Household food consumption and expenditure : annual report

MINISTRY OFAGRICULTURE, FISHERIES AND FOOD

Household Food Consumption

and Expenditure: 1981

Annual Report of the

National Food Survey Committee

LONDONHER MAJESTY'S STATIONERY OFFICE

r

© Crown copyright 1983

First published 1983

ISBN 0 11 242628 X

THE NATIONAL FOOD SURVEY COMMITTEE

G A H ELTON, DSc, PhD, CChem, FRSC, FIBiol, FIFSTMinistry of Agriculture, Fisheries and Food, Chairman

A W ASHBY, MSUnilever PLC

A H J BAINES, MA

PROFESSOR J A C BROWN, MAUniversity of Oxford

C W CAPSTICK, CMG, MS, BScMinistry of Agriculture, Fisheries and Food

G I FORBES, FRACMA, FACOM, MFCM, LRCS&P, DTM&H, DPH,DMSA, DIHScottish Home and Health Department

F H GOODWIN1Ministry of Agriculture, Fisheries and Food

J A HEADY, MA, PhDRoyal Free Hospital School of Medicine

DOROTHY F HOLLINGSWORTH, OBE, BSc, CChem, FRSC, FIBiol,FIFST, SRD

P J LUND, BA (Econ), PhDMinistry of Agriculture, Fisheries and Food

PROFESSOR A J RAYNER, BA, MA (Econ), PhDNottingham University

R K SKINNER, MSc, MD, MRCPathDepartment of Health and Social Security

R K THOMAS, BA2Office of Population Censuses and Surveys

F E WHITEHEAD, BSc3

Office of Population Censuses and Surveys

SecretariesD H BUSS, PhD, FIFSTMinistry of Agriculture, Fisheries and Food

B J DERRY, BSc, FSSMinistry of Agriculture, Fisheries and Food

1 Up to November 1982

2 From January 1983

1 Up to January 1983

Preface

The National Food Survey Committee exists to report the findings of the

Survey and also to assist the Ministry of Agriculture, Fisheries and Food bykeeping the Survey under continuous review and recommending any changes

that appear desirable. The Ministry, however, has overall responsibility for the

Survey, for processing the results and arranging publication of the Committee'sReports. The Social Survey Division of the Office of Population Censuses and

Surveys is responsible for the selection of the Survey sample and for supervis

ing and contracting-out the fieldwork and coding of the Survey to a commercial agency.

The Committee wishes to renew its thanks to the Social Survey Division of the

Office of Population Censuses and Surveys, to the British Market Research

Bureau Limited for carrying out the fieldwork and coding of the Survey, to the

Ministry of Agriculture, Fisheries and Food, and in particular to the manyhousewives who have given freely of their time to provide the basic information from which the Survey tabulations have been derived.

Commentaries on the Survey's findings are published quarter by quarter in

British Business. Unpublished data from the Survey may be obtained on pay

ment of a fee. Enquiries should be addressed to the National Food Survey

Branch of the Ministry of Agriculture, Fisheries and Food, Room 419,

Whitehall Place (West), London, SW1A 2HH (telephone 01-233 5088).

v

Contents

Paragraphs

I INTRODUCTION 1-2

D NATIONAL FOOD SURVEY RESULTS, 1981

National averages, Great Britain . . . . . 3-19Averages for social, economic and other groups . . 20-32

Special analyses . . . . . . .33-35Nutritional value . . .36-40

m TABLES Page

Table 1 Changes in incomes, prices and expenditure, 1975-81 19

Average consumption, expenditure and prices relating to all house

holds in the National Food Survey sample

Table 2 Household food expenditure and total value of foodobtained for consumption: 1981 compared with 1980 . 23

Table 3 Percentage changes in average expenditure, food prices

and real value of food purchased: quarters of 1981

compared with corresponding quarters of 1980 . 24

Table 4 Indices of expenditure on food purchased for house

hold consumption, 1975 - 1981 .... 25

Table 5 Indices of prices of food purchased for household consumption, 1975- 1981 26

Table 6 Indices of the real value of food purchased for house

hold consumption, 1975 - 1981 .... 27

Table 7 Consumption and purchases of individual foods;quarterly and annual national averages ... 28

Table 8 Expenditure on individual foods and percentage ofhouseholds purchasing during Survey week; quarterlyand annual national averages .... 32

Table 9 Prices of individual foods; quarterly and annualnational averages ...... 37

Table 10 Percentage of households purchasing seasonal types offood during Survey week ..... 41

vii

Ill TABLES— continued Page

Regional and type of area averages of consumption, expenditure

and relative food price levels

Table 1 1 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and

the real value of food purchased. ... 45

Table 12 Consumption of individual foods; annual averages . 46

Income group averages of consumption, expenditure and relative

food price levels

Table 13 Expenditure on seasonal, convenience and other foods,

together with comparative indices of food prices and

the real value of food purchased .... 55

Table 14 Consumption of main food groups; annual averages . 56

Table 15 Expenditure on main food groups; annual averages . 59

Household composition group averages of consumption,expenditure and relative food price levels

Table 16 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and




Table 19 Total food expenditure per head and per household ofcertain household composition groups within incomegroups; annual averages ..... 72

Table 20 Consumption of main foods by certain householdcomposition groups within income groups; annualaverages........ 73

