III. PROCEDURES FOR PREPARATION OF FOOD BALANCE SHEETS

1. INTRODUCTION

The following section presents several examples of how to prepare balances for commodities of the crop, livestock and fishery sections and also how ancillary and relevant information available elsewhere can be used to supplement data from official sources relating to production, external trade and utilization in preparing the balances.

The first step in this rather complex undertaking is to make a thorough search for statistical data and to compile them along with other information pertinent to the preparation of food balance sheets. In addition to data regarding production, trade and utilization of food and agricultural commodities available from official sources, a wealth of relevant information and technical expertise is often available from little tapped sources, such as marketing boards, commercial processing industries, extension workers, merchants, agricultural officers, transport enterprises and the like.

In the following illustration of how to prepare the balances, it is assumed that the information listed under Assumptions has been compiled from sources described above. Quantities are given in thousand metric tons and area in thousand hectares. This information will form the basis for the construction of the individual balances. In doing, so care must be taken that for every commodity the balance of the equation is always maintained. The elements of the individual commodity balance do not have any relation whatsoever to elements of balances for other commodities except the element Food Manufacture. The figure shown under this element corresponds to the quantity which has been used for the production of processed products shown separately in the food balance sheet.

2. CROP SECTOR

1. CEREALS

Assumptions

Wheat:

Production: 3790

Change in stocks: increase of 140 (information supplied by authorities concerned)

Exports: 359

Feed: 250 (estimate supplied by Ministry of Agriculture)

Seed: seeding rate has been reported to be generally in the order of 150 kgs/ha, area sown in subsequent year: 149000 ha

Waste: 5 percent of available supply (estimate based on information obtained from Marketing Boards and local merchants)

Wheat flour:

Extraction rate: 75 percent (as reported by milling industry)

Imports: 44

Exports: 73

Waste: 3 percent of available supply (estimate based on information obtained from transport and storage enterprises)

Food composition per 100 grams: 364 calories, 10.9% protein, 1.1% fat

Rice, paddy:

Production: 629

Seed: seeding rate has been reported to be generally in the order of 150 kgs/ha; area sown in subsequent year: 166000 ha

Waste: 3 percent of available supply (estimate based on information obtained from Marketing Board and local merchants)

Rice, milled:

Extraction rate: 67 percent (as reported by milling industry)

Change in stocks: decrease of 35 MT (information supplied by authorities concerned)

Exports: 77

Waste: 3 percent of available supply (see remarks for rice paddy)

Food composition for 100 grams: 360 calories, 6.7% protein, 0.7% fat

Barley:

Production: 84

Imports: 12

Feed: 23 (estimate obtained from Ministry of Agriculture)

Seed: seeding rate has been reported to be generally in the order of 90 kgs/ha area sown in subsequent year: 22000 ha

Waste: 3 percent of available supply (see remarks for rice paddy)

Pearl Barley:

Production: 20

Extraction rate: 55 percent (as reported by milling industry)

Food composition per 100 grams: 346 calories, 9.0% protein, 1.4% fat

Barley malt:

Production: 26

Extraction rate: 80 percent (as reported by the brewing industry, which indicated also that the input/output ratio from malt to beer is 1:6.5)

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Wheat

The data compiled for Production (3790), Change in stocks (-140), Exports (359) and Feed (250) are entered in the line for wheat in the food balance sheet in the respective columns. The quantity of wheat retained for Seed (224) can be estimated by multiplying the seeding rate with the area sown in the subsequent year. The figure for Waste is obtained as 5 percent of the Available supply (3291). Since there is no information as to direct food use of wheat, the balance is completed by allocating the residual to Food Manufacture which is the amount available for milling into flour (2652).

Wheat Flour

Wheat is generally consumed in the form of flour and/or products derived therefrom. Since there is no information available regarding the production of wheat flour this figure can be estimated by applying the extraction/milling rate of 75 percent to the quantity shown under Food Manufacture (2652) in the balance for wheat and entered in the column Production (1989). The extraction rate for flour should represent an overall-weighted average which takes account of flour used for producing different types of bread, cake or other flour products. The rate, however, does not only represent the input/output ratio from wheat to flour but also determines the food composition regarding energy and nutrients which changes according to the type of wheat (soft or hard) and the milling rate.

The data reported officially for Imports (44) and Exports (73) are entered in the respective columns. The quantity of losses occurring during transport and storage can be estimated as a percentage of the Available supply (1960) and shown in the column Waste (59). The total amount of wheat flour available for human consumption (1901), shown in the column Food is the residual of the equation.

Procedure to calculate the Per Caput Food Supply

Step 1: To determine the annual per caput supply of wheat flour (68.8), the figure shown in the column Food (1901) should be divided by the population number (27650).

Step 2: To obtain the daily per caput supply in terms of grams/day (188.4), the amount of the annual per caput supply of wheat flour obtained in Step 1 (68.8) should be divided by 365.

Step 3: To arrive at the daily per caput supply of flour in terms of calories (686), protein (20.5) and fat (2.1), the quantity of the daily per caput supply of wheat flour in terms of grams obtained in Step 2 (188.4) should be multiplied by the food composition factors (364 calories, 10.9% protein, 1.1% fat) listed above under Assumptions.

