A caloric evaluation of Italy's food availability
Centorino, James J
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In analalyzing Italy's food availibility in terms of calories, topography, soils and climatic conditions are important considerations. In calculating the country's total available calories procuction figures for the year 1948 were used. A summation of production data per province showed a grand total of 50.7 trillion calories produced by the country as a whole. However, the total calories produced minus total calories lost as reuse ammounted to approximately forty-eight trillion calories. Of these, 44.5 trillion wore attributed to crops, 2.2 trillion to poultry, dairy products, rabbits and goats and 88 billion to fish and other marine products. In addition, such items as beef, veal, pork, sheep, mutton and chestnuts, wnich were not included in regional statisics, contributed some 1.3 trillion calories to the country's total.
Thesis (M.A.)--Boston University
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