iWDd DO 7 >^2 ^ -M- i»tatc (IlaUege of Agriculture J^t Olatnell Mntueraitg JItltaca, «. % ffiibraty HD9007.N775T922""'''-'''™'* ^'iSlMiMiSJ"''' authority.Report on 3 1924 013 852 680 \^-> ^^ Cornell University Library 'f © h The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924013852680 The Port of New York Authority REPORT ON THE Food Supply of the Port of New York District COMMISSIONERS EUGENIUS H. OUTERBRIDGE, J. SPENCER SMITH, Chairman Vice-Chairman ALFRED E. SMITH DeWITT VAN BUSKIRK LEWIS H. POUNDS FRANK R. FORD WILLIAM LEARY, Secretary C. A. RUHLMANN, Assistant Secretary ALBANY J. B. LYON COMPANY, PRINTERS 1922 THE PORT OF NEW YORK AUTHORITY Mr. Eugenius H. Outerbeidge, Qhairman, The Port of New York Authority: Deab iSib. — In the month of October, 1921, the Nation was threatened with an attempt to cause a total suspension of railroad transportation. To meet the situation, which undoubtedly would have meant peril to health and life as well as economic disorder and loss within The Port of New York District, the Port Authority created an organization for coordinating and regulating all of the agencies of possible transportation, supply and demand. One of the units of that organization was the Statistical Section, comprising a Commodities Committee made up of those trade groups dealing in the principal necessaries of life, and a Govern- mental Agencies Committee made up of agencies of the Nation, the States of New York and New Jersey and the City of New York, and a representative of Columbia University. To the Statistical Section under the direction of the chief statistician of the Port Authority was delegated the function of gathering information of consumptive needs and possible sources of supply of foodstuffs and other necessaries. The Govemmental Agencies Committee was assigned the work of making the required survey. At the very outset of its activities that committee was brought face to face with the fact that there was immediately available practically no information as to consumptive needs, sources of supply, and supplies on hand within the Port District. Fortunately, the threatened emergency was avoided. However, the organization had been perfected, and had begun to function when it became known that the emergency was no longer threatened. It had proceeded with its studies sufficiently far to bring about the realization of the desirability of a compre- hensive survey of certain phases of the food problem of tie Port [3J 4 Poet op New Yoek District. District; and although the emergency to cope with which the committee had been formed had passed, its membership recog- nized the unusual opportunity for making an important public contribution concerning the problem with w'hioh it was dealing and urged the Port Authority to continue the investigation. With this view the Commissioners agreed and arranged to provide the small amount of technical assistance necessary to enable the com- mittee to continue its work. As to the scope of the work it was decided : 1. To ascertain and report by principal commodities the average annual receipts of all foodstuffs in The Port of New York District. 2. To ascertain and report by principal commodities the main sources of supply on which the people of the Port District normally depend for their food. 3. To ascertain and report by principal commodity groups the quantity of foodstuffs being carried in both cold and - teen per cent of the animals are received at Jersey City. Fifty-, nine per ceait of the total head receipts are slaughtered on Man- hattan. About five per cent is distributed to and slaughtered in Brooklyn and the remainder is slaughtered in New Jersey. The greater proportion of the volume of live stock handled at this market is received from western yards, principally Kansas City, Omaha, St. Louis and Chicago. The supply of meat is practically constant throughout the year, with only a very slight drop in receipts, especially of pork, during the summer months. Of the receipts of live stock practically all of the bulls, almost half of the hogs, and a small part of the cows are used for the manufacture of meat provisions. Almost all of tie fresh meat a^iving in the Port Dia^riet is consumed here, there being very few outbound shipments. No records are obtainable as to these small amounts of outgoing fresh meats. The amount of meat held in storage in the Port District is very small in comparison with the daily consumption. There are only slight seasonal fluctuations of amounts in storage, the smaller holdings being from September to February and the larger hold- ings from April to August inclusive. The month of maximum Eepobt on the Food Supply. 17 holdings is generally July and that of mininram holdings, Novem- ber. During the winter months of 1920 only from four to six days' supply was in storage and during the summer only from six to eight daysi' supply. Vegetables. During a few weeks at the height of the local producing season, the Port District obtains a considerable portion of its fresh vege- tables from nearby sections. But for the greater part of the year, vegetables are received in large quantities from distant parts of the United States and from foreign countries. As the seasons advance from mid-winter to late fall, the principal sources of supply of both fruits and vegetables niove northward from the Grulf of Mexico to Canada, with liberal quantities from California at almost all seasons. A continuous rotation of production in dif- ferent parts of the country is kept up year after year in supplying this market. The following were the approximate receipts of the principal vegetables in 1920 :* Pounds Potatoes (white) 733„666,000 Onions 107,100,300 Potatoes (sweet) 69,804,000 Spinach . : 60,631,100 Tomatoes 59,541,825 Cabbage 55,991,250 Lettuce 53,113,200 Peppers 42,072,255 Beans (green, wax and lima) 36,769,063 Carrots 27,782,602 Celery 18,489,975 Peaa '•' 18,327,026 Beceipts of other vegetables 202,207,445 , Total 1,485,502,041 * See Tables in Appendix A for complete list of annual receipts of, all important vegetables in car lots or car lot equivalent and in pounds. 18 Port OF New York District. Of the commodities shown above, white potatoes are of course the most important. The chief sections from which they are received, in order of importance, are Long Island, Virginia, New Jersey, Maine, South Carolina, Florida, New York — other thaa Long Island — and North Carolina. Long Island supplied one fourth the entire receipts in 1920 and Virginia a little less than one^fifth. Onions come from many different parts of the world. The principal states shipping to this market in order of volume of shipments are New York, New Jersey, Texas, Massachusetts, Ohio, California and Virginia. But there are many other sec- tions which ship smaller quantities, and large shipments come every year from Spain, from Denmark and even from the banks of the Nile. Sweet potatoes, which rank third among the vegetables in number of pounds received, are much more seasonal. They cannot be stored as safely as white potatoes or onions, and the area of their commercial production is much more limited. Practically all the sweet potatoes we use come from four states, Virginia, New Jersey, Delaware and Maryland. About half of them come from Virginia and about one-thifd from New Jersey. From September to December inclusive in 1920, most of the Virginia and Maryland crops and half the New Jersey crop were shipped. Delaware ship- ments and the rest of the New Jersey crop came in during Janu- ary, February, March and April. Spinach, by the rotation of producing areas shipping to this market, has become an all-year-round food. Its adoption into the regular diet of city families generally has undoubtedly added greatly to the health of the people. From the time local or northern supplies begin to diminish, the late crop from Maryland and then Virginia begins to increase. This is soon followed by Florida and Texas and the sources of supply again move north- ward through the country. Lettuce, which used to be thought of as a summer salad, is now available to the city dweller in fairly abundant supply throughout the year. The heaviest carlot receipts of the year are, contrary to what might be expected, in December, January, February and March, coming from Florida and California. Theu South Caro.