Rice Paddy

The production figure is entered in the column Production (629). The quantity for Seed (25) estimated on the basis of multiplying the seeding rate (150) with the area sown in the subsequent year (165000) is shown in the column Seed. The same procedure is followed to obtain the estimate to be shown for Waste (19). Since there is generally no direct food use of paddy rice the residual of the equation is allocated to Food Manufacture (585).

Rice Milled

Production (392) of milled rice again can be estimated by multiplying the amount shown under Food Manufacture in the balance for rice paddy (585) with the extraction rate (67%). The figures for Change in stocks (+35) and Imports (77) are entered in the respective columns. The amount of losses can be estimated as a percentage (3%) of the Available supply (350) and shown under Waste (11). The quantity of milled rice available for human consumption is the residual of the equation and entered in the column Food (339).

Figures for Food supply per caput (12.3, 33.6, 121, 2.3, 0.2): see procedure for wheat flour.

Barley

The official production figure is entered under Production (84), the quantity imported under Imports (12) and the estimate for animal feed use of barley as reported by the Ministry of Agriculture under Feed (23). The quantity to be shown under Seed (2) is obtained by multiplying the seeding rate (90) with the area sown in the subsequent year (22000 ha). The amount of barley lost during storage and transport can be estimated as a percentage (3%) of Available supply (96) and shown in the column Waste (3). There is no information regarding direct food use of barley.

A certain amount of barley, however, is further processed: production of pearled barley and malt has been reported. The quantity of barley required to produce these commodities can be estimated on the basis of the extraction rates reported by the milling and brewing industry: around 36000 MT of barley would be needed for the Production of pearled barley (20) and about 32000 MT of barley for the production of malt. It follows that 68000 MT should be shown under Food Manufacture. There is no information regarding losses/waste. The residual of the equation amounts to 3. This figure represents about 3 percent of the Available supply (96) and compares well with information regarding losses as reported for other cereals and could therefore be accepted as an estimate for Waste (3).

Pearl Barley

The official production figure is entered in the column Production (20). There being no reports regarding other supply and utilization elements it must be assumed that production enters human consumption i.e. Food (20).

Figures for Food supply per caput (0.7, 2.0, 7, 0.2): see procedure for wheat flour.

Malt/Barley

The official figures for Production (26) and for Exports (3) are entered in the respective columns. The remaining quantity of malt can be assumed to be used for the production of beer and should be shown under Food Manufacture (23).

2. ROOTS AND TUBERS

Assumptions

Potatoes:

Production: 4365

Exports: 347

Feed: 650 (information obtained from Ministry of Agriculture and commercial feed processing industries)

Seed: seeding rate has been reported to be generally in the order of 1500 kgs/ha, area planted in the subsequent year is not known. Therefore the area harvested (256000 ha) for Production (4365) could be used instead to arrive at a meaningful estimate for the amount of potatoes to be set aside for planting at the next harvest

Waste: 13 percent of available supply (estimate based on information supplied by extension workers, Ministry of Agriculture and food processing industry)

Food composition for 100 grams: 67 calories, 1.6% protein, 0.1% fat

Cassava:

Production: 3117

Feed: 23 (estimate supplied by Ministry of Agriculture)

Waste: 15 percent of available supply (estimate based on information obtained from agricultural officers and extension workers)

Food composition for 100 grams: 109 calories, 0.9% protein, 0.2 fat

Cassava flour:

Production: 44 (estimate obtained from food processing industry

Exports: 15

Food composition for 100 grs: 338 calories, 1.5% protein, 0.6% fat

Cassava starch:

Production: 24 (estimate obtained from food processing industry; starch is used exclusively for non-food uses)

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Potatoes

The figures for Production (4365), Exports (347) and Animal feed (650) are entered in the balance for potatoes in the respective columns. The quantity of potatoes used for seed can be estimated by multiplying the seeding rate (1500 kgs/ha) with the area (256000 ha). The figure for Waste (522) is obtained as 13 percent of the Available supply (4018). There are no reports about other uses of potatoes (e.g. distilling into alcohol). The residual of the equation can therefore be taken as the amount of potatoes available for human consumption and should be shown under Food (2461).

Figures for Food supply per caput (89.0, 243.9, 171, 4.1, 0.2): see procedure for wheat flour.

Cassava

The figures for Production (3117) and Feed (23) are entered in the respective columns of the balance for cassava. Waste (468) has been calculated as 15 percent of Available supply (3117). The figure shown for Food Manufacture (1860) is a derived figure. Generally the input/output ratio from cassava to flour and starch is 4:1. On the basis of this relationship the figure shown under Food Manufacture (1860) has been estimated (1764 of cassava for production of flour of cassava and 96 of cassava for production of cassava starch). The figure shown under Food (468) is the remainder of the equation.

Figures for Food supply per caput (27.7, 75.8, 83, 0.7, 0.2): see procedure for wheat flour.

Cassava Flour

The Production (441) and Export (15) figures are entered in the respective columns. The residual of the equation can be assumed to be the amount of flour available for human consumption and should be shown under Food (426).

Figures for Food supply per caput (15.4, 42.2, 143, 0.6, 0.3): see procedure for wheat flour.

Cassava Starch

Again, Production (24) and Export (1) figures are shown in the respective columns. Since starch is exclusively used for non-food purposes the figure shown for Available supply (23) is repeated under Other Uses (23).

