Take, for example, the case of the sugar supply for England and France. England is accustomed to use about 2,000,000 tons of sugar a year but she does not produce, at home, a single ton. She had relied before the war chiefly on importations from Germany and Austria with some little from Belgium and France. But with the outbreak of the war, she could get none from the Central Empires, and none from Belgium, while France, instead of being able to export sugar, suddenly found herself with her principal sugar-producing region invaded by the Germans and able to produce hardly a third of her former output. In fact, France herself was suddenly placed in the position of needing to import nearly two-thirds of the supply needed for her own consumption. So England and France had to turn to Cuba, the nearest great sugar-producing country, and ask for large quantities of her output. But the United States has always depended on Cuba for a large part of its own needs. Consequently there was a sugar problem for our own country as well as for England and France long before we entered the war.
The situation was serious; the demands on Cuba were much larger than she could meet, although she was able under this stimulation of demand to increase materially her sugar crop in the years following the first of the war. One way of meeting this problem, which was promptly resorted to, was to cut down the consumption of sugar in the countries involved. In England and France sugar was strictly rationed; and in America the people were called on to limit their use of sugar by voluntary agreement. England cut her sugar allowance per capita from about seven and a half pounds a month to two, and France from nearly four to one. In America we reduced our per capita consumption by legally restricting the making of soft drinks and candy and by the voluntary restriction of the home use of sugar by about one-half. All this lessened the demand on Cuba, and also the demand on shipping.
NATIONAL TASTES IN FOOD
In this discussion of the war-time sugar problem one may be struck by the fact, as noted, that the people of France were normally accustomed to eat much less sugar than the people of England, indeed only about one-half as much. This introduces a subject of importance in any general discussion of the world food problem. It is that of the varying food habits of different peoples, even peoples living under very similar climatic and general physical conditions. For example, the people of Germany are accustomed to eat twice as many potatoes as the people of England, who in turn use more than three times as many as the people of Italy. On the other hand, England uses twice as much sugar as Germany, although she produces no sugar and Germany produces much sugar. The Italians eat only a third as much meat as the English and the French only half as much. But the English eat only two-thirds as much bread as the French.
These differences in food use, established by long custom, have to be taken into account in all considerations of the world's food supply. They are differences which cannot be easily or quickly changed, even under circumstances which such great emergencies as war may produce. For example, we in America are accustomed to eat corn as food in the form of green corn, corn meal, corn flakes, etc. And in Italy one of the great national dishes is polenta (corn meal cooked in a certain way). But when the Commission for the Relief of Belgium tried to introduce corn as human food in Belgium, because of the large amount that could be obtained from America when wheat and rye were scarce, it met with great opposition and but little success. To the Belgians, corn is food for animals.
SCIENTIFIC CONTROL OF FOOD
An important point brought out by the war-time food problem is that of the "scientific" make-up of the personal ration. Not only are the national food habits of a people often difficult to understand from a point of view of taste, but they are often of such a character as to lead to a most uneconomical use of food. The exigencies of a world food shortage and a shortage of shipping for food transport have made it necessary for food ministries and relief organizations to give careful consideration to the most economical selection of foods for import and distribution, both from the point of view of economy of space and weight and lack of deterioration during shipping and storage, and from that of concentrated nutritional values and proper balancing of the ration.
Food provides energy for bodily work and maintenance. It is the fuel for the human machine. Scientific students of nutrition measure the amount of energy thus provided, or the amount needed by the body, in units termed calories. Physiologists have determined by experiment the different amounts of calories produced by different kinds of foods and the varying amounts needed by men at rest, at light work, at hard work, by women and by children. By analyzing the make-up of a given population as to proportions of men, women and children, and of work done by them, it is possible to express the total food needs of the population in calories and to arrange for the most economical provision of the total calories necessary.
But the simple provision of the total sum of calories may by no means satisfy the real food needs of the population. For example, all the calories might be provided by potatoes alone, or grains alone, or meat or fats alone. But the population would starve under such circumstances. Food provides not merely the energy for the body, but the substances from which the body adds new tissue to itself during growth and reproduces its constantly breaking down tissues during all of life. Now while all kinds of food produce energy in greater or less quantity, only certain kinds are the source of new tissues. Hence there must be in the personal or national ration a sufficient proportion of the tissue-producing foods, the protein carriers, as well as a sufficient amount of the more strictly energy-producing foods, such as the fats and carbohydrates. And there is necessary, too, in any ration capable of maintaining the body in properly healthy condition, the presence in it, in very small quantities, of certain food substances called vitamines which have an important regulatory effect on the functioning of the body. These substances occur only in certain kinds of food.
All these things had to be taken into account in the war-time handling of food. So important was a proper knowledge of scientific food use and application of this knowledge, in connection with the efforts of the various countries to feed themselves most economically and to best effect in the light of their possibilities in the way of food supply, that every country concerned called on its scientific men to advise and help control the obtaining and distribution of its national food supply. For example, America and the Allies (England, France, Belgium and Italy) established an Inter-Allied Scientific Food Commission composed of experts who met at various times at London, Paris, and Rome, and on whose advice the determination, both as to kind and quantity, of the necessary importations of food from overseas to England, France, Belgium and Italy was largely made. Thus the war has done more to popularize the scientific knowledge of food, and to put into practice a scientific control of food-use than all the efforts of colleges and scientific societies and food reform apostles for years and years before. Calories, proteins, carbohydrates, fats and vitamines have been taken out of the dictionary and put into the kitchen.