| |
March 1945 — Vol. 26, No. 3 —
Download
PDF version
We have come a long way since the walking ape—man played
scavenger to the sabre—toothed tiger, and from the time,
about 12,000 years ago, when Neolithic man learned to cook,
to bring into domestication oxen, sheep, and swine; to milk
cattle, to cultivate wheat and barley, and to make bread.
We are quick to forget how recently many foods now classed
as necessities have become available to us. Even 50 years
ago the living standards that are commonplace in Canada today
were utterly unknown. The food industry, by intelligent application
of our natural resources, invested capital, mechanical power,
and inventive genius, has made it possible for every Canadian
to have more of the products that contribute so much to our
comfort and well—being.
A few glimpses from history might make the contrast more
striking. In the reign of Charles II there was no means of
preserving meat except in salt, and during several months
every winter even the gentry tasted scarcely any fresh animal
food. In the reign of Henry VII fresh meat was never eaten
except during the short interval between midsummer and the
end of September. Wheat bread was seldom seen in Charles'
reign on the tables of even the middle classes, the great
majority of the nation living almost entirely on rye, barley
and oats. Macaulay records in his history that in the 17th
century the holidaying gentry of Derbyshire repaired to Buxton,
where they were crowded into low wooden sheds and were happy
to live on oatcake and mutton.
The eight generations that have lived since the days of
Charles II have seen great changes take place in diet and
standards. Not only scientists, but the common people, know
a great deal about nutrition, and business has kept pace by
placing the needed foods at the people's disposal. We are
able, today, to express in quantitative terms the nutritive
requirements of individuals. We know the function and source
of the vital vitamins. We know the consumption of calories
in various types of work. There remain only education and
distribution, to see that every citizen receives the energy—giving
and health—protecting foods he requires.
This is not the place to discuss in detail the relative
amounts of carbohydrate, fat, protein, and mineral necessary
for an adequate diet. In fact, so long as a diet gives enough
calories there is no need to measure its individual constituents
so far as sustenance is concerned.
There was a steady improvement in the supply and quality
of Canadian diet up to 1944. From a pre—war level below
that of the United States in almost all foodstuffs, the general
increase in Canadian consumption had brought supplies of nutrients
to approximate equality with the United States, with the outstanding
exception of ascorbic acid. The total food supplies entering
into civilian consumption, distributed broadly in accordance
with physiological needs, would be sufficient to meet nutritional
intake requirements for health, morale and working efficiency.
A pre—war United Kingdom survey disclosed upwards of
30 million persons subsisting on inadequate diets, and this
total included 12 to 20 millions who had the money but were
not getting the necessary nutritive value from the foodstuffs
they bought. The question of nutrition, then, includes two
major problems: how to put everyone in the position to secure
the minimum of foodstuffs necessary for sustenance, and how
to make sure that people who can afford enough food are not
malnourished through ignorance or carelessness.
A survey of nutritive intake in five regions of Canada disclosed
that the difference in regard to calories, protein, and iron
were not great, but in respect of calcium the Quebec families
had the smallest percentage of the estimated requirements,
and those in the Maritimes showed a marked deficiency, while
in the other provinces the consumption in urban wage earners'
families appeared to supply nearly the full requirement as
specified in the Canadian dietary standard. The report showed
that within the family the worst fed member is the mother,
the best fed the father or chief wage earner, and the younger
generally fared better than the older children. Differences
between British and French families are small. The French
group consumes slightly more bread and slightly less milk
and fewer eggs, more potatoes but less fresh vegetables and
fruits, and slightly more pork and less sugar.
Inadequate and unbalanced diets are the sole cause of certain
diseases, and important factors in lowering resistance to
illness generally. A lot of nonsense has been written about
vitamins, but nothing can detract from their importance in
the human diet. Deprived of vitamins, the body functions badly
or not at all in utilizing the other food elements. It has
been found that the number of calories can be reduced drastically
without permanent harmful effects, if the supply of vitamins
and minerals is maintained at an adequate level. On the other
hand, if calories were maintained and vitamins drastically
reduced, the victim might die with a full stomach.
Persons interested in a detailed discussion of the part
vitamins play in human well—being can find it interestingly
set forth in "Vitamins and Health," by Borsook and Huse, while
the Canadian situation is well covered in the report of the
Combined Food Board committee published in Canada by the King's
Printer under the title: Food Consumption Levels in Canada,
the United Kingdom, and the United States." There is space
here for only a brief mention of the most important vitamins.
