
 16,242 
 
 
 
 Sub-total Oils and Nuts 
 
 48,772 
 
 561,428 
 
 46,733 
 
 5,613,821 
 
 
 371 
 
 Fish 
 
 86,948 
 
 19,176 
 
 20 
 
 552,810 
 
 
 
 Sub-total All Primary 
 
 1,613,652 
 
 819,172 
 
 14,669,136 
 
 74,414,195 
 
 372 
 373 
 374, 
 
 Meats and Meat Products 
 
 546,104 
 388,745 
 45,782 
 
 516,545 
 1,963,696 
 61,465 
 
 1,725 
 2,664 
 521 
 
 7,072,130 
 19,874,512 
 762,158 
 
 Pork and products 
 
 Mutton and products 
 
 
 
 Sub-total Meats 
 
 979,981 
 
 2,541,621 
 
 4,891 
 
 27,705,272 
 
 375 
 
 Poultry and eggs 
 
 235,699 
 
 165,906 
 
 
 2,508,307 
 
 
 376 
 
 Oleomargarine. . 
 
 680 
 
 47,038 
 
 
 
 440,412 
 
 
 377 
 
 Dairy products 
 
 726,604 
 
 1,368,995 
 
 880,525 
 
 19,337,072 
 
 
 Sub-total All Secondary 
 
 1,942,964 4,123,560 
 
 885,416 
 
 49,991,063 
 
 
 
 Grand Total. . . 
 
 3.556.616 
 
 4.942.732 
 
 15.554.552 
 
 124.405,258 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 213 
 
 TABLE 61 Continued 
 
 Refer- 
 ence 
 No. 
 
 Commodity 
 
 1912-13 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 millions 
 
 355 
 356 
 357 
 358 
 359 
 
 Grains and Derivative Products 
 Wheat and products 
 Corn products 
 
 995,249 
 203,748 
 10,701 
 15,840 
 26,114 
 
 86,726 
 98,245 
 1,416 
 397 
 10,293 
 
 6,553,141 
 1,814,153 
 123,843 
 156,420 
 145,068 
 
 31,759,774 
 9,189,386 
 565,476 
 711,928 
 798,429 
 
 Ryt products 
 
 Rice and products . 
 
 Other cereals. . 
 
 
 
 Sub-total Grains 
 
 1,251,652 
 
 197,077 
 
 8,792,625 
 
 43,024,993 
 
 
 360 
 361 
 362 
 
 Vegetables 
 Legumes 
 Potatoes 
 Other vegetables 
 
 70,279 
 136,412 
 29,537 
 
 4,830 
 7,578 
 9,682 
 
 184,215 
 1,114,025 
 
 285,777 
 
 1,089,145 
 5,197,962 
 1,385,885 
 
 
 Sub-total Vegetables 
 
 236,228 
 
 22,090 
 
 1,584,017 
 
 7,672,992 
 
 
 363 
 
 Sugars 
 
 455 
 
 
 
 4,104,958 
 
 16,835,176 
 
 
 364 
 365 
 366 
 367 
 
 Fruits 
 Apples 
 Oranges 
 Bananas 
 Other fruits 
 
 9,519 
 1,589 
 7,219 
 8,171 
 
 9,406 
 397 
 3,609 
 7,288 
 
 341,068 
 30,558 
 115,509 
 184,418 
 
 1,531,633 
 133,866 
 537,156 
 851,392 
 
 
 
 Sub-total Fruits 
 
 26,498 
 
 20,700 
 
 671,553 
 
 3,054,047 
 
 368 
 369 
 370 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 43,369 
 7,978 
 
 81,228 
 458,136 
 18,676 
 
 32,932 
 15,593 
 
 1,068,492 
 4,262,661 
 268,987 
 
 Vegetable oils 
 
 Chocolate and cocoa 
 
 
 Sub-total Oils and Nuts 
 
 51,347 
 
 558,040 
 
 48,525 
 
 5,600,140 
 
 371 
 
 Fish 
 
 85,016 
 
 18,477 
 
 20 
 
 538,436 
 
 
 
 Sub-total All Primary 
 
 1,651,196 
 
 816,384 
 
 15,201,698 
 
 76,725,784 
 
 
 372 
 373 
 374 
 
 Meats and Meat Products 
 Beef and products 
 Pork and products 
 Mutton and products 
 
 521,798 
 381,901 
 
 48,677 
 
 496,439 
 1,926,270 
 70,612 
 
 1,649 
 2,597 
 542 
 
 6,784,205 
 19,498,083 
 859,246 
 
 
 Sub-total Meats 
 
 951,570 
 
 2,494,770 
 
 4,766 
 
 27,151,638 
 
 375 
 
 Poultry and eggs 
 
 239,584 
 
 168,659 
 
 
 2,549,776 
 
 
 376 
 
 Oleomargarine 
 
 774 
 
 53,539 
 
 
 501,291 
 
 
 377 
 
 Dairy products 
 
 720,632 
 
 1,358,126 
 
 872,694 
 
 19,179.262 
 
 
 Sub-total All Secondary 
 
 1,912,560 
 
 4,075,094 
 
 877,460 
 
 49,381,967 
 
 
 Grand Total 
 
 3,563,756 
 
 4,891,478 
 
 16,079,158 
 
 126,107,751 
 
214 
 
 THE NATION'S FOOD 
 
 TABLE 61 Continued 
 
 Refer- 
 ence 
 No. 
 
 Commodity 
 
 1913-14 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in . 
 millions 
 
 355 
 356 
 357 
 358 
 359 
 
 Grains and Derivative Products 
 Wheat and products 
 
 1,166,243 
 202,368 
 11,173 
 18,636 
 29,981 
 
 101,745 
 97,263 
 1,479 
 465 
 12,119 
 
 7,679,047 
 1,802,353 
 129,304 
 184,022 
 158,441 
 
 37,217,595 
 9,126,239 
 590,413 
 837,569 
 885,682 
 
 Corn products 
 
 
 
 
 
 
 Sub-total Grains .... 
 
 1,428,401 
 
 213,071 
 
 9,953,167 
 
 48,657,498 
 
 
 360 
 361 
 362 
 
 Vegetables 
 Legumes 
 
 76,757 
 108,850 
 28,605 
 
 5,282 
 6,046 
 9,178 
 
 202,149 
 888,931 
 286,216 
 
 1,193,370 
 4,147,685 
 1,379,545 
 
 Potatoes 
 
 
 
 
 Sub-totcl Vegetables 
 
 214,212 
 
 20,506 
 
 1,377,296 
 
 6,720,600 
 
 
 363 
 
 Sugars 
 
 455 
 
 
 4,423,200 
 
 18,140,160 
 
 
 
 364 
 365 
 366 
 367 
 
 Fruits 
 Apples 
 
 5,792 
 1,526 
 8,222 
 6,656 
 
 5,701 
 381 
 4,111 
 7,608 
 
 207,210 
 29,358 
 131,567 
 150,045 
 
 930,502 
 128,607 
 611,836 
 708,077 
 
 Oranges 
 
 Bananas 
 
 Other fruits 
 
 
 
 Sub-total Fruits 
 
 22,196 
 
 17,801 
 
 518,180 
 
 2,379,022 
 
 
 368 
 369 
 370 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 50,244 
 
 95,092 
 541,477 
 23,885 
 
 38,381 
 
 1,247,995 
 5,038,094 
 343,932 
 
 Vegetable oils 
 
 Chocolate and cocoa 
 
 10,200 
 
 19,931 
 
 
 
 Sub-total Oils and Nuts 
 
 60,444 
 
 660,454 
 
 58,312 
 
 6,630,021 
 
 
 371 
 
 Fish 
 
 86,108 
 
 18,563 
 
 18 
 
 543,899 
 
 
 
 Sub-total All Primary 
 
 1,811,816 
 
 930,395 
 
 16,330,173 
 
 83,071,200 
 
 
 372 
 373 
 374 
 
 Meats and Meat Products 
 Beef and products 
 
 507,758 
 364,500 
 48,684 
 
 486,631 
 1,855,128 
 77,397 
 
 1,583 
 2,482 
 535 
 
 6,634,517 
 18,764,355 
 922,389 
 
 Pork and products . . . 
 
 Mutton and products 
 
 
 Sub-total Meats 
 
 920,379 
 
 2,419,465 
 
 4,586 
 
 26,321,773 
 
 375 
 
 Poultry and eggs 
 
 244,965 
 
 172,484 
 
 
 2,607,319 
 
 
 376 
 
 Oleomargarine. ... . 
 
 770 
 
 53,261 
 
 
 498,672 
 
 
 
 377 
 
 Dairy products 
 
 731,613 
 
 1,379,896 
 
 884,160 
 
 19,473,916 
 
 
 Sub-total All Secondary 
 
 1,897,727 
 
 4,025,106 
 
 888,746 
 
 48,901,680 
 
 
 
 Grand Total 
 
 3,709,513 
 
 4,955,501 
 
 17,218,919 
 
 131,972,880 
 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 215 
 
 TABLE 61 Continued 
 
 Refer- 
 ence 
 No. 
 
 Commodity 
 
 1914-15 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 millions 
 
 355 
 356 
 357 
 358 
 359 
 
 Grains and Derivative Produt 
 Wheat and products 
 
 978,806 
 201,503 
 11,228 
 13,427 
 28,572 
 
 85,316 
 96,571 
 1,486 
 337 
 11,601 
 
 6,446,223 
 1,795,051 
 129,936 
 132,597 
 149,850 
 
 31,240,761 
 9,086,301 
 593,297 
 603,495 
 840,310 
 
 Corn products ... . 
 
 Rye products 
 
 Rice and products 
 
 Other cereals 
 
 
 
 Sub-total Grains 
 
 1,233,536 
 
 195,311 
 
 8,653,657 
 
 42,364,164 
 
 
 360 
 361 
 362 
 
 Vegetables 
 Legumes 
 
 68,833 
 132,339 
 33,441 
 
 4,869 
 7,353 
 10,126 
 
 179,423 
 1,080,780 
 301,815 
 
 1,063,900 
 5,042,836 
 1,484,680 
 
 Potatoes 
 
 Other vegetables 
 
 
 
 Sub-total Vegetables 
 
 234,613 
 
 22,348 
 
 1,565,018 
 
 7,591,416 
 
 
 363 
 
 Sugars . . 
 
 455 
 
 
 
 4,319,726 
 
 17,715,852 
 
 
 364 
 365 
 366 
 367 
 
 Fruits 
 Apples 
 
 10,256 
 1,499 
 6,914 
 
 7,878 
 
 10,141 
 374 
 3,447 
 6,607 
 
 367,567 
 28,839 
 110,304 
 169,753 
 
 1,650,637 
 126,340 
 512,951 
 783,643 
 
 
 
 Other fruits 
 
 
 
 Sub-total Fruits 
 
 26,547 
 
 20,569 
 
 676,463 
 
 3,073,571 
 
 
 368 
 369 
 370 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 50,929 
 
 95,096 
 595,041 
 21,574 
 
 38,400 
 17,954 
 
 1,250,900 
 5,536,504 
 310,281 
 
 Vegetable oils 
 
 Chocolate and cocoa .... 
 
 9,195 
 
 
 
 Sub-total Oils and Nuts 
 
 60,124 
 
 711,711 
 
 56,354 
 
 7,097,685 
 
 
 371 
 
 Fish 
 
 86,796 
 
 18,732 
 
 19 
 
 548,479 
 
 
 
 Sub-total All Primary. . 
 
 1,642,071 
 
 968,671 
 
 15,271,237 
 
 78,391,167 
 
 
 372 
 373 
 374 
 
 Meats and Meat Products 
 
 508,717 
 416,899 
 42,256 
 
 490,365 
 2,157,916 
 64,254 
 
 1,662 
 2,873 
 462 
 
 6,673,341 
 21,797,474 
 773,384 
 
 Pork and products 
 
 Mutton and products . 
 
 
 Sub-total Meats 
 
 967,165 
 
 2,707,408 
 
 4,980 
 
 29,193,531 
 
 
 375 
 
 
 249,006 
 
 175,349 
 
 
 
 2,650,480 
 
 
 376 
 
 Oleomargarine 
 
 765 
 
 52,917 
 
 
 495,467 
 
 
 377 
 
 Dairy products 
 
 742,130 
 
 1,400,492 
 
 903,312 
 
 19,787,471 
 
 
 
 Sub-total All Secondary . . 
 
 1,959,066 
 
 4,336,166 
 
 908,292 
 
 52,126,949 
 
 
 
 Grand Total 
 
 3,601,137 
 
 5,304,837 
 
 16,179,529 
 
 130,518,116 
 
 
 
216 
 
 THE NATION S FOOD 
 
 TABLE 61 -Continued 
 
 Refer- 
 ence 
 No. 
 
 Commodity 
 
 1915-16 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 millions 
 
 355 
 356 
 357 
 358 
 359 
 
 Grains and Derivative Products 
 Wheat and products 
 
 1,159,286 
 201,163 
 11,480 
 16,677 
 32,131 
 
 101,146 
 96,173 
 1,519 
 417 
 13,292 
 
 7.63C.118 
 1,792,381 
 132,856 
 164,691 
 161,941 
 
 37,007,387 
 9,070,259 
 606,633 
 749,578 
 920,265 
 
 Corn products 
 Rye products 
 Rice and products 
 
 Other cereals 
 
 
 
 Sub-total Grains 
 
 1,420,737 
 
 212,547 
 
 9,887,987 
 
 48,354,122 
 
 360 
 361 
 362 
 
 Vegetables 
 [ egumes 
 
 59,607 
 115,422 
 32,292 
 
 4,145 
 6,412 
 10,998 
 
 153,757 
 942,629 
 346,643 
 
 913,944 
 4,398,237 
 1,660,414 
 
 Potatoes 
 
 Other vegetables . 
 
 
 Sub-total Vegetables 207,321 
 
 21,555 
 
 1,443,029 
 
 6,972,595 
 
 363 
 
 Sugars 455 
 
 
 4,047,276 
 
 16,598,665 
 
 
 364 
 365 
 366 
 367 
 
 Fruits 
 Apples. . 
 
 9,610 
 1,523 
 6,169 
 9,295 
 
 9.567 
 379 
 3,085 
 9,174 
 
 345,335 
 29,286 
 98,717 
 206,025 
 
 1,550,836 
 128,293 
 459,065 
 961,649 
 
 Oranges 
 
 Bananas. . 
 
 Other fruits 
 
 
 
 Sub-total Fruits 
 
 26,597 
 
 22,205 
 
 679,363 
 
 3,099,843 
 
 368 
 369 
 370 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 47,957 
 11,880 
 
 99,492 
 
 424,858 
 27,881 
 
 36,507 
 23,200 
 
 1,271,900 
 3,953,026 
 400,975 
 
 Vegetable oils 
 
 Chocolate an\i cocoa 
 
 
 
 Sub-total Oils and Nuts 
 
 59,837 
 
 552,231 
 
 59,707 
 
 5,625,901 
 
 371 
 
 Fish 
 
 79,968 
 
 16,045 
 
 20 
 
 495,706 
 
 
 
 Sub-total All Primary 
 
 1,794,915 
 
 824,583 
 
 16,117,382 
 
 81,146,832 
 
 372 
 373 
 374 
 
 Meats and Meat Products 
 Beef and products 
 
 525,129 
 405,161 
 40,286 
 
 502,065 
 2,143,483 
 62,637 
 
 1,740 
 2,929 
 439 
 
 6.850,539 
 21,614,254 
 750,130 
 
 Pork and products 
 Mutton and products 
 
 
 
 Sub-total Meats 
 
 969,077 
 
 2,700,434 
 
 5,076 
 
 29,136,535 
 
 375 
 
 Poultry and eggs 
 
 252,314 
 
 177,696 
 
 
 2,685,822 
 
 
 376 
 
 Oleomargarine ; . . 1 800 
 
 55,375 
 
 
 518,470 
 
 377 
 
 Dairy products 
 
 764,377 
 
 1,445,669 
 
 919,595 
 
 20,366,131 
 
 
 
 Sub-total All Secondary 1,986,568 
 
 4,379,174 
 
 924,671 
 
 52,706,958 
 
 
 Grand Total 3,781,483 
 
 5,203,757 
 
 17,042,053 
 
 133,853,790 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 217 
 
 TABLE 61 Continued 
 
 Refer- 
 ense 
 No. 
 
 Commodity 
 
 1916-17 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 millions 
 
 355 
 |M 
 
 357 
 358 
 359 
 
 Grains and Derivative Products 
 Wheat and products 
 
 1,026,976 
 201,709 
 12,245 
 25,331 
 39,298 
 
 89,506 
 96,269 
 1,621 
 634 
 16,587 
 
 6,765,024 
 1,797,497 
 141,725 
 250,140 
 189,036 
 
 32,784,510 
 9,094,401 
 647,129 
 1,138,508 
 1,091,501 
 
 Corn products . 
 