3. SUGARS AND SYRUPS

Assumptions

Sugar cane:

Production: 5000

Food: less than 1 percent is used as direct food according to extension workers and sugar industry

Food composition for 100 grs.: 30 calories, 0.2% protein, 0.0% fat

Sugar beet:

Production: 3100

Raw Sugar:

Production: 765 of which 360 from sugar cane and 465 from sugar beet. Sugar industry reported extraction of raw sugar from cane to be around 11 percent and from sugar beet about 15 percent

Export: 22

Feed: 45 (information obtained from sugar industry)

Waste: 3% of available supply (percentage supplied by sugar industry)

All raw sugar is further processed into refined sugar

Sugar, refined:

Extraction rate: 92 percent.

Increases in stocks: - 45

Waste: 2 percent of available supply (information obtained from sugar industry)

Exports: 12

Food composition for 100 grs: 387 calories, 0% protein, 0% fat

Non-centrifugal sugar:

Extraction rate: 10 percent

Waste: 5 percent of available supply (information obtained from extension workers and local merchants)

Food composition for 100 grs: 259 calories, 0% protein, 0% fat

Syrups:

Production: 38

Imports: 1

Food composition for 100 grams: 310 calories, 0% protein, 0% fat

Molasses:

Extraction rate: 4.5 percent

Feed: 6

Sugar industry reported that Molasses are distilled into alcohol at an extraction rate of 24 percent)

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Sugar Cane

The official production figure is entered in the column Production (5000). The figure shown under Food Manufacture (4960) has been estimated. It represents the amount of sugar cane required for the production of raw (centrifugal) sugar (3272), syrups (318) and non-centrifugal sugar (1370). The remainder of the balance for sugar cane (40) is entered in the Food column and as such compares well with information obtained that less than 1 percent of sugar cane production is sucked directly.

Sugar Beet

The official production figure is entered in the column Production (3100). Since there are no reports about trade or specific domestic utilization it must be assumed that all production is processed into raw sugar and should be repeated under Food Manufacture (3100).

Sugar, Raw

Raw Sugar has been produced from both sugar cane and sugar beet: 360 is derived from sugar cane and 465 from sugar beet. Applying the extraction rates which were given by the sugar industry for raw sugar from sugar cane (11 percent) and from sugar beet (15 percent) 3272 of sugar cane and all the sugar beet (3100) is required for the production of raw sugar (765). The quantities reported for Imports (22) and Animal feed (45) are entered in the respective columns. Waste (24) has been calculated as 3 percent of the Available supply (787). The remaining raw sugar is further processed into refined sugar and shown under Food Manufacture (718).

Sugar, Refined

Production has been calculated as 92 percent of the quantity of raw sugar available for refining (718) and is shown under Production (661). Change in stocks (-45) as reported by the sugar industry and official Exports (12) are entered in the respective columns. Waste (12) has been estimated as 2 percent of Available supply (604). The remainder of the balance represents the quantity of refined sugar available for human consumption and is shown under Food (592).

Figures for Food supply per caput (21.4, 58.7, 22.7): see procedure for wheat flour.

Sugar, Non-centrifugal

Production (137) has been estimated as 10 percent of the quantity of sugar cane (1370) that remains when the amounts of cane required for the Production of raw sugar (3272) and syrups (318) have been deducted from the quantity of sugar cane available for processing (4960). Waste (7) has been estimated as 5 percent of Available supply (137) and Food (130) is the remainder.

Figures for Food supply per caput (4.7, 12.9, 45, 0.1): see procedure for wheat flour.

Syrups

The figures reported for Production (38) and Imports (1) are entered in the respective columns. Food (39) is the remainder of the equation.

Figures for Food supply per caput (1.4, 3.9, 12, -, -): see procedure for wheat flour.

Molasses

Molasses is generally a by-product of the manufacturing of sugar cane (3272) and sugar beet (3100) into raw sugar. Production (288) can be estimated applying the extraction rate (4,5 percent) reported by the sugar industry. The amount of molasses which was reported to be used for animal feed is shown under Feed (6) and the remainder entered in the column Food Manufacture (281) since molasses is further processed into distilled alcohol.

4. PULSES, TREE NUTS

Construction of the Balances

In general, no specific procedures, which would need further explanations, have to be observed when preparing the balances for these commodities. The statistics available for elements of supply and domestic utilization are entered in the respective columns and for missing elements estimates must be prepared on the basis of pertinent information collected earlier from various sources. In most cases the quantity of the commodity in question available for human consumption is derived as the residual of the equation.

Figures for per caput Food supply can then be obtained following the procedure as described for wheat flour.

5. OILCROPS

Assumptions

Groundnuts in shell:

Production: 360

Exports: 4

Seed: seeding rate has been reported to be generally in the order of 80 kgs/ha; area planted in the subsequent year 250000 ha

Manufacture: oil industry informed that around 290000 MT were processed into shelled groundnuts

Waste: 8 percent of Available supply (information obtained from agricultural officers and the oil industry)

Food composition per 100 grams: 414 calories, 18.7% protein, 35.9% fat

Groundnuts, shelled:

Shelling rate is generally 65 percent

Exports: 28

Oil industry informed that a quantity of about 78 thousand MT was crushed into oil at an extraction rate of 45 percent

Waste: 1 percent of available supply (information obtained from oil industry)

Food composition per 100 grams: 567 calories, 25.7% protein, 49.2% fat

Olives:

Production: 2024

Exports: 30

Food composition per 100 grams: 175 calories, 1.3% protein, 17.5% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Groundnuts in Shell

The figures for Production (360), Exports (4) and Food Manufacture (290) are entered in the respective columns. The quantity to be shown under Seed (20) is obtained by multiplying the seeding rate (80 kgs/ha) with the area reported to have been sown in the subsequent year (250000 ha). The amount of groundnut in shell lost during transport and storage can be estimated as 8 percent of the Available supply (356) and then be shown under Waste (28). The residual of the equation represents the quantity available for human consumption and can be entered in the column Food (18).

