REGIONAL SELF-SUFFICIENCY IN FOOD PRODUCTION- THE NEW ENGLAND STATES

Henry M. Bahn and Robert L. Christensen

Journal of the Northeastern Agricultural Economics Council, 1979, vol. 08, issue 01, 5

Abstract: New England's dependence upon other regions for much of its food supply has become a cause for concern for farmers, consumers, and public officials. As the debate on the region's need and ability to become more self-sufficient in food production continues, the need for an estimate of current levels of self-sufficiency becomes obvious. This paper estimates New England's level of self-sufficiency for 1975 using secondary data for population, retail expenditures and farm marketing receipts. The region was found to be about 38 percent self-sufficient in overall food production. It produces a high of 176 percent of its seafood requirements and a low of 3 percent of its red meat. Maine and Vermont are surplus food producers.

Keywords: Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Production Economics (search for similar items in EconPapers)
Date: 1979
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Persistent link: https://EconPapers.repec.org/RePEc:ags:nareaj:159299

DOI: 10.22004/ag.econ.159299

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