Age of housewife group averages of consumption, expenditure




the real value of food purchased . 81



viii

ID TABLES— continued Page

Housing tenure group averages of consumption, expenditure and

relative food price levels






Freezer-owning and other households group averages of consumption, expenditure and relative food price levels

Table 27 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and




Special analyses

MEALS EATEN OUTSIDE THE HOME

Table 30 All meals 109

Table 31 Mid-day meals by children aged 5- 14 years . . Ill

SOFT DRINKS

Table 32 Purchases, expenditure and prices . . . 113

Average nutritional value of household food

Table 33 National quarterly and annual averages . . . 117

Table 34 Contributions made by groups of foods to the

nutritional value of household food; national averages . 1 19

Table 35 Regional and type of area averages .... 123

Table 36 Income group averages ..... 125

Table 37 Household composition averages .... 127

Table 38 Averages for household composition groups withinincome groups....... 129

ix

Ill TABLES— continued Page

Table 39 Age of housewife group averages .... 138

Table 40 Housing tenure group averages .... 140

Table 41 Averages for freezer-owning and other households . 142

Table 42 Nutrients obtained for one penny from selected foods;

national averages . . . . . 144

Table 43 Indices of nutritional value for money of selected

foods; national averages . . . . . 145

IV APPENDICES

APPENDIX A

Structure of the Survey ....... 149

TABLES

Table 1 Constituencies surveyed ..... 157

Table 2 Quarterly composition of the sample of respondinghouseholds by type of area . . . 158

Table 3 Composition of the sample of responding households . 159

Table 4 Average number of persons per household in the sample

of responding households ..... 160

Table 5 Composition of the sample of responding households:analysis by income group and household composition . 161

Table 6 Recommended intakes of nutrients . . . 162

Table 7 Main survey classification of foods, 1981 . . 163

Table 7a Supplementary Survey classification of foods, 1981 . 169

Table 8 Estimates of the standard errors of the yearly nationalaverages of expenditure, purchases and prices, 1981 . 171

Table 9 Estimates of the percentage standard errors of averageper caput food consumption of households in differentincome groups ....... 175

Table 10 Estimates of the percentage standard errors of average

per caput food expenditure of households in differentincome groups ....... 178

Table 1 1 Estimates of the percentage standard errors of average

per caput food consumption in and expenditure ofhouseholds with/without deep-freezers . . 181

x

IV APPENDICES— continued Page

APPENDIX B

Demand analyses and estimates of demand parameters . . 183

TABLES

Table 1 Estimated income elasticity of household foodexpenditure . . . . . . . 191

Table 2 Estimates of income elasticities of demand forindividual foods . . 192

Table 3 Estimates of price elasticities of demand for certainfoods, 1976-1981 196

Table 4 Annual indices of average deflated prices, purchasesand demand, 1976- 1981 205

Table 5 Estimates of price and cross-price elasticities of demandfor certain foods, 1974- 1981 .... 219

Table 6 Annual indices of average deflated prices, purchasesand demand taking into account the effect of cross-price elasticities for related commodities, 1974 - 1981 . 221

Table 7 Estimates of price and cross-price elasticities of demandfor broad food groups, 1974-1981 ... 224

Table 8 Annual indices of average deflated prices, purchasesand demand for broad food groups, 1974- 1981 . . 225

GLOSSARY 227

xi

I Introduction

3

I Introduction

1 This Annual Report presents the results for 1981 of the National FoodSurvey of Great Britain. It contains the full range of tables necessary to update

the material in earlier Reports and comments briefly on developments in

household food consumption and expenditure.

Trends in personal income, expenditure and retail prices in the

United Kingdom (Table 1)

2 Information from the National Accounts shows that the average real

disposable income per head in 1981 was nearly 3 per cent lower than in 1980

although it remained well above the 1978 level. At the same time, the annualrate of inflation (as measured by the Index of Retail prices) fell to 11-9 per

cent; the corresponding measure of the increase in food prices was lower still at

8-4 per cent. However, despite this comparative price advantage there was a

decrease in the volume of consumers' expenditure on food (measured at

constant 1975 prices), particularly on that for consumption in the home. Incontrast, the volume of consumers' expenditure on items other than food was

almost unchanged. A consequence of this was that, at current prices, the proportion of total consumers' expenditure devoted to food fell again to a new

low level of 18-3 per cent. These estimates from Table 1 are given as a background against which to view the results of the National Food Survey that are

presented in the following pages.

National Food Survey Results, 1981

National Food Survey Results, 1981 7

n National Food Survey Results, 1981

3 The National Food Survey data for 1981 were derived from records

provided by a random sample of 7,695 private households throughout GreatBritain. They cover, in detail, food brought into the home for humanconsumption1. However, in addition to excluding meals out in restaurants etc

and pet food, the Survey also does not cover soft drinks2, alcoholic drinks,sweets and chocolates: such items are often bought by family members withoutcoming to the attention of the housewife (the person, male or female,

principally responsible for domestic duties) who keeps the Survey record, and

they are liable to be inadequately recorded. Each housewife keeps a record for7 days, fieldwork being distributed over the whole year apart from breaks at

Christmas and during general election campaigns. In 1981, fieldwork began onThursday 1 January and continued until Tuesday 22 December. Details of the

sample and sampling procedure are given in Appendix A, and a glossary ofterms used in the tables and text appears at the end of the Report.