Figures for per caput Food supply (0.7, 1.8, 7, 0.3, 0.6): see procedure for wheat flour.

Groundnuts, Shelled

Production (188) is an estimate. It has been derived by applying the shelling rate (65 percent) to the figure shown for groundnuts in shell in the column Food Manufacture (290). The quantity which has been reported by the oil industry to have been crushed into oil is entered in the column Food Manufacture (78). Waste (2) has been estimated as 1 percent of the Available supply (160). The amount of shelled groundnuts available for human consumption can be obtained as the residual of the equation and shown in the column Food (80).

Figures for Food supply per caput (2.9, 7.9, 45, 2.0, 3.9): see procedure for wheat flour.

Olives

The figures for Production (2024) and Exports (30) are entered in the respective columns. The amount of olives which were crushed into oil can be estimated on the basis of the reported production of olive oil (293) and extraction rate 15%) and then be shown under Food Manufacture (1953). The residual of the equation represents the quantity of olives available for direct human consumption and should be inserted under Food (41).

Figures for Food supply per caput (1.5, 4.1, 7, -, 0.7): see procedure for wheat flour.

6. FRUIT, VEGETABLES

As in the case of pulses and tree nuts, there are generally no specific procedures which would need detailed explanations to be observed and the remark made above for pulses and tree nuts refer also to commodities of these groups.

However, in view of their different uses grapes merit a more detailed treatment.

Assumptions

Grapes:

Production: 1980

Exports: 12

Waste: 10 percent of supply available for human consumption (estimate obtained from merchants)

Food composition per 100 grams: 53 calories, 0.5% protein, 0.4% fat

Raisins:

Production: 142 (information obtained from manufacturers)

Extraction rate: 25 percent (information obtained from manufacturers)

Change in stocks: increase 3 (information obtained from manufacturers)

Exports: 67

Waste:5% of available supply

Food composition per 100 grams: 299 calories, 3.2% protein, 0.5% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Grapes

The figures for Production (1980) and Exports (12) are entered in the respective columns. The amount of grapes which was used for the production of raisins and wine is an estimate and is shown under Food Manufacture (1768). It has been calculated as follows: the input/output ratio for raisins is 4:1 (extraction rate for raisins is 25 percent) i.e. 568 had to be processed to obtain 142 raisins. The extraction rate for wine is 70 percent, i.e. 1200 grapes were required to produce 840 wine. Waste (20) has been calculated as 10 percent of the quantity available after deducting from the Available supply (1968) the amount shown for Food Manufacture (1768). The residual of the equation represents the quantity of fresh grapes available for direct human consumption and should be shown under Food (180).

Figures for Food supply per caput (6.5, 17.8, 9, 0.1, 0.1): see procedure for wheat flour.

Raisins

The figures for Production (142), Changes in stocks (-3) and Exports (67) are entered in their respective columns. Waste (4) is 5 percent of Available supply (72) and the residual of the balance represents the quantity available for direct human consumption and is shown under Food (68).

Figures for Food supply per caput (2.5, 6.7, 20, 0.2, -): see procedure for wheat flour.

7. ALCOHOLIC BEVERAGES

Assumptions

Beer:

Production: 150

Exports: 18

Input/output ratio from barley malt to beer: 1:6.5 (information are obtained from brewing industry

Food composition for 100 grams: 49 calories, 0.5% protein, 0% fat

Wine:

Production: 840

Extraction rate: 70 (information obtained from vineries)

Change in stocks: decrease 4 (information obtained from vineries)

Imports: 3

Exports: 54

Waste: 1% of available supply (information obtained from vineries)

Food composition per 100 grams: 68 calories, 0% protein, 0% fat

Distilled alcohol:

Exports: 9

Food composition for 100 grams: 295 calories, 0% protein, 0% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Beer

Production (150) has been estimated on the basis of the reported input/output ratio malt to beer of 1:6.5. Deducting from this quantity the Exports (18) the figure for Available supply (132) and Food (132) is obtained because there are no reports about other uses of beer.

Figures for Food supply per caput (6, 0.1, - , -, -): see procedure for wheat flour.

Wine

The figures reported for Production (840), Change in stocks (4), Imports (3) and Exports (54) are entered in the respective columns. Waste (8), has been calculated as 1 percent of the Available supply (793) and Food (785) is the residual of the equation.

Figures for Food supply per caput (28.4, 77.8, 53, -, -): see procedure for wheat flour.

Distilled Alcohol

Distilled alcohol is obtained by distilling 281 molasses. The figure for Production (67) is obtained by applying an extraction rate of 7 percent to Food Manufacture shown for molasses (296). Both the figures for Production (67) and Exports (9) are entered in the respective columns. Since there is no information available regarding other uses of alcohol the figures for Available supply and Food are identical (58).

Figures for Food supply per caput (2.1, 5.7, 17, -, -): see procedure for wheat flour.

