Food Guide for War Service at Home / Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

by United States Food Administration; Katharine Blunt; Florence Powdermaker; Frances Lucy Swain

WHERE EUROPE'S MEAT HAS BEEN PRODUCED

In spite of their crowded territory, the majority of European countries have raised most of their meat themselves, though usually they have had to import fodder to keep up their herds. They have been less dependent on import for meat than for wheat. Great Britain is the only country which has imported much meat—almost one-half her supply. Her imports, and to a lesser extent those of other European countries, have come chiefly from Denmark and Russia in Europe, and from six countries outside—the United States, Canada, Argentina, Uruguay, Australia, and New Zealand.