National Averages —Great Britain (Tables 2- 10, 28, and Appendix B)

4 A verage levels of household food consumption, expenditure and prices.

Expenditure on food for consumption in the home averaged £7.63 per person

per week in 1981, 42p (5-8 per cent) more than in 1980 (Table 2). Thiscoincided with a rise of 6-8 per cent in the general level of food prices paid by

housewives —the smallest annual increase recorded by the Survey since 1970.

As average expenditure rose by about 1 per cent less than prices, the

implication is that there was a reduction of the same percentage amount in the

real value of household food purchases (Table 3). This overall net fall in

volume is mainly attributable to a sharp decrease in average purchases ofcarcase meat, and of beef and veal in particular (Table 6).

5 Milk and Cream. Household consumption of liquid milk (includingwelfare and school milk) averaged 4-01 pints per person per week (Table 7).This represents a further reduction in consumption in the face of competitionfrom skimmed and other milks and from soft drinks. Consumption has

declined steadily since 1975 when it averaged 4-76 pints, although the corres

ponding proportion of households recording a purchase during their week in

the Survey has changed only slightly from 97 to 96 per cent (Table 8).Purchases of yoghurt continued to increase but there are signs that this upwardtrend may be levelling off.

6 Cheese. Although average consumption of natural cheese was about the

same in 1981 as in the previous year, there was some shift to Cheddar cheese

from other UK varieties. Average purchases of processed cheese also barely

changed so that those of cheese in total remained at the 1980 level of 3-89 ozper person per week.

7 Carcase meat. Beef, lamb and pork all showed declines in consumptioncompared with the previous year. The average for these three carcase meats in

total fell by over 1-7 oz between 1980 and 1981, to 15-0 oz per person per

1 Some estimates are, however, available from other sources of the total UK supplies of basic

foodstuffs. See, for example, British Business Vol 7 nos 1 and 2, pages 48 and 49.

* Although some data relating to soft drinks brought into the home have been recorded since

1975, they are excluded from all the estimates and tables in this report except Table 32.

8 Household Food Consumption and Expenditure: 1981

week. The largest contribution to the fall came from beef, the price of which

rose the most (Tables 5 and 6). However, even allowing for the effects of

changes in real prices and incomes, there is evidence of a sharp fall in the

underlying demand for all three meats in 1981 (Tables 5 and 6, Appendix B).

8 Poultry. The long-term upward trend in purchases of broiler chicken

resumed after a slight hiccup in 1980, and average consumption reached the

new high level of 4-55 oz per person per week with the assistance of strongly

competitive real prices. Consumption of other poultry also rose markedly,

particularly of turkey—purchases of which have nearly doubled since

1978 —and of large chickens.

9 Other meats and meat products. There were increased purchases of most

other meats and meat products in 1981, particularly of sausages and of ready-

to-eat meat pies and sausage rolls. These increases, together with those for

poultry, amount to an average of nearly 0-9 oz per person per week and partly

offset the decrease in carcase meat.

10 Fish. Average consumption of fish rose for the fourth consecutive year

having previously followed a downward trend for some time: it reached

4-92 oz per person per week, the highest recorded since 1972. Within this

total, filleted fresh white fish made further gains at the expense of unfilleted

varieties. In addition, consumption of canned salmon continued to recover

almost to its 1975 level, aided by prices which were only 6 per cent higher than

in 1977.

11 Eggs. There is a well-established downward trend in the consumption of

eggs, associated with a contraction in the average proportion of householdsbuying eggs in any given week (Tables 6 and 8). This may be attributable to the

decline of the traditional breakfast and of home-baking and to competitionfrom such convenience foods as fish fingers, beefburgers and pizzas.

However, in 1981 — for the first time in 6 years —there was no appreciable

decrease in household consumption (including free supplies), the average of

3-68 eggs per person per week being almost the same as that recorded in 1980.

12 Fats. The average consumption of butter and margarine in total, at

7-80 oz per person per week, was only slightly lower in 1981 than in the

previous year. Within the total, however, margarine increased its share from

49 per cent to 53 per cent —the first time since 1955 that it has occupied the

dominant market position. Only part of the shift to margarine from butter

appears to be due to changes in their relative prices (Tables 5 and 6 ofAppendix B). There is an important underlying growth in demand formargarine, particularly for soft margarine, which has been linked to improvements in its quality and to growing emphasis on the health aspects of diet.

Indeed, since 1975 average consumption of soft margarine has risen from

1 • 10 oz per person per week (42 per cent of total margarine) to 2-81 oz (68 per

cent); it is thus displacing other margarine as well as butter.

13 Sugar and preserves. Despite steadily falling real prices for sugar,

purchases again declined: the 1981 average of 11-08 oz per person per week

represents a decrease of nearly 30 per cent since 1971. The downward trend in

consumption of jam also continued.

14 Potatoes. Although there is clear evidence of a long-term downward trend

in the household consumption of potatoes, there was a slight recovery in 1981


to an average of almost 42 oz per person per week, real prices being virtuallyunchanged. This was accompanied by increased purchases of most potatoproducts— notably those of frozen chips which have virtually doubled since

1978 to reach 1 -50 oz per person per week.