8. VEGETABLE OILS

Assumptions

Groundnut oil:

Exports: 5

Extraction rate: 45 percent

Oil industry informed also that around 4 thousand MT were used for non-food purposes

Food composition per 100 grams: 884 calories, 0.0% protein, 100% fat

Olive oil:

Production: 293 (as reported by the oil industry)

Extraction rate: 15 percent (information supplied by oil industry)

Change in stocks: increase 22 (as reported by the oil industry)

Exports: 18

Other uses: 2 (reported by the oil industry to have been used for production of soap)

Waste: 1 percent of available supply (information supplied by oil industry)

The oil industry informed also that annual per caput consumption is generally around 9 kilograms

Food composition per 100 grams: 884 calories, 0% protein, 100% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

Groundnut Oil

Production has been estimated as 45 percent of the quantity of shelled groundnuts which have been crushed into oil (78). The figures for Production (35), Change in stocks (-7), Exports (5) and Other uses (4) are entered in their respective columns. Food (19) is the remainder of the equation.

Figures for Food supply per caput (0.7, 1.9, 17, -, 1.9): see procedure for wheat flour.

Olive Oil

The figures for Production (293), Changes in stocks (-22), Exports (18) and Other uses (2) are entered in their respective columns. Waste (2) has been calculated as 1 percent of the Available supply (253) and Food (249) is the residual of the balance . This agrees with the figure for annual per caput consumption (9 kgs) reported by the oil industry.

Figures for Food supply per caput (9.0, 24.7, 218, -, 24.7): see procedure for wheat flour.

3. LIVESTOCK SECTOR

1. MEAT

Assumptions

Beef and Veal:

Production: 490

Imports: 2

Exports: 32

Waste: 2 percent of available supply (information obtained from slaughterhouses, storage and transport enterprises)

Food composition per 100 grams: 225 calories, 14.7% protein, 18.0% fat

Cattle Offal:

Production: slaughterhouses informed that edible offal isabout 10 percent of carcass weight of cattle

Exports: 5

Other uses: meat processing industry informed that around 4000 MT were processed into pet food

Food composition per 100 grams: 105 calories, 18.4% protein, 2.5% fat

Pig Meat:

Production: 340

Imports: 1

Exports: 76

Waste: 2 percent (information obtained from slaughterhouses, storage and transport enterprises)

Food composition per 100 grams: 326 calories, 11.0% protein, 31.0% fat

Pig Offal:

Production: slaughterhouses informed that edible offal is about 6 percent of carcass weight of pigs

Other Uses: meat processing industry informed that around 3000 MT were utilized for non-food purposes i.e. pet food and pharmaceutical products

Food composition per 100 grams: 113 calories, 18.3% protein, 3.5% fat

According to information published in reports on household food consumption annual per caput consumption of meat varies between 25 and 30 kilograms.

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

	Supply					Domestic utilization						Food supply per caput
Commodity	Production	Change in stocks	Imports	Exports	Available supply	Feed	Seed	Food Manu- facture	Other uses	Waste	Food	Kg/Year	Grams/day	Calories/day	Protein/day	Fat/day
														Number	Grams	Grams
	1	2	3	4	5	6	7	8	9	10	12	13	14	15	16	17
Beef and Veal	490		2	32	460					9	451	16.3	44.7	101	6.6	8.0
Offal of Cattle	49			5	44				5		39	1.4	3.9	4	0.7	0.1
Pigmeat	340		1	76	265					5	260	9.4	25.8	84	2.8	8.0
Offal of Pigs	20				20				3		17	0.6	1.7	2	0.3	0.1

Beef and Veal

The figures compiled for Production (490), Imports (2) and Exports (32) are entered in the respective columns. Waste (9) can be estimated as 2 percent of Available supply (460). Since there is no information regarding other domestic utilization of beef and veal, the residual of the balance must be assumed to be available for direct human consumption.

Figures for Food supply per caput (16.3, 44.7, 101, 6.6, 8.0): see procedure for wheat flour.

Cattle Offal

Production (49) has been estimated as 10 percent of the production of beef and veal (490). Exports (5) and the quantity processed into pet food shown under Other uses (5), are entered in the respective columns and the amount available for human consumption Food (39) is obtained as the residual of the balance.

Figures for Food supply per caput (1.4, 3.9, 4, 0.7, 0.1): see procedure for wheat flour.

Pig Meat

The figures compiled for Production (340), Imports (1) and Exports (76) are entered in the respective columns. Waste (5) can be estimated as 2 percent of Available supply (265). The rest of the balance is available for human consumption and shown under Food (260).

Figures Food supply per caput (9.4, 25.8, 84, 2.8, 8.0): see procedure for wheat flour.

Pig Offal

Production (20) has been estimated as 6 percent of the production of pig meat (340). The quantity processed into pet food and pharmaceutical products is shown under Other uses (3). The amount available for human consumption, Food (17), can be obtained as the residual of the equation.

Figures for Food supply per caput (0.6, 1.7, 2, 0.3, 0.1): see procedure for wheat flour.

2. MILK

Assumptions

Cow milk:

Production: 1800 (Ministry of Agriculture)

Imports: 15

Waste: 3 percent of the quantity of whole milk entering the distribution channel i.e. Available supply minus Food Manufacture

Food composition per 100 grams: 61 calories, 3.3% protein, 3.3% fat.