- Eeboet on the Food Supply. 19 lina and North. Carolina come along with heavy shipments, fol- lowed by New Jersey and New York sections, till August and September when northern New York becomes the chief source of supply. Tomatoes are rapidly eliminating seasons in their supply but they are yet received in very light quantities in November, Decem- ber and January and are most plentiful in midsummer. Three- fourths of our annual supply comes from two states. Florida and New York. The Florida shipping season runs from late December to July. The New York State season begins in July and runs into November. Mississippi, California, Texas and Maryland also deserve mention for their contribution of tomatoes. Then there are small receipts in the periods of scarcity from Bermuda, Cuba, the Bahama Islands, the Canary Islands and from hot-houses. Cabbage is received all the year round. During the months from July to October inclusive a large part of the supply comes from Long Island and other nearby sections. Judging by the carlot receipts the greatest consumption of cabbage would appear to be, however, in March, April and May when the new crop arrives from Florida and South Carolina. Virginia new cabbage follows in June. There are about fifty different kinds of vegetables that may be received here in carlot quantities in the course of a year. The sources of supply of most of these vary at different seasons in a manner similar to that already described. In the local farmers' public markets there is usually during the summer months a great variety of green vegetables, and herbs that are grovra nearby and which are never received here from distant sections in carlot quantities. Some of these are scarcely known outside of a particu- lar racial or national group, as for example the " Italian " vege- tables that may be found at Wallabout market in the height of the summer season. How many acres of land are devoted to the production of these quantities of vegetables ? This may be roughly estimated for those commodities for which the U. S. Department of Agriculture gives the average 'acreage in 1920. Th^ qiiantity of white potatoes con- sumed in New York in a year, for example, would require 82,026 acres to produce. The number of acres required to grow our 20 . Port of New York District. annual supply of lettuce is 17,850, of sweet potatoes 11,23'0, of tomatoes 7,088, of onions 4,666 and of celery 1,021. Fruits. The principal fruits received annually by the Poi-t District approximate 1,866,569,626 pounds, or the equivalent of 72,969 carloads. > Oranges are consumed in the largest quantities of any single fruit, apples are second and grapes are third, according to the receipts of 1920 and 1921. Then come cantaloupes, watermelon, grapefruit, pears, strawberries and a long list of others.* Bananas are received here in the largest quantities of any fruit; 579,622,000 pounds were received in 1920. Thisi being a principal distributing center for bananas it is impossible to judge what proportion of the receipts are consumed locally. Fruits are more seasonal in supply than vegetables but are received from almost as great a variety of sources. The production of citrus fruits, 'of which we receive annually 442,513,916 pounds or 14,276 carloads, is limited principally to California, Florida and Porto Rico. Apples of which the total amiual receipts are about 350,973,000 pounds or 11,142 carloads, come from many diflFerent states but the chief source of supply alternates from year to year between the states of Washington and New York. It is fortunate that the year of heavy production in eastern sections does alternate with the year of heavy production in the northwest. Grapes though a seasonal crop show total receipts in 1920 of 136,363,500 pounds. Practically the entire receipts at New York arrive between September and December inclusive. They are chiefly from California, with comparatively small quantities from New York, Michigan and Pennsylvania. Cantaloupes are seasonal. The entire crop arriving in 1920 from June to November totalled 80,595,000 pounds. The shipping states are few in mimber, California shipping about two-thirds of the total receipts and the balance coming from Colorado, Maryland, Delaware* North Carolina, Georgia and Arizona. Receipts from California arrive throughout the season, while the entire supply from Maryland, Delaware, North Carolina, Georgia and Arizona * Soe Tables in Appendix A. Repokt ox tite Food Supply. 21 is shipped during July and August. Cantaloupes from Colorada arrive during September and October. Peaches are also a seasonal crop, almost the entire receipts, 9,111,375 pounds arriving from June to October. About one- third of the annual receipts of peaches come from Georgia; New- Jersey and JSTew York ship most of the balance. Small quantities come from Virginia and California. The heaviest receipts are during June, July and August from Georgia, New Jersey, Vir- ginia and California. In September and October they come chiefi'y from New York State. Pears appear in September and continue through the autumn months in increasing quantities. The total receipts of pears for 1920 were 56,950,000 pounds. The sources of supply in order of importance are New York, California, Washington, Oregon and New Jersey. Of these New York and California ship about three-fifths of the total receipts. js. The importance of eggs as an article of diet may be realized when it is known that the net receipts in the Port District in 1920 were approximately 156,791,869 dozen, making an average daily consumption of 429,567 dozen, or 5,154,804 eggs. This huge supply of eggs comes from more different states of the Union than does the supply of any other one commodity. The following are the principal sources, in order of their importance; Illinois, Iowa, Indiana, Ohio, Missouri, New York, California, Tennessee, Kansas, Pennsylvania, Kentucky, Texas and Michigan. Illinois sends one-fifth of the total supply and Iowa and Indiana each about haK as much as Illinois. At least six other states and Canada, Denmark, China, Argentina and Australia contribute to this supply. Eggs are produced in greatest quantities in the spring, the flush of production being in March, April and May. In some months production falls far below consumption and it is only by placing the surplus in cold storage houses that large urban centers are supplied. The maximum quantity in storage is usu- ally at the end of July and from then on storage stocks gradually diminish until February and March, when the last of the previous season's holdings are withdrawn and the new season begins. 