15 Other vegetables. There were small decreases in respect of most fresh

green vegetables, the consumption (including supplies from gardens and

allotments) of which in total fell by under 0-5 oz in 1981 to 12-0 oz per person

per week. The consumption of other fresh vegetables was also barely

maintained. These declines were offset by increased purchases of many

processed vegetables, particularly canned varieties.

16 Fruit. The consumption of fresh fruit fell back slightly in 1981 from the

high level of the previous year. Purchases of most other fruits and fruitproducts, particularly canned fruit, also declined slightly. The notableexception is fruit juice, the consumption of which averaged 3-99 fl oz per

person per week in 1981 —an increase of no less than 30 per cent since 1980,

120 per cent since 1978, 200 per cent since 1976, and nearly 330 per cent in the

ten years since 1972.

17 Bread. Household purchases of bread in total recovered slightly in 1981 to31-2 oz per person per week. This followed a series of small decreases begin

ning in 1975 following the removal of the price subsidy which had previouslyled to a pause in the long-term downward trend in consumption. Nevertheless,

standard white loaves lost further ground to wholemeal and other breads, theirshare of the total having fallen steadily from 82 per cent in 1975 to 70 per cent

in 1981.

18 Flour, flour confectionery and other cereal foods. Purchases of flour also

recovered in 1981 to return to their 1978 level of 5 -96 oz per person per week.

Further increases were recorded for most other cereals, notably breakfast

cereals and frozen cereal convenience foods, both of which continued theirlong-term upward trends. The principal exceptions were rice —purchases ofwhich fell back slightly from the high level of 1980 —and biscuits, other thanchocolate biscuits, which continued to decline from their 1977 peak.

19 Beverages. Household consumption of tea decreased further to 1-98 ozper person per week, the lowest ever recorded in the Survey. There was also a

small decline in consumption of instant coffee despite a fall in average price to

pre-1977 levels.

Averages for social, economic and other groups

REGIONS AND TYPES OF AREA (Tables 11, 12 and 35)

20 Two separate geographical analyses of National Food Survey data are

made. The first is according to the standard regions defined in Table 1 ofAppendix A to this Report, except that the very small sample from East Angliahas been merged with that from the South East region. The second analysis is

according to type of area and distinguishes six categories in terms of degree ofurbanisation: (i) Greater London, (ii) the metropolitan districts of Englandtogether with the Central Clydeside conurbation, and (iii)— (vi) four groups ofareas classified according to electoral density. Further details are given in the

Glossary.


21 The Survey is designed to be representative of Great Britain as a whole

and practical considerations limit the number of localities that can be included

from each region in any one year (see Appendix A for details of the sampling

scheme). The localities selected in a single year from any one region may not

therefore be fully representative of that region. The regional estimates in

Tables 1 1 and 12 should thus be treated with some reserve. Direct comparisons

with data for earlier years should also be treated with caution for the same

reason and because of changes to regional boundaries that have been made

from time to time, especially in 1974. An indication of the variation which

occurs from year to year may be obtained from the regional averages for 1975

to 1980 shown in Table 13 of the Annual Report for 1980'. Further details of

the samples of responding households are given in Tables 2-4 of Appendix A.

INCOME GROUPS (Tables 13-15 and 36)

22 The Survey income groups (see Glossary) continue to be defined in terms

of the gross weekly income of (in most cases) the head of the household. The

income ranges determining each group are revised at the beginning of each

year to allow for prospective inflation and for expected changes in gross

earnings during the following 12 months. Details of the procedure are given in

paragraphs 74-77 of the Annual Report for 1980'. The following table shows

the distribution of the 1981 Survey sample according to income; further details

of the sample of households in each income group are given in Tables 3 - 5 ofAppendix A: —

Gross weekly incomeof head of

household (a)

Numberof house

holds

Percentage of households

Income groupin whole

in groups Al to D

Householdscontaining one ormore earners (b):

samplerealised target

Al £300 or more£210 and under £300£125 and under £210£75 and under £125Less than £75

123498

1782

2425856

1-66-5

23-231-5111

2-28-8

31 -4

42-7150

37

4040

10

A2BCD

Total A 1 to D 5684 73-9 100 100

Householdswithout an

earner (by.

El £75 or moreLess than £75

262

6993-491E2

Pensionerhouseholds (c)

OAP N.A. 1051 13-7

Total all households 76% 100

(a) Or of the principal earner if the income group of the head of household was below £75 (theupper limit for group D).

(b) By convention, the short-term unemployed are classified as 'earners' until they have beenout of work for more than a year when unemployment benefit ceases.

(c) See Glossary.

1 Household Food Consumption and Expenditure: 1980, HMSO, 1982


23 As the income ranges have to be fixed in advance, the distribution ofhouseholds in the sample according to income differs from the target each year

by varying amounts (usually small). In 1981, rather more households fell intoincome groups C and D than was intended, with too few falling into group B.As a result, the averages of food consumption, expenditure and nutrition foreach income group are not perfectly comparable with those for some otheryears since the composition of the various groups was somewhat different.However, in so far as this is a classification problem, the "national" averages

for the sample as a whole are not affected.

