FOOD SELF-SUFFICIENCY IN LATVIA: LOCAL FOOD VERSUS IMPORTED FOOD

Authors

  • Aivis Bikernieks Latvia University of Life Siences and Tehnologies

DOI:

https://doi.org/10.15544/RD.2021.056

Keywords:

food, local food, self-sufficiency food, self-sufficiency ratio

Abstract

The issue of food self-sufficiency is becoming topical in cases of military and economic cataclysms. In addition, increasing attention is being paid to environmental aspects, e.g., reduction of greenhouse gases. These aspects call for research into countries' capacity to provide food for their citizens. Self-sufficiency research began in the early 20th century and continues to this day. However, scientists have no agreement on the methodology according to which the self-sufficiency index is calculated. In this study, the formula for calculating the self-sufficiency ratio was clarified. The goal of this study is to improve the methodology for calculating self-sufficiency ratio. To achieve the purpose of the study, several research tasks have been set: 1) to get acquainted with scientific research on this topic; 2) to theoretically analyse the obtained information; 3) to develop a more precise method for calculating self-sufficiency, which more accurately reflects the proportion of local food in consumption.

Available statistical data and a mathematical calculation method were used in this study. Relatively small countries tend to be exposed to external conditions, which is also linked to food self-sufficiency. Therefore, it was concluded that Latvia can supply its society with several types of food products fully. The updated SSR calculation formula provides more accurate information on self-sufficiency and calculates the consumption and export volume dependence on imported products.

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Published

2022-01-25

Issue

Section

Social Innovations for Rural Development