Research Reports
A Study on Conceptualization of Food Self-Sufficiency Rate and Reestablishing its Target in Korea
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AuthorChoi, Jihyeon
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Publication Date2010.11.01
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Original
The main purpose of this study is to reestablish a target of food
self-sufficiency rate reflecting changes in and outside the country. Also, the
study is aimed at examining policy measures to meet the target effectively. To
meet the purpose, the study is largely divided into the five section: 1)
examining the possibility of introducing new concept for food self-sufficiency
rate, 2) analysing the present situation and a future outlook of food
self-sufficiency rate, 3) setting up possible food consumption and production
scenarios for reestablishing food self-sufficiency rates of year 2015 and year
2020, 4) suggesting possible targets of food self-sufficiency rate of year 2015
and year 2020, 5) proposing policy measures to meet the target.
It is appropriate to use a food self-sufficiency rate of energy supply as
overall self-sufficiency rate instead of previous quantity based food
self-sufficiency rate. The quantity based self-sufficiency rate has an advantage
for understanding each food item. However, it has a difficulty for reflecting
overall circumstance surrounding each food item. A calory self-sufficiency
rate remedies the shortcoming of a food self-sufficiency rate. Also, it reflects
changes in consumer food life. For these reasons, calory self-sufficiency rate
is more suitable for overall self-sufficiency rate than quantity based
self-sufficiency rate.
The estimation results of food self-sufficiency rates for each important
food are described. The food self-sufficiency rate of rice is about 98%, the
rate for staple food-grain without feed purpose is about 62-65%. In addition,
the food self-sufficiency rates for staple food-grain, including feed purpose is
29-30%. For livestock, rate for beef, pork, and chicken is 43-45%, 80-81%,
and 85% respectively. The rate for vegetables and fruits is 85%, 75-80%. The
food self-sufficiency rate of energy supply is 50% which is increased form
the past standard.
To improve food self-sufficiency rate, both production side and
consumption side should be considered simultaneously. In the consumption
aspect, promoting food life education, introducing consumer oriented policies
to expand food demand, and promoting low carbon green food life is
important. In the production side, efforts to cultivate crops other than rice for
the stabilization of food and to differentiate agricultural products quality for
improvement of agriculture competitiveness and food safety towards consumer
satisfaction is necessary.
Researchers: Choi Ji-Hyun, Woo Byung-Joon, and Hwang Yun-Jae
Research period: 2010. 5. - 2010. 11.
E-mail address: jhchoi@krei.re.kr
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