Skim milk:

Extraction rate: 95 percent (as reported by dairy industry)

Waste: 3 percent of available supply (as reported by dairy industry)

Cheese:

Production of whole milk cheese: 85 (as reported by dairy industry)

Production of skim milk cheese: 59 (as reported by dairy industry)

Extraction rate: for whole milk cheese: 12 percent (as reported by dairy industry)

for skim milk cheese: 16 percent (as reported by dairy industry)

Stock changes: decrease of whole milk cheese 3 (as reported by the dairy industry)

Increase of skim milk cheese: 2 (as reported by dairy industry)

Exports: whole milk cheese: 5 (as reported by dairy industry)

Skim milk cheese: 30 (as reported by dairy industry)

Food composition per 100 grams: whole milk cheese: 387 calories, 25% protein, 31% fat. Skim milk cheese: 247 calories, 46% protein, 4% fat

Skim milk, Dry:

Production: 16 (as reported by dairy industry)

Stock changes: increase of 4 (as reported by dairy industry)

Exports: 3

Extraction rate: 10 percent (as reported by dairy industry)

Food composition per 100 grams: 362 calories, 36.2% protein, 0.8% fat

Construction of Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

	Supply					Domestic utilization						Food supply per caput
Commodity	Production	Change in stocks	Imports	Exports	Available supply	Feed	Seed	Food Manu- facture	Other uses	Waste	Food	Kg/Year	Grams/day	Calories/day	Protein/day	Fat/day
														Number	Grams	Grams
	1	2	3	4	5	6	7	8	9	10	12	13	14	15	16	17
Cow Milk	1800		15		1815			1268		16	531	19.2	52.6	32	1.7	1.7
Skim milk	532				532			530		2
Skim Milk Dry	16	-4		3	9						9	0.3	0.9	3	0.3	-
Cheese (Whole Milk)	85	+3		5	83						83	3.0	8.2	32	2.1	2.5
Cheese (Skim Milk)	59	-2		30	27						27	1.0	2.7	7	1.2	0.1

Cow Milk

The figures compiled for Production (1800) and Exports (15) are entered in the respective columns. The figure shown for Food Manufacture (1268) has been estimated. On the basis of an extraction rate of 12 percent around 708000 MT of whole milk are required for the production of whole milk cheese (85). For the production of butter (28) 560000MT of whole milk are required applying an extraction rate of 5 percent. The amount for Waste (16) has been calculated as 3 percent of 547 i.e. the quantity entering the distribution of fresh cow milk. The amount remaining then for human consumption is shown in column Food (531).

Figures for Food supply per caput (19.2, 52.6, 32, 1.7, 1.7): see procedure for wheat flour.

Skim Milk

The figure for Production (504) has been estimated. Dairy industry has informed that in the process of butter production skim milk represents around 95 percent of the quantity of whole milk used for the production of butter (560). On the basis of an extraction rate of 9 percent around 133 are needed for the production of dry skim milk (16). For the production of skim milk cheese (59) approximately 369 of skim milk are required applying an extraction rate of 16 percent. The balance of the equation is shown under Waste (2).

Skim Milk, Dry

The figures reported for Production (16), Change in stocks (-4) and Exports (3) are entered in the respective columns. The remainder of the equation represents the quantity of dry skim milk available for human consumption, i.e. Food (9).

Figures for Food supply per caput (0.3, 0.9, 3, 0.3, -): see procedure for wheat flour.

Cheese, Whole Milk

The figures compiled for Production (85), Change in stocks (3) and Exports (5) are entered in the respective columns. There is no information regarding further uses of whole milk cheese and therefore Food (83) can be taken to be equal to Available supply (83).

Figures for Food supply per caput (3.0, 8.2, 32, 2.1, 2.5): see procedure for wheat flour.

Cheese, Skim Milk

The figures for Production (59), Change in stocks (-2) and Exports (30) are entered in the respective columns. There being no information regarding further uses of skim milk cheese Food (27) can be taken to be equal to Available supply (27).

Figures for Food supply per caput (1.0, 2.7, 7, 1.2, 0.1): see procedure for wheat flour.

3. EGGS

Assumptions

Hen eggs:

Production: 140 (information supplied by the Ministry of Agriculture)

Imports: 13

Exports: 2

Seed: Ministry of Agriculture indicated that around 7 percent of production are usually used for reproduction (hatching)

Waste: 10 percent of the quantity of hen eggs entering the distribution channel (information obtained from transport enterprises and merchants)

Food composition for 100 grams: 139 calories, 10.7% protein, 9.8% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

	Supply					Domestic utilization						Food supply per caput
Commodity	Production	Change in stocks	Imports	Exports	Available supply	Feed	Seed	Food Manu- facture	Other uses	Waste	Food	Kg/Year	Grams/day	Calories/day	Protein/day	Fat/day
														Number	Grams	Grams
	1	2	3	4	5	6	7	8	9	10	12	13	14	15	16	17
Hen Eggs	140		13	2	151		10			14	127	4.6	12.6	17	1.3	1.2

The figures for Production (140), Imports (13) and Exports (2) are entered in the respective columns. The amount of eggs used for Seed - hatching - (10) has been estimated as 7 percent of Production (140). Waste (14) has been estimated as 10 percent of the quantity of eggs entering distribution channels (141) i.e. Available supply (151) minus Seed (10). The residual of the equation represents the quantity of hen eggs available for direct human consumption, Food (127).

