| II.
Estimation Methodology 1. Total Domestic Supply
(TDS)
TDS = Production - Changes in
Stocks + Net Imports
This represents the quantity of
food supplies available before disposal to non-food and food uses. It is obtained by
adding the change in stocks, if the sign is minus and subtracting it, if the sign is plus,
from production, plus net imports (i.e. imports less exports).
1.1 Production
1.1.1. Unprocessed Food
Commodities
a) From BAS surveys
The BAS production estimates of
unprocessed food commodities such as palay, corn, roots and tubers, vegetables and fruits,
livestock and poultry including milk and egg production, fish and marine products were
used.
For other pulses and nuts, the
production estimate were derived using the trends of local production, imports and exports
of commodities under pulses and nuts.
b) From NSO's Census of
Agriculture and Fisheries
The 1991 Census of Agriculture
and Fisheries (CAF) of the NSO provided the baseline data for the adjustment of the BAS
data on organ meat and edible offals to account for other meat and products. The CAF
provided data on the number of horse and other livestock to which a ratio was applied to
derive the meat equivalent. The ratio was based on the study of BAS and
BAI.
1.1.2. Processed Food Commodities
Production estimates of the
following processed food commodities were derived by applying appropriate parameters taken
from special studies:
a) rice production was estimated
by applying a milling recovery rate of 65.4 percent to the total palay production after
deducting the estimated amount for seed, feed and waste;
b) corn grits production was
estimated by applying a milling recovery rate of 68 percent to the total corn shelled
production after deducting allowances for seed, feed, wastage and manufacture for food and
non-food;
c) cassava starch production was
arrived at by applying an extraction ratio of 20 percent to the total cassava production
used for non-food purposes;
d) shelled peanut production was
estimated by applying a 70 percent extraction rate to the total unshelled peanut
production;
e) processed vegetables and
fruits in forms such as canned, dried, juice including other type of food preparations,
production estimates were arrived at using the available CE/ASE data on the value of
products sold plus the value of the change in inventory, divided by the corresponding
price per unit;
f) for livestock and poultry meat
production, a dressing percentage which vary by type of animal, was applied to the total
number of animals slaughtered. The estimates of total weight of extremities and internal
organs of animals such as head, feet and tail, intestines, blood, liver, heart, etc. were
estimated based on results of special studies from UPLB and BAI (Annex 4); and
g) for fats, oil, and
miscellaneous food commodities, production was estimated by getting the average of the
value of output derived using the regression analysis, geometric growth rate and simple
average growth rates based on the value of output culled from the CE/ASE publication of
the NSO. The estimated value of output for each commodity was deflated using the
corresponding producer's price also from the NSO.
1.2 Changes in Stocks
Changes in Stocks = Ending Stocks
- Beginning Stocks
The estimates of stocks were
carried out for selected commodities to the extent that data are available. This FBS
compilation covered estimates of stocks for rice, corn and centrifugal sugar. These
estimates served as an adjustment to the reported estimates of total production.
1.3 Net Imports
Net Imports = Total Imports -
Total Exports
Data on exports and imports of
commodities in terms of quantity (in net kilo equivalent) were sourced from the foreign
trade statistics of the NSO. Data for these commodities were aggregated by major food
group following the FBS classification. Appropriate conversion factors were then applied
to ensure that commodities exported and/or imported are consistently parallel with the
production data. Net imports were estimated by deducting from the total imports the total
exports of each commodity.
2. Total Domestic
Utilization (TDU)
TDU = net available food supply +
non-food utilization + processed for food
The net available food supply
represents the total amount of food available for consumption while non-food utilization
refers to a part of total domestic utilization which is used for seed, feed, processed for
non-food including the amount wasted.
2.1 Net Available Food Supply
The net available food supply was
obtained by deducting from the total domestic supply of food commodities the total amount
for allowances for non-food utilization and processed for food. The amount derived
represents the actual quantity of food in the retail stage or "as purchased
basis".
2.2 Non-Food Utilization
Estimates of non-food utilization
such as seed, feed, processed for non-food and waste made use of parameters available from
BAS, UPLB, NSO, FNRI and DOST. These were separately estimated as follows:
2.2.1 feed, which refers to the
amount of food for animals, was estimated by applying appropriate parameters to the
reported total production of certain food crops;
2.2.2 seed, which refers to the
quantity of food crops used as seeds or planting materials, was estimated by applying the
recommended seeding allowance per hectare by type of crop;
2.2.3 processed for non-food,
which refers to the quantity of food crops converted into non-food commodities for
industrial and manufacturing purposes were estimated using the available parameters as
shown in Annex 1; and
2.2.4 waste, which refers to the
amount of losses that occur during harvesting, infestations, spoilage, storage,
distribution, etc., was estimated by applying the required wastage parameters to the total
estimate of production or total domestic supply.
2.3 Processed for Food refers to
the quantity of food crops which are further processed into other form of food
commodities.
3. Per Capita Food Supply
3.1 Annual Per Capita Food Supply
(in kilograms)
The annual per capita food supply
in kilograms was estimated by dividing the net available food supply by the estimated
mid-year population multiplied by 1,000.
3.2 Daily Per Capita Food Supply
(in grams)
The daily per capita food supply
in grams was estimated by dividing the annual per capita food supply by 365 days
multiplied by 1,000.
4. Nutrient Supply
The nutrient equivalent of the
food supply in terms of energy, protein and fats were computed by multiplying the daily
per capita food supply in grams by the corresponding nutrient values per 100 grams of the
retail weight or "as purchased basis". Further adjustments based on the FNRI
Nutrition Survey were made for some commodities from "as purchased basis" into
"edible portion" to account for the amount of wastage at the household level.
The adjusted values represent the net edible portion of the food supply in terms of
energy, protein or fats equivalent.
5. Food Sufficiency
Food sufficiency is a measure of
the adequacy of available food supply to meet the food requirements of the population.
Expressed in percentage, it is computed by dividing the available supply for daily
consumption by the recommended dietary allowance multiplied by 100.
Sufficiency value greater than
100 percent indicates that the available food supply is more than adequate to meet the
food requirement of the populace while a value less than 100 percent indicates otherwise.
6. Computing for the
Average (Annual) Growth Rates
The annual average growth rate is
a measure of the annual rate of growth of a characteristic which is based on the
compounded interest rate concept. It is computed using the following formula:
Where:
g = average annual growth rate
xt = value of the characteristic at time t
xo = value of the characteristic at the start of the reference period
t = years elapsed since the start up to the end of the reference period
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