 Rye products 
 
 Rice and products 
 
 Other cereals 
 
 
 
 Sub-total Grains 
 
 1,305,559 
 
 204,617 
 
 9,143,422 
 
 44.756,049 
 
 
 3!>0 
 Ml 
 
 362 
 
 Vegetables 
 Legumes 
 
 75,821 
 93,703 
 28,284 
 
 5,200 
 5,205 
 10,021 
 
 198,157 
 765,232 
 317,522 
 
 1,172,609 
 3,570,508 
 1,514,539 
 
 Potatoes 
 
 Other vegetables 
 
 
 
 Sub-total Vegetables 
 
 197,808 
 
 20,426 
 
 1,280,911 
 
 6,257,656 
 
 
 363 
 
 Sugars 
 
 455 
 
 
 4,356,901 
 
 17,868,295 
 
 
 
 364 
 
 3(35 
 366 
 367 
 
 Fruits 
 Apples . . . 
 
 8,490 
 2,176 
 5,778 
 7,227 
 
 8,461 
 544 
 2,889 
 8,429 
 
 305,219 
 41,912 
 92,457 
 167,517 
 
 1,370,683 
 183,597 
 429,9(50 
 790,038 
 
 Oranges . . 
 
 Bananas . 
 
 Other fruits. . . 
 
 
 
 Sub-total Fruits 
 
 23,671 
 
 20,323 
 
 607,105 
 
 2,774,278 
 
 
 368 
 369 
 370 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 47,957 
 
 105,623 
 547,294 
 43,530 
 
 36,717 
 36,235 
 
 1,329,746 
 5,092,191 
 626,117 
 
 Vegetable oils 
 
 Chocolate and cocoa 
 
 18,554 
 
 
 
 Sub-total Oils and Nuts 
 
 66,511 
 
 696,447 
 
 72,952 
 
 7,048,054 
 
 
 371 
 
 Fish 
 
 84,275 
 
 17,582 
 
 23 
 
 527,725 
 
 
 Sub-total All Primary 
 
 1,678,279 
 
 959,395 
 
 15,461,314 
 
 79,232,057 
 
 
 372 
 373 
 374 
 
 Meats and Meat Products 
 Beef and products 
 Pork and products 
 Mutton and products 
 
 562,748 
 398,781 
 36,589 
 
 538,151 
 2,098,923 
 56,626 
 
 1,881 
 2,895 
 406 
 
 7,342,374 
 21,173,213 
 
 678,884 
 
 
 375 
 
 Sub-total Meats 
 
 996,527 
 
 2,685,983 
 
 5,146 
 
 29,115,663 
 
 Poultry and eggs 
 
 255,499 
 
 179,999 
 
 
 2,720,161 
 
 
 376 
 
 Oleomargarine 
 
 1,238 
 
 85,658 
 
 
 802,005 
 
 
 
 377 
 
 Dairy products 
 
 783,350 
 
 1,482,331 
 
 937,858 
 
 20,860,208 
 
 
 Sub-total All Secondary 
 
 2,036,614 
 
 4,433,971 
 
 943,004 
 
 53,498,037 
 
 
 
 Grand Total . 
 
 3,714,893 
 
 5,393,366 
 
 16,404,318 
 
 132,730,094 
 
 
218 
 
 THE NATION S FOOD 
 TABLE 61 Continued 
 
 
 
 
 1 
 
 yj/-is 
 
 
 ence 
 No. 
 
 Commodity 
 
 Protein in 
 metric 
 tons 
 
 Fat in 
 
 metric 
 tons 
 
 Carbohy- 
 drate in 
 metric tons 
 
 Calories in 
 ,. millions 
 
 355 
 356 
 
 Grains and Derivative Products 
 Wheat and products 
 Corn products 
 
 940,543 
 242,395 
 
 81,835 
 118,845 
 
 6,195,182 
 2,155,310 
 
 30,021,979 
 10938,521 
 
 357 
 
 Rye products 
 
 24,597 
 
 3,256 
 
 284.668 
 
 1,299 820 
 
 358 
 
 
 30725 
 
 767 
 
 303 428 
 
 1 381 039 
 
 359 
 
 
 65,088 
 
 23,104 
 
 352 857 
 
 1 927 964 
 
 
 
 
 
 
 
 
 Sub-total Grains 
 
 1,303,348 
 
 227,807 
 
 9,291,445 
 
 45,569,323 
 
 360 
 
 Vegetables 
 Legumes 
 
 105,578 
 
 7,325 
 
 277,203 
 
 1,638,716 
 
 361 
 
 Potatoes 
 
 143,167 
 
 7,953 
 
 1,169,204 
 
 5,455,418 
 
 362 
 
 Other vegetables 
 
 36 668 
 
 12 586 
 
 398 275 
 
 1 904 998 
 
 
 
 
 
 
 
 
 Sub-total Vegetables . . 
 
 285 413 
 
 27 864 
 
 1 844 682 
 
 8 999 132 
 
 
 
 
 
 
 
 363 
 
 Sugars. . 
 
 439 
 
 
 4 374 194 
 
 17 939 129 
 
 
 
 
 
 
 
 364 
 365 
 
 Fruits 
 Apples 
 Oranges 
 
 7,458 
 1,109 
 
 7,451 
 278 
 
 268,425 
 21,360 
 
 1,205,454 
 93 569 
 
 366 
 
 Bananas 
 
 5 771 
 
 2 885 
 
 92 328 
 
 429 360 
 
 367 
 
 Other fruits . 
 
 9 283 
 
 6 767 
 
 219 237 
 
 994 221 
 
 
 
 
 
 
 
 
 Sub-total Fruits 
 
 23,621 
 
 17 381 
 
 601 350 
 
 2 722 604 
 
 
 
 
 
 
 
 368 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 81,939 
 
 179,337 
 
 63 054 
 
 2 262,988 
 
 369 
 
 Vegetable oils 
 
 
 554,851 
 
 
 5 162,528 
 
 370 
 
 Chocolate and cocoa 
 
 20,083 
 
 47,273 
 
 39,177 
 
 678,641 
 
 
 
 
 
 
 
 
 Sub-total Oils and Nuts 
 
 102 022 
 
 781 461 
 
 102 231 
 
 8 104 157 
 
 
 
 
 
 
 
 371 
 
 Fijh 
 
 85 021 
 
 17 866 
 
 25 
 
 533 419 
 
 
 
 
 
 
 
 
 Sub-total All Primary 
 
 1,799,864 
 
 1,072,379 
 
 16,213,927 
 
 83,867,764 
 
 372 
 
 Meats and Meat Products 
 Beef and products 
 
 539 703 
 
 513 596 
 
 1 577 
 
 7 017 398 
 
 373 
 374 
 
 Pork and products 
 Mutton and products 
 
 378,799 
 28,298 
 
 2,045,653 
 46,853 
 
 2,859 
 315 
 
 20,594,616 
 553,498 
 
 
 Sub-total Meats 
 
 945 277 
 
 2 602 187 
 
 4 717 
 
 28 122 722 
 
 
 
 
 
 
 
 375 
 
 Poultry and eggs 
 
 248 772 
 
 175 220 
 
 
 2 648 262 
 
 
 
 
 
 
 
 376 
 
 Oleomargarine 
 
 1 808 
 
 125 024 
 
 
 1 170,593 
 
 
 
 
 
 
 
 377 
 
 Dairy products 
 
 788 969 
 
 1 505 129 
 
 917 169 
 
 21 010 397 
 
 
 
 
 
 
 
 
 Sub-total All Secondary 
 
 1,984,826 
 
 4,407,560 
 
 921,886 
 
 52,951,974 
 
 
 Grand Total 
 
 3,784,690 
 
 5,479 939 
 
 17 135 813 
 
 136,819,738 
 
 
 
 
 
 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 219 
 
 The data of Table 61 are summarized by years in Table 62, 
 and are shown graphically in Figs. 30 and 31. 
 
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 7 years 
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 3ii 
 
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220 
 
 THE NATION S FOOD 
 
 The first thing which impresses one about the consumption fig- 
 ures is their extreme uniformity from year to year, as compared with 
 production, exports, imports, with which we have hitherto dealt. 
 This is. exactly what would be expected, of course. No matter how 
 much production, exports and imports may fluctuate, within rather 
 wide limits, the people of this country eat about the same amount 
 
 19 
 19 
 
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 3 
 2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 -> 
 
 ^. 
 
 *<& 
 
 
 
 
 
 T*&2 
 
 f 
 
 X 
 
 ^ 
 
 ^ 
 
 *^ 
 
 
 
 vpP- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 rff.2 
 
 2SSK2 
 
 ^L ****** 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 _/W 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 0/2-13 19/3-14 I9M-I5 1915-16 9/6-17 
 
 FIG. 30. Showing the course of human food consumption in the United States 
 from 1911 to 1918. Absolute figures in metric tons. Dash line denotes protein 
 content of human food consumed; dot line denotes fat content; and dot-dash line 
 denotes carbohydrate content. 
 
 each year. To have the statistical calculation come out to this 
 result so beautifully is strong evidence of the correctness of the long 
 and tedious preliminary calculations which have been presented 
 in the earlier chapters. There has been a rather steady small in- 
 crease in total gross food consumption, but as Fig. 31 so plainly 
 shows, this has been very closely proportional to the increase in 
 the population. 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 221 
 
 In the seven year period here discussed the greatest relative 
 advance in consumption was in respect of fat, and the least relative 
 advance in respect of protein. Carbohydrate content and calories 
 increased in the seven years in amount consumed to a degree in- 
 termediate between fat and protein. The protein relative line falls 
 below the population relative line each year after 1913-14. This 
 
 
 1911-12 1911-li /J-i<f B*-a /9/f-M 6-l7 017-M 
 
 FIG. 31. Relative curves for human food consumption. The figure for the year 
 1911-12 is taken as 100 in each case and the relative figure for each year calculated 
 to that base. The population curve is included for comparison. Solid line denotes 
 o;ilories; dash line, protein; dot line, fat; dot-dash line, carbohydrate; circle line, 
 population. 
 
 means that since 1913-14 somewhat less protein has been consumed 
 in gross in proportion to the population. The relative line for fat 
 was below the population line till 1914-15, and thereafter followed 
 it closely. 
 
 The relative figures from which Fig. 31 is plotted are given in 
 Table 63. 
 
 With such gratifying assurance of the smoothness of the con- 
 sumption results we may proceed to an analytical discussion of the 
 numerous highly interesting problems which center about human 
 food consumption, and for which data have hitherto been lacking. 
 
222 
 
 THE NATION'S FOOD 
 
 TABLE 63. CONSUMPTION OF HUMAN FOODS, PRIMARY AND SECONDARY, 
 RELATIVE TO 1911-12, TAKEN AS 100 
 
 Years 
 
 Population 
 
 Protein 
 
 Fat 
 
 Carbohy- 
 drate 
 
 Calories 
 (millions) 
 
 1911-12 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 1912-13 
 
 101.7 
 
 100.2 
 
 99.0 
 
 103.4 
 
 101.4 
 
 1913-14 
 
 103.4 
 
 104.3 
 
 100.3 
 
 110.7 
 
 106.1 
 
 1914-15 
 
 105.1 
 
 101.3 
 
 107.3 
 
 104.0 
 
 104.9 
 
 1915-16 
 
 106.8 
 
 106.3 
 
 105.3 
 
 109.6 
 
 107.6 
 
 1916-17 
 
 108.5 
 
 104.5 
 
 109.1 
 
 105.5 
 
 106.7 
 
 1917-18 
 
 110.2 
 
 106.4 
 
 110.9 
 
 110.2 
 
 110.0 
 
 Average, whole period 
 
 105.1 
 
 103.3 
 
 104.6 
 
 106.2 
 
 105.2 
 
 
 
 
 
 
 
 Average, 191 1-12 to 1916-17 
 
 104.3 
 
 102.8 
 
 103.5 
 
 105.5 
 
 104.5 
 
 The first of such problems to which attention may be turned is : 
 To what relative degree do primary, as distinguished from sec- 
 ondary, human foods contribute to the total nutritional intake. of 
 our population? From Table 62 it is seen that 47 per cent, of the 
 protein consumed comes from primary sources and 53 per cent, from 
 secondary sources. Thus, broadly speaking, the American people 
 get over one-half of their protein from animal sources, exclusive of 
 fish, which are included in the primary foods. This fact indicates 
 at once the importance of maintaining the nation's animal herds 
 intact and keeping the price of animal products at not too high a 
 level, unless we are prepared to face the alternative of a radical 
 and fundamental alteration in the established dietary habits of the 
 people. 
 
 In general there has been but little change in this protein- 
 source dietary habit in the seven years included in this study. 
 What change there has been is in the direction of a smaller propor- 
 tion of protein from secondary sources and a larger from primary, 
 but the movement has been but slight. As would be expected, a 
 much larger proportion of the total fat consumed in human food 
 comes from secondary sources than is the case with protein. The 
 figures are 82 per cent, from secondary sources and 18 per cent, from 
 primary. Again there has been little change in the seven years. 
 In spite of all propaganda from dietary cranks and from commercial 
 interests it is clear that the American people depend to an over- 
 whelming degree upon animal sources for their fat intake, rather 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 223 
 
 than upon vegetable oils, nuts and the like. This condition is 
 naturally reversed as regards carbohydrate. Ninety-four per 
 cent, of this nutrient comes from primary sources and only 5 from 
 secondary. In the total nutritional calory intake 61 per cent, comes 
 from primary foods and 39 per cent, from secondary. 
 
 iftfffOM HtlMARY StXMCfS K\\V3 fHOM JSCVMM/ff S<X#C3 
 
 FIG. 32. Diagram showing the percentages of the total nutritional intake of the 
 American people derived from primary and secondary sources. 
 
 It is interesting to compare the percentage of American nutri- 
 tional intake derived from primary and secondary sources with 
 corresponding British figures. Calculating roughly from Table I 
 of the official British report 1 on the subject I find that 42 per cent, 
 of the protein intake, 92 per cent, of the fat intake, and 35 per cent, 
 of the energy value of the total nourishment of the population of 
 
 1 The Food Supply of the United Kingdom. A report drawn up by a 
 Committee of the Royal Society at the request of the Board of Trade. London 
 (Cd. 8421), 1917, p. 35. 
 
224 
 
 THE NATION S FOOD 
 
 the United Kingdom comes from secondary sources. In other words, 
 the British get less of their protein and calories and more of their 
 fat from animal products exclusive of fish than the Americans do. 
 The differences, however, are not great, indicating generally similar 
 dietary habits in the two populations, a fact which is known on 
 general grounds to be true. 
 
 
 
 
 
 
 
 
 
 
 
 
 $ 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 . 
 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 I 
 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 I 
 
 f 
 
 
 E33<//V/rtf STATE. 
 
 FIG. 33. Diagram showing the relative proportions of the American and the British 
 food intake derived from animal sources (exclusive of fish). 
 
 The above comparisons regarding primary and secondary sources 
 of human food are shown graphically in Figs. 32 and 33. 
 
 The next problem concerns the relative proportion of the total 
 nutritional intake furnished by the several different large food 
 commodity classes. The data on this point for the main groups are 
 collected in Tables 64 to 67 inclusive. The arrangement of these 
 tables is to give first the annual average for the six years preceding 
 the entrance of the United States into the war, and then to give 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 225 
 
 1917-18, our first year in the war, separately. The reason for such 
 a time division is obvious. There is no reason to suppose that the 
 consumption of food in this country was affected by the War till the 
 time we entered and the United States Food Administration began 
 its work. Before then the population had gone on consuming food 
 at about the usual normal rate. There was no reason or incentive 
 to do otherwise, except in so far as price had an influence. But in 
 1917-18 a wholly new and extraordinary influence was brought into 
 play to alter the national food habits. This was the Food Adminis- 
 tration, which through its recommendations, on the one hand, and 
 regulations on the other hand, sought to modify the consumption 
 rate of certain commodities and succeeded in doing so, as will 
 presently appear in detail. 
 
 In Tables 64 to 67 the percentage figures are first given sepa- 
 rately and then accumulated to 100 in another column. 
 
 The data of Tables 64 to 67 are shown graphically in Fig. 34. 
 
 From these tables and diagrams it is seen that the grains stand 
 at the head of the list in contribution of protein, carbohydrate 
 and calories. Meats ^ome first in contribution of fat, second in 
 protein and calories. ^Thirty-six per cent, of our protein intake 
 normally is in the form of grain, 26 per cent, in meats and 20 per 
 cent, in dairy_ jjrpducts. These three great commodity groups 
 together make up nearly 83 per cent, of the total protein intake. 
 
 The total consumption 67 "human food was absolutely higher in 
 1917-18 than the average of the preceding six years. This is to be 
 expected from the increase of the population, and means nothing 
 till converted to relative terms. But the proportion of the total 
 contributed by the grains and meats is smaller in 1917-18. In other 
 wordspthlT two great commodity groups on which the most stress 
 was laid in the conservation campaign of the Food Administration 
 show an absolute reduction in the part which they play in nutri- 
 tion. The effect of the conservation work will, however, be more 
 clearly shown when we come to the consideration of individual 
 commodities. 
 
