Abstract

                                The food problem of a State is essentially one of feeding its population, firstly, to satisfy the primary needs of hunger and secondly, to ensure the supply of the various food constituents in adequate amounts to prevent demonstrable deficiency diseases. To attain these two important objects, reliance is usually placed on internal food production; whenever gaps or deficits are detected, they are attempted to be over- come by suitable imports, depending on the availability and willingness of food surplus States to export, and the financial resources of the importing States. There is, of late, a growing tendency, almost uni- versal, to gear up agricultural production to self-sufficiency levels and to minimize as far as possible, if not to completely eliminate, food imports. The levels at which self-sufficiency may be attained cannot be stated in absolute or well-defined terms. Food needs for self-sufficiency at opti- mum levels, the ideal to be kept in view in formulating food production plans, would obviously differ from those needed for, self-sufficiency at 'adequate levels. It is well to remember in this connection: that chronically under-fed people have impaired, and sometimes depraved, appetite and are almost inserisible to their lack of food. But, they do not function normally, let alone function at their best; every attempt should be made to provide them with sufficient and wholesome food.: In these endeavours, it is essential to know the quantum of food production in the State and to equate it in relation to the nutritive requirements of her population.

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