24 Table 13 shows that, in households containing at least one earner, the

estimated average household food expenditure ranged from £6.88 per person

per week in group D to £8.93 in group Al. For pensioner households, as forthe two categories of household with no earner (El and E2), the average foodexpenditure was greater than for earning households at comparable or even

higher income levels. This may seem surprising, but it should be noted that the

non-earning groups contained fewer children and had more meals at home (see

Table 30) than those with earners.

25 Income is by no means the sole or even the main determinant of the level

of household food expenditure. Other relevant factors include family size and

composition, occupation and leisure activities, other expenditurecommitments, outside meals, storage facilities, access to garden produce,education and habits formed in youth. Nevertheless, other things remaining

equal, those with the highest incomes are usually the highest spenders. Thisdoes not, however, hold for all foods: high income families tend to spend less

on basic and comparatively inexpensive foods such as bread and eggs.

26 The effect of income on expenditure or purchases is measured by the

income elasticity. This may be thought of as a measure of the effect of a 1 per

cent increase in income, other things remaining equal (see paragraphs 3, 11

and 12 of Appendix B). Table 2 in Appendix B presents estimates derived fromSurvey cross-sectional data of the income elasticities of both expenditure and

purchases for individual foods as well as the income elasticity of total foodexpenditure. The estimate relating to the latter shown at the foot of the table

(0-21) may be interpreted as indicating that a + 1 per cent difference between

the average net incomes of otherwise similar groups of households can be

expected to be associated with a +0-21 per cent difference between theiraverage food expenditures.

HOUSEHOLD COMPOSITION GROUPS (Tables 16 - 20, 37 and 38)

27 The classification of households according to their composition in terms

of the number of adults and children (see "adult" and "child" in Glossary)has remained unchanged since 1975. Table 16 shows that average householdfood expenditure in 1981 ranged from £5.52 per person per week in householdswith 2 adults and 4 or more children to £9.31 per person per week in single

adult families. This reflects the economies of scale in providing for larger

households plus the fact that such households usually contain a larger

proportion of children, whose food requirements are generally less than those

of adults.


28 Differences in family size and composition have a greater effect on

household food expenditure than differences in the income of the head,

location or indeed any other method of classification used in the National

Food Survey. This is demonstrated by Table 19, which gives the average food

expenditures of households classified simultaneously according to their

compositions and to the incomes of their heads. There is a far wider range in

the average expenditures for household composition groups within income

groups than for households of similar composition but at different income

levels. Thus differences between averages expressed in per household terms

can be very misleading when they are associated with systematic variations in

average household size.

AGE OF HOUSEWIFE GROUPS (Tables 21-23 and 39)

29 The averages for the different groups vary appreciably but, as with other

classifications according to a single characteristic, they are purely descriptive.

They do not directly give a measure of the effect that age of housewife has on

food consumption patterns: to do this it would be necessary to standardise the

data in each group to allow for systematic differences in income, family

composition and other factors which tend to vary with the housewife's age.

HOUSING TENURE GROUPS (Tables 24 - 26 and 40)

30 This classification is subject to the same type of limitation noted in the

previous paragraph. There have been marked shifts in the pattern of tenure

over the past few years, particularly in the growth of home ownership and the

decrease in the relative importance of privately rented unfurnished property.

FREEZER-OWNING AND OTHER HOUSEHOLDS (Tables 27-29 and 41)

31 Households owning a deep-freezer suitable for freezing fresh produce and

for its long-term storage accounted for 49 per cent of the responding sample in

1981 compared with 46 per cent in 1980 and 23 per cent in 1975. Ownership ofrefrigerators remains much more extensive at % per cent of households in

1981, the same as in 1980. Details of the distribution of deep-freezers and

refrigerators between different household groups are given in Table 3 of

Appendix A.

32 The growth in ownership of deep-freezers has been accompanied by an

increase in the variation in the Survey averages of expenditure and consump

tion (defined as purchases plus free supplies) for some foods because of the

concomitant increase in bulk buying. Purchases of carcase meat in particularhave been affected. The conventional Survey estimates of consumption are

based on acquisitions of food, with purchases being measured when brought

home and garden and allotment produce (see Glossary) being measured when

it is used. However, for freezer-owning households, alternative estimates ofconsumption have also been made which exclude food bought explicitly for

freezer storage but include items —regardless of when bought—withdrawnfrom freezers during the Survey week. These alternative estimates are much

less affected by sampling variation and should, in the short-run, give a more

accurate representation of actual consumption. They are shown in the


penultimate column of Table 28, and the final column of that table shows theireffect on the national averages when combined with the conventional estimates

for households without a deep-freezer. It is emphasised, however, that the

alternative estimates for freezer-owning households are neither obtained by,

nor equivalent to, measuring changes in households' freezer stocks: indeed,

the measurements made do not in all cases allow the change in stocks to be

ascertained. Rather they are derived by subtracting from the purchased

quantity of a given food the amount deposited in the freezer and then addingback any amounts of that food withdrawn. Where carcase meat is concerned,the purchased quantity recorded for bulk transactions is the weight used forpricing purposes; this will occasionally include some fat, bone or other trimmings which were subsequently removed at the customer's request before

delivery. Thus when the whole purchased weight is recorded as having been

deposited in the freezer, such trimmings—though never actually delivered —

will appear as an implicit addition to freezer stocks. This precludes any

attempt to measure stock changes as the difference between the alternative and

conventional estimates of consumption.