22 Poet op New York District. Because of the fact that many big cold storage houses are located in Chicago and at shipping points in the producing areas, receipts do not show as much seasonal variation as might be expected. The storage holdings in the Port District rarely exceed tbree months' supply. Weather conditions have much to do with the quantity of eggs produced during the winter months. An open winter will greatly increase the supply from nearby and other northern sections and consequently decrease the demand for storage eggs. Poultry. Live poultry. — In 1920, 156,399,000 pounds of live poultry were received in the Port District. People of the Jewish faith eat only poultry that is killed according to certain ritual require- ments and within a limited number of hours from the time it is slaughtered. Most of the live poultry received here is sold in Kosher shops and the standard as to quality, even in the poorest neighborhoods, is high. The supply is spread throughout the year but the heaviest receipts are from August to January, especially preceding the Jewish holidays. Live poultr}'' comes from all the middle western, southern and southwestern states, including Texas. A small percentage comes from the nearby states of jSTew York, New Jersey, Pennsylvania and from Virginia. Freight shipments are sent in specially con- structed cars. Dressed poultry. — The receipts of dressed poultry in 1920 were 101,292,133 pounds, considerably less in. gross weight than the receipts of live poultry. When proper deductions are made for amounts in storage at the end of the year, the calculated net receipts or approximate consumption amounted to 98,499,559 pounds or an average of 269,862 pounds per day. The supply of dressed poultry comes from all, parts of the United States, the most in«)®tant shipping states being Illinois, Iowa, Indiana, Minnesota, Missouri, Texas, Kansas, Kentucky, Ohio, Tennessee and Michigan, with smaller quantities coming from New York, Maryland and Pennsylvania. The greatest quantities of dressed poultry arrive in November, December and January. Eeceipts then decline to the lowest amounts in March and April, after which they steadily increase Report on the Food Supply. 23 until the period of maximum skipments. The following are the kinds of dressed poultry received at different seasons: January to May inclusive, principally old hens aaid old roosters. June to September, broilers, springs, old hens and old roosters, ducks. October, hens, springs and roasting chickens. November and December, springs, roasting chickens, turkeys and geese. About 50 per cent of the consumption of dressed poultry in the District is during I^ovember and December. A railroad crisis occurring on November 1, 1921 would have caused to be exhausted the cold storage boldings, which were then abotit 13,500,000 pounds, in about 15 days. During 1920 the mini- mum storage holdings were during August and September and the maximum were during February and March. The maximum storage holdings would take care of the needs of the District for from about 30 to 60 days. Pish. The fish supply of 'New York City falls into four main classes : Salt water fish, fresh water fish, frozen fish either from ocean or inland waters and preserved fish. Contrary to the usual impression, New York does not get a large proportion of its fish from nearby ocean waters. Large quantities of fresh water fish from inland middle-western sections are consumed by the Jewish population. Salt water fish comes from all along the Atlantic Coast and from the Pacific Coast. And preserved fisih comes from Europe and Canada as well as the United States. There are no accurate records kept as to receipts of fish, but the wholesale trade estimates last year's receipts of fresh and frozen fish here to be about 200,000,000 pounds. The season of fresh fish supply extends throughout the year but the greatest amounts arrive during the spring, summer and fall. If there is a severe winter the supplies can be obtained only from points below Charleston, Virginia. At such times stored and frozen fish take the place of the fresh supply. In fact at all times frozen fish is an important factor. 24 Poet of I^ew York District. Along the New England coast and in the salmon producing dis- tricts of the Pacific coast there are large freezers where fish is frozen as harvested and kept in cold storage plants for gradual shipment by rail to the big markets. The maximum quantity in storage within the Port District is during the fall and winter and is usually about 8,000,000 pounds. In some years these holdings have even been as great as 12,000,000 pounds. During the spring and summer, the amounts in storage are small, generally between 2,000,000 and 3,000,000 pounds. The bulk of the supply, both fresh and frozen, comes by rail- road express and not by water . It is carted from the railroad terminals down into lower Manhattan to the Fulton wholesale fish market built out over the water's edge and when sold is put back into trucks and wagons and taken uptown again or to wherever it is to be consumed or sold at retail. The more expensive varieties, such as shad, halibut, salmon, smelts, Spanish mackerel, king mackerel, sea trout and bluefish, come almost entirely by rail. The cheaper varieties, such as flounder, pollock, haddock, whiting, hake and weakfish, are generally brought by water; A considerable amount of preserved fish is consumed in The District, 43,500,000 pounds annually. Dried, smoked and pickled fish are used chiefly by the foreign-born population. Dried fish comes from iN'ewfoundland, Nova iScotia. Massa- chusetts and Maine coasts. Halifax, St. Johns and Gloucester supply the bulk of lihe dried cod consumed by the foreign trade. Gloucester and tlie Maine coast also supply haddock, hake and pollock (flaked or picked-'up fish, boneless) for use by the Ameri- can trade. These are all manufactured at the sources of supply. Smoked fish is manufactured primarily in New York City, but the sources of the raw product are the same as for the fresh fish. The varieties used are salmon and fresh water fish. The largest part (Y5 per cent) of pickled fish arrives from Norway, Holland, Ireland, Scotland and Canada; the balance coming from the Massachusetts and Maine coasts. Scotland and New- foundland are the important sections supplying herring. These are used mainly by the Jewish trade. The other sections referred to supply markerel for consumption by the American trade. Repokt on the Food Supply. 25 The season of supply is spread throughout the greater part of the year with the smallest quantities arriving during the summer months. This decline is due to the lesser consumption of pre- served fish when the fresh fish supply is abundant. The average total yearly receipts as approximated by the authorities of the trade are about 43,500,000 pounds composed of: Pounds Smoked bloaters 500,000 Boneless herring 400 000 Scotch cured herring 16,000,000 Miscellaneous herring 4,000,000 Salt mackerel 5,000,000 Mild cured salmon 3,300,000 Dried cod 5,000,000 I>ried haddock, pollock and hake 1,000,000 Stock fish 1,100,000 Boneless family fish 7,200,000 Considering the large amounts of preserved fish consumed in New York, there are comparatively small storage holdings at any time of the year. The only fish kept in large supply is salmon. Sugar. The estimated annual consumption of sugar in the Port Dis- trict is 692,240,000 pounds, based on the per capita consumption of 86.53 pounds for the United States. Receipts greatly exceed this amount because of the location of refineries here. From July, 1920, to June, 1921, inclusive, the total receipts were 4,714,407,- 040 pounds. The greater part of this comes from Cuba, where the harvest season is from October to June. Other sources of supply are