 Of the fat normally consumed 51 per cent, is furnished by the 
 meats as a group; 27 per cent, by the dairy products; and 12 per 
 cent, by the vegetable oils and nuts. The grains normally furnish 
 3.98 per cent, of the fat intake and in 1917-18 this rose slightly to 
 4.16, due to the increased consumption of cornmeal. 
 
 15 
 
226 
 
 THE NATION'S FOOD 
 
 I 
 
 5 w 
 
 9 
 
 I* 
 
 55 & 
 
 H 
 
 a 
 ^g 
 
 o 
 
 8S 
 
 f^ 02 
 
 3 & 
 
 Is 
 
 fi 
 
 
 
 iw 
 
 4'I 
 
 o 
 
 
 o^-'ffl 
 
 Up 
 
 S 2 
 _ | 
 
 <N 
 
 OO 
 
 COOOOOOO5O5 
 
 a>O5O 
 
 OSC5O 
 
 O 
 <N 
 
 l> <N C<l 
 
 
 
 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 227 
 
 5 
 
 I a 
 
 88 
 
 Is 
 
 li 
 
 2go 
 
 111 
 
 o 
 
 OOCOCOCOOOOr-ICOC^O 
 
 2 I gl? 
 
 I 
 
 CO 
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 I^^Tj< 
 
 
 w 2 : 
 
 1'S 
 
 03 hfi^ 
 
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 CO *O ^^ C^ ^H ^t< 10 ^O ^D CD 
 COt-iCOCOl^OOC^COOO 
 
 ^5 00 ^^ T^ I s * 00 O^ 05 ^^ ^5 
 ^O ^^ O^ O^ O^ O5 O) O) ^^ ^D 
 
 O5 OS 
 
 b- d 
 
 w 1-1 
 
 OCOi-eOOO 
 
 00 00 rt< CO <N 
 CO O CO OS TH 
 
 a : : B ; 
 
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 O " 5g 3)^ 
 
 
 lJl 
 
 5 
 
 8 
 
 3 
 
22S 
 
 THE NATION S FOOD 
 
 h 
 
 2 
 
 
 O 
 
 -BS 
 
 
 
 < fc 
 o 
 
 JH <J 
 S 
 
 S * 
 S o 
 
 PH pj 
 
 
 la 
 
 <s 
 
 
 
 i t> 
 
 p 
 
 Bc 
 
 S5 JH 
 
 M pQ 
 
 H O 
 
 EH W 
 
 ^ O 
 
 5? 
 
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 ^ 
 
 K 
 
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 rH CO rH CO W 1> 
 
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 3 
 
 03 T3 
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 ^ 
 
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 iOOOO5O5C5O5O5OOO 
 
 
 
 PH O 
 
 COCOOiOT-iO5O5T-(OO 
 
 CO 00 O CO O O O 
 O (M 
 
 00 CO i i O5 1^ 
 
 ^D OS C^l OS C^J 
 
 (M rH TfH 00 CO 
 
 aT TfT i-T 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 229 
 
 I 
 
 P 
 
 I 
 
 gl 
 
 2 
 
 132 cu 
 
 S3 
 
 I- 
 
 6fc 
 5 a 
 
 gs 
 
 3 
 
 COOiOCO 
 
 '-H' (CO 
 
 I'fi! 
 
 c " 
 
 03 G 
 
 J 
 
 4H 
 
 1 
 
 J8 
 
 o c 
 
 
 
 T3 "E 
 
 i 
 
 iis 
 
 l 
 
230 
 
 THE NATION'S FOOD 
 
 The sugars stand second in the list as contributors of carbo- 
 hydrate to consumption, with 26 per cent, of the total, to which 56 
 per cent, is furnished by the grains. Of the remainder of the carbo- 
 hydrate intake vegetables normally contribute about 9 per cent., 
 the dairy products 5 per cent, and the fruit 4 per cent. 
 
 PROTEIN CONSUMPTION 
 
 PCR CCNT 
 20 JO 40 3O 
 
 FAT CONSVMPT/Off 
 fttCCNT 
 
 CARBOHYDRATE COKSVMPTtOH 
 rtR CCNT 
 
 CALORIES COrtSt/MPTJOH 
 
 fatcnrr 
 
 10 20 30 ' 10 SO 60 TO 
 
 6MMS 
 SU6ARS 
 
 weirs 
 
 OILS t HUTS 
 
 MEATS 
 
 F/SH 
 
 FIG. 34. Showing the percentage contribution of the different great food com- 
 modity groups to the nutritional intake of the United States, for (a) six years 
 before our entry into the war and (6) 1917-1918. 
 
 The energy values of the groups are especially interesting as 
 furnishing a general index of food values. Of the total energy fur- 
 nished by the human food consumed 35 per cent, comes from the 
 grains, 22 per cent, from the meats, 15 per cent, from the dairy 
 products and 13 per cent, from the sugars. These four groups 
 make up about 85 per cent, of the total energy value of all the 
 food consumed. Vegetables contribute only about 5 per cent, fruit 
 and poultry about 2 per cent, each, and vegetable oils and nuts 
 nearly 5 per cent. 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 231 
 
 On the basis of Table 67 it is of interest to examine somewhat 
 more carefully the changes in consumption rate in 1917-18 as 
 compared with the average of the six preceding years. Such 
 a comparison is made in Table 68 and shown graphically in Fig. 35. 
 
 TABLE 68. SHOWING THE CHANGES IN FOOD CONSUMPTION IN THE UNITED 
 STATES IN 1917-18 AS COMPARED WITH THE AVERAGE ANNUAL CONSUMP- 
 TION IN THE SEX PRECEDING YEARS 
 (Millions of Calories) 
 
 Group 
 
 Increase of 
 consumption in 
 1917-18 over 
 6 year average 
 
 Decrease of 
 consumption 
 in 1917-18 
 under 6 year 
 average 
 
 Percentage 
 increase 
 
 Percentage, 
 decrease 
 
 Grains 
 
 512,058 
 
 
 1 14 
 
 
 Meats . . 
 
 18,653 
 
 
 07 
 
 
 Dairy products 
 Sugars 
 
 1,176,387 
 742,534 
 
 
 5.93 
 4.32 
 
 
 Vegetables 
 
 2,089,106 
 
 
 30 23 
 
 % 
 
 Oils and nuts 
 
 1,834,887 
 
 
 29 27 
 
 
 Fruits 
 
 
 139 936 
 
 
 4 89 
 
 Poultry and eggs 
 
 27,951 
 
 
 1 07 
 
 
 Oleomargarine 
 
 627,874 
 
 
 115 69 
 
 
 Fish 
 
 
 1,090 
 
 
 20 
 
 
 
 
 
 
 Total 
 
 6,888,424 
 
 
 5 30 
 
 
 
 
 
 
 
 Population . . . 
 
 5,662,979 
 
 
 5 73 
 
 
 
 
 
 
 
 mo 
 
 ' 
 
 1 
 
 
 | 
 
 | - 
 
 X fg 
 
 \ 
 
 
 1 
 
 
 
 
 
 ^ 
 
 
 
 fc 
 
 iz 
 
 
 
 P 
 
 
 M 
 
 . n 
 
 
 & *' 
 
 I: 
 
 -20 
 
 i II ! 
 
 i 
 
 rrtd J 
 
 1 J 
 
 in Jl i 
 
 ^ 
 
 
 
 
 
 
 FIG. 35. Diagram showing the increase or decrease in food consumption in 
 1917-18 as compared with the average of the preceding six years. 
 
232 THE NATION'S FOOD 
 
 From Table 68 and the diagram it is observed that the total 
 increase in human food consumption in 1917-18 was less (nearly 
 J^ per cent.) proportionately than the increase in population, 
 both being compared with the average of the six preceding years. 
 The consumption of meats practically did not increase at all, 
 and the consumption of grains only about 1 per cent. 
 
 The great increases were first in the consumption of vegetables 
 and oils and nuts, amounting to 30 per cent, in the one case and 
 29 per centfin the other, and second in oleomargarine where the 
 consumption increased nearly 116 per cent, in 1917-18 over the 
 average of the preceding six years. In the case of vegetables 
 and oils and nuts the increased consumption in 1917-18 is probably 
 to be attributed largely to the activity of the Food Administration 
 in urging the consumption of these commodities to afford a relief 
 of the pressure on wheat and meat products. In the case of oleo- 
 margarine the increased consumption is clearly due entirely to a 
 favorable price differential as compared with butter and lard, 
 taking into a'ccount palatability. 
 
 The only two great commodity groups showing decreases in con- 
 sumption in 1917-18 are fruits and fish. In both cases the result 
 is probably to be explained by price influences, taken together 
 with palatability and popular ideas as to relative necessity in the 
 diet. For example the price of meat may rise relatively much 
 more than that of fruits or fish without leading to any reduction 
 in consumption, owing to the general belief that meat is a more 
 necessary article of diet than the other two sorts of food 
 mentioned. 
 
 We may next consider the gross consumption of individual 
 commodities on the same plan that has just been used in handling 
 the groups. The data are given in Tables 69 to 72, inclusive. In 
 these tables it will be noted that the cumulated percentage columns 
 run to more than 100 per cent, by trifling amounts. This is to take 
 care of the item "other meat products" which appears in the net 
 export table but not in production. In the main consumption 
 table it is carried into the sub-total "Meats" but does not appear as 
 a separate item, because of the impossibility of calculating it as 
 such. 
 
 The data of Tables 69 to 72 inclusive are shown, exhibited graph- 
 ically in Figs. 36 to 39. 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 233 
 
 s 
 
 2 
 
 iaiQ<o<^t^oooaiatoe<b>v-u9tteo>ooiem- 
 
 CO 00 CV O *O ^* t* t C4 *^ r* C& 00 !* <O >O 0) n * O O O 
 
 s g _ 
 
 j*i 
 
 D.C O 
 
 
 
 OOO^O 
 
 f Tf oo <N" to" cT ^ 
 
 ^ S M M (N ^H 
 
 CD co o o t- -H ^ 
 
 '*Tf<COC5>-i^H-H 
 
 -H ^ oo t> co ^H 
 
 l^l 11 
 
 : I : 5 ii 
 81l 
 
 n 
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234 
 
 THE NATION S FOOD 
 
 Q i, 
 
 5 
 
 I 
 
 S o 
 
 si 
 
 2 P 
 
 S m 
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 II 
 
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 Percent ape 
 consump- 
 tion 
 
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 t^ t^ O 
 
 O OS CO n (N <N ^HOOOOOOOOOOOOO 
 
 a 
 
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 t^OiOSM-HrH-H^H^OOOOOOOOOOOO 
 
 O 1-1 (N 
 <N (M C^ 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 235 
 
 Tt<oooO'*coooiot^T}*oc*Oi-i'-ii> i *-Hcc<-ie^c<jc^c^ | 
 
 q COOt^.-HfOr^cOI>GOcD(N'N.-iO5I> 
 
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 3 
 
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 5^ 
 
 tii 
 
 C 3 O 
 
 CDiOCNCO<NC^r-<,-ii-i 1 -ii-iOOOOOOOO 
 
 21 
 5*8 -Si? 
 
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 O c J3 -^ 
 
 CD ** (N ^H 
 
 h 
 
 1 j j}j :j|: ::: :.].|l 
 
 iiiiljiiiiiiJiiliiMJ 
 
 ^ 
 
 iOCX5OCD^HCOO>OO5CDOO5OI^OOOt^-HO'-i-(<-i'-i 
 
 S^ <Nq?QC5^op3g ? ^^ r HOog5icoopot-ooooo 
 
 ^ Mj^ ioc300O'OO'*>O'^ < t > -'* < C>-Ht^^CNt>'^O>'-HOOO 
 
 gSc ^^ooooSSo^wopowSSeoSS^ 
 
 O 2G* 3 o<iOi-iiCO'-i'-i'H'H'-HOOOOOOOOOO 
 
 liii 
 
 ^ssl 
 
 
 I ill 
 
 : 
 
 : 5 
 
236 
 
 THE NATION S FOOD 
 
 
 H fa 
 O 
 
 H-l 
 
 ScS 
 
 02 g 
 
 !l 
 
 ulate 
 cent. 
 
 
 
 oooooooco 
 
 Si-t. < 
 Oi0 
 
 
 
 
 
 
 
 
 
 
 :::::; 
 
 
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 ' ' ' 03 ' * 
 
 1 
 
 
 
 
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 t 
 
 
 
 S S "^ c 
 
 c H 
 
 
 d 
 
 ii s 
 
 ?3gJ 
 
 P P 
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 |s 
 
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 CO 
 
 I 
 
 
 Cumulated 
 per cent. 
 
 Percentage 
 consump- 
 tion 
 
 II 
 
 t 
 
 II 
 
 >c>oicc3 
 
 ''-i- 
 -* iOl^iOO5O'-iTt<iO^HCOOOCOCO 
 
 -2 ' 
 
 * CM 00 
 <N CN (N 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 237 
 
 Taking first the protein consumption, as given in Table 69, it 
 is seen that wheat stands at the head of the list as a source of protein 
 for the population of this country, contributing nearly 29 per cent, 
 normally to the total. Dairy products are second with 20 per cent, 
 of the total. Beef with 14 per cent, and pork with 11 per cent. 
 
 PERCENTAGE CONTRIBUTION TO 
 PEP CENT 
 
 TOTAL PROTEIN CONSUMES 
 
 WHEAT 
 MIRY PRODUCTS 
 BEEF 
 
 mat 
 
 POULTRY > EGGS 
 
 
 f i 
 
 
 
 
 
 
 'MWfW' | ' . 
 
 
 
 
 
 ^^^^^^^^ 
 
 
 i 
 
 
 
 
 mmm t 
 
 CORN 
 
 la 
 
 
 
 
 
 
 
 
 POTATOES 
 
 
 
 
 
 
 
 
 
 
 
 FISH 
 
 
 
 
 
 
 
 
 
 
 
 LEGUMES 
 
 & 
 
 
 
 
 
 
 
 
 
 NUTS 
 
 "b 
 
 
 
 
 
 
 
 
 
 MUTTON 
 
 f 
 
 
 
 
 
 
 
 
 
 OTHER CEREALS 
 
 b 
 
 
 
 
 
 
 
 
 
 OTHER VEGETABLES 
 
 1 
 
 
 
 
 
 
 
 
 
 PICE: 
 
 | 
 
 
 
 
 
 
 
 
 
 fff 
 
 \ 
 
 
 
 
 
 
 
 
 
 COCOA 
 
 APPLES 
 
 \ 
 
 
 
 
 
 
 
 
 
 ANNUAL AVERAGE. 6 YEARS 
 
 5 OTHER FOODS 
 COMBINED 
 
 \ 
 
 
 
 
 
 WZ& 1917-18 
 
 FIG. 36. Diagram showing the percentage of the total protein consumed in 
 the United States contributed by each of 23 commodities. The solid bars denote the 
 average consumption in the six years preceding our entry'into the war.j^The cross 
 hatched bars denote the consumption in 1917 and 1918. 
 
 stand next. The other commodities contributing more than 2 
 per cent, to the total protein intake of the population are, in the 
 order named: Poultry and eggs, corn, potatoes and fish. Taken 
 together, these 8 commodities furnish 92 per cent, of the total 
 protein intake. We see here again, just as in the case of the pro- 
 duction tables, that a very few commodities furnish a very large 
 
238 
 
 THE NATION S FOOD 
 
 percentage of the nutritional intake. This fact, in and of itself, 
 helps enormously toward the possibility of making an investiga- 
 tion such as this substantially accurate in its results. It is clear 
 that the minor items omitted from the calculations have no signifi- 
 cance in the final general result. If four food commodities furnish 
 nearly 75 per cent, of the total protein ingested it is obvious that a 
 large error, or even the entire omission, of single ones of the other 
 minor items can have but little effect. 
 
 PEPCtmGt CONTRIBUTION TO TOTAL FAT CONSUMED 
 fifff CEffT 
 
 PORK 
 
 
 
 
 
 
 
 
 
 
 DAfty PRODUCTS 
 OILS 
 
 
 ^^^7 
 
 
 
 
 //A 
 
 
 
 
 BEEF 
 
 
 Up 
 
 '/////A 
 
 
 
 
 
 
 
 
 POULTRY * EGSS 
 
 7^ 
 
 
 
 
 
 
 
 
 
 COM 
 
 1 
 
 
 
 
 
 
 
 
 
 HUTS 
 
 >^3 
 
 
 
 
 
 
 
 
 
 WHEAT 
 
 1 
 
 
 
 
 
 
 
 
 
 MUTTON 
 
 f 
 
 
 
 
 
 
 
 
 
 OLEOMARGARINE 
 
 & 
 
 
 
 
 
 
 
 
 
 COCOA 
 
 s 
 
 
 
 
 
 
 
 
 
 FISH 
 
 
 
 
 
 
 / 
 
 VAWtt > 
 
 /?>< ^ 
 
 Y Em 
 
 II OTHER FOODS 
 COMBIMED 
 
 1 
 
 
 
 
 
 ^3 / 
 
 9/7-/5 1 /,? 
 
 
 
 FIG. 37. Diagram showing the percentage of the total fat consumed in the 
 United States contributed by each of 23 commodities. The solid bais denote the 
 average consumption in the six years preceding our entry into the war. The cross 
 hatched bars denote the consumption in 1917 and 1918. 
 