SPECIAL ANALYSES

MEALS OUTSIDE THE HOME (Tables 30 and 31)

33 A further small increase was recorded in the average number of meals

eaten outside the home. This has risen from 2-97 meals per person per week in

1976 (of which 1-72 were mid-day meals) to 3-25 meals in 1981 (1 -75 at mid

day). The level of eating out varies considerably between different householdgroups (see Table 30) and this should be borne in mind when comparing the

corresponding Survey estimates of food consumption and expenditure, whichof course relate only to food brought home.

34 There were also small increases in the number of school meals and packed

meals from home taken by children aged between 5 and 14 years. The average

number of school meals has been following a long-term downward trend, butfell sharply from 2-63 meals per child per week in 1979 to 2- 19 meals in 1980

when the regulations governing their supply were changed by the EducationAct (1980). In 1981, however, the average recovered slightly to 2-26 meals (see

Table 31). Conversely, the number of packed meals prepared for children rose

steadily between 1975 and 1979 from 0-37 meals per child per week to 0-68meals, but then increased sharply to 1-15 meals in 1980, reaching 1-21 meals

in 1981.

HOUSEHOLD PURCHASES OF SOFT DRINKS (Table 32)

35 The averages presented in Table 32 are from an extension of the normalSurvey to cover purchases of soft drinks bought for consumption in the home

as part of the household supply. Expenditure on these soft drinks, the

quantities bought and the contribution they make to the energy value of the

household supply are excluded from all other tables of National Food Surveydata presented in this Report.


NUTRITIONAL VALUE

36 Introduction. The nutritional value of the food obtained in different

categories of household in Great Britain is shown in Tables 33-44, and was

determined by the methods outlined in Appendix A, paragraphs 12 and 13.

The estimates are derived from the quantities of food brought into the home,

and will therefore be supplemented by the nutrients in meals and snacks eaten

outside the home (if they were not made from the household food supply) and

by the contributions, mainly of energy, from soft and alcoholic drinks, sweets

and soft drinks. However, Table 32 shows that those soft drinks bought for

the household supply added 21 kcal per person per day to the total. In

addition, national supplies of alcohol and of sugar and chocolate

confectionery were equivalent to a further 166 and 130 kcal per person per day

respectively in 1981, but it is not practicable to determine the intakes in each

type of household. The basic Survey estimates also make no allowances for

any potentially edible food that may be wasted in the home. Nevertheless,

allowances for meals outside the home and wastage are made when the

nutrient intakes are compared with recommended intakes' in part (ii) of Tables

33 and 35-41, and these comparisons also take into account the age, sex and

occupational activity of the members of each household (see Appendix A,paragraphs 14 and 15). Thus, while all the tables are useful for showing trendsin nutrient intakes over time, the comparisons with the recommended intakes

are a particularly useful method of comparing the nutritional adequacy of the

diets in different types of household.

37 National averages. The nutritional value of the national average house

hold diet is shown in Table 33, not only as amounts per person per day and as

percentages of the recommended amounts of each nutrient, but also in terms

of the percentage of the energy value of the diet that was derived from protein,

fat and carbohydrate (part iii), the percentage of the protein derived from

animal sources (part iv), and the nutrient content per 1000 kcal (part v). This

format is followed in the other nutritional tables too, and, apart from part (v)

which was introduced in 1967, has been used in the Survey since the 1950s. The

average household energy intake in Great Britain as a whole was 2210 kcal

(9-3 megajoules) per person per day in 1981 compared with 2230 kcal in 1980,

and was as usual highest in the fourth quarter of the year and lowest in the

second. This provided 99 per cent of the amount recommended without

counting the energy from food consumed outside the home or that from sweets

and alcoholic and soft drinks. Slightly less of this energy was derived from fat

than in 1980 (42-2 per cent compared with 42*6 per cent); and because there

was an increase in the polyunsaturated fatty acid content of the diet and

declines in the amounts of saturated and monounsaturated fatty acids, the

ratio of polyunsaturated to saturated fatty acids increased from 0-242 to

0-250. Intakes of the minerals and vitamins other than vitamins C and D also

fell slightly, but all remained in excess of the intakes recommended by the

Department of Health and Social Security and most were well in excess ofthese recommendations.

38 The contributions made to these intakes by major groups of foods are

shown in Table 34. The main contributions to the energy value of the diet were

1 Department of Health and Social Security. Recommended Daily Amounts of Food Enerpand Nutrients for Groups of People in the United Kingdom. Reports on Health and Social

Subjects no. 15, HMSO, 1979.


milk and milk products (14-0 per cent of the total compared with 14-2 per cent

in 1980); meat and meat products (16-4 per cent compared with 16-7 per cent);

fats (15*5 per cent compared with 15-6 per cent); sugar and preserves (9-0 per

cent as in 1980); and cereal products (28-9 per cent compared with 28-8 per

cent). These changed contributions were paralleled by changes in the relative

importance of these food groups to the intakes of most other nutrients.Vitamin C intakes, however, were increased because of the greater

contributions from most kinds of fruit, which were not completely offset bythe decreases from vegetables; and the switch from butter to soft margarines

(paragraph 12) was the primary reason for the change in the fatty acid

composition of the diet and for the increase in Vitamin D intakes.