Brazil, Porto Rico, San Domingo and Louisiana. There are usually stocks on hand for two to three weeks' supply. The raw sugar is received throughout the year. Coffee and Tea. The estimated annual consumption of coffee in the Port Dis- trict is 119,880,000 pounds land of tea, 25,000,000 pounds, ac- cording to trade estimates. Two thirds of our coffee comes from 26 Poet of New Yokk District. Brazil and most of the tea from the Far East. ISevr York is a diatribution center for these commodities consequently receipts are greatly in excess of local consumption. They are easily stored and there are usually very large holdings on hand in the district. Consumption of coffee for the district is calculated from the United States per capita consumption of 11.988 pounds plus one- quarter which equals 14.985 pounds per capita. Ganned Foods. Although canned foods are a very important part of the total food supply, it was impossible to obtain any definite information as to the quantity consumed in the Port District. Even those most experienced in the canned goods business were unwilling to estimate net receipts or local consumption of any general class of canned food. No records of gross receipts are kept by any public or private agency. Because of the continual widely scattered reahipment by wholesalers and jobbers no cheek could possibly be kept on the outgo. In general it may be said that stocks of canned goods on hand in the district are at their height in the fall and early winter, that is in the months of October, November and December. Some of the large wholesale grocery houses lay in at that time most of their requirements for the whole year. The following table gives the principal sources of supply and season of canning for the main canned vegetables. Kind of vegetable Source of supply Seasoa of canning A^aragus Cal., N. J., N. Y. and 111., April, May and June Beams (lima) N. J., Ohio, Mich., Va., Md Summer months. Beans (pea and marrow). . . Md., N. Y., Mich., principally for All year. pork and beans. Beans (string) N. Y. and Md., Mich., Ohio, Wis., Summer months. Cal. Corn (sweet) Me., N. Y., Mich., Wis., Minn., August and Sept. Ohio, Ind., 111.. Md., Del. and Pa. Peas Wis., Md., Del., N. Y., Ohio, Mich., June to Aug., inclusive. Ind., Col., Utah. Spinach Md., N. Y. and'Cal Cal. — Jan, to Mar., and Aug. and Sept. Md. and N. Y. — Apr. and Sept. Tomatoes Va., W. Va., Md., Del., Pa., N. Y., Eastern States — July to Sept. N. J., Mich,, Ohio, Ind., 111., Mo,, inclusive. Cal., Utah. Pacific — July to Dec, inclusive . Repokt on the Food Supply. 27 The sources of supply and season of canning fruits are S'hown in the following table : Kind of fruit Source of supply Season of canning Apples Va., W. Va., Md., Pa., N. Y., Me., Aug. to Nov., inclusive. Mich., Wash., Ore. Apricots California June to Sept., inclusive. Berries Md., N. Y., Mich., Wash., Ore June to Sept., inclusive. Cherries California June to Sept., inclusive. Peaches Cal., Md., N. Y. and Mich June to Sept., inclusive. Pears (Bartlett) Cal., Ore., Wash., N. Y., Mich Sept. and Oct., inclusive. Pears (Kieffer) N. J., Md., Del., N. Y. and Mich. . Oct. and Nov. Pineapples Hawaii July to Sept., inclusive, Jan. and Feb. Summer pack greatest. Consumption of canned fish is greatest from January to June but supplies are in distributors hands all the year round. The sources and season of packing of the principal varieties are as follows : Kind of fislx Source of Supply Season of packing Salmon Pacific Coast — Monterey, Cal., South of Columbia river — • Spring to Alaska. and early Summer and Fall. Alaska — Summer. Sardines Genuine — From San Diego north Pacific Coast — Early Spring and to Monterey Bay. Summer. Imitatic^ — Maine Simmier and early Fall. Herring Alaska Summer, Tuna Southern California Summer and early Fall. Dried Fruits and Nuts. Consumption in 1920' of dried fruits, including prunes, raisins, peaches, apricots, apples and figs, amount to about 51,000,000 pounds, of which 26,000,000 pounds were raisins, 16,000,000 pounds prunes, and 1,000,000 peaches. Estimates as to consumption of nuts are available only for walnuts and almonds, of which a total of about 4,500,000 pounds are used. About 65 per cent of the dried fruits are consumed during the six months from October to March, inclusive, and 70 per cent of the nuts in the same period, the demand for both being chiefly in November and December. At least 90 per cent of the dried fruits are received from the Pacific Coast States. About one-half the nuts are received from foreign countries. Shipments are heaviest during the period from October to December, inclusive, and during these months considerable quantities may be placed in storage. The crops of dried fruits, however, are generally held in the producing States and shipped according to demand. 28 PoKT OF JsTew Yobk District. Vegetable Oils and Compounds. Vegetable oils and compounds have in recent years greatly increased in importance as part of tlie food supply. No actual figures of receipts and consumption for the New York District are available, but the trade estimates the consumption at about 36,000,000 pounds per year. Included in this amount are oils and compounds used by manufajcturers of salad dressings, by bakeries and for cooking and the table. Of the total, approximately 21,000,000 pounds are vegetable compounds and 15,000,000 refined vegetable oils. The compounds are manufactured almost entirely from cottonseed oil, which is hardened generally by hydrogenation. Oocoanut oil and peanut oil are used in limited quantities. The sources of supply of cottonseed oil are the Soutbem States, pidmarily from North and South Carolina. Corn oil arrives from the Western States comprising the com belt. The movement of the crude oils starts in the fall and con- tinues throughout the winter, refining being done at a number of central points. All transportation is in tank cars by rail. Much of the refining is done within the Port District, and there is always on hand a thirty days' supply and frequently enough for sixty days. Dried Peas and Beans. Regarding these commodities, we can only take the estimates of the trade as to annual receipts for consumption within the Dis- trict. These are as follows in approximate figures : Pounds Split peas 30,000,000 Green peas 9,600.000 Beans 30,000,000 New York S^tate produces large quantities of beans, but the local supply of dried beans and peas comes principally from Western States. Wisconsin is the most important shipping State for dried peas, both green and split. The bulk of the dried bean receipts are from Michigan, California and New York. The RepOet on the Food Supply. 