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Frontiers of Agricultural Science and Engineering

ISSN 2095-7505

ISSN 2095-977X(Online)

CN 10-1204/S

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Front. Agr. Sci. Eng.    2015, Vol. 2 Issue (2) : 144-151    https://doi.org/10.15302/J-FASE-2015062
REVIEW
Protein security and food security in China
Zheng RUAN1,2(), Shumei MI1,2, Yan ZHOU1,2, Zeyuan DENG1,2, Xiangfeng KONG3, Tiejun LI3, Yulong YIN1,2,3()
1. School of Food Science and Technology, Nanchang University, Nanchang 330031, China
2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
3. Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
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Abstract

Food security, the need to meet nutritional requirements, and four main problems for food protein security in China are analyzed. From the perspective of residents’ nutritional requirements and balanced dietary patterns, the conclusion is that food security in China is in essence dependent on protein production and security of supply and that fat and carbohydrates supply in China can reach self-sufficiency. Considering the situation of food protein production and consumption in China, policy suggestions are made, which could ensure a balanced supply and demand for food protein and food security in China.
Keywords food security      protein security      nutrition      dietary pattern     
Corresponding Author(s): Zheng RUAN,Yulong YIN   
Just Accepted Date: 03 July 2015   Online First Date: 23 July 2015    Issue Date: 25 September 2015
 Cite this article:   
Zheng RUAN,Shumei MI,Yan ZHOU, et al. Protein security and food security in China[J]. Front. Agr. Sci. Eng. , 2015, 2(2): 144-151.
 URL:  
https://academic.hep.com.cn/fase/EN/10.15302/J-FASE-2015062
https://academic.hep.com.cn/fase/EN/Y2015/V2/I2/144
Age (years old) Populationa (ten thousand) Average weight/kg Protein requirementsb Fat requirements Carbohydrate requirements
Average requirements per person each day /g Annual total requirements/kt ( × 10) Average requirements per person each day/g Annual total requirements /kt ( × 10) Average requirements per person each day/g Annual total requirements/kt ( × 10)
0 1378.64 7.85 22.32 11.23 19.84 9.99 111.62 56.17
1 2311.92 9.63 24.45 20.63 21.73 18.34 122.26 103.17
2 2412.51 12.09 31.02 27.31 27.57 24.28 155.10 136.57
3 2352.33 14.38 35.10 30.13 31.20 26.79 175.48 150.67
4 2346.62 16.36 38.52 33.00 34.24 29.33 192.61 164.98
5 2272.03 18.22 41.56 34.47 36.95 30.64 207.82 172.34
6 2283.89 20.2 44.76 37.31 39.78 33.16 223.78 186.55
7-9 4134.49 25.25 52.20 78.77 46.40 70.02 260.98 393.85
10-12 4378.96 36.20 66.33 106.01 58.96 94.23 331.63 530.04
13-15 4914.33 50.34 80.91 145.12 71.92 129.00 404.53 725.61
16-18 6032.12 61.28 85.22 187.63 75.75 166.78 426.09 938.13
19-64 91421.54 62.00 66.41 2215.90 59.03 1969.69 332.03 11079.50
Above 65 11892.72 60.84 57.03 247.56 50.69 220.06 285.16 1237.82
Total 133281.11 3175.08 2822.29 15875.39
Tab.1  The requirements of main nutrients (proteins, fat and carbohydrates)
Type Source Yield/kt ( × 10) Consumption/kt ( × 10)
Fat content Domestic resource Import Population Livestock and poultry
Vegetable oil Soybean oil 251 1535 1140 105
Rapeseed oil 614 153 580 /
Palm oil 1 598 428 230
Peanut oil 252 6 246 /
Sunflower Seed oil 50 75 100 25
Corn oil 72 148 72 /
Tea-seed oil 45 / 45 /
Cottonseed oil 118 / 30 30
Sesame oil 25 10 20 /
Total 1428 2525 2661 390
Animal fat Egg 8.8% 2876 / 254
Milk 3.4% 3531 20 163
Fish 2.5% 3160 417 82
Pork 28% 5493 58 1473
Beef 10.2% 673 29 61
Mutton 14.1% 408 26 57
Total 16141 550 2090
Tab.2  Oil and fat consumption in China (2013)
Source Protein content Total/kt ( × 10) Population consumption/kt ( × 10) Livestock consumption/kt ( × 10)
Domestic Imported Food Protein Feed Protein
Vegetable protein Rice 8.5% 20308 227 16190 1376 1690 144
Wheat 14.0% 10490 553 8275 1159 1525 214
Corn 11.0% 20020 327 1360 150 15400 1694
Potato 2.3% 8893 4 5783 133 1512 35
Soybean 35.0% 1256 6338 938 328 / /
Bean pulp 42.0% 992 5153 / / 5220 2193
Rapeseed meal 36.0% 1105 20 / / 638 230
Cotton seed meal 44.0% 437 127 / / 375 165
Total / 63601 12749 32546 3146 26360 4675
Animal protein Egg 13.3% 2020 863 2883 383 / /
Milk 3.3% 3531 20 3538 117 / /
Fish 18.5% 3160 417 3277 606 / /
Pork 13.2% 2498 3053 5262 695 / /
Beef 20.0% 673 29 659 132 / /
Mutton 19.0% 408 26 406 77 / /
/ 13603 3545 16025 2010 / /
Tab.3  Protein source for China (2013)
Type Consumable Protein/kt ( × 10) Loss rate Dietary protein for population/kt ( × 10) Type Consumable Protein/kt ( × 10) Loss rate Dietary protein for population/kt ( × 10)
Vegetable protein Rice 1376 20% 1101 Animal protein Egg 383 12.5% 335
Wheat 1159 20% 927 Milk 117 5% 111
Corn 150 20% 120 Fish 606 15% 515
Potato 133 20% 106 Pork 695 12% 612
Soybean 328 20% 262 Beef 132 12% 116
Mutton 77 12% 68
Total 2516 Total 2010 1757
Recommended dietary protein /kt ( × 10) 4273
Tab.4  Edible dietary protein for Chinese (2013)
Type Amount/kt ( × 10) Requirementb/kt ( × 10) Supply rate/%
2013* 2013# 2030* 2030# 2013* 2030#
Consumption 4273 3175 3810 3617 4340 134.6 98.5
Domestic resource 3122 98.3 71.9
Imported resource 1151 36.3 26.5
Potential by techniques 927 29.2 21.4
Predictionc 4049 127.5 93.3
Max domestic potentiald 4850 152.8 111.8
Tab.5  Supply and requirement of protein in Chinaa
Fig.1  Loss rates at each stage of food production and consumption
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