An adult needs 5,000 International Units of vitamin A daily,
and this may be had in whole milk (220 to 300 units to the
glass); cheese (900 units to the ounce); butter (600 units
to the tablespoonful) and eggs (500 units each). Vitamin B
has been called the modern scientific substitute for the sulphur
and molasses, bitters and tonics of the last generation, with
the difference that vitamin B is effective, when used intelligently.
B is not one vitamin, but many, hence the term "Vitamin B
Complex." Of B1 a moderately active man requires 600 units
daily, and a woman 500; of B2 the requirements are 3 milligrams
and 2 milligrams daily. Vitamin C, the anti—scurvy vitamin,
is needed in the amount of 800 to 2000 International Units.
Canadian supplies of vitamin C in food just exceed the average
restricted intake requirements, and are appreciably below
the average recommended full intake requirements, while both
the United States and the United Kingdom supplies show a substantial
excess. Principal among common sources of vitamin C are oranges,
lemons and grapefruit, while tomato juice has about one—third
to one—half the vitamin C content of the citrus juices.
Potatoes have been, for a century and a half, the leading
source of vitamin C for many people, especially when cooked
in their skins, and were recognized as an anti—scurvy
protection long before the real cause of the disease had been
discovered by science. Vitamin D, of which a deficiency causes
rickets, is peculiar among the vitamins because it is created
as a result of the sunshine falling on the skin.
So far as the general supply of foods entering into civilian
consumption in Canada throughout the war period is concerned,
the significant fact is that there has been a substantial
increase over the pre—war five years. In 1944 the following
were representative percentage increases over pre—war:
milk and milk products 20; meats 32; poultry, game and fish
6; eggs 21; oils and fats 4; tomatoes and citrus fruits 53.
On the other hand, there had been a decrease in consumption
of some foods, by the following percentages: sugars and syrups
11; tea, coffee and cocoa 2. It is interesting to note that
the United Kingdom increased its use of milk and milk products
26 per cent, potatoes 61 per cent, vegetables 47 per cent,
grain products. 17 per cent, and eggs 2 per cent, while it
decreased in every other food classification by amounts ranging
from 30 per cent for tomatoes and citrus fruits to 16 per
cent for fats. The United States increased consumption in
all but 3 classifications.
Spendable income of Canadians last year was about $3 billion
higher than in 1939, and as other commodities became scarcer,
Canadians spent more than ever on food. Up to November, wholesalers
had sold 12 per cent more groceries by dollar value and 10
per cent more fruits and vegetables than in the same period
in 1943. The food cost of living index has fluctuated as follows:
1929 - 134.7; 1939 - 100.6; 1944 - 131.3.
Giving credit where it is due, the farmers of Canada deserve
praise for the splendid way in which they have produced food
in such great quantity in spite of shortage of help and dearth
of machinery. This fine effort has made it possible to meet
the increased demands of civilians for meat, vegetables and
dairy products, while keeping up a high level of exports to
the United Kingdom and other United Nations.
Meat production, on the increase since war broke out, reached
new heights in 1944, when slaughterings of hogs and beef cattle
were the largest in history. Meats and poultry, excellent
sources of high grade proteins and certain vitamins of the
B group, are most important in the nation's diet, and it was
a relief to health authorities as well as to consumers when
the rationing was suspended a year ago. The great volume of
livestock placed considerable stress on handling facilities,
and packing plants were strained to the utmost while transportation,
cold storage, stock yards and other agencies were utilized
to capacity. Beef is expected to remain in abundant supply
this year, but reduction of the number of hogs on farms may
mean a somewhat less plentiful quantity of pork products.
Domestic supplies of mutton and lamb may be lower, as a result
of the opening up of export of sheep and lambs to the United
States.
Milk in any form is an economical source of proteins of
high quality, calcium and riboflavin, as well as of other
vitamin and mineral elements. It is the most complete single
food. It seems as if 1945 will see demand again in excess
of supplies, but much depends upon the pasturage conditions
of summer. Most recent figures show the percentage utilization
of Canada's milk supply as follows: fluid 35; butter 48; cheese
11; evaporated 2; ice cream 2; other 1. The civilian demand
for fluid milk has increased steadily until it is now 17 per
cent above the pre—war level. Cream sales were, of course,
frozen at the June 1944 level. Butter production decreased
5 per cent last year, and stocks continue to give concern
to the authorities. The bulk of sales go to consumers who
get 80 per cent of the quantity available for distribution.
Dried whole milk is an important product, the principal civilian
use of which is in the food industries, though about half
the total production is reserved for priority uses such as
Red Cross prisoner of war parcels. Each parcel contains one
pound of dried whole milk powder, and parcels are being shipped
at the rate of 140,000 weekly. Another priority use is for
the armed forces in remote areas where fresh milk is not obtainable.