2© pea beans practically all come from Midiigan and New York, while the most important shipping State for lima beans is Cali- fornia. The season of receipt for dried peas is from November to March, inclusive, when about 75 per cent of the total is shipped. The largest part of the receipts of beans is from January to May, inclusive. With the exception of green peas, the stocks held in storage are generally fairly large. All the peas and most of the beans arrive by rail, but some beans come by water from California. Lard. The New York Produce Exchange reports the receipts of lard in New York in 1920 as 154,523,675 pounds. The exports of lard from this port are several times that amount. There is no information to indicate the consumption within the Port District. III. FOOD REQUIREMENTS FOR THE PORT DISTRICT POPULATION. Another way of determining how much food is required to feed the population of the Port District is to determine the amount of food normally required for a theoretical person and apply this derived factor to the total population. In view of the uncertainty of the data available as to net receipts of various food commodi- ties, it seemed desirable to prepare this kind of an estimate as a check against the calculated net receipts. Various governmental and private agencies have conducted quantity food budget investigations in recent years, mostly for the purpose of determining standards of living and costs of living among wage-earning groups. Some of these studies are useless for our purposes because the groups covered are not generally representative enough of the District's population. Others deal with strictly dietetic standards, analysis of energy and body- building content. Nevertheless, there are some six or seven studies which may be reduced to a common denominator, compared and applied to the Port District population. The last census gives the total population of the Port District as eight millions. Obviously this figure is not a satisf iactory index of unit food consumption, however, for it includes infants under 30 Poet of New York Disteiot. one year and grandfathers over seventy-five. Among these inhabit- ants may be found people of all nationalities and occupations. A person, then means little as an idea of food habits and needs, nor is there any certainty that eight million persons balance indi- vidual variation and establish an average type. To make accurate adjustment for nationality, occupation and individual whim in a population of eight millions would be a labor of months, if not years. However, the most important vari- able factor seems to be that of age and for that we can make a workable adjustment. If we miay believe the United States Department of Agriculture,* sectional and racial differences in diet are fast disappearing. At all events, we may agree that the regime of the chain store land the quick lunch tends to foster a homogenous appetite. Careful standards for judging differ- ences in food consumption due to the nature of occupation have been worked out by dietitians, but they are exceedingly difficult to apply to a large population with any /accuracy. Tables for expressing age variations in consumptive needs have been computed by several experts both in the United States and Europe. Three of the most recent and reliable of these tables were chosen for comparison and application to the Port popu- lation. The first problem was to get the age distribution of the population in the Port District which was obtained from the last census and then to multiply this age distribution by the scales that make the necessary adjustments for sex and age. When this was done it was found that there are approximately seventy- eight equivalent adult males to every hundred population. Multi- plying the 8,000,000 population of the Port District by Y8 per cent gives 6,240,000 equivalent adult males. The next step in estimating food needs in the District was to find how much of different groups of foods an average "equi- valent adult male " eats in a year. The results of investigations by federal government and other agencies were used in dete^ mining these quantities. A full discussion of these investigation? and the use made of them will be found in Appendix B. Suffice to say that the quantities consumed per person, as estab- lished by these inquiries were compared and the most likely figures •Yearbook of U. S. Dept. of Agriculture, 1920. liEPOKT ON THE FoOD StTPPLY. 31 selected. Thereafter this figure was multiplied by 6,240,000, the estimated number of " equivalent adult males " comprising the Port District's population. The results are shown in the follow- ing table : Total and Average Unit Consumption Annually of Foodstuffs Within Port of New York District Derived From Quantity Budget Investigations Consumption per equivalent Total estimated adult male, annual consumption. ( Quantities stated in pounds ) Commodity Total meat (including meat, pro- visions and poultry) Fish Milk (whole sweet) Oheese Eggs Total fats (including butter).. .... Total cereals' (including bread stuffs) •. . . Total vegetables (fresh, dried and canned) Total fruits Sugar Tea and coffee Total 155 26 27Y 6 30 36 967,200,000 162,240,000 1,728,480,000 37,440,000 187,200,000 237,120,000 300 1,872,000,000 333 120 55 15 2,077,920,000 748,800,000 343,200,000 93,600,000 l,a55 8,455,200,000 IV. STORAGE OF POOD WITHIN THE PORT DISTRICT. In supplying the huge urban population of tbe Port District witli food storage is of greatest importance. Without large cold storage and. dry storage facilities the public would be at the mercy of daily receipts which are chiefly by railroad. Without storage there could be no even flow of commodities into the consuming market regardless of seasons of production or periods of shipment. Without storage there would be sky-rocketing of prices or demor- alization of markets with the rise and fall of receipts. 32 Poet or New York District. Cold storage has made passible the holding of such perishable commodities as butter, eggs, poultry, meats, fish and some fruits and vegetables in their original state for use during the seasons of scarcity. lu considering the problem of food storage, cold storage is always distinguished from dry storage. Cold storage involves the marutenance of an even temperature varying for different commodities from silightly above freezing to several degrees below zero. Dry storage refers to storage where no refrigeration is required. Within the Port District there were in November, 19'21, 66 public cold storage plants, 54 of which were in Greater New York and 12 in New Jersey. Of those in New York, 36 were in the Borough of Manhattan, 12 in the Borough of Brooklyn, 5 in the Borough of the Bronx and 1 in the Borough of Queens. In New York State cold storage warehouses are subject to strict regulations and to inspection by the State Department of Farms and Markets. In New Jersey similar control is main- tained by the State Board of Health. Both these agencies receive reports as to holdings in all of the plants within their jurisdic- tions at the end of each month and have authority to obtain any information that may be required from the storage houses at any time. Every public cold storag'e plant in New York State is inspected every two weeks to see that no foods are being held in violation of the law.* Inasmuch as current information is always available as to cold storage holdings at the offices of the departments above mentioned only data as to holdings on November 1, 1921 are given here, to indicate the scope of the official reports. New Jersey reports on only a limited list of commodities and figures for both States exclude fruits and other foods not coming under the cold storage laws. * See bulletin " Foods and Markets " issued by the New York State Depart- ment of Farms and Markets, April, 1919, for further information relative to Cold Storage. Report on the Food Supply. 33 Holding of Foodstuffs in Public Oold Storage in the Port District, November 1, 1921. New York New Jersey City holdings in Total Commodities reported on monthly holdings Port District holding s Quantities in pounds Butter (creamery) 11,951,373 3,337,283 15,288,656 Cheese (American) 3,614,432 634,962 4,249,394 Eggs, cases 588,135 352,175 940,310 Eggs, broken * j _ 347 120 Frozenbeef 3,590,924 ....'