 Comparing the order. of the commodities in 1917-18 with the 
 average of the six preceding years, it is seen that the only change of 
 position among the eight commodities normally furnishing over 90 
 per cent, of the protein is in respect of the last one on the list, namely, 
 fish. In 1917-18, the legumes (beans and peas) moved up to the 
 eighth place and fish moved to the ninth place. 
 
 Turning to the fat consumption, it is seen that approximately 
 40 per cent, of the total fat in the nutritional intake of this country 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 239 
 
 comes from pork and its products. The hog is in a class by itself 
 as a source of fat for human nutrition, with the population of this 
 country. Dairy products stand second in the list, with approxi- 
 mately 27^ per cent, of the total. After the dairy products there 
 is a considerable drop in percentage contribution in passing to 
 the next item on the list, namely the vegetable oils, which normally 
 furnish only about 10 per cent, of the fat intake. Beef contributes 
 
 PERCENTAGE. CONTRIBUTION TO TOTAL CARBOHYDRATE CONSUMED 
 PFR CENT 
 
 WHEAT 
 
 
 i 
 
 
 
 
 = . 
 
 *\ 
 
 
 
 
 SUGAR 
 CORN 
 
 5555! 
 
 ?5v>v55 
 
 Ph 
 
 ^ 
 
 s/////// 
 
 
 
 
 
 POTATOES 
 
 5^3 
 
 b 
 
 
 
 
 
 
 
 
 DAIRY PRODUCTS 
 
 m 
 
 
 
 
 
 
 
 
 
 APPLES 
 
 i 
 
 
 
 
 
 
 
 
 
 OTHER VEGETABLES 
 
 i 
 
 
 
 
 
 
 
 
 
 LEGUMES 
 
 i 
 
 
 
 
 
 
 
 
 
 OTHER rwrrs 
 
 | 
 
 
 
 
 
 
 
 
 
 RICE 
 
 & 
 
 
 
 
 
 
 
 
 
 OTHER CEPEALS 
 
 b 
 
 
 
 
 
 
 
 
 
 RYE 
 
 b 
 
 
 
 
 
 
 
 
 
 BAHAMAS 
 
 i 
 
 
 
 
 
 / 
 
 \NNUAL A 
 
 VERM 
 
 ', YE ADS 
 
 10 OTHER FOODS 
 
 COMBINED 
 
 s 
 
 
 
 
 
 V77A 
 
 I9/7-/9I8 
 
 
 
 FIG. 38. Diagram showing the percentage of the total carbohydrate consumed 
 in the United States contributed by each of 23 commodities. The solid bars denote 
 the average consumption in the six years preceding our entry into the war. The 
 cross hatched bars denote the consumption in 1917 and 1918. 
 
 almost exactly the same percentage. The four commodities named 
 together furnish nearly 87 per cent, of the total fat intake. Only 
 one other commodity group namely, poultry and eggs furnishes 
 more than 2 per cent, normally. 
 
 In 1917-18 there are some changes of significance in the relative 
 position of the commodities as fat contributors. The first four items, 
 pork, dairy products, oils and beef, stand in the same order in 1917- 
 18 as in the six years preceding. Nuts moved up in 1917-18 to the 
 
240 
 
 THE NATION S FOOD 
 
 fifth place, from the seventh, which they had occupied before. 
 Oleomargarine moved from the tenth place to the seventh. Corn, 
 in spite of the increased consumption in 1917, dropped from the 
 sixth place to the eighth in percentage cpntribution. Twelve of 
 
 PERCENTAGE. CONTRIBUTION TO TOTAL CALORIES CONSUMED 
 PEP CENT 
 
 mEAT 
 
 
 
 
 
 
 
 
 
 
 PORK 
 DAM PRODUCTS 
 
 /5552>? 
 
 
 WPP 
 
 . 
 
 ! 
 
 
 
 
 
 
 SUGAR 
 
 55>>yy5 
 
 555>>x 
 
 
 
 
 
 
 
 
 CORN 
 
 ^^^ 
 
 p^3 
 
 
 
 
 
 
 
 
 BEEF 
 
 ^///^^; 
 
 
 
 
 
 
 
 
 
 OILS 
 
 WA 
 
 
 
 
 
 
 
 
 
 POTATOES 
 
 m, 
 
 
 
 
 
 
 
 
 
 POULTRY* EGGS 
 
 i 
 
 
 
 
 
 
 
 
 
 OTHER VEGETABLES 
 
 i 
 
 
 
 
 
 
 
 
 
 APPLES 
 
 I 
 
 
 
 
 
 
 
 
 
 HUTS 
 
 1 
 
 
 
 
 
 
 
 
 
 LEGUMES 
 
 1 
 
 
 
 
 
 
 
 
 
 OTHER CEREALS 
 
 
 
 
 
 
 
 
 
 
 
 a 
 
 
 
 
 
 
 
 
 
 OTHER FRUITS 
 
 
 
 
 
 
 
 
 
 
 
 5 
 
 
 
 
 
 
 
 
 
 MUTTON 
 
 
 
 
 
 
 
 
 
 
 RICE 
 
 
 
 
 
 
 
 
 
 
 
 2 
 
 
 
 
 
 
 
 
 
 6 OTHER FOODS 
 COMBINED 
 
 & 
 
 
 
 
 
 > 
 
 WTTTi 
 
 mUAL / 
 
 WBWfif 
 
 6r/MS 
 
 FIG. 39. Diagram showing the percentage of the total energy value of the 
 food consumed in the United States contributed by each of 23 commodities. The 
 solid bars denote the average consumption in the six years preceding our entry 
 into the war. The cross hatched bars denote the consumption in 1917 and 1918. 
 
 the great commodity groups before our entry into the war, and 
 13 in 1917-18, contribute less than 1 per cent, to the total fat 
 intake. 
 
 In carbohydrate consumption wheat stands at the head of the 
 
 \ list with over 42 per -cent, normally. The sugars stand second with 
 
 about 26 per cent., and corn with 11 comes next. These three 
 
 commodities, together with potatoes and the dairy products, con- 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 241 
 
 tribute altogether 90 per cent, of the carbohydrate intake. There 
 is rio change in the relativfTposition of the commodities falling in 
 the 90 per cent, group in 1917-18 as compared with the average of 
 the six preceding years. 
 
 A noteworthy feature of this Table 71, dealing with carbohy- 
 drates is the relative position of the sugars. Many persons regard 
 sugar as a pleasant but not essential part of the dietary. It is 
 obvious enough that this is a mistaken point of view. Any com- 
 modity which furnishes nearly 26 per cent, of the carbohydrate in- 
 take of the population may be regarded as an important essential. 
 To get an idea of the importance of the sugar relatively it is only 
 necessary to compare it with some of the items farther down in the 
 table. For example, we see that the sugars contribute more than 
 20 times as much to the carbohydrate intake of the nation as does 
 rice. 
 
 In Table 72 we get a summarized view of the general nutritional 
 importance of the several food commodities, because here we are 
 dealing with the energy content as measured in calories. The order 
 of the products in this table mayl>e taken as the general order of 
 nutritional significance of the great staple foods in this country. 
 Wheat stands at the head of the list, contributing nearly 26 per 
 cent to thel;otaTr~ PQjj^comes next with normally 16 per cent., 
 and dairy products third with 15 per cent., and the sugars fourth 
 with 7 per cent. Then follow corn, beef, the vegetable oils, po- 
 tatoes, poultry and eggs. These 9 commodity groups together 
 make up over 91 per cent, of the total nutritional intake of the 
 population. The smallest contribution to the total nutrition is 
 made by oranges furnishing about Ho of 1 P er cent, of the total. 
 Bananas and fish furnish only about Y\ of 1 per cent, of the total, 
 and rye and rice only a little more. 
 
 The changes in 1917-18 as compared with the average in the six 
 preceding years, as shown in Table 72, are extremely interesting. 
 The figures show in much more detail than any that have been 
 available hitherto the precise effects of the conservation and sub- 
 stitution campaign of the United States Food Administration during 
 1917-18. While wheat normally contributes 25.9 per cent, of the 
 total nutritional intake (as measured by energy value) , in 1917-18 
 it contributed but 21.9 per cent. Or, put in another way this result 
 means that as a result of the conservation campaign, wheat fell off 
 % in its contribution to the natural nutrition. To go farther down 
 
 16 
 
242 
 
 THE NATION'S FOOD 
 
 the table, rice which normally contributed but 0.6 of 1 per cent, to 
 the total nutritional intake contributed 1 per cent, in 1917-18. 
 Rice, in other words, gained by % what it was before in its impor- 
 tance in feeding the American people. 
 
 The changes in consumption, as indicated in Table 72, are of 
 such great interest that it is worth while to examine them more in 
 detail. To this end a table on the same plan as Table 68 is shown. 
 
 TABLE 73. SHOWING THE CHANGES IN FOOD CONSUMPTION IN THE UNITED 
 STATES IN 1917-18 AS COMPARED WITH THE AVERAGE ANNUAL CON- 
 SUMPTION OF Six PRECEDING YEARS FOR 23 STAPLE HUMAN FOODS 
 (Millions of Calories') 
 
 Commodity 
 
 Increase of 
 consumption 
 in 1917-18 
 over 6 year 
 average 
 
 Decrease of 
 consumption 
 in 1917-18 
 under 6 year 
 average 
 
 Percentage 
 increase 
 
 
 
 Percentage 
 decrease 
 
 Wheat 
 
 
 3 635 320 
 
 
 10 80 
 
 Pork 
 
 140 967 
 
 
 69 
 
 
 Dairy products 
 
 l,176-,387 
 
 
 5.93 
 
 
 Siioror 
 
 742 534 
 
 
 4 "32 
 
 
 Corn 
 
 1 796 843 
 
 
 19 66 
 
 
 Beef 
 
 224 547 
 
 
 3 26 
 
 
 Oils 
 
 461,938 
 
 
 9 83 
 
 
 Potatoes 
 
 1 088 668 
 
 
 24 93 
 
 
 Poultry and eggs 
 
 27951 
 
 
 1 07 
 
 
 Other vegetables 
 
 439 654 
 
 
 30 00 
 
 
 Apples . 
 
 
 198 296 
 
 
 14 13 
 
 Nuts . ... 
 
 1 066 077 
 
 
 89 07 
 
 
 Legumes 
 
 560 784 
 
 
 52 02 
 
 
 Other cereals 
 Other fruits 
 
 1,034,581 
 193,390 
 
 
 115.80 
 24 15 
 
 
 Mutton 
 
 
 237 534 
 
 
 30 03 
 
 Rice 
 
 606 609 
 
 
 78 33 
 
 
 Rye 
 
 709 345 
 
 
 120 13 
 
 
 Oleomargarine 
 
 627 874 
 
 
 115 69 
 
 
 Fish 
 
 
 1 090 
 
 
 20 
 
 Bananas 
 
 
 89 749 
 
 
 17 29 
 
 Cocoa 
 
 306 872 
 
 
 82 54 
 
 
 Oranges 
 
 
 45 281 
 
 
 32 61 
 
 
 
 
 
 
 Total net increase. 
 
 6 888 424 
 
 
 5 30 
 
 
 
 
 
 
 
 Population . . . 
 
 5 662 979 
 
 
 f) 7Q 
 
 
 
 
 
 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 243 
 
 The data of Table 73 are exhibited graphically in Fig. 40. In 
 this diagram the total length of the bars from the line shows the 
 total percentage increase or decrease in consumption in 1917-18 
 as compared with the preceding six years. The cross-hatched por- 
 tion of each bar shows the percentage increase in population, and 
 therefore the part of the increased consumption to be expected as a 
 result of population increase. Where the black bar is below the 
 
 *s 
 
 FIG. 40. Showing the percentage increase or decrease in consumption in 1917- 
 1918 as compared with the annual average of the six years preceding. For expla- 
 nation see text. 
 
 top of the cross-hatched population bar it means a conservation. 
 Thus the true conservation on wheat amounted to 10.80 + 5.73 = 
 16.53 per cent, of the normal average consumption. 
 
 The table and diagram bring out very clearly the effectiveness of 
 the Food Administration's campaign for conservation and substi- 
 tution in foods. It will be noted at once that the commodities 
 showing great increases in consumption in 1917-18 over the pre- 
 ceding years are, for the most part, those which the Food Adminis- 
 
244 THE NATION'S FOOD 
 
 tration urged to be substituted for articles of which the supply was 
 less abundant, and for which the needs of the Allies were greater. 
 Thus, rye which constituted the most popular of the substitutes for 
 wheat in the public mind, shows the greatest increased consumption 
 in 1917-18. Next to it stands the " Other cereals" of our classi- 
 fication, including barley and buckwheat. Nuts, rice and the vege- 
 tables generally show increases beyond the population increase, 
 showing that the people very generally followed the suggestions of 
 the Food Administration to consume more of these products and 
 save wheat. The articles on which the Food Administration most 
 strongly urged conservation namely, wheat, beef, mutton, pork 
 and the sugars all show either a consumption actually below the 
 normal average, or else a very slight increase in consumption, well 
 below the population percentage increase. In either case a real 
 and substantial conservation is, of course, shown. The decrease 
 in consumption of the most popular fruits, oranges, apples and 
 bananas, is largely if not entirely explained by high prices for those 
 products. 
 
 The most interesting stage of any discussion of food namely, 
 the per capita per diem consumption, may be considered next. Cal- 
 culating the results on this basis puts them in a form where one 
 may form a better judgment of their meaning and compare them 
 with accepted dietary standards. In this connection it is to be re- 
 membered that hitherto there have been no careful studies on a 
 per capita basis of the actual nutritional intake of the population 
 as a whole. All dietary standards are based not on the actual 
 practice of the whole population, but rather upon dietary studies 
 made on restricted groups of selected individuals. While a ven- 
 large number of such studies have been made by the United States 
 Department of Agriculture, particularly from ten to twenty years 
 ago, it must be obvious that since such studies are made on selected 
 small groups they can only inferentially give any picture of what is 
 taking place in the population as a whole. The theory of random 
 sampling makes it clear that any considerable inference from dietary 
 studies, as they have been carried on, to the whole population rests 
 on an exceedingly dubious foundation. It will therefore be of great 
 interest to compare the results of the present careful investigation of 
 the population as a whole with the results of previous dietary studies. 
 
 In reducing consumption data to a per capita basis it would 
 obviously be foolish to take the actual total population as a base, 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 245 
 
 for the reason that the amount of food consumed changes with 
 the age of the individual, particularly in early life. On account 
 of this fact the usual practice in computations of this kind is 
 reduced, not to a per capita basis, but to an adult man basis. 
 In doing this a fractional factor is used to multiply the number 
 of individuals of certain lower ages, the magnitude of the factor 
 being proportional to the relation which the nutritional intake of 
 the individual at the younger age bears to that of an average 
 adult man. 
 
 In the present study the following age-intake factors have been 
 used : 
 
 Age in years Man value factor 
 
 0-5 0.50 
 
 6-13 0.77 
 
 14-18, male 1 .00 
 
 14-18, female 0.83 
 
 19 on, male 1 .00 
 
 19 on, female 0.83 
 
 The man factor values here used have been adopted after careful 
 study of the subject. They differ in detail somewhat from those 
 adopted by English physiologists in similar calculations, but in 
 the net end result come to much the same thing. 
 
 Applying these factors to the total population of the United 
 States, and assuming that the age distribution of the population is 
 the same in each of the years studied we get the population in terms 
 of adult men as set forth in Table 74, for the midyear point of each 
 of the years included in this study. The population equivalents in 
 Table 74 are used for the base for the per capita per diem calcu- 
 lations which follow. 
 
 TABLE 74. POPULATION OF CONTINENTAL UNITED STATES IN TERMS OF 
 
 ADULT MEN 
 
 Year 
 
 Population equivalent in adult men, 
 January 1 
 
 1912 
 
 79,571,000 
 
 1913 
 
 80,930,000 
 
 1914 
 
 82,289,000 
 
 1915 
 
 83,648,000 
 
 1916 
 
 85,007,000 
 
 1917 
 
 86,366,000 
 
 1918 
 
 87,724,000 
 
246 THE NATION'S FOOD 
 
 Before entering on the detailed discussion of per capita consump- 
 tion figures it is well to recall a point which is liable to escape atten- 
 tion, unless special attention is called to it. This is the fact that the 
 final figures in this chapter, which are called " consumption figures," 
 really include something more than consumption in a nutritional 
 sense. They include the food actually eaten plus that which is 
 wasted by loss in cooking, in garbage, etc. It is necessary to be 
 entirely clear on this point. In calculating the nutrients in earlier 
 chapters, use has been made of factors which allowed for inedible 
 refuse, so that all of the inedible portions of the foods as produced or 
 imported have already been deducted in the calculations up to this 
 point. Even after all deductions of inedible portions have been 
 made, however, it is obvious that there is still a considerable amount 
 of loss and wastage of strictly edible material, which might be saved 
 and consumed under a theoretically ideal system of preparing food 
 for the table plus a conscientious ingestion of every bit of edible 
 material. Of course, as a matter of fact, neither of these theoret- 
 ically ideal conditions at all prevail. There is a considerable loss 
 of nutrient values in the process of cooking as ordinarily practised. 
 This loss is undoubtedly greater for fats than for any other of the 
 nutrients. It is a troublesome and time-consuming process for the 
 housewife to conserve and utilize all of the fat which gets melted and 
 floats about in the water in which foods are cooked, or adheres to 
 the utensils in which they are prepared. Nor, in the minds of most 
 people, is there any necessity or desirability of saving this fat. 
 In fact, a great many people in this country object very strongly to 
 what they designate as " greasy cooking/' Consequently, floating 
 fat of soup stock is skimmed off and thrown away in the vast majority 
 of instances. The result is that in calculations made in the way 
 those of this study have been made, which include the total nutrient 
 value in the edible portion of food materials, after deducting inedible 
 waste and deducting the losses which accrue up to the time the 
 food reaches the consumer, there is bound to be an apparently 
 high consumption of fats. The figures here presented are really 
 statements of consumption plus edible waste and should be so 
 regarded. 
 