Civilian consumption of evaporated milk has increased greatly,
so that prior to imposition of restrictions of sale in places
where fluid milk could be obtained, the supply was inadequate
in needy areas. Cheese production was maintained in 1944 at
a level sufficiently high to take care of the 125 million
pound British contract, and to provide a slightly greater
amount for civilian use. It is expected that the quantity
available for use in Canada this year will be about the same.
The supply of leafy, green and yellow vegetables, so important
for their vitamin C and pro—vitamin A content, is a problem
in a country like Canada, because of the short growing season
and the high cost of imports. Supplies of leafy vegetables
per capita in the United Kingdom in 1944 exceeded the United
States supplies by 44 per cent and the Canadian estimate by
124 per cent, private production in the United Kingdom having
risen by 15 pounds per capita, largely as a result of the
"dig for victory" garden campaign. These figures are supplied
by a special joint committee of the Combined Food Board.
Grain products are important in the food picture as inexpensive
sources of energy, and protein, and they also supply iron
and certain vitamins of the B group. Canadian flour millers
are operating at the maximum level allowed by the available
worker supply, at just below theoretical full capacity. This
is one of Canada's oldest industries, dating from 1607, when
the first mill was built in Port Royal, now Annapolis, Nova
Scotia. From that beginning, the industry has grown until,
in the 1943—44 crop year, Canadian flour mills processed
110 million bushels of wheat. The present war has witnessed
a revival of flour export, attaining a record in the 1943—44
crop year of 13.5 million barrels. Exports absorb from a third
to a half of total production, and are highly important, therefore,
to the welfare of the industry.
Bakeries, too, have been operating at or near capacity,
the only limiting factor being the shortage of labour. There
is an increased per capita consumption of bakery products
due to the sugar rationing, the number of women working, and
the greater availability of ready cash.
Sugar and other sweet products such as syrups, molasses,
honey and preserves are of importance in supplying food energy
and in adding flavour. When first known to the world, sugar
was used as a medicine, then it became a luxury, and now it
is a necessity of everyday life. In the war with Napoleon,
when the British blockaded the French ports, they cut off
the supply of cane sugar. This drove the French to develop
the beet industry, and at the close of the nineteenth century
the world's output of beet sugar exceeded that of cane sugar;
today about one—third of the total output is from beets.
In Canada in 1943 beets provided 15 per cent of sugar production.
Development in sugar beet production has had an impetus since
the war started, and this industry is expanding in northern
countries, close to densely—populated markets. Russia
has developed a method of concentrating beet juice into solid
blocks at the scene of the harvest to reduce transportation
costs. The demand for sugar in Canada is in excess of the
supply, refiners having been forced to operate on a curtailed
basis due to difficulty in getting raw materials.
Fats and oils provide the most concentrated sources of food
energy, besides having great importance in cooking, as spreads
for bread, and for adding flavour. They are particularly important
to heavy workers, because they reduce bulk and thus enable
the workers to absorb their high calorie need. Supplies available
to Canadian civilians are not likely to be higher in 1945
than in 1944, and continued economy in their use is needed.
Fish has never been a big item in Canadian diet, and supplies
for the domestic market are expected to be equal to the demand,
though variety may be limited. Most of the salmon pack will
again go to Britain, but Consumer Facts, published by the
Wartime Information Board, expresses the opinion that a small
amount will be available for civilians. The contribution of
the fish industry to the United Nations food supply is important,
with current agreements calling for delivery of 140 million
pounds, mostly canned. In addition, Red Cross prisoner of
war parcels take 2½ million pounds of canned salmon, and 1¼
million pounds of sardines.
The domestic supply picture in regard to eggs is very good,
while exports to Britain of shell eggs should increase. It
is expected that in this year some 1½ million cases will be
sent, equal to one extra fresh egg a month per capita.
Supplies of poultry are abundant in Canada, in addition
to exports to the United States and over 2 million pounds
dressed poultry shipped to Britain last year.
A good word must be said about the food manufacturers and
distributors, who have overcome wartime difficulties, kept
up the standards of their goods, and made them available where
needed. It has been a tremendous task. Food manufacturing
is a big industry, with 8,500 establishments employing 115,000
persons, to whom it paid, in the latest year recorded, $128
million in salaries and wages. The capital invested is $550
million, and the gross value of products in the year was over
$1.1 billion. Figures given at a McGill University lecture
indicated that food processing represents 34 per cent of manufacturing
establishments in Canada, 12½ cents of every dollar invested
in manufactories, better than 15 per cent of employees, and
22.6 cents of every dollar of manufacture.