. Frozen pork 2,632,683 Frozen lamb and mutton 2,089,331 Miscellaneous meats 3,529,749 ftozen fresli meats 2,746,823 14,589,510 tCurdbeef 839,310 * Dry salt pork 88,296 * Sweetpickled pork 907,904 * Broileti 3,463,607 Roasters 3,990,067 Fowls 948,228 Turkey 1,006,857 Miscellaneous poultry 4,062,293 (Poultry 1,917,168 15,388,220 Fish (frozen) 7.263,324 1,114,838 8,351,162 Milk and milk products * 303 , 890 Edible nuts and oils * 2,036,500 * Information not available, t Term used by N. J. Dept. t N. J. holdings only under general classification. Dry Storage. ^0 agency keeps cuiTent statistics of dry storage holdings. In fact no puhlic agency at the time of the threatened tie-up of transiportation in October 1921 had even an up-to-date list of dry storage houses containing foodstuffs. When that emergency threatened, the ISTew York State Depart- ment of 'Farms and Markets instituted a survey of all dry storage houses in Greater l^ew York to find how much food was on hand in these places. The Department of Health of N'ew York City began at about the same time a territorial survey of food stocks on hand in all kinds of establishments as well as in public warehouses. Under the direction of this committee the results of the two investigations were combined and the survey extended to New Jersey cities with the help of the New Jersey State Bureau of Markets. Of the 592 warehouses visited, 124 were found to have food- stuffs in storage. Of these 14 were in New Jersey and 110 in Greater New York. 2 34 PoBT OF New Yoek Distkict. A total of 263,94:9,462 pounds of foodstuffs was found in these public dry storage houses. .It should be borne in mind that these data do not cover holdings in private warehouses, in whole- sale establishments and various other places that would not be classed as public warehouses. The following table affords a picture of what may be on hand exclusive of retail and jobbing stocks, at this time of the year. Obviously, however, one can draw no conclusions as to whether these quantities are large or small without taking into considera- tion daily or weekly consumption within the District. As much information on this subject as it is possible to offer is given else- where in this report. ■; Holding of FoodstTiffs in Public Dry Storage Warehouses in the Port District, November 1, 1921. Commodity Group Flour: wheat (All figure. in pounds) New York City 10,832,490 1,214,825 4,170,580 5,500,480 194,400 New Jersey cities 663,086 89,760 530,705 4,666,500 51,139 Total 11,495,576 Corn ^ Pancake Tapioca Buckwheat Rice Potato , Cereals: Com Meal. ... 1.304,583 Health Food . Cream of Rice Rolled Oats Maize Fruited Oats Fruited Wheat Cream of Wheat 4 707,'3S'> Bran H-O Force Grape Nuts Tapioca Rice Milk: Canned Bulk 10.167,070 245,3.39 Report on the Food Sttpply. 35 Commodity group Canned vegetables^ Peas BeanB Tomatoes Com Spinach Miscellaneous canned vegetables: Beets Carrots Succotash Sauerkraut Lentils Asparagus PimentOB Not specified Canned fruits: Pineapples Cherries Pears Apricots Peaches Berries Apple%( Prunes Rhubarb FUh: Salmon Sardines Herring Tuna fish Mackerel Bloaters Salt fish Codfish Anchovies Lobsters Miscellaneous (not specified) Dried vegetables: Beans Peas Miscellaneous (lentils and other not specified) . Dried fruits and nuts: Prunes Raisins Apricots Peaches Apples Figs Fears Dates Cherries Citron Walnuts Almonds Peanuts Coffee Tea Chocolate New York City 462,039 797,891 11,187,838 1,263,169 28,860 285,963 1,148,615 2,427,025 758.092 199,056 286,484 4,949,931 20,946,480 10,649,965 1,232,950 3,535.779 768,679 7,799,144 797,560 New Jersey cities 1,000 115,840 "65,515 57,000 408,500 110,836,147 1,510,168 19,500,000 500,000 734,050 21,800 Total 4 3,039 9797,891- 11,303,678 1,328,684 28,860 285,963 1,148,615 2,427,025 758,092 199,056 286,484 5,006,931 21,353,980 10,649,965 1,232,950 3,535,779 768,679 7,799.144 797,560 112,346,315 20,000,000 755,850 36 Port of New York District. Commodity group Cocoa ■ Sugar Honey Jams and jellies Syrup and molasses Meat, canned Other containers Miscellaneous canned goods. . Miscellaneous foodstuffs: Corn starch Eggs Yolk, powdered Macaroni and spaghetti . . . Condiments Olives Olive oil Artichokes Gelatine Pickles Salmon Sandwich spread Dessert powder Vanilla flavor Japanese groceries Salt Cocoanut Potatoes Baking powder Soda Cauliflower Nut butter New York City 12,774,649 2,627,762 1,019,645 New Jersey cities 2,320,480 123,075 Total 15,095,229 2,750,837 1,019,645 120,763 1,146,550 430,794 4,266,846 16,750 72,945 76,956 137,513 1,219,495 507,750 4,266,846 6,320,429 6,320,429 848,833 588,290 1,437.123 Total. 252,063,863 11,885,599 263,949,462 V. TRANSPORTATION AS A FACTOR IN FEEDING THE PORT DISTRICT A threatened tie-up of railroad transportation such as the country faced last October impresses one with the extent to which the Port District is dependent on the railroads for delivery of necessities, especially perishable foods. Such a situation invites attention at once to the question of how much of the food supply of the Port District could be brought here by other means of transportation and how long this densely populated non-producing area could be sustained without rail transportation. A study of Section II of this report and the tables in Appendix A will show that the length of time the city could sustain itseK under such a condition would vary considerably with the season of the year, just as sources of supply and stocks in storage vary. Kepoet on the Food Supply. 37 It would seem to be physically possible to bring into the District either by water or by motor truck at any time of the year enough of certain staple foods to supplement stocks on hand and prevent starvation for a considerable length of time. The first and most difficult problem would be to keep up the •minimum necessary daily supply of fluid milk. This would seem impossible except by maintenance of the regular milk trains because of the comparatively great distance of milk producing areas and the impracticability of attempting either motor truck or water transportation for it on a large scale. Staple vegetables such as potatoes, onions, cabbage and carrots could be supplied to the port district by motor truck from nearby sections or by water from southern or foreign points at practi- cally all times of the year. In the winter months a considerable portion of the fresh fruits and fresh vegetables from southern sections could come by water, as some of it has been coming for years. California products have been shipped here in increasing quantities by way of the Panama canal, indicating the possibility of further development of this means of transportation even for certain perishables. A cessation of railroad transportation would immediately cut off the bulk of the supply of live stock and live poultry. Such commodities as sugar, coffee and tea which reach here almost entirely by water would not be affected by stoppage of rail transportation, although other sections dependent upon this distributing market might suffer. With regard to flour, grains, canned goods, eggs, butter, cheese, evaporated and condensed milk, frozen meats and frozen poultry, the quantities on hand in storage during the major part of the year would be a great protection against any temporary emer- gency. A supply of fresh fish could be had by water transporta- tion from all points on the Atlantic coast. This would be possible at all times of the year except during a very severe winter season. ' Within the last three years there has been a great growth in the use of the motor truck for hauling fruits, vegetables and other farm products to the New York market. During the last summer ripe tomatoes were brought here by motor truck from central New York and regular motor routes for marketing produce were 38 Poet of 'New Yoek Distbict. in operation between this market and various up-state points, also eastern Pennsylvania and New Jersey sections. One outstanding fact in the consideration of other means of transportation of foods than by rail, is the comparatively slight use that has been made of the Barge canal for bringing JJ^ew York State products to market. The location of this canal, passing through the center of the State's richest producing areas, would seem to offer far greater possibilities than have yet begun to be realized. APPENDIX A The Tables that Follow Contaibt Data ow Which the Statements in Section- II aee Based. Most of These Data were Tabulated Dieectlt From Original Records OF Daily Receipts Supplied by the United States Bureau of Markets and Crop Estimate. Receipts of GrEAiNS AND Meat Provisions Were Obtained From the !N'ew York Produce Exchange ; and Live Poultry From THE Urner-Barry Company. A Considerable Part of These Data Were Obtained From Trade Sources. [39] Report on the Food Stjpplt. 