 Another important factor is that of edible waste in garbage: 
 That is to say, the uneaten portion of the prepared food which is 
 edible and might be consumed, but is not for reasons of taste, over- 
 estimation of ingestive capacity, etc. 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 247 
 
 It is quite impossible to arrive at any accurate estimate of what 
 the amount of losses of nutrients in cooking and in avoidable wast- 
 age of edible material is. On the first point it would be extremely 
 difficult ever to gather accurate data because the practice of house- 
 wives and cooks varies so enormously in this regard. That a great 
 deal can be accomplished in reducing the amount of edible material 
 going into the garbage can has been demonstrated with both the 
 civilian and the Army population of the United States during the 
 past year. 1 
 
 The recent study of Murlin (loc. cit.) gives the data regarding 
 edible waste obtained from the nutritional surveys of the training 
 camps. The average figures for 213 messes show that 7 per cent, 
 of the protein supplied was wasted, 9 per cent, of the fat and 6 per 
 cent, of the carbohydrate. Because of special conditions sur- 
 rounding the investigation, however, and because of the differences 
 of camp life, these figures are not at all applicable to civilian 
 conditions. 
 
 Looking at the matter from the national point of view, it seems 
 probable that of the protein injiuman foods left in the country for 
 consumption in the statistical sense, it is safe to say that 5 per 
 
 TABLE 75. SUMMARY OF CONSUMPTION PER ADULT MAN 
 
 
 Protein 
 
 Fat 
 
 Carbohydrate 
 
 Calories 
 
 Year 
 
 Per 
 
 annum 
 (kilos) 
 
 Per day 
 
 (grams) 
 
 Per 
 annum 
 (kilos) 
 
 Per day 
 
 (grams' 
 
 Per 
 
 annum 
 
 (kilos) 
 
 Per day 
 
 (grams) 
 
 Per annum 
 
 Per day 
 
 1 
 1911-12 j 44.70 
 
 122 
 
 62.12 
 
 170 
 
 195.48 
 
 536 
 
 1,563.450 
 
 4,283 
 
 1912-13 
 
 44.04 
 
 121 | 60.44 
 
 166 
 
 198.68 
 
 544 
 
 1,558.232 
 
 4,269 
 
 1913-14 
 
 45.08 
 
 124 60.22 
 
 165 
 
 209.25 
 
 573 
 
 1,591.621 
 
 4,361 
 
 1914-15 
 
 43.05 
 
 118 : 63.42 
 
 174 
 
 193.42 
 
 530 
 
 1,560,326 
 
 4,275 
 
 1915-16 
 
 44.48 
 
 122 
 
 61.22 
 
 168 
 
 200.48 
 
 549 
 
 1,574,621 
 
 4,314 
 
 1916-17 
 
 43.01 
 
 118 
 
 62.45 
 
 171 
 
 189.94 
 
 520 
 
 1,536,833 
 
 4,211 
 
 1917-18 
 
 43.14 
 
 118 
 
 62.47 
 
 171 
 
 195.34 
 
 535 
 
 1,559,661 
 
 4,273 
 
 Average, whole pe- 
 
 
 
 
 
 
 
 riod 
 
 43.91 120 61.78 
 
 169 
 
 197.45 
 
 541 
 
 1,565.075 
 
 4.288 
 
 Average, 1911-1912 
 
 
 
 
 
 
 
 
 to 1916-17 
 
 44.05 
 
 121 
 
 61.65 
 
 169 
 
 197.82 
 
 542 
 
 1,566,032 
 
 4,290 
 
 1 Pearl, R., Statistics of Garbage Collection and Garbage Grease Recovery 
 in American Cities, Jour. Ind. Eng. Chem., Vol. 10, No. 11, p. 927, 1918, and 
 Murlin, J. R., Diet of the U. S. Army Soldier in the Training Camp, Jour. 
 Amer. Med. Assoc, Vol. 71, pp. 950-951, 1918. 
 
248 
 
 THE NATION S FOOD 
 
 cent, is lost in edible wastage; of the fat left in the country for 
 consumption as human food, it is believed that at least 25 per cent, 
 is lost through wastage. This figure seems large, but it probably 
 underestimates rather than overestimates the fact. Of the carbo- 
 hydrates, probably there is 20 per cent, of edible wastage. 
 
 The total statistical consumption (ingestion plus edible wastage) 
 of human food in the United States, by years from 1911 to 1918 is 
 shown on an " adult man" per capita basis in Table 75. 
 
 Applying the estimated percentage deductions for edible wastage 
 stated above to the per capita average for the whole period we 
 have the following results for ingested human food : 
 
 114 grams protein 
 
 127 grams fat 
 
 433 grams carbohydrate 
 3424 calories . . 
 
 per man per day 
 
 per man per day 
 
 per man per day 
 
 per man per day 
 
 These figures are probably very close to the fact as regards 
 protein and carbohydrate. They are probably somewhat too high 
 still as regards fat, because the edible wastage of this component 
 is higher than the 25 per cent. used. The intention, however, has 
 been to use the most conservative figures in estimating waste. 
 
 For purposes of comparison Table 76 is inserted. This table 
 is based upon certain American dietary studies analyzed in the 
 writer's statistical laboratory. 
 
 TABLE 76. SUMMARY OF SOME DIETARY STUDIES IN 11 GROUPS OP 116 
 
 FAMILIES 
 
 
 No. of 
 families 
 
 Aver- 
 age 
 yearly 
 income 
 
 Days 
 per 
 man 
 
 ; 
 
 Protein, 
 grams 
 
 Per ma 
 
 Fat 
 grams 
 
 n per da: 
 
 Carbo- 
 hydrates 
 grams 
 
 r 
 
 Energy, 
 calories 
 
 Mother wage earners 
 Garment makers 
 Laborers 
 Retired 
 
 8 
 7 
 6 
 5 
 11 
 8 
 32 
 17 
 5 
 5 
 12 
 
 $ 640 
 724 
 1497 
 1647 
 1934 
 2133 
 2150 
 2208 
 2253 
 2527 
 
 .... 
 
 212 
 168 
 305 
 130 
 225 
 259 
 620 
 438 
 97 
 121 
 384 
 
 105 
 109 
 94 
 81 
 92 
 97 
 88 
 99 
 85 
 90 
 102 
 
 65 
 81 
 102 
 121 
 120 
 113 
 125 
 148 
 128 
 111 
 131 
 
 472 
 495 
 479 
 420 
 419 
 460 
 430 
 438 
 395 
 405 
 506 
 
 2895 
 3145 
 3210 
 3095 
 3125 
 3245 
 3195 
 3480 
 3070 
 2980 
 3610 
 
 Clerks (office). . 
 
 Mechanics 
 Teachers 
 
 Professional men 
 Engineers (professional) 
 Salesmen 
 
 Farmers 
 
 
 Average 
 
 116 
 
 1771* 
 
 260 
 
 95 
 
 113 
 
 447 
 
 3185 
 
 'Average of 104 families (farmers excluded). 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 249 
 
 The general agreement of these results with those set forth in 
 the present study, which were reached by totally different procedure, 
 is evident. The statistical estimate of per capita protein consump- 
 tion over the whole population is distinctly higher than in this small 
 group. The fat consumption is higher but not by so large an 
 amount as protein. The farmers and professional men show 
 
 GROSS CONSUMPTtON 
 
 FIG. 41. Diagram showing the course of gross consumption of protein, fat 
 and carbohydrate in human food from 1911-12 to 1917-18, per adult man per diem. 
 Dash line denotes protein; dot line, fat; dash-dot line, carbohydrate. 
 
 a higher net energy intake than the general average for the 
 whole country, which would, of course, be expected. Mechanics 
 are a little lower than the average for the country in energy intake. 
 In any case there is one fact which must not be lost sight of, 
 namely that while the figures of Table 75 do in fact represent 
 ingestion and waste it still is true, and the constancy of the figures 
 in successive years proves its truth, that to maintain naturally 
 and unconsciously a contented feeling the population in respect of 
 
250 
 
 THE NATION S FOOD 
 
 nutrition, actually uses up the amounts of nutrients indicated in 
 Table 75. To make these gross consumption figures materially less 
 would require a profound readjustment of the dietary and culinary 
 habits of the people, fixed by centuries of usage. Discussion of the 
 minimum protein, fat and carbohydrate requirements of a nation are 
 in considerable degree academic if they base themselves upon net 
 
 FIG. 42. Diagram showing the energy value in calories of the gross consumption 
 of human food, per adult man per day. 
 
 consumption rather than gross consumption. A considerable 
 excess over any agreed upon minimum physiological requirements 
 must always be allowed, because there will inevitably be, in fact, 
 a margin between actual gross consumption and net physiological 
 ingestion or utilization. The present study, through the figures 
 summarized in Table 75, gives a clearer and probably more nearly 
 exact picture of what this margin between net and gross con- 
 sumption must be, in a population of the habits of the American 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 251 
 
 people, than has hitherto been available. It may well be theoret- 
 ically true that a man needs only 75 grams or 50 grams of protein 
 per day to sustain life and health, but in actual fact the American man 
 uses up, in one way or another, about 120 grams a day. Furthermore, 
 if the last seven years experience is any criterion, he will continue 
 to use up about 120 grams per diem until such time as his general 
 habits of life are in some manner rather profoundly changed. 
 Doubtless they can be changed. But until they are, one must count 
 on supplying about 120 grams of protein per day to each man equi- 
 valent component of the population. 
 
 The data of Table 75 are shown graphically in Figs. 41 and 42. 
 
 From these diagrams it is apparent that there has been only a 
 very slight decrease in per capita gross food consumption since 1911. 
 This probably does not mean that the population is eating any less, 
 but that because of the gradually rising prices through all this period 
 there has been a minutely slight narrowing of the margin between 
 gross and net consumption, or, put in another way, there has been 
 some reduction in the wastage of edible foods. 
 
 In Table 77 are shown the gross consumption figures, on a per 
 capita per day adult man basis, for all commodities. 
 
252 THE NATION S FOOD 
 
 TABLE 77. GROSS CONSUMPTION OF HUMAN FOODS PER ADULT MAN PER DAY 
 
 Commodity 
 
 1911-12 
 
 Protein 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 
 34 .456 
 7.086 
 0.352 
 0.464 
 0.920 
 
 3.000 
 3.430 
 0.047 
 0.012 
 0.360 
 
 226.874 
 63.076 
 4.071 
 4.581 
 5.176 
 
 1,100 
 320 
 19 
 21 
 28 
 
 
 
 ^ P , 
 
 Onf a P 1 
 ei cerea s . 
 
 
 Sub-total Grains 
 
 43.278 
 
 6.849 
 
 303.778 
 
 1,488 
 
 
 Vegetables 
 
 2.297 
 3.473 
 0.987 
 
 0.159 
 0.193 
 0.331 
 
 6.023 
 28.361 
 9.718 
 
 36 
 132 
 47 
 
 215 ' 
 
 
 
 
 Sub-total Vegetables 
 
 6.757 
 
 0.683 
 
 44.102 
 
 
 0.016 
 
 
 134.506 
 
 552 , 
 
 
 Fruite 
 
 0.298 
 0.054 
 0.261 
 0.224 
 
 0.293 
 0.013 
 0.130 
 0.247 
 
 10.644 
 1.041 
 4.174 
 5.223 
 
 48 
 5 
 19 
 24 
 
 
 Bananas 
 
 Other fruits 
 
 
 Sub-total Fruits 
 
 0.837 
 
 0.683 
 
 21.082 
 
 96 i 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 1.393 
 
 2.670 
 15.990 
 0.670 
 
 1.050 
 0.559 
 
 35 
 149 
 10 
 
 Vegetable oils 
 
 Chocolate and cocoa 
 
 0.286 
 
 Sub-total Oils and Nuts 
 
 1.679 
 
 19.330 
 
 1.609 
 
 194 ;, 
 
 Fish. . 
 
 2.994 
 
 0.660 
 
 0.001 
 
 19 
 
 
 Sub-total All Primary 
 
 55.561 
 
 28.205 
 
 505.078 
 
 2,564 
 
 
 Meats and Meat Products 
 Beef and products 
 
 18.803 
 13.385 
 1.576 
 
 17.785 
 67.612 
 2.116 
 
 0.059 
 0.092 
 0.018 
 
 244 
 684 
 26 
 
 Pork adn products 
 
 Mutton and products 
 
 
 Sub-total Meats 
 
 33.742 
 
 87 511 
 
 168 
 
 954 
 
 Poultry and eggs 
 
 8.115 
 
 5.712 
 
 86 - 
 
 
 Oleomargarine 
 
 023 
 
 1 620 
 
 
 15 - 
 
 Dairy products. 
 
 25.018 
 
 47 . 130 
 
 30.318 
 
 666 ^ 
 
 
 Sub-total All Secondary 
 
 66.898 141.979 
 
 30.486 
 
 1,721 
 
 Grand Total 122 .459 170 . 184 
 
 535.564 
 
 4,285 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 253 
 
 TABLE 77 Continued 
 
 1912-13 
 
 \jommoaity 
 
 Protein 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 Wheat and products 
 Corn products 
 Rye products 
 Rice and products 
 Other cereals 
 
 . 
 
 33.692 
 6.897 
 0.362 
 0.536 
 884 
 
 2.936 
 3.326 
 0.048 
 0.013 
 348 
 
 221.844 
 61.415 
 4.192 
 5.295 
 4911 
 
 1,075 
 311 
 19 
 24 
 7 
 
 
 
 
 
 
 Sub-total^-Grains . . 
 
 42 371 
 
 6 671 
 
 297 657 
 
 1 456 
 
 
 
 
 
 
 Vegetables 
 Legumes 
 Potatoes 
 Other vegetables 
 
 2.379 
 4.618 
 1.000 
 
 0.164 
 0.257 
 328 
 
 6.236 
 37.713 
 9 674 
 
 37 
 176 
 
 47 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 7.997 
 
 0.749 
 
 53.623 
 
 260 
 
 Sugars 
 
 015 
 
 
 138 965 
 
 570 
 
 
 
 
 
 
 Frvita 
 
 Apples 
 Oranges 
 Bananas 
 Other fruits 
 
 0.322 
 0.054 
 0.244 
 0.277 
 
 0.318 
 0.013 
 0.122 
 0.247 
 
 11.546 
 1.034 
 3.910 
 6.243 
 
 52 
 5 
 18 
 29 
 
 Sub-total Fruits 
 
 0.897 
 
 0.700 
 
 22.733 
 
 104 
 
 Vegetable Oils and Nuts 
 Xuts 
 
 1 468 
 
 2 750 
 
 1 115 
 
 36 
 
 Vegetable oils. . . . 
 
 
 15 509 
 
 
 144 
 
 Chocolate and cocoa 
 
 0.270 
 
 0.632 
 
 0.528 
 
 9 
 
 Sub-total Oils and Nut* 
 
 1.738 
 
 18.891 
 
 1.643 
 
 189 
 
 Fish 
 
 2.878 
 
 0.626 
 
 0.001 
 
 18 
 
 Subtotal All Primary 
 
 55.896 
 
 27.637 
 
 514.622 
 
 2,597 
 
 Meats and Meat Products 
 Beef and products 
 Pork and products 
 Mutton and products 
 
 17.664 
 12 928 
 1 .648 
 
 16.806 
 65.210 
 2.390 
 
 0.056 
 0.088 
 0.018 
 
 230 
 660 
 29 
 
 
 
 
 
 
 Sub-total Meats 
 
 32.214 
 
 84 .456 
 
 0.161 
 
 919 
 
 Poultry and eggs 
 
 8 111 
 
 5 710 
 
 
 86 
 
 
 
 
 
 
 Oleomargarine 
 
 0.026 
 
 1.812 
 
 
 17 
 
 Dairy products 
 
 24 396 
 
 45 977 
 
 29 543 
 
 649 
 
 
 
 
 
 
 Sub-total All Secondary ' 
 
 64.747 
 
 137.955 
 
 29 .704 
 
 1,671 
 
 Grand Total . . 
 