The demand for canned goods of all kinds remains high, and
easing of the tin situation will help the industry to meet
the rising requirements of housewives for quickly prepared
foods. Seasons are not so important now as formerly in relation
to food. Fruit and vegetables are available at all times of
the year, retaining much of their flavour and attractive appearance,
as well as their dietary usefulness. Canada's canning factories,
which produce at the rate of about $30 million a year, compared
with $14 million at the close of the last war, are in excellent
condition. They are kept spotlessly clean, and high hygienic
standards are demanded of employees. Everything entering into
manufacture must be sound, wholesome, and fit for human food.
Canada was the first country in the world to have special
legislation for canned foods, and at the same time it was
required that all packages must be marked with a true and
correct description of the contents. This is a safeguard to
the consumer and to the conscientious merchandizer. Grading
saves time for the consumer by enabling him to buy exactly
what he wants, and no more. It saves money, because there
is less waste. It provides a standard by which goods may be
bought at long distance, without personal inspection.
Standards are particularly important in export trade, where
purchasers must be assured of the exact type of commodity
they are to receive. Surplus food—producing countries
are preparing for an expansion of their export activities,
and, as has been pointed out in previous articles in this
series Canada must be to the forefront in seeking to dispose
of her food produce. This is not something to be taken casually;
it is a problem that cannot be brushed off, or laid aside
for future consideration. It is a problem that will face Canada
squarely the day the German war ends. According to the Economic
Annalist of the Dominion Department of Agriculture, Great
Britain plans to maintain a high level of production; Russia
looks forward to new crop acreages aggregating several million
acres yearly; China envisages a 14 per cent increase in plant
products and much more in livestock; India is figuring on
raising agricultural production by 100 per cent in 15 years.
All of this means that in regard to disposal of its food production
Canada needs aggressive thinking and dynamic action.
In spite of the amount of food Canada produces (and she
exports around $440 million worth annually) it is necessary
for her to import edibles worth about $100 million. This amount
includes fruits, nuts, vegetables, grains, vegetable oils,
cocoa, coffee, spices, tea, fishery products and meats, commodities
which cannot be grown in Canada, because of climatic conditions
or because of economic factors. Take tea as an example. It
cannot be produced in Canada, yet Canada is predominantly
a tea—drinking country, with an annual consumption normally
averaging about 3½ pounds, or 700 cups per capita, an amount
exceeded only by Great Britain, Australia and New Zealand.
The Empire Tea Bureau reports that 95 per cent of Canada's
peace—time consumption is of black tea, mostly from India
and Ceylon. Today, of course, with green tea from Japan cut
off, imports are 100 per cent empire black tea. The average
purchase of Canadian families is more than 15 pounds per year,
and 93 per cent of Canadian families are regular tea buyers.
A poll taken during the darkest days of rationing revealed
that more people missed tea than any other food item except
sugar. A peculiar feature is seen in the breakdown of the
income classes: while 83 per cent of families in the highest
income brackets buy tea, the percentage increases steadily
to 94 per cent for the lowest income class. Tea is imported
into Canada to the extent of about $20 million a year, equal
to 8 billion cups, because Canadians find it economical and
satisfying, and it is a "must" on our import list.
The Combined Food Board, in which Canada, the United Kingdom
and the United States have sunk their individualities in an
effort to see that allied countries receive their fair share
of the food resources of all, provides a working basis and
experience upon which plans may be made for equitable international
distribution of the world's food in peace years. At war's
end there will be the problem of relieving hunger by the supply
of energy foods; then there will be a transition stage, with
enough food to satisfy hunger. After these periods there must
be tackled the task of ensuring enough of the right kind of
food for everyone on a continuous basis. When we reach that
stage, the world will be setting its hand to a great task
never before attempted. It will tax all energies of mind and
will, involving an improvement in the dietary habits of millions
of people and an elevation of international trade to heights
never before attained.
Internally, Canada will face the demand of accumulated savings
and the desire of millions of individuals to maintain the
higher living standards established during the war. Canadians
have lived exceedingly well during the past few years, and
they will not wish to abandon these gains. Indeed, one of
the great endeavours of health authorities on all levels of
government should be to maintain and extend the gains that
have been made.
Published by RBC Financial Group. All editions from the RBC
Letter collection are available on our web site at www.rbc.com/responsibility/letter.
Our e-mail address is: rbcletter@rbc.com.
Publié aussi en francais.
[ Return to RBC Letter
home page ]
|
|