41 TA3LEI Calctjlated Net Receipts oe Appeoximate OoNsuMPTioiir Peincipal Food' Stuffs Within New Yoek Poet Disteict FOE THE YeAE 1920. Quantities Stated in Pounds Deductions Calcxilated for outbound net receipts Receipts by shipments or rail, truck exports and approximate Commodity or water storage consumption Cereals: Flour and wheat (in terms of flour) 4,259,254,208 2,828,054,208 1,411,200,000 Hye 1,384,275,984 1,220,949,520 163,326,464 Barley 259,646,736 218,156,304 41,490,432 Rice 90,000,000 90,000,000 Total 5,973,176,928 4,267,160,032 1,706,016,896 Milk (fluid, quarts) 977,552,440 None 977,552,440 qts. or 2,010,673,266 lbs. Meats: Fresh meat and provisions 1,274,530,200 457,188,140 817,342,060 Live poultry 156,399,000 None 156,399,000 Dressed poultry 101,292,133 2,792,574 98,499,559 Total 1,532,221,333 459,980,714 1,072,240,619 Fresh vegetables 1,485,502,041 None 1,485,502,041 Fresh fruits. 1,866,569,626 1,082,000,000 784.569,626 Butter 163,010,285 4,682,773 158,327,612 Cheese 46,882,133 10,414,258 36,467,875 Eggs (dozen) 153,731,040 +6,268,980 156,791,869 TABLE II Milk (Fluid), Receipts* At New York Port District,. 1920 Quarts January 73,419,520 February 70,440,440 March 78,446,920 April 77,827,160 May 88,506,720 June 89,953,080 July 90,230,320 August. 85,821,440 • September 81,074,540 October 82,983,360 November 79,137,880 December 79,680,^60 Total 977,522.440 * Of total 3,835,851 quarts were received bottled. 42 Poet of New York Disteict. o 05 54, I o (55 •I 3 O COOJi-IOOtO'-IOltO'-'iH^CO cDu^ooJcoi-itonwO'^o •rHC0CDCqCO«OC0tOCQiH o^cocoeocoO)tAO<-Hcoeooo OQX'^XU3Q0030»0>000 « •«*i 00 m'o> M i-( O M iH c^ oj >Ot-.t>iO^-00t-.»OCOMPDC0 iC^i-iOSCOOOCOOXTHOOt- C103tOtOCqr-tOOaOOOOC4cD (O OHO ■^ OS OS •* W OS »0 00 c^ u5OC00Si-<(Nb.C0CDCD'*'* Ob-'*Ci«5OS00t0-^'-i'^C0 COONCOOO«DOOSiOOS>-tr* ^eD««Ot»Ot«0Di-i(NOos"*cgt»'^aiftos t^iooscous-^oaoso a3iQU30001^'^ODCD^-4< OaOOOSr-0<-4t^C40S OSiO'*N^'*C0©>t"3'*00 •Mcooosoacooii-ioocooicq 00 U5 CO OS O U3 00 Q tC-^ i-ToO C^OSOSOOTHOSOOMi-itOCD C0t«-«U900Ot>O00-^00i-t COC4t«COU3i-HCQOOOC4QOC4 OSOSrHUiiOOOCiOMts.'^i-l 00 CO •*"«»« OS iH O »0 ^N •HiONcooweooocoiHOito C4cqoooocoo<-iaoaocDi-io rHi-Hi-H f-l CO CO I-* t~l i~l i-H iH tCU3C400SC4cOC4COtOO(N i-li-ti-iiH«COCON«-liHT-li-< TjtCOMiOW*«i-(00'^|>CO r-tCO'^O»eO®OS00Q0t»00OS COiO*c}*(DcOXt^COOIOSr^U3 U5coosc4««oco»oi>ooeo QOiCtoXcO'^OiOCS'-'COCD aat-*oou30'jU5U3O0^ SSI l>t- ,_( QOCq SS^ oo ■^U3 cot* 0-* to QOONONiO'^CO'-H'^OiCO COwOOiNt-HrtCOiOOSOCOOl OQ»0 SoSS*Sfe IflrH iStOt*C0(NCO«rH>ibWMX 0>t*«»-fC000U5O0>'-it*0> COGOOt^i-HO'^^'-iOOCOW «U5^-t*(M^.CO00iHOS«CO U30sW'HOt*CO»Al>N.Oeo b-Q00"^W5(NC^i;OOl®»ft"4' OOOC^'OCO<-«DOcqoo OC0(0OCDt*0Si-i^rtiU50S C0C0'-HCCTj I— I X ^« O o 8 02 ^ s o O CO ^ o col-la^coosr-^eoaO(^lc^^-co b-"nooiNo»no3o^'Hooo OT-Ir-ICOCONCC1>-Mb-0'-I OSCCiOCO(Nt-CO(NeOO i-nCiiOO(Nb-COCOOOOOt- C0tHCqcC(NM«iOMT-i COCDW W«O00 i-H Tt< O CD ■* CO 0i00C0"*01Ci0W(DC0 i 00 Tj< 00 IN b- O »0 (O CO N Tt< lO TjfosinoocscoeoNQOos-^cs) l>Wrt<00CO-<**M»OOJ00«Q0 QOU3ePCT>COt--Tt»oeocfliocoioNo i-iiOCOOliO'^eOi-HTfiCODIN OOeONt-":lCDOi■ 2.86 .40 1.1440 ) 3.58 .75 2.3850 I 3.51 .90 3.1590 : 35.65 .90 32.0850 39.4150 Repoet on the Food Supply. 67 The Midtiplicaud. The multiplicand must necessarily be an estimate of per equivalent male consumption. For ascertaining this quantity we have the help of two governmental and two private investigations. The Bureau of Labor Statistics conducted several quantity budget studies during the period of the European war in con- nection with cost of living surveys. A complete report of the results of the surveys has not yet been published but special articles covering portions have appeared from time to time. In 1918 the Bureau collected budgets from 608 families in the New York Shipyard District and the tabulated average per man per year consumption of certain commodities shown therein was published.* Throughout 1918-19 the Bureau conducted, a nationwide sur- vey, covering 92 urban communities and nearly 13,000 families. The families chosen were those of wage earners or salaried work- ers ; English-speaking and self-supporting. Two tabulations from this survey are used for comparison. One is the average con- sumption per man obtained from compilation of nearly 4,000 family budgets in 22 cities of the North Atlantic section. The other shows the same data for a selected group of New York City families, those composed of approximately 3.35 equivalent adult males, with a total average annual expenditure of $1,300-$1,500 a year, and showing dietaries yielding about 3,400 to 8,500 calories per man per day.f Another government agency, the office of Home Economics of the Department of Agriculture has been engaged for yeai's in making local dietary studies, but during the war it broadened the scope of its surveys to include some 1,700 families in 41 states. The full report of this investigation has not been pub- lished either, but partial tabulation of 500 of the schedules gives sufficient results for comparison. In addition to the extensive Government surveys, two private investigations, the well-known one by Chapin| in 1909 and an '■ * Monthly Labor Review, Vol. VII No. 6, Dec. 1918. t Monthly Labor Review, (Aug. 1919: Table 9, p. 22). t Standards of Living in New York City 1909: R. C. Chapin. 68 Poet of New York District. excellent but less familiar dietary study by Dr. H. C. Sherman and L. H. Gillett for the 'New York Association for Improving the Condition of the Poor have been used.* A tabular comparison of the per man per year consumption estimates of these six studies is shown in Table V. The technical methods of computing the per equivalent male consumption is practically the same in all the studies. It consists of dividing total quantity by estimated number of equivalent adult males, reckoned on the basis of the scales mentioned above. For & given group of people, the number of Bureau of Labor Statistics equivalent adult units will be found to be slightly higher than the number of Atwater units. Accordingly, the figures for the labor investigations have been raised slightly. In all probability, the excellence of the original data varies inversely with the scope of the investigation. The more intensive studies, particularly the Sherman-Gillett study contain less intros- pective estimation on the part of the housewives and more objective measurement on the part of the investigator. On the other hand, the Government surveys give a much larger group in which individual variations are likely to be smoothed out by the average. All of the studies may be said to be fairly representative of various occupational and racial groups although the Bureau of Labor and Chapin studies tend to be confined to wage earners and salaried people. The Department of Agriculture report lists 16 national stocks and 16 different occupations, some of the latter being of the better paid class. The Sherman-Gillett study shows 10 nation- alities and is assumed " to be fairly representative of social groups." * The Adequacy and Economy of some city dietaries 1917, H. C. Sherman and L. H. Gillett. Repoet on the Food Supply. 