 120 643 
 
 165 592 
 
 544 326 
 
 4,268 
 
 
 
 
 
 
254 
 
 THE NATION S FOOD 
 TABLE 77 Continued 
 
 Commodity 
 
 1913-14 
 
 Protein 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 
 38 .829 
 6.738 
 0.372 
 0.620 
 0.998 
 
 3.387 
 3.238 
 0.049 
 0.015 
 0.403 
 
 255.666 
 60.007 
 4.305 
 6.127 
 5.275 
 
 1,239 
 304 
 
 20 
 
 28 
 29 
 
 1,620 
 
 40 
 138 
 46 
 
 
 
 Rice and products 
 Other cereals 
 
 Sub-total Grains 
 
 47.557 
 
 7.092 
 
 331.380 
 
 
 Vegetables 
 Legumes 
 Potatoes 
 Other vegetables 
 
 2.556 
 3.624 
 0.952 
 
 0.176 
 0.201 
 0.306 
 
 6.730 
 29.596 
 9.529 
 
 
 Sub-total Vegetables 
 
 7.132 
 
 0.683 
 
 45.855 
 147.266 
 
 224 
 604 
 
 31 
 4 
 20 
 24 
 
 
 Sugars 
 
 0.015 
 
 Fruits 
 Apples 
 
 0.193 
 0.051 
 0.274 
 0.222 
 
 0.190 
 0.013 
 0.137 
 0.253 
 
 6.899 
 0.977 
 4.380 
 4.996 
 
 Oranges 
 
 Bananas ... 
 
 O ther fruits 
 
 Sub-total Fruits 
 
 0.740 
 
 0.593 
 
 17.252 
 
 79 
 
 42 
 
 168 
 11 
 
 Vegetable Oils and Nuis 
 Nuts 
 
 1.673 
 0.340 
 
 3.166 
 18.028 
 0.795 
 
 1.278 
 
 Vegetable oils 
 Chocolate and cocoa 
 
 0.664 
 
 Sub-total Oils and Nuts 
 
 2.013 
 
 21.989 
 
 1.942 
 
 221 
 
 Fish 
 
 2.867 
 
 0.618 
 
 0.001 
 
 18 
 
 
 Sub-total All Primary 
 
 60.324 
 
 30.975 
 
 543.696 
 
 2,766 
 
 221 
 625 
 31 
 
 
 Meats and Meat Products 
 Beef and products ... . 
 
 16.905 
 12.136 
 1.621 
 
 16.212 
 61.765 
 2.577 
 
 0.053 
 O.OS3 
 0.018 
 
 Pork and products 
 
 Mutton and products 
 
 
 Sub-total Meats 
 
 30.643 
 
 80.554 
 
 0.153 
 
 876 
 
 
 Poultry and eggs 
 
 8.156 
 
 5.743 
 
 
 
 87 
 
 
 Oleomargarine 
 
 0.026 
 
 1.773 
 
 
 17 
 
 
 
 Dairy products 
 
 24.358 
 
 45.942 
 
 29.437 
 
 648 
 
 
 Sub-total All Secondary 
 
 63.183 
 
 134.012 
 
 29.590 
 
 1,628 
 
 Grand Total 
 
 123.507 
 
 164.987 ! 
 
 573.286 
 
 4,394 L 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 255 
 
 TABLE 77 Continued 
 
 1914-15 
 
 Commodity 
 
 Protein 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 Wheat and products 
 Corn products 
 
 32 .059 
 6.600 
 
 2.794 
 3 163 
 
 211.133 
 58 793 
 
 1,023 
 298 
 
 Rye products 
 Rice and products 
 Other cereals . 
 
 0.368 
 0.440 
 0.936 
 
 0.049 
 0.011 
 380 
 
 4.256 
 4.343 
 4 908 
 
 19 
 20 
 
 28 
 
 
 
 
 
 
 Sub-total Grains 
 
 40.403 
 
 6.397 
 
 283 .433 
 
 1,388 
 
 Vegetables 
 Legumes 
 
 2.254 
 
 159 
 
 5 877 
 
 35 
 
 Potatoes 
 Other vegetables 
 
 4.335 
 1.095 
 
 0.241 
 332 
 
 35.399 
 9 984 
 
 165 
 49 
 
 
 
 
 
 
 Sub-total Vegetables 
 
 7.684 
 
 732 
 
 51 260 
 
 24Q 
 
 
 
 
 
 
 Sugars . . ... 
 
 0.015 
 
 
 141 484 
 
 580 
 
 
 
 
 
 
 Fruits 
 Apples 
 
 0.336 
 
 0.332 
 
 12.039 
 
 54 
 
 ( )ranges . 
 
 0.049 
 
 012 
 
 945 
 
 4 
 
 Bananas 
 Other fruits 
 
 0.226 
 0.258 
 
 0.113 
 0.216 
 
 3.613 
 5.56C 
 
 17 
 26 
 
 Sub-total Fruits 
 
 0.869 
 
 0.673 
 
 22 . 157 
 
 101 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 1.668 
 
 3.115 
 
 1.258 
 
 41 
 
 Vegetable oils 
 Chocolate and cocoa 
 
 0.301 
 
 19.489 
 0.707 
 
 0.588 
 
 181 
 10 
 
 Sub-total Oils and Nuts 
 
 1.969 
 
 23.311 
 
 1.846 
 
 232 
 
 Fish 
 
 2.843 
 
 0.614 
 
 0.001 
 
 18 
 
 Sub-total All Primary 
 
 53.783 
 
 31.727 
 
 500.181 
 
 2,568 
 
 Meats and Meat Products 
 Beef and products 
 Pork and products 
 
 16.662 
 13.655 
 1 384 
 
 16.061 
 70.678 
 2 105 
 
 0.054 
 0.094 
 015 
 
 219 
 714 
 25 
 
 
 
 
 
 
 Sub-total Meats 
 
 31.677 
 
 88.676 
 
 0.163 
 
 956 
 
 Poultry and eggs 
 
 8.156 
 
 5.743 
 
 
 87 
 
 Oleomargarine 
 
 025 
 
 1 733 
 
 
 16 
 
 
 
 
 
 
 Dairy products 
 
 24.307 
 
 45.870 
 
 29.586 
 
 648 
 
 Sub-total All Secondary 
 
 64.165 
 
 142.022. 
 
 29 .749 
 
 1,707 
 
 Or and Total 
 
 117 948 
 
 173 749 
 
 529 930 
 
 4,275 
 
 
 
 
 
 
256 
 
 THE NATION S FOOD 
 TABLE 77 Continued 
 
 1915-16 
 
 Commodity 
 Fiotoin 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 
 3.260 
 
 246.108 
 
 1,193 
 
 fnrn nrnHurts 6.483 
 
 3.100 
 
 57.767 
 
 292 
 
 F?VP nroHurts . 370 
 
 0.049 
 
 4.282 
 
 20 
 
 Rice and products 0- 537 
 
 0.013 
 
 5.308 
 
 24 
 
 Other cereals 1-036 
 
 0.428 
 
 5.219 
 
 30 
 
 Sub-total Grains ^5 . 789 
 
 6.850 
 
 318.684 
 
 1,559 
 
 
 
 
 
 Vegetables 
 
 0.134 
 
 4.955 
 
 29 
 
 Potatoes 3 720 
 
 0.207 
 
 30.380 
 
 142 
 
 Other vegetables ' 1.041 
 
 0.354 
 
 11.172. 
 
 54 
 
 
 
 
 
 Sub-total Vegetables 6. 682 
 
 0.695 
 
 46.507 
 
 225 
 
 Sugars 0. 015 
 
 
 130.441 
 
 535 - 
 
 
 
 
 
 Fruits 
 Apples 1 0.310 
 Oranges 0. 049 
 
 0.308 
 0.012 
 
 11.130 
 0.944 
 
 50 
 4 
 
 Bananas ...... 0. 199 
 
 0.099 
 
 3.182 
 
 15 
 
 Other fruits 0. 300 
 
 0.296 
 
 6.640 
 
 31 
 
 
 
 
 
 Sub-total Fruits j 0. 858 
 
 0.715 
 
 21.896 
 
 100 
 
 
 
 
 
 Vegetable Oils and Nuts 
 Nuts. . 1.546 
 
 3.207 
 
 1. 177 
 
 41 
 
 Vegetable oils 
 Chocolate and cocoa 383 
 
 13.693 
 0.899 
 
 0.748 
 
 127 
 13 
 
 
 
 
 
 Sub-total Oils and Nuts 1 . 929 
 
 17.799 
 
 1.925 
 
 181 i 
 
 Fish.. 2.577 
 
 0.517 
 
 0.001 
 
 16 
 
 Sub-total All Primary 
 
 57 
 
 850 
 
 26 
 
 .576 
 
 519 
 
 454 
 
 2,616 
 
 Meats and Meat Products 
 
 16 
 
 925 
 
 16 
 
 181 
 
 o 
 
 056 
 
 221 
 
 Pork and products 
 
 13 
 
 058 
 
 69 
 
 083 
 
 o 
 
 094 
 
 697 
 
 Mutton and products 
 
 1 
 
 298 
 
 2 
 
 .019 
 
 
 
 014 
 
 24 
 
 Sub-totvl Meats 
 
 31 
 
 233 
 
 87 
 
 033 
 
 
 
 164 
 
 939 
 
 Poultry and eggs 
 
 g 
 
 132 
 
 . 
 
 727 
 
 
 
 87 
 
 
 
 
 
 
 
 
 
 Oleomargarine 
 
 
 
 026 
 
 1 
 
 .785 
 
 
 
 17 
 
 Dairy products 
 
 ?4 
 
 635 
 
 46 
 
 .593 
 
 29 
 
 639 
 
 656 
 
 
 
 
 
 
 
 
 
 Sub-total All Secondary 
 
 64 
 
 026 
 
 141 
 
 .138 
 
 29 
 
 803 
 
 1,699 
 
 Grand Total . 
 
 121 
 
 876 
 
 167 
 
 714 
 
 549 
 
 257 
 
 4 315 J 
 
 
 
 
 
 
 
 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 257 
 TABLE 77 Continued 
 
 1916-17 
 
 Commodity 
 
 Protein 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 Wheat and products 
 Corn products 
 Kyr products 
 Hire and products 
 ( )ther cereals 
 
 32.578 
 6.399 
 0.388 
 0.804 
 1.247 
 
 2.839 
 3.054 
 0.051 
 0.020 
 0.526 
 
 214.602 
 57.021 
 4.496 
 7.935 
 5.997 
 
 1,040 
 288 
 21 
 36 
 35 
 
 Sub-total Grains 
 
 41.416 
 
 6.490 
 
 290.051 
 
 1,420 
 
 \ ~e>/etnbles 
 
 2.405 
 
 0.165 
 
 6.286 
 
 37 
 
 Potatoes 
 Other vegetables 
 
 2.972 
 0.897 
 
 0.165 
 0.318 
 
 24.275 
 10.073 
 
 113 
 
 48 
 
 Sub-total Vegetables 
 
 6.274 
 
 0.648 
 
 40.634 
 
 198 
 
 
 014 
 
 
 138.211 
 
 567 
 
 
 
 
 
 
 Fruits 
 Apples 
 
 0.269 
 
 0.268 
 
 9.682 
 
 43 
 
 Oranges 
 Bananas 
 Other fruits 
 
 0.069 
 0.183 
 0.229 
 
 0.017 
 0.092 
 0.267 
 
 1.330 
 2.933 
 5.314 
 
 6 
 14 
 25 
 
 Sub-total Fruits 
 
 0.750 
 
 0.644 
 
 19 . 259 
 
 88 
 
 Vf.irtable Oils and Nuts 
 Nuts 
 
 1.521 
 
 3.351 
 
 1.165 
 
 42 
 
 Vegetable oils 
 
 
 17.361 
 
 
 162 
 
 Chocolate and cocoa 
 
 0.589 
 
 1.381 
 
 1.149 
 
 20 
 
 Sub-total Oils and \uts 
 
 2 110 
 
 22.093 
 
 2.314 
 
 224 
 
 
 
 
 
 
 Fish 
 
 2.673 
 
 0.558 
 
 0.001 
 
 17 
 
 
 
 
 
 
 Sub-total All Primary 
 
 53 . 237 
 
 30.433 
 
 490.470 
 
 2,514 
 
 Meats and Meat Products 
 
 17 852 
 
 17 071 
 
 0.060 
 
 233 
 
 Pork and products 
 Mutton and products 
 
 12.650 
 1.161 
 
 66.583 
 1.796 
 
 0.092 
 0.013 
 
 672 
 22 
 
 Sub-total Meats 
 
 31 612 
 
 85 205 
 
 0. 163 
 
 924 
 
 
 
 
 
 
 Poultry and eggs 
 
 8.105 
 
 5.710 
 
 
 86 
 
 
 
 
 
 
 Oleomargarine 
 
 0.039 
 
 2.717 
 
 
 25 
 
 Dairy products 
 
 24 . 850 
 
 47.023 
 
 29.751 
 
 662 
 
 Sub-total All Secondary 
 
 64 . 606 
 
 140.655 
 
 29.914 
 
 1,697 
 
 Grand Total 
 
 117.843 
 
 171.088 
 
 520.384 
 
 4,211 
 
 
 
 
 
 
 17 
 
258 
 
 THE NATION'S FOOD 
 
 TABLE 77 Contimied 
 
 Commodity 
 
 1917-18 
 
 Protein 
 in grams 
 
 Fat in 
 grams 
 
 Carbo- 
 hydrate 
 in grams 
 
 Calories 
 
 Grains and Derivative Products 
 
 29.374 
 7.570 
 0.768 
 0.960 
 2.033 
 
 2.556 
 3.712 
 0.102 
 0.024 
 0.722 
 
 193.483 
 67.313 
 8.891 
 9.476 
 11.020 
 
 938 
 342 
 41 
 43 
 
 60 
 
 
 
 
 
 
 Sub-total Grains 
 
 40.705 
 
 7.116 
 
 290.183 
 
 1,424 
 
 Vegetables 
 
 3.297 
 4.471 
 1.145 
 
 0.229 
 0.248 
 0.393 
 
 8.657 
 36.516 
 12.439 
 
 51 
 170 
 59 
 
 Potatoes 
 
 Other vegetables . 
 
 
 Sub-total Vegetables 
 
 8.913 
 
 0.870 
 
 57.612 
 
 280 
 
 Sugars 
 
 0.014 
 
 
 136.611 
 
 560 
 
 
 Fruits 
 Apples . . 
 
 0.233 
 0.035 
 0.180 
 0.290 
 
 0.233 
 0.009 
 0.090 
 0.211 
 
 8.383 
 0.667 
 2.884 
 6.847 
 
 38 
 3 
 13 
 31 
 
 Oranges. . . 
 
 Bananas 
 
 Other fruits 
 
 
 Sub-total Fruits . . ... 
 
 0.738 
 
 0.543 
 
 18.781 
 
 85 
 
 
 Vegetable Oils and Nuts 
 Nuts 
 
 2.559 
 
 5.601 
 17 329 
 
 1.969 
 
 71 
 161 
 21 
 
 
 
 0.627 
 
 1.476 
 
 1.224 
 
 
 Sub -total Oils and Nuts 
 
 3.186 
 
 24.406 
 
 3.193 
 
 253 
 
 
 Fish 
 
 2.655 
 
 0.558 
 
 0.001 
 
 17 
 
 
 Sub-total All Primary 
 
 56.211 
 
 33.493 
 
 506.381 2,619 
 
 Meats and Meat Products 
 Beef and products. .'. . 
 
 16.856 
 11.830 
 0.884 
 
 16.040 
 63 . 888 
 1.463 
 
 0.049 
 0.089 
 0.010 
 
 219 
 643 
 17 
 
 Pork and products 
 
 Mutton and products .' 
 
 
 Sub-total Meats 
 
 29 . 522 
 
 81.269 
 
 0.147 878 
 
 
 Poultry and eggs 
 
 7.769 
 
 5.472 
 
 83 
 
 
 Oleomargarine 
 
 0.056 
 
 3.905 
 
 
 37 
 
 
 
 Dairy products 
 
 24.640 
 
 47.007 
 
 28^644 656 
 
 
 Sub-total All Secondary 
 
 61.987 
 
 137.653 
 
 28.791 1,654 
 
 Grand Total 
 
 118.198 
 
 171.146 
 
 535.172 4,273 
 
CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 259 
 
 In bringing this book to a conclusion, the writer would empha- 
 size that he has been solely concerned in the presentation of an 
 accurate picture of the facts regarding an obviously important mat- 
 ter, national nutrition. He has no theories to propound about these 
 facts, and discussions about the relations of national nutrition to var- 
 ious social, political, medical, economic, or industrial problems are 
 conspicuously absent from the book. This is deliberate. It does 
 not indicate that the writer fails to perceive these problems, and 
 their relation to national nutrition. It means rather that he has 
 thought it wiser to separate sharply the facts as such from their 
 possible application. The book constitutes a definite piece of 
 statistical research, precisely delimited as to scope. It makes avail- 
 able for the first time a knowledge, to at least the first degree of 
 approximation, of how much and what kinds of food the American 
 people as a great whole eat. 
 
