Fig. 4

Contribution to energy consumption from grains, roots and pulses, for main staple carbohydrate sources, by 10-year period from 1961–2001 and 2009. Data obtained from the FAO Statistics Division: Food Balance (Supply) Data. Dietary energy consumption per person refers to the amount of food in kilocalories per day available for each individual in the total population during the reference period. Caloric content is derived by applying the appropriate food composition factors to the quantities of the commodities. Per person supplies are derived from the total amount of food available for human consumption by dividing total calories by total population actually partaking of the food supplies during the reference period. Per person Figure represent only the average supply available for the population as a whole and do not necessarily indicate what is actually consumed by individuals, which may be lower depending on the magnitude of wastage and losses of food in the household. All food items include edible whole and milled commodity and the derived products. Cereals used for alcoholic beverages were excluded. Other grain contributions not depicted in the figure include sorghum, millet, rye, barley, oats and buckwheat, quinoa, fonio, triticale, popcorn, and mixed grains. Pulses include all dry beans and peas (e.g.: chick peas, cow peas, pigeon peas, lentils). Roots include starchy roots and tubers (e.g.: cassava, plantains, potatoes, sweet potatoes, yams, yautía, and taro). Figure does not depict total carbohydrate contribution. Data not available for Puerto Rico