69 R o Eh a E-i B « s o 111 o P9 o COi-t (MO (NCOCJ 5^ ^i.,i lOCD ■ -CO "-(CO-t;- -O'^'^C) lOCO ■ -i-H -00 I ^ -!^ NcO .CNHS.N -" --^ CO o -2>!N t-- (M ^-'CO^i (M TtHO CO lOlOOlOSlOCO^CD O (NCOOi-HOt^ ^ti MS .-Ill O w O e3 0_c^ Sja^^'l^^^^fl 03 a 03 ftSOHEiE-i c^ 1. ,S El El 70 PoBT OF New Yoek Disteiot. With studies made for such different purposes and varying so in scope, size and method, it is not surprising to find considerable variation in the results. However, some approximate cjonclusiona are possible. One is struck by the concurrence of estimate on eggs, total fats (butter, oleomargarine, lard, crisco, etc.), and total vegetables. For the rest, we can eliminate some of the figures rather arbitrarily because of their incompleteness (as shown on the original tabulation) and their unrepresentative quality ('as ia the countrywide figures for fruits and cheese shown by the Department of Agriculture, and the figures for bread in the Chapin study). After discarding the inapplicable figures, which are bracketed, the range of estimate and a selected figure, which seems by experi- ence to represent the most likely amount, are shown in columns 7 and 8 of Table V. In some commodities the range is slight; others vary greatly. Our confidence in any one figure will probably be diminished as the dispersion increases, but somewhere within the extreme is the multiplicand we seek. If we multiply the high, low and selected figures for per man per annum consumption by the 6,240,000 equivalent adult males we can get an estimate or rather three estimates of the total annual consumption in Table VI. Repoet on the Food Supply. 71 TABLE VI Estimated Total Anntjal Consttmptiok of OEETAiisr Food- stuffs IN THE Port of New York District. (All Quantities in Pounds) Low High Selected Total meat (including provisions and poultry) 698,880,000 1 ,054,560,000 967,200,000 Beef and veal 443,040,000 574,080,000 530,400,000 Pork 205,920,000 212,160,000 205,920,000 Lamb and mutton 97,360,000 143,520,000 99,840,000 Fowl 49,920,000 131,040,000 131,040,000 Fish 156,000,000 174,720,000 162,240,000 Milk (fresh sweet) 1,279,200,000 1,872,000,000 1,728,480,000 Cheese 24,960,000 49,920,000 37,440,000 Eggs 180,960,000 199,680,000 187,200,000 Total fats, including butter 199,680,000 249,600,000 237,120,000 Total cereals and breadstuffs.... 1,822,080,000 2,196,480,000 1,872,000,000 Rice 24,960,000 81,120,000 62,400,000 Bread 1,106,880,000 1,248,000,000 1,200,560,000 Flour (wheat) 187,200,000 474,240,000 436,800,000 Total vegetables (including canned and dried) 2,021,760,000 2,140,320,000 2,077,920,000 Total fruits (including canned and dried) 486,720,000 1,010,800,000 748,800,000 Sugar 274,560,000 418,080,000 343,200,000 Teaandooffee 81,120,000 118,360,000 93,600,000 Total 7,225,920,000 9,484,520,000 8,455,200,000 To test the validity of these estimates in order that we may discard those that are too high or too low, we can compare them with the calculated net receipts of foodstuffs brought in by rail, water and truck in 1920. These comparisons are made in Tables VII, VIII and IX. 72 Poet of New York Disteict. , TABLE VII COMPAEISOW OF EXTEEME LoW BuDGET ESTIMATES. (All Quantities in Pounds) Low budget Calculated net Item estimate receipts — 1920 Total meat (including provisions and poultry) 698,880,000 1,072,240,000 Milk (fresh sweet) 1,279,200,000 2, 101,673,000 Dairy products (butter, cheese and eggs) 336,960,000 419,008,000 Total cereals and breadstufFs 1,822,080,000 1,706,017,000 Total fruits and vegetables (including canned and dried) 2,508,480,000 2,321,072,000 A glance at this table shows that the low budget estimate for total meat is more than 300,000,000 pounds below the calculated net receipts figure. It is a known fact that there is a heavy con- sumption of meat, particularly poultry, in the Port District (see Sherman-Gillette survey figure Table V) . The conclusion that the low budget estimate is not representative seems inevitable. Since nearly all of the fresh milk received in the district is consumed locally in its fluid form, we should expect the correct budget figure to be several hundred million pounds nearer net receipts. The low estimates for cereals and fruits and vegetables exceed the calculated net receipts. This is to be expected from the fact that the categories vary in their inclusiveness. In the case of cereals, the budget estimate takes in oatmeal, commeal, macaroni, breakfast foods, in fact all of the miscellaneous cereal products, while the net receipts figure includes only the principal staples. Likewise, fruit and vegetable consumption includes canned as well as fresh and dried, while net receipts has to stop at fresh and dried. This difference should be remembered in making all comparisons. Report on the Food Supply. Y3 TABLE VIII COMPAEISON OF HlGU BuDGET ESTIMATES WiTH 1920 NeT EffiCEIPTS (All Quantities in Pounds) High budget Calculated net Item estimates receipts — 1920 Total meat (including provisions and poultry) 1 , 054 , 560 , 000 1 , 072 , 240 , 000 Milk (fresh sweet) 1 872,000,000 2,101,673,000 Dairy products (butter, cheese and eggs) 393,120,000 419,008,000 Total cereals and breadstuffs 2,196,488,000 1,706,017,000 Total fruits and vegetables (including canned and dried) 3,151,200,000 2,321,072,000 It will be seen that the high budget estimates on meat, milk and dairy products run close to the calculated net receipts. So close, in fact, is the correspondence in the case of meat and dairy products that one may well question whether the margin between them is sufficient to account for minor sources of extra consumption such as provisioning of ships, truck deliveries out of Port District, and the like. The cereal and fruit and vegetable high estimates seem excessive even when we recall that minor cereals and canned frviits and vegetables are included. TABLE IX CoMPARisoisr OF Selected Budget Estimate with Rail Surplus 1914 and 1920 Gross Receipts (All Quantities in Pounds) Selected budget Calculated net Item estimates receipts ■ — 1920 Total meat (including provisions and poultry) 967 , 200 , 000 1 , 072 , 240 , 000 Milk (fresh sweet) 1,727,480,000 2,101,673,000 Dairy products (butter, cheese and eggs) 368 , 100 , 000 419 , 008 , 000 Total cereals and breadstuffs 1,872,000,000 1,706,017,000 Total fruits and vegetables (including canned and dried) 2,826,720,000 2,321,072,000 Y4 Poet of New Yoek District. In Table IX we find that the selected budget figures, chosen by comparison of actual per equivalent adult male consumption data, is in general concurrence in all comparable items with the 1920 calculated net. These estimates appear to indicate the actual food requirements of the 8,000,000 inhabitants of the Port District. It should be remembered that the requirements of the transient popu- lation and of ships provisioned in the port are not included. To add an estimate for these items would not only be difficult but also of questionable value for many duplicating and counterbalancing factors are present.