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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Annual average whole
Annual average 3 prew
Annual average war pe
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a
Per cent, of nutrients
calories per Ib
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
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S^ cy sJ cu 'o
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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.
II
s|
1
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-puooag
a
80
-puooag
II
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AJBUI
O O5 l^ O O5 O O>
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rH CO O i-H O i-H
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00 00 00 00 00 00 00
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7 years
whole period.
1911-12 to 1
3ii
^4^
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
n
16
IS
M
a
I "
I "
* *
I "
I
7
S
4
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
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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 227
5
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THE NATION S FOOD
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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 229
I
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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
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234
THE NATION S FOOD
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CONSUMPTION OF HUMAN FOOD IN THE UNITED STATES 235
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236
THE NATION S FOOD
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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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