 6W 
 
 j 
 
 ttL 
 
 ". 
 
APPENDIX 
 
 THE CONSUMPTION OF NUTRIENTS BY DOMESTIC ANIMALS IN 
 THE FORM OF FEEDS AND FODDERS 
 
 It was the original intention in this study to follow the statistical 
 analysis of human food consumption with an equally detailed and 
 searching analysis of the consumption of nutrients by the domestic 
 animals. Indeed, the preliminary statistical work had been com- 
 pleted. But the signing of the armistice and the consequently 
 necessary diversion of the writer's energies and interests into 
 totally different channels have made the carrying out of the original 
 plan impossible. It does, however, appear desirable that all of 
 the work done on the animal feeds and fodders should not be lost. 
 Consequently, I am inserting here as an appendix the final table 
 of consumption of animal feeds in the several years. The figures 
 in this table were reached by precisely the same statistical plan 
 as has been followed in the case of human foods in the body of the 
 book. Exports and imports were balanced to get net exports. 
 These net exports were deducted from net production (after taking 
 out losses, etc.) to find net consumption. In the final table here 
 reproduced many single products, which in the intermediate 
 calculations were kept separate, are grouped in large general classes, 
 such as " Wheat and products." This rubric includes all the wheat 
 milling by-products, wheat fed as such, etc. 
 
 Beyond the figures given in this table should come the nutrients 
 derived by grazing animals from green pasturage harvested by the 
 animals themselves. In certain of the European countries attempts 
 have been made to estimate this exceedingly difficult quantity. 
 Under the conditions of animal husbandry prevailing in the United 
 States, and having due regard to the enormous size of the country 
 and the consequent diversity of conditions, it seems to the writer 
 hopelessly impossible to arrive at a significant national estimate 
 of the amount of nutriment got by animals from pasturage. One 
 can, of course, guess at a figure, but there is no means of evaluating 
 the probable error of the guess. Consequently, the figures given 
 in the following table are to be interpreted as minimum amounts 
 of nutrients consumed by domestic animals, which can be definitely 
 accounted for statistically. To them should be added the unknown 
 X of pasturage. 
 
 261 
 
262 THE NATION'S FOOD 
 
 SHOWING THE CONSUMPTION OF ANIMAL FEEDS AND FODDERS 
 
 1911-1912 
 
 Commodity 
 
 Protein 
 (metric tons) 
 
 Fat 
 
 (metric tons) 
 
 Carbohydrates 
 (metric tons) 
 
 Calories 
 (millions) 
 
 Corn and products 
 
 5,750,803 
 
 2,723,188 
 
 38,159,237 
 
 205,392,129 
 
 Wheat and products 
 Oats and products . ... 
 
 519,415 
 1 392 482 
 
 172,818 
 492 120 
 
 2,136,889 
 6 706 189 
 
 12,500,360 
 37 787 510 
 
 Barley and products 
 Rye and products 
 Buckwheat and products. . 
 Rice and products 
 Kaffir corn 
 
 277,771 
 66,356 
 27,819 
 6,912 
 83,741 
 
 57,825 
 11,942 
 6,641 
 1,287 
 22,633 
 
 1,253,291 
 320,247 
 131,183 
 28,424 
 
 528,848 
 
 6,816,172 
 1,696,406 
 713,751 
 156,856 
 2,722,540 
 
 
 
 
 
 
 Sub-total Grains 
 
 8 105 474 
 
 3 483 292 
 
 49 233 636 
 
 267 530 636 
 
 
 
 
 
 
 Oil cake and meal 
 
 561,319 
 
 134,231 
 
 494,417 
 
 5,578,735 
 
 Molasses 
 
 
 
 166 071 
 
 680 985 
 
 Peanuts 
 
 3 906 
 
 6 685 
 
 2899 
 
 90 112 
 
 Hav 
 
 5,164,437 
 
 1,537,036 
 
 26,498,477 
 
 144,135,859 
 
 
 
 
 
 
 Sub-total All Primary . . . 
 
 13,835,136 
 
 5,161,244 
 
 76,395,500 
 
 418,016,327 
 
 Dairy products 
 
 610 523 
 
 40 166 
 
 722,987 
 
 5,844,321 
 
 
 
 
 
 
 Grand Total 
 
 14 445 659 
 
 5 201 410 
 
 77 118 487 
 
 423 860 648 
 
 
 
 
 
 
APPENDIX 
 
 263 
 
 Commodity 
 
 1912-1913 
 
 Protein 
 (metric tons) 
 
 Fat 
 (metric tons) 
 
 Carbohydrates 
 (metric tons) 
 
 Calories 
 (millions) 
 
 Corn and products 
 Wheat and products 
 Oats and products 
 
 7,227,040 
 561,015 
 2,175,772 
 387,088 
 65,415 
 31,522 
 7,536 
 111,654 
 
 3,438,178 
 186,139 
 769,818 
 78,150 
 11,876 
 7,488 
 1,359 
 30,177 
 
 48,148,008 
 2,316,813 
 10,472,663 
 1,895,243 
 310,297 
 154,390 
 32,571 
 705,130 
 
 259,057,323 
 13,532,664 
 59,027,643 
 10,085,870 
 1,651,122 
 831,952 
 177,121 
 3,630,053 
 
 Barley and products 
 
 Rye and products 
 Buckwheat and products. . 
 Rice and products 
 Kaffir corn .... ... 
 
 
 Sub-total Grains 
 
 10,545,728 
 
 4,517,636 
 
 64,002,139 
 
 347,719,494 
 
 
 Oil cake and meal 
 
 541,635 
 
 129,054 
 
 477,903 
 164,017 
 3,178 
 35,511,502 
 
 5,382,199 
 672,566 
 98,773 
 193,161,318 
 
 Molasses 
 
 Peanuts 
 
 4,282 
 6,921,035 
 
 7,327 
 2,059,832 
 
 Hay 
 
 
 Sub-total All Primary. . . 
 
 18,012,680 
 
 6,713,849 
 
 100,158,739 
 
 547,034,350 
 
 Dairy products 
 
 604,565 
 
 39,774 
 
 715,931 
 
 5,787,287 
 
 Grand Total 
 
 18,617,245 
 
 6,753,623 
 
 100,874,670 
 
 552,821,637 
 
 
264 
 
 THE NATION'S FOOD 
 
 Commodity 
 
 1913-1914 
 
 Protein 
 (metric tons) 
 
 Fat 
 (metric tons) 
 
 Carbohydrates 
 (metric tons) 
 
 Calories 
 (millions) 
 
 Corn and products 
 Wheat and products 
 Oats and products 
 Barley and products 
 Rye and products 
 
 5,668,037 
 607,984 
 1,762,488 
 305,186 
 80,744 
 21,270 
 7,644 
 139,568 
 
 2,682,773 
 200,761 
 622,995 
 63,257 
 14,084 
 5,099 
 ' 1,377 
 37,721 
 
 37,592,297 
 2,495,609 
 8,487,380 
 1,394,568 
 405,923 
 97,221 
 33,086 
 881,413 
 
 202,351,941 
 14,594,493 
 47,826,293 
 7,558,447 
 2,126,645 
 533,288 
 179,851 
 4,537,566 
 
 Buckwheat and products. . 
 Rice and products 
 Kaffir corn 
 
 
 Sub-total Grains .... 
 
 8,576,823 
 
 3,623,876 
 
 51,362,590 
 
 279,501,383 
 
 
 Oil cake and meal 
 
 617,218 
 
 147,782 
 
 543,300 
 200,539 
 3,456 
 31,004,223 
 
 6,134,303 
 822,327 
 107,406 
 168,644,423 
 
 Molasses 
 
 Peanuts . . . . 
 
 4,656 
 6,042,586 
 
 7,968 
 1,798,389 
 
 Hay 
 
 
 Sub-total All Primary . . . 
 
 15,241,283 
 
 5,578,015 
 
 83,114,108 
 
 455,209,842 
 
 Dairy products 
 
 611,643 
 
 40,239 
 
 724,314 
 
 5,855,050 
 
 
 Grand Total 
 
 15,852,926 
 
 5,618,254 
 
 83,838,422 
 
 461,064,892 
 
 
APPENDIX 
 
 265 
 
 Commodity 
 
 1914-1915 
 
 Protein 
 (metric tons) 
 
 Fat 
 
 (metric tons) 
 
 Carbohydrates 
 (metric tons) 
 
 Calories 
 (millions) 
 
 Corn and products 
 
 6,179,888 
 562,816 
 1,572,114 
 302,093 
 54,906 
 26,732 
 6,683 
 167,481 
 
 2,927,469 
 183,232 
 555,180 
 61,915 
 9,313 
 6,349 
 1,404 
 45,265 
 
 41,079,900 
 2,328,559 
 7,574,133 
 1,423,313 
 261,851 
 130,563 
 21,773 
 1,057,696 
 
 221,028,602 
 13,561,180 
 42,669,860 
 7,651,115 
 1,385,527 
 704,059 
 129,613 
 5,445,079 
 
 Wheat and products 
 Oats and products 
 
 Barley and products 
 Rye and products . ... 
 
 Buckwheat and products. . 
 Rice and products 
 Kaffir corn 
 
 
 Sub-total Grains 
 
 8,870,669 
 
 3,789,595 
 
 53,874,626 
 
 292,548,738 
 
 
 Oil cake and meal 
 
 680,219 
 
 161,939 
 
 600,889 
 135,546 
 3,719 
 34,632,148 
 
 6,760,704 
 555,816 
 115,590 
 188,378,160 
 
 Molasses. . 
 
 Peanuts . . 
 
 5,011 
 6,749,653 
 
 8,575 
 2,008,825 
 
 Hay.. 
 
 
 Sub-total All Primary. . . 
 
 16,305,552 
 
 5,968,934 
 
 89,246,928 
 
 488,359,008 
 
 Dairy products 
 
 627,128 
 
 41,258 
 
 742,652 
 
 6,003,283 
 
 Grand Total 
 
 16,932,680 
 
 6,010,192 
 
 89,989,580 
 
 494,362,291 
 
 
266 
 
 THE NATION S FOOD 
 
 Commodity 
 
 1915-1916 
 
 Protein 
 (metric tons) 
 
 Fat 
 (metric tons) 
 
 Carbohydrates 
 (metric tons) 
 
 Calories 
 (millions) 
 
 Corn and products 
 Wheat and products 
 
 6,714,748 
 806,150 
 2,266,087 
 381,716 
 79,696 
 23,107 
 5,494 
 303,524 
 
 3,200,688 
 265,143 
 801,155 
 76,111 
 13,300 
 5,497 
 1,178 
 82,034 
 
 45,033,322 
 3,302,518 
 10,911,496 
 1,927,738 
 408,617 
 111,569 
 17,013 
 1,916,851 
 
 241,975,130 
 19,314,915 
 61,489,015 
 10,178,118 
 2,126,106 
 603,375 
 103,124 
 9,868,060 
 
 Oats and products 
 
 Barley and products 
 Rye and products ... . 
 
 Buckwheat and products. . 
 Rice and products 
 
 Kaffir corn ... 
 
 
 Sub-total Grains 10,580,082 
 
 4,444,992 
 
 63,628,444 
 
 345,652,185 
 
 Oil cake and meal 
 
 514,981 
 
 121,413 
 
 457,127 
 140,706 
 3,432 
 41,873,485 
 
 5,116,469 
 576,974 
 106,663 
 227,766,702 
 
 579,218,993 
 
 Molasses . . 
 
 Peanuts 
 
 4,624 
 8,160,957 
 
 7,913 
 
 2,428,856 
 
 Hay.. 
 
 
 Sub-total All Primary. . . 19,260,644 
 
 7,003,174 
 
 106,103,194 
 
 Dairy products 
 
 652,081 
 
 42,900 
 
 772,201 
 
 6,242,150 
 
 
 Grand Total 
 
 19,912,725 
 
 7,046,074 
 
 106,875,395 
 
 585,461,143 
 
 
APPENDIX 
 
 267 
 
 Commodity 
 
 1916-1917 
 
 Protein 
 
 (metric tons) 
 
 Fat 
 (metric tons) 
 
 Carbohydrates; Calories 
 (metric tons) i (millions) 
 
 Corn and products 
 
 5,855,023 
 437,287 
 1,750,287 
 284,856 
 64,951 
 16,974 
 4,673 
 142,819 
 
 2,759,071 
 143^308 
 617,062 
 59,461 
 10,846 
 4,066 
 1,043 
 38,600 
 
 38,554,303 
 1,804,983 
 8,439,477 
 1,277,398 
 319,325 
 78,129 
 13,022 
 901,944 
 
 207,773,325 
 10,527,982 
 47,524,602 
 6,959,281 
 1,676,654 
 427,780 
 82,122 
 4,643,259 
 
 Wheat and products 
 Oats and products 
 Barley and products 
 Rye and products 
 Buckwheat and products. . 
 Rice and products 
 Kaffir corn . . . 
 
 
 Sub-total Grains 
 
 8,556,465 
 
 3,633,352 
 
 51,387,954 
 
 279,609,790 
 
 Oil cake and meal 
 
 553,544 
 
 129,999 
 
 492,401 
 150,075 
 3,392 
 43,378,018 
 
 5,499,100 
 615,392 
 105,430 
 235,950,464 
 
 Molasses 
 
 Peanuts 
 
 4,570 
 8,454,185 
 
 7,821 
 2,516,126 
 
 Hay 
 
 Sub-total All Primary. . . 
 
 17,568,764 
 
 6,287,298 
 
 95,411,840 
 
 521,780,176 
 
 Dairy products 
 
 675,265 
 
 44,425 
 
 799,655 
 
 6,464,075 
 
 Grand Total 
 
 18,244,029 
 
 6,331,723 
 
 96,211,495 
 
 528,244.251 
 
 
268 
 
 THE NATION'S FOOD 
 
 1917-1918 
 
 Commodity 
 
 Protein 
 (metric tons) 
 
 Fat 
 (metric tons) 
 
 Carbohydrates 
 (metric tons) 
 
 Calories 
 (millions) 
 
 Corn and products 
 
 6,770,333 
 
 3,245,104 
 
 46,055,653 
 
 246,808,493 
 
 Wheat and products 
 Oats and products 
 Barley and products 
 Rye and products .... 
 
 521,224 
 2,274,067 
 334,422 
 
 85,582 
 
 177,320 
 800,870 
 64,236 
 13,643 
 
 2,073,796 
 10,970,728 
 1,785,921 
 371,429 
 
 12,291,942 
 61,762,002 
 9,292,200 
 2,000,937 
 
 Buckwheat and products. . 
 Rice and products 
 
 28,831 
 
 2,868 
 
 6,810 
 535 
 
 146,414 
 11,745 
 
 781,940 
 64,881 
 
 Kaffir corn 
 
 201,180 
 
 54,373 
 
 1,270,517 
 
 6,540,695 
 
 Sub-total Grains 
 
 10,218,325 
 
 4,362,844 
 
 62,685,922 
 
 339,540,751 
 
 
 
 
 
 
 Oil cake and meal 
 Molasses 
 
 715,317 
 
 166,313 
 
 636,403 
 160,425 
 
 7,090,224 
 657,834 
 
 Peanuts . 
 
 7609 
 
 13021 
 
 5648 
 
 175,524 
 
 Hay 
 
 7 265 588 
 
 2 162 377 
 
 37 279 384 
 
 202 777 540 
 
 
 
 
 
 
 Sub-total All Primary. . . 
 
 18,206,839 
 
 6,704,555 
 
 100,767,782 
 
 550,241,873 
 
 Dairy products 
 
 686,768 
 
 45,182 
 
 813,277 
 
 6,574,191 
 
 Grand Total. . . . 
 