Figures for Food supply per caput (4.6, 12.6, 17, 1.3, 1.2): see procedure for wheat flour.

4. ANIMAL OILS AND FATS

Assumption

Cattle fat:

Production: slaughterhouses informed that edible cattle fats constitute about 3 percent of carcass weight of cattle

Food composition per 100 grams: 847 calories, 2.0% protein, 93.0% fat

Pig fat:

Production: slaughterhouses informed that about 10 percent of the carcass weight of pigs are edible pig fat, about 12000 MT were reported to have been processed into lard

Food composition per 100 grams: 712 calories, 4.7% protein, 76.7% fat

Lard:

Extraction rate: 80 percent of pig fat

Imports: 2

Food composition per 100 grams: 902 calories, 0% protein, 100% fat

Butter:

Production: 28 (as reported by dairy industry)

Extraction rate: 5 percent (as reported by dairy industry)

Imports: 5

Food composition per 100 grams: 717 calories, 0.9% protein, 81.1% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

	Supply					Domestic utilization						Food supply per caput
Commodity	Production	Change in stocks	Imports	Exports	Available supply	Feed	Seed	Food Manu- facture	Other uses	Waste	Food	Kg/Year	Grams/day	Calories/day	Protein/day	Fat/day
														Number	Grams	Grams
	1	2	3	4	5	6	7	8	9	10	12	13	14	15	16	17
Fat of Cattle	15				15						15	0.5	1.5	13	-	1.4
Fat of Pigs	34				34			12			22	0.8	2.2	16	0.1	1.7
Lard	10		2		12						12	0.4	1.2	11	-	1.2
Butter	28		5		33						33	1.2	3.3	24	-	2.7

Cattle Fat

Production (15) has been estimated as 3 percent of the production of beef and veal (490). There is no information regarding further utilization. It can therefore be assumed that all cattle fat moves into human consumption and is therefore shown in the column Food (15).

Figures for Food supply per caput (0.5, 1.5, 13, -, 1.4): see procedure for wheat flour.

Pig Fat

Production (34) has been estimated as 10 percent of the production of pig meat (340). The quantity which was processed into lard is shown in the column Food Manufacture(12). The amount available for human consumption is obtained as the residual of the equation and shown under Food (22).

Figures for Food supply per caput (0.8, 2.2, 16, 0.1, 1.7): see procedure for wheat flour.

Lard

The figure for Production (10) has been obtained by applying the extraction rate (80 percent) to the quantity of pig fat reported to have been processed into lard (12). Imports (2) are entered in the respective column. Since there is no information regarding further utilization of lard it can be assumed that the quantity shown for Available supply (12) is available for human consumption and therefore shown also as Food (12).

Figures for Food supply per caput (0.4, 1.2, 11, -, 1.2): see procedure wheat flour.

Butter

The figures for Production (28) and Imports (5) are entered in the respective columns. There being no information regarding further uses of butter, Food (33) can be taken to be equal to Available supply (33).

Figures for Food supply per caput (1.2, 3.3, 24, -, 2.7): see procedure for wheat flour.

4. FISHERY SECTOR

1. FRESHWATER FISH

Assumptions

Freshwater fish:

Production (catch): 7

Imports: 1

Food composition per 100 grams: 69 calories, 10.9% protein, 2.5% fat

Freshwater fish canned

Imports: 7

Exports: 1

Food composition per 100 grams: 161 calories, 19.8% protein, 8.4% fat

Demersal fish:

Production (catch): 100

Imports: 14

Exports: 4

Other uses: 2 (fishery processing industry informed that around 2000 MT were used for pharmaceutical purposes)

Food composition per 100 grams: 42 calories, 8.3% protein, 0.8% fat

Demersal fish fillet:

Production: 40 (information supplied by fishery processing industry)

Imports: 18

Exports: 8

Extraction rate: 40 percent (information supplied by fishery processing industry)

Food composition per 100 grams: 90 calories, 17.9% protein, 1.6% fat

Pelagic fish:

Production (catch): 45

Exports: 9

Other uses: 3 (fishery processing industry informed that about 3000 MT were used for pharmaceutical purposes)

Food composition for 100 grams: 86 calories, 12.6% protein, 3.6% fat

Pelagic fish, canned:

Production: 7 (information supplied by fishery processing industry)

Imports: 40

Exports: 3

Extraction rate: 67 percent (information supplied by fishery processing industry)

Food composition per 100 grams: 185 calories, 20.8% protein, 10.2% fat

Pelagic fish, cured:

Exports: 6

Extraction rate: 75 percent (information supplied by fishery processing industry)

Crustaceans:

Production (catch): 15

Exports: 1

Food composition per 100 grams: 47 calories, 9.3% protein, 0.5% fat

Crustaceans, canned:

Imports: 8

Exports: 2

Food composition per 100 grams: 98 calories, 19.8% protein, 1.1% fat

Molluscs:

Production (catch): 24

Imports: 1

Exports: 4

Food composition per 100 grams: 15 calories, 2.3% protein, 0.2% fat

Molluscs, canned:

Production: 2 (information supplied by fishery processing industry)

Imports: 1

Extraction rate: 15 percent (information supplied by fishery processing industry)

