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Regional Self-Sufficiency in Food Production – The New England States

Published online by Cambridge University Press:  10 May 2017

Henry M. Bahn  and
Robert L. Christensen
Henry M. Bahn
Affiliation:
Department of Food and Resource Economics, University of Massachusetts, Amherst
Robert L. Christensen
Affiliation:
Department of Food and Resource Economics, University of Massachusetts, Amherst
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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.

Type
Articles
Information
Journal of the Northeastern Agricultural Economics Council , Volume 8 , Issue 1 , April 1979 , pp. 1 - 5
Copyright
Copyright © Northeastern Agricultural and Resource Economics Association 

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References

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