39 Tables 42 and 43 show the nutrients obtained for each penny spent onimportant foods. Bread—particularly white bread —and breakfast cereals

continued to be among the cheapest sources of most of the nutrients recorded

in the Survey. However, these foods had been relatively better value for moneyin 1980, as had been milk, cheese, fresh meats and potatoes. In contrast, the

relative values of a number of processed foods improved.

40 Nutrient intake according to region and type of area, income group,household composition, age of housewife, housing tenure and freezerownership. Tables 35 to 41 present the full range of nutritional evaluations ofthe diets of households classified according to each of the above characteristics.

Further information about these households is given in paragraphs 20 to 32.

m Tables

Tables 19

TABLE 1

Changes in incomes, prices andconsumers' expenditure, 1975 - 1981

Index of personal disposable income

1975 1976 1977 1978 1979 1980 1981

per head (a) (6):In money terms . 100 114-8 130-2 153-4 184-9 2171 234-3

In real terms (c) . 100 99-3 97-8 105-9 113-1 114-5 111-3

General Index of Retail Prices (a):All items .... 100 116-5 135-0 146-2 165-8 195-6 218-8

Food .... 100 120-0 142-8 152-9 171-3 192-0 208-2Indices of consumers' expenditureper head (d):

Household food expenditure(e)

At current prices 100 116-6 134-4 150- 1 170-3 191 1 200-0At 1975 prices . 100 100-7 99-6 102-4 104-2 104-2 102-4

Catering expenditure on food

(/)At current prices 100 118-2 133-4 147-1 174- 1 191 1 200-5

At 1975 prices . 100 100- 1 990 102- 1 108-8 106-6 105-2

Total food expenditure (g)At current prices 100 116-8 134-2 149-7 170-8 191 1 2001At 1975 prices . 100 100-7 99-5 102-4 104-8 104-5 102-7

Total consumers' expenditureAt current prices 100 115-8 1331 153- 1 181-1 209-8 232-2At 1975 prices . 100 100-1 99-9 105-6 110-8 110-6 110-3

Total food expenditure as percent

age of total consumers' expenditureon goods and services (a):

At current prices 21-3 21-5 21 -5 20-8 20-1 19-4 18-3

At 1975 prices . 21-3 21-4 21 -2 20-6 20- 1 20-1 19-8

(<z) Derived from data in the Monthly Digest of Statistics.

(&) Includes all sources of personal income and takes into account deductions for income tax,national insurance contributions and net transfers abroad.

(c) Using the Consumers' Expenditure Deflator (derived from the National Accounts) toremove the effect of price changes. If the General Index of Retail Prices had been used as a

deflator the indices would have been 100, 98-5, 96-5, 104-9, 111-5, 111-0 and 1071 respectively.

(d) Derived from data in National Income and Expenditure 1982 Edition. The expenditureincurred by public authorities in providing welfare and school milk and welfare foods has been

excluded throughout; such expenditure amounted to £24 million in 1975, £33 million in 1976, £39

million in 1977, £43 million in 1978, £48 million in 1979, £54 million in 1980, and £61 million in

1981.

(?) Includes in addition to items included in the National Food Survey, soft drinks, sweets,

casual and other purchases of food not entering the household food supply, but not the ingredientcost of food consumed in catering establishments.

(/) Expenditure on food (generally at wholesale prices) by commercial and non-commercialcatering establishments including institutions and public authorities (excluding expenditureincurred on welfare items —see footnote (d) above).

(g> Household food expenditure plus total catering expenditure on food as defined in (/) above.

Average consumption, expenditure

and prices, relating to all households

the National Food Survey sample

Tables 23

TABLE 2

Household food expenditure and total value offood obtained for consumption, 1981

(per person per week)

Value of gardenExpenditure on food and allotment Value of consumption (b)

Per

produce , etc (a)

Per1980 1981 centage 1980 1981 1980 1981 centage

£ £

change

£ £ £ £

change

1st quarter 6-97 7-34 + 5-3 ■11 •16 7-08 7-50 + 5-82nd quarter 7-28 7-55 + 3-6 •12 •14 7-40 7-69 + 3-93rd quarter 7-36 7-82 + 6-3 •24 •22 7-60 804 + 5-84th quarter 7-25 7-82 + 7-9 ■17 •17 7-42 8-00 + 7-8

Yearly average 7-21 7-63 + 5-8 •16 •17 7-37 7-80 + 5-8

(a) Valued at average prices paid by housewives for comparable purchases,

(ft) Expenditure on food purchased for consumption in the home, plus the value of garden andallotment produce etc.