Food composition per 100 g rams: 98 calories, 14.9% protein, 2.6% fat

Construction of the Balances

Food Balance Sheet

Population 27650 thousand

thousand metric tons

	Supply					Domestic utilization						Food supply per caput
Commodity	Production	Change in stocks	Imports	Exports	Available supply	Feed	Seed	Food Manu- facture	Other uses	Waste	Food	Kg/Year	Grams/day	Calories/day	Protein/day	Fat/day
														Number	Grams	Grams
	1	2	3	4	5	6	7	8	9	10	12	13	14	15	16	17
Freshwater Fish	7		1		8						8	0.3	0.8	1	0.1	-
Freshwater Canned			7	1	6						6	0.2	0.6	1	0.1	0.1
Demersal Fish	100		14	4	110			100	2		8	0.3	0.8	-	0.1	-
Demersal Fillet	40		18	8	50						50	1.8	5.0	4	0.9	0.1
Pelagic Fish	45			9	36			18	3		15	0.5	1.5	1	0.2	0.1
Pelagic Canned	7		40	3	44						44	1.6	4.4	8	0.9	0.4
Pelagic Cured	6			6
Crustaceans	15			1	14						14	0.5	1.4	1	0.1	-
Crustaceans Canned			8	2	6						6	0.2	0.6	1	0.1	-
Molluscs	24		1	4	21			13			8	0.3	0.8	-	-	-
Molluscs Canned	2		1		3						3	0.1	0.3	-	-	-

Freshwater Fish

The figures compiled for Production (catch) (7) and Imports (1) are entered in their respective columns. The element Food (8) is equal to Available supply (8), there being no information about further uses of freshwater fish.

Figures for Food supply per caput (0.3, 0.8, 1, 0.1, -): see procedure for wheat flour.

Freshwater Fish, Canned

The figures compiled for Imports (7) and Exports (1) are entered in the respective columns. Food (6) is equal to Available supply (6).

Figures for Food supply per caput (0.2, 0.6, 1, 0.1, -): see procedure for wheat flour.

Demersal Fish

The figures compiled for Production (catch) (100), Imports (14) and Exports (4) are entered in the respective columns. The figure for Food Manufacture (100) has been estimated as the amount of fresh demersal fish required to produce 40 filleted fresh demersal fish on the basis of an extraction rate of 40 percent. Food (8) is the residual of the equation.

Figures for Food supply per caput (0.3, 0.8, -, 0.1, -): see procedure for wheat flour.

Demersal Fish Fillet

The figures available for Production (40), Imports (18) and Exports (8) are entered in the respective columns. The amount obtained for Available supply (50) is equal to Food (50), since there is no information regarding further uses of filleted demersal fish.

Figures for Food supply per caput (1.8, 5.0, 4, 0.9, 0.1): see procedure for wheat flour.

Pelagic Fish

The figures obtained for Production (catch) (45), Exports (9) and Other uses (3) are entered in the respective columns. The figure for Food Manufacture (18) has been estimated. Based on the known extraction rate (67 percent) around 10 pelagic fish are required for the production of canned pelagic fish. There are no reports about the production of cured pelagic fish. However, Exports (6) have been reported and in the absence of an offsetting quantity of imports they have decreased the national supply of pelagic fish. In order to account for this fact the figure shown for Food Manufacture should also include the fresh fish equivalent of the exported cured pelagic fish. At the reported extraction rate of 75 percent this would amount to 8. The residual of the equation represents the quantity available for direct human consumption, Food (15).

Figures for Food supply per caput (0.5, 1.5, 1, 0.2, 0.1): see procedure for wheat flour.

Pelagic Fish, Canned

The figures compiled for Production (7), Imports (40) and Exports (3) are entered in the respective columns. The amount obtained for Available supply (44) is equal to Food (44), since there is no information available regarding further uses of canned pelagic fish.

Figures for Food supply per caput (1.6, 4.4, 8, 0.9, 0.4): see procedure for wheat flour.

Pelagic Fish, Cured

The procedure to estimate Production (6) has been described already above when dealing with fresh pelagic fish. The figure for Exports (6) is then entered in the respective column and this finishes the equation.

Crustaceans

The figures compiled for Production (catch) (15) and Exports (1) are entered in the respective columns. Available supply (14) equals Food (14) since there is no information regarding further uses of crustaceans.

Figures for Food supply per caput (0.5, 1.4, 1, 0.1, -): see procedure for wheat flour.

Crustaceans, Canned

The figures for Imports (8) and Exports (2) are entered in the respective columns. The figure obtained for Available supply (6) can be repeated also for Food (6) since there are no reports about further uses of canned crustaceans.

Figures for Food supply per caput (0.2, 0.6, 1, 0.1, -): see procedure for wheat flour.

Molluscs

The figures compiled for Production (catch) (24), Imports (1) and Exports (4) are entered in the respective columns. The amount shown for Food Manufacture (13) represents the fresh mollusc equivalent for the production of canned molluscs at an extraction rate of 15 percent. The quantity of molluscs available for direct human consumption is the remainder of the balance and should be shown under Food (8).

Figures for Food supply per caput (0.3, 0.8, -, -, -): see procedure for wheat flour.

Molluscs, Canned

The figure for Production (2) and Imports (1) are entered in the respective columns. The quantity obtained for Available Supply (3) can also be shown for Food (3) since are no reports regarding further uses of canned molluscs.

Figures for Food supply per caput (0.1, 0.3, -, -, -): see procedure for wheat flour.