 18 893 607 
 
 6 749 737 
 
 101 581 059 
 
 556 816,064 
 
 
 
 
 
 
INDEX 
 
 ADULT man basis, 245 
 
 men, population equivalent in, 245 
 Age-intake factors, 245 
 Alaska, 95, 123 
 
 Alcoholic beverages, 33, 35, 37 
 Alimentary paste products, 96 
 Allies, 146, 244 
 Almonds, 98 
 Alsberg, C. L., 40 
 Animal feeds and fodders, 262 
 
 Husbandry Division, 62, 63 
 Animals slaughtered, 59 
 Annual human food production, 77 
 Anthracnose, 33 
 Apples, 42 
 
 Apricots, dried, 42, 127 
 Armour & Co., 59, 61 
 Armsby, H. P., 44 
 Atwater, W. O. and Bryant, A. P., 
 
 30, 33, 40, 44, 45, 59, 60, 62, 96, 97, 
 
 98, 99, 112, 113, 126, 127, 136 
 Austria, 18 
 
 BACON, 22, 112 
 Bananas, 97 
 Barley flour, 36 
 
 meal, 36 
 
 Beans, 37, 96, 126 
 Beef, 58, 111, 170, 237 
 
 canned, 136 
 
 pickled, 136 
 Beet sugar, 39, 97 
 Bernhardt, Joshua, 40 
 Biscuit, 126 
 Bologna sausage, 112 
 Bolshevism, 17 
 Boston crackers, 126 
 Brain, 59 
 Brazil nuts, 98 
 Bread, 126 
 Breakfast foods, 36 
 
 Broiler chicks, 62 
 
 Broken rice, 96 
 
 Bryant, A. P., 30, 33, 40, 44, 45, 59, 
 
 60, 62, 96, 97, 98, 99, 112, 113, 126, 
 
 127, 136 
 
 Buckwheat flour, 37 
 Bureau of Animal Industry, 58 
 
 of Chemistry, 41, 45 
 Butter, 113 
 
 crackers, 126 
 
 substitutes, 113 
 
 CABBAGE, 39 
 
 crop, 39 
 
 Cacao, crude, 99 
 Calculations, 30, 195 
 California Packing Corporation, 42 
 Caloric value, consumption in terms 
 
 of, 229, 236 
 
 Calories, total exported, 155 
 Calory, 29 
 
 content of exported human foods, 
 
 161, 168, 173 
 Cane sugar, 97 
 Canned beef, 22, 136 
 
 corn, 39 
 
 peas, 39 
 
 pork, 136 
 
 tomatoes, 39 
 Carbohydrates, 32 
 
 consumption of, 228, 235, 240 
 
 gross exports of, 160, 166, 172 
 
 production, 83, 88 
 
 total exported, 155 
 Carcass beef, 58 
 "Carry-over, "32, 210 
 Caul fat, 61 
 Cellulose, 32 
 Changes, food exports, 154 
 
 in food consumption, 231, 242 
 Chase, S., 10 
 
 269 
 
270 
 
 INDEX 
 
 Cheese, 113 
 
 Chinese nut oil, 98 
 
 Chocolate, 99 
 
 Classification of food, 27 
 
 Cleaned rice, 96 
 
 Cocoa, 99 
 
 Cocoanut oil, 42, 45, 98 
 
 shredded, 98 
 Cod, 127 
 
 cured, 99 
 
 Commissioner of Internal Revenue, 61 
 Concentration of nutrients, 158, 208 
 Condensed milk, 22, 113, 137, 152, 170 
 Confectionery, 126 
 
 Conservation, 146, 225, 241, 243, 244 
 Consumption, 209, 212, 219, 220, 221, 
 222, 243 
 
 by domestic animals, 261 
 
 in terms of caloric value, 229, 236 
 
 of carbohydrate, 228, 235, 240 
 
 of fat, 227, 234, 238, 249 
 
 of protein, 226, 233, 237 
 
 per adult man per day, 252 
 
 per capita per diem, 244 
 
 summary of, 247 
 Conversion factors, 45, 46, 63, 64, 100, 
 
 113, 127, 128, 137 
 Corn flour, 33, 34 
 
 meal, 33, 34 
 
 oil, 22, 42, 44 
 
 syrup, 126 
 
 Cottonseed oil, 42, 44, 98 
 Crab meat. 99 
 Crackers, 126 
 Cream, 113 
 
 nuts, 98 
 
 crackers, 126 
 
 Crop-end reserves, 210, 211 
 Cuba, 40 
 Cured cod, 99 
 
 fish, 99, 127 
 
 herring, 99 
 
 mackerel, 99 
 Currants, 97 
 Custom milling, 34 
 
 DAIRY cows, 63, 92 
 
 products, 63, 82, 83, 84, 113, 159, 
 160, 161, 206, 207, 225, 231, 237, 239 
 
 Dates, 97 
 
 Deductions, 32, 35, 41, 57, 97, 99, 175, 
 
 176, 177, 246, 248 
 Dietary habit, 222 
 
 standards, 244 
 
 studies, 248 . 
 Domestic animals, 27 
 consumption by, 261 
 
 exports, 123 
 Dressed weight, 60 
 Dried beans, 96 
 
 lima beans, 96 
 
 peas, 126 
 Dry-salted bellies, 136 
 
 EDIBLE offal, 58, 59, 60, 61 
 from calves, 60 
 from hogs, 60 
 from sheep and lambs, 61 
 olive oil, 98 
 waste, 246 
 
 Egg crackers, 126 
 
 Eggs, 62, 82, 83, 84, 112, 159, 160, 161, 
 
 231, 239 
 dried, 112 
 frozen, 112 
 
 Eltzbacher Commission, 18 
 
 Embargoes, 25 
 
 Energy content, 241 
 
 of wheat crop, 92 
 values, 29. 84, 89, 230 
 
 England, 19 
 
 Ether extract, 32 
 
 Europe, food map of, 18 
 
 Evaporated milk. 137 
 
 Excess exportation, 157 
 production, 157 
 
 Expeditionary Forces, 22 
 
 Exported human foods, calory con- 
 tent of, 161, 168, 173 
 
 Exports, 19, 20, 23, 24, 25, 220 
 excess, 157 
 gross, 123, 154, 155 
 net, 175, 196, 203, 204, 205, 207 
 of carbohydrate, 160, 166, 172 
 of domestic merchandise, 123 
 of fat, 148, 160, 164, 171 
 of foreign merchandise, 123 
 
INDEX 
 
 271 
 
 Exports of primary human foods, 129, 
 
 145, 147, 148 
 of protein, 159, 162, 171 
 of secondary human foods, gross 
 
 domestic, 138, 150 
 of wheat, 23 
 
 flour, 23 
 
 production ratio, 148, 149, 153, 154 
 to Western Allies, 20 
 
 FACTORS, age-intake, 245 
 
 conversion, 46, 64, 100, 113, 128, 
 
 137 
 
 Failure to harvest, 32 
 Famine, 17 
 
 Farm reserves of wheat, 211 
 Fat, 32, 56, 225 
 and Oil Survey, 43, 44, 45 
 consumption of, 227, 234, 238, 249 
 gross exports of, 160, 164, 171 
 production, 83, 87 
 total exported, 155 
 Fatty acids, 32 
 Feeds, 35, 261 
 
 and fodders, animal, 262 
 Figs, 97 
 Filberts, 98 
 Fiscal year, 31 
 Fish, 45, 82, 83, 84, 127, 159, 160, 161, 
 
 231 
 
 cured, 99, 127 
 fresh, 99, 127 
 pickled, 127 
 Flat bread, 126 
 Flour, rice, 96 
 
 wheat, 22, 23, 46, 96, 126, 170, 211 
 Fodders, 35, 261, 262 
 Food Administration, 146, 209, 211, 
 
 225, 232, 241, 243, 244 
 changes in, 231, 242 
 consumption of, 212, 219 
 
 human, 222 
 map of Europe, 18 
 problem, 17 
 Foreign exports, 123 
 France, 18, 19, 23, 24, 25 
 Fresh beef., 22 
 fish, 99, 127 
 pork, 22, 112, 136 
 
 Fruits, 42, 56, 82, 83, 84, 97, 127, 159, 
 160, 161, 231 
 
 GAME, 58 
 
 Garbage, 246 
 
 Geese, 62 
 
 German submarine campaign, 108 
 
 Germany, 18 
 
 Glucose, 41 
 
 Glycogen, 59 
 
 Goats, 58 
 
 Gorrell, Frank, 39 
 
 Graham crackers, 126 
 
 Grains, 33, 56, 82, 83, 84, 96, 125, 126, 
 
 159, 160, 161, 225, 231 
 Grape sugar, 41, 126 
 Green olives, 97, 98 
 Grits, 34 
 Gross domestic exports of primary 
 
 human foods, 129 
 of secondary human foods, 138 
 exports, 123, 154, 155 
 
 of carbohydrate, 160, 166, 172 
 of fat, 160, 164, 171 
 of primary foods, 145, 147 
 of protein, 159, 162, 171 
 of secondary foods, 150 
 imports, 95, 101, 108 
 of primary foods, 109 
 of secondary foods, 114, 121 
 Gums, 32 
 
 HADDOCK, 99, 127 
 
 smoked, 99 
 Hake, 99, 127 
 Hams, 22, 112, 136 
 Hawaii, 40, 95, 96, 123, 137 
 j Heart, 59 
 I Henry, W. A. and Morrison, F. B., 
 
 30, 40 
 Herring, 127 
 
 cured, 99 
 
 smoked, 99 
 Hog, 92, 239 
 Home garden, 93, 94 
 Hominy, 34 
 Honey, 41, 97 
 Hoover, H. C., 10 
 Horses, 58 
 Human food production, 81 
 
272 
 
 INDEX 
 
 IMPORTED food, summary of, 194 
 
 primary food, 185 
 
 secondary food, 193 
 Imports, 176, 220 
 
 gross, 95, 101, 108 
 
 net, 175, 193, 196, 203, 204, 205, 207 
 foreign, 178, 186, 195 
 
 of primary food, gross, 109 
 
 of secondary foods, gross, 114, 121 
 Increase in food imports, 108 
 Industrial uses, 33, 35 
 Inspected slaughter, 60 
 Italy, 19, 23, 24, 25 
 
 JOHNS, C. O., 44 
 Jones, D. B., 44 
 
 KIDNEYS, 59 
 
 LAMB, 61, 112 
 Lane, M. B., 10 
 Lard, 60, 136, 170 
 
 compounds, 136 
 
 substitutes, 43 
 Leach, A. E., 30, 40 
 Lecithins, 32 
 Lentils, 96 
 Linseed oil cake, 22 
 Live weight, 59, 60, 62 
 Liver, 58 
 Lobsters, 99 
 
 Louisiana cane sugar, 39 
 Lungs, 59 
 Lusk, G., 26 
 
 MACARONI, 96 
 Mackerel, cured, 99 
 
 salt, 99 
 
 Mahana, George S., 41 
 Maize meal, 33 
 Malthus, 80 
 
 Manufacturing losses, 33 
 Maple sugar, 41, 97, 127 
 
 syrup, 41, 126 
 Marrow, 59 
 Marshall, Wm., 40 
 McCollum, E. V., 26 
 Meats, 58, 82, 83, 84, 111, 159, 160, 
 
 161, 225, 231 
 
 Merchant mills, 34 
 Metric ton, 29 
 Milk, 63, 113, 207 
 
 condensed, 22, 113, 137, 152, 170 
 
 evaporated, 137 
 
 production, 63 
 Milling Division, 36 
 Miner, J, R., 10 
 Molasses, 40, 97 
 Morrison, F. B., 30, 40 
 Murlin, J. R., 247 
 Mushrooms, 95 
 Mutton, 61, 112, 137 
 
 NATIONAL Canners' Association, 39 
 
 Food Bill, 209 
 Net exports, 175, 196, 203, 204, 205, 
 
 207 
 imports, 175, 193, 196, 203, 204, 
 
 205, 207 
 
 foreign, 178, 186. 195 
 nutrients in human food, 80 
 Neutral lard, 136 
 Nitrogenous fats, 32 
 
 matter, 32 
 Nutrient concentration, 158, 208 
 
 production, 56 
 Nutritional intake, 230, 244 
 
 total, 222, 223 
 Nuts, 42, 82, 83, 84, 98, 159, 160, 161, 
 
 231 
 
 Brazil, 98 
 cream, 98 
 
 OATMEAL, 36 
 
 Oat Millers' Association, 36 
 
 crackers, 126 
 Ocean tonnage, 19 
 Oil, Chinese nut, 98 
 
 cocoanut, 98 
 
 cottonseed, 98 
 
 edible olive, 42, 45, 98 
 
 vegetable, 206 
 
 Oils, 82, 83, 84, 159, 160, 161, 231 
 Oleomargarine, 43, 58, 61, 231, 240 
 Oleo oil, 58, 61, 137 
 
 stearin, 112 
 Olive oil, 42, 45, 98 
 Olives, 97 
 
INDEX 
 
 273 
 
 Onions, 38, 96 
 Oranges, 42, 98 
 Oyster crackers, 126 
 
 PALEY, 173 
 Pea crop, 37, 38 
 Peaches, 42 
 
 dried, 127 
 Peanut, 43, 98 
 
 crop, 43 
 
 oil, 44 
 
 Pearl, R., 247 
 Pears, 42 
 Peas, dried, 96 
 
 other than canned, 37 
 Per capita per diem consumption, 244 
 
 production, 80, 81 
 Philippine Islands, 95, 123 
 Phillips, E. F., 41 
 Physiological requirements, 250 
 Physiology of nutrition, 26 
 Pickled beef, 22, 136 
 
 fish, 127 
 
 pork, 22, 136 
 Pilot bread, 126 
 Plan, 26, 29, 32 
 Plant diseases, 32 
 Poland, 18 
 Pollock, 99, 127 
 Population, 80, 243, 245 
 
 equivalent in adult men, 245 
 Pork, 60, 170 
 
 canned, 136 
 
 fresh, 112, 136 
 
 pickled, 136 
 
 Porto Rico, 40, 95, 123, 137 
 Potatoes, 38, 96 
 Poultry, 62, 83, 84, 93, 159, 160, 161, 
 
 231, 239 
 Pretzels, 126 
 Prices, 108 
 Primary feeds or fodders, 27 
 
 food imports, 110, 185 
 
 production, 31, 47, 54, 55, 56, 110 
 
 foods, 27, 79 
 Problems, 26, 209 
 Production, 109, 220 
 
 excess, 157 
 
 of human food, 81 
 18 
 
 Production of human food, total, 75, 
 
 76 
 
 primary foods, 31, 47, 54, 55, 56, 110 
 secondary foods, 58, 65, 72, 73 
 
 Protein, 32 
 
 consumption of, 226, 233, 237 
 gross exports of, 159, 162, 171 
 production, 82, 86 
 total exported, 155 
 
 Prunes, 42 
 
 RABBITS, 58 
 
 Raisins, 42, 97 
 
 Ratio, export production, 148, 149, 
 
 153, 154 
 Re-exports, 186 
 Refined sugar, 22, 127, 170 
 Requirements, physiological, 250 
 Reserves, crop-end, 210, 211 
 Rice, 22, 37, 96, 126 
 
 flour, 96 
 Ripe olives, 97 
 Rolled oats, 36 
 Rolph, George M., 40 
 Russia, 18 
 Rye flour, 37 
 
 SACCHARINE materials, 39, 97, 126 
 
 Salted mess beef, 136 
 pork, 136 
 
 Saltines, 126 
 
 Sausage, bologna, 112 
 canned, 136 
 
 Secondary foods, 28, 79 
 exports, 151 
 imports, 121, 193 
 production, 58, 65, 72, 73 
 
 Seed, 32 
 
 Serbia, 18 
 
 Shelled nut meats, 98 
 
 Shipments to non-contiguous posses- 
 sions, 123 
 
 Shoulders, 22, 136 
 
 Slaughter of cattle, 58 
 total, 58 
 
 Small calory, 29 
 
 Smoked haddock, 99 
 herring, 99 
 
 Soda crackers, 126 
 
274 
 
 INDEX 
 
 Soil, 27 
 
 Sorghum syrup, 41 
 
 Spaghetti, 96 
 
 Starches, 32 
 
 Stearin from animal fats, 137 
 
 oleo, 112 
 Storage, 35 
 Substitution, 243 
 Suet, 59 
 Sugar, 194 
 
 beet, 97 
 
 cane, 97 
 
 domestic cane, 39 
 
 grape, 126 
 
 refined, 127, 170 
 Sugars, 32, 56, 82, 83, 84, 108, 159, 160, 
 
 161, 230, 231, 241 
 Summary of consumption, 247 
 
 of imported food, 194 
 Sun, 27 
 
 Surface, F. M., 10 
 Sweet potatoes, 38 
 Sweetbreads, 59 
 Syrup, 97, 126 
 
 TALLOW, 137 
 Theobromine, 99 
 Tongue, 58, 59 
 Tonnage, 173 
 
 Total exported calories, 155 
 carbohydrate, 155 
 fat, 155 
 protein, 155 
 food production, 78 
 human food production, 75, 76 
 nutritional intake, 222, 223 
 slaughter, 58, 60, 61 
 
 Transit, 35 
 Truffles, 95 
 Turkeys, 62 
 
 UNCLEANED rice, 96 
 United Kingdom, 23, 24, 25, 223, 224 
 States, 19, 26, 31 
 
 Bureau of Fisheries, 45 
 Department of Agriculture, 29, 
 
 58, 93, 244 
 Commerce, 22, 61, 95, 96, 99, 
 
 111, 113, 126 
 Units, 29 
 Unshelled nuts, 98 
 
 VEAL, 60, 111 
 
 Vegetable oils, 42, 61, 98, 206 
 
 Vegetables, 37, 56, 82, 83, 84, 96, 126, 
 
 ]59, 160, 161, 231 
 Vermicelli, 96 
 Vermin, 33, 35 
 Visible supply of wheat, 211 
 Vitamines, 26 
 von Huhn, R., 10 
 
 WALNUTS, 98 
 
 Water crackers, -126 
 
 Weather injury, 32 
 
 Western Allies, 22, 25 
 
 Wheat, 23, 96, 125, 126, 170, 237, 241 
 
 crop, 34, 35, 211 
 
 exports, 22 
 
 farm reserves, 211 
 
 flour, 22, 23, 46, 96, 126, 170, 211 
 
 nutrients in flour, 34 
 
 visible supply, 211 
 Woody fibers, 32 
 
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