TABLE 3

Percentage changes in average expenditure, food prices and

real value of food purchased

1QBI 1981 on 1980

Quarterson

Expenditure

19801 2 3 4

Seasonal foods (a) + 7-0 + 2-2 + 1-0 + 10-2 + 16-7Convenience foods (a)

Canned ..... + 8-0 + 8-2 + 4-1 + 9-5 + 10-6

Frozen ..... + 7-3 + 8-3 + 5-9 + 4-7 + 11-2Other convenience foods + 8-6 + 10-5 + 6-2 + 8-8 + 9-5

Total convenience foods + 8-3 + 9-6 + 5-7 + 8-4 + 100All other foods (6) . . . . + 4-1 + 4-1 + 3-4 + 41 + 51

All foods (ft) + 5-6 + 5-2 + 3-6 + 6-2 + 7-9

Food pricesSeasonal foods (a) + 7-0 + 0-7 + 4-5 + 8-1 + 16-9Convenience foods (a)

Canned ..... + 3-7 + 5-7 + 2-3 + 2-8 + 4-5Frozen ..... + 4-5 + 7-6 + 7-5 + 2-7 - 0-0Other convenience foods + 60 + 7-3 + 5-8 + 5-3 + 5-9

Total convenience foods + 5-3 + 70 + 5-2 + 4-4 + 4-8All other foods (6) . + 7-4 + 8-6 + 6-4 + 7-4 + 7-3

All foods (ft) + 6-8 + 7-0 + 5-8 + 6-7 + 7-9

Real value of food purchasedSeasonal foods (a) -00 + 1-4 -3-4 + 1-9 - 0-2Convenience foods (a)

Canned ..... + 4-1 + 2-3 + 1-8 + 6-3 + 5-8

Frozen ..... + 2-7 + 0-6 -1-6 + 1-9 + 11-2Other convenience foods . + 2-4 + 30 + 0-3 + 3-3 + 3-4

Total convenience foods + 2-9 + 2-3 + 0-4 + 3-8 + 50All other foods {b) . . . . -3-1 - 41 -2-8 - 3-1 - 20

All foods (b) -11 - 1 -7 -21 - 0-5 + 01

(a) See "Seasonal foods" and "Convenience foods" in Glossary.

(b) Excluding a few miscellaneous items for which the expenditure but not the quantity was

recorded and for which average prices therefore could not be calculated.

Tables 25

TABLE 4

Indices of expenditure on main food groups andtotal value of consumption (a), 1975-1981

(1975=100)

Food codesIndices of expenditure

I Main food groupings

(1981) 1976 1977 1978 1979 1980 1981

Liquid milk 4 134-3 160-2 179-8 200 0 223-1 238-1Other mUk and cream 9-17 115-7 1300 157-5 198- 1 241-3 252-5

Milk and cream 4-17 131-5 155-7 176-5 199-7 225-8 240-2Cheese . 22,23 1160 145-8 160-3 194-5 229-7 251-2

Beef and veal 31 110-0 132-2 151-7 172-0 188-0 179-6Mutton and lamb . 36 117-3 1301 148-2 173-9 200-3 200-2Pork 41 117-5 145-7 172-2 199-2 246-3 244-1

Carcase meat 31-41 113-0 1340 154-4 177-1 201 0 195-7Bacon and ham, uncooked 55 118-2 1320 142-7 159-8 170-3 177-7Poultry, uncooked 73, 77 118-5 145-8 158-4 197-1 219-7 243-9Other meat and meat 46, 51, 58-71,\products 78-88,94 / 115-8 132-8 150-6 1720 191-6 209-6

All meat . 31-94 1151 134-5 1521 175-2 195-9 202-2Fish, fresh and processed 100-117 115-6 134-4 155-8 176-2 204-7 209-8Fish, convenience 118-127 114-9 124-2 146-8 176-4 203-7 226-5

Fish 100- 127 115-2 129-2 151-2 176-3 204-2 218-4Eggs 129 112-1 122-8 123-7 141-9 153-7 162-5

Butter 135 126-9 144-6 158-4 185-9 182-9 178-7Margarine . 138 118-9 170-3 178-8 190-6 213-4 234-6Other fats . 139-148 91 0 113-9 128-6 132-3 157-0 155-5

Fats 135-148 116-7 142-9 155-7 174-3 183-3 185-3Sugar 150 94-3 96-9 101-7 1130 123-7 133-6Preserves 151-154 97-4 111-8 115-2 125-7 133-6 1450

Potatoes (raw) 156-161 158-1 121-9 91 -2 121-8 1120 127- 1Fresh green vegetables 162-171 106-2 117-8 127-9 152-6 163-7 181-8Other fresh vegetables 172-183 1120 126-0 135-8 158-9 190-6 201-3Other vegetables . 184 - 208 121-8 132-3 135-5 164-3 186-1 206-7

Vegetables 156 - 208 127-4 126-0 122-4 149-8 163-9 180-3Fresh fruit . 210-231 108-6 133-5 145-4 162-2 193-4 204 0Other fruit 233 - 248 109-7 133-2 148-2 163-6 190-8 198-8

Fruit 210-248 1090 133-4 146-5 162-7 192-5 202-1Bread 251-263 110-2 131-3 150-4 170-1 196-5 210-6Cereals, other than bread 264 - 301 108-9 128-7 143-6 164-5 188-8 205-2

Cereals . 251-301 109-4 129-7 146-3 166-7 191-8 207-3Beverages 304-313 125-4 204-2 221-0 227-0 239-8 233-5Miscellaneous foods (b) 315-334, 339 115-7 126-7 140-9 161-2 186-9 206-9

11 Seasonal, convenience andother foods

Seasonal foods (c) 119-9 125-8 126-8 1490 165-2 176-8Convenience foods (0

Canned . 111-4 118-5 126-5 141-5 157-1 169-6Frozen 133-6 167- 1 171-7 221-0 272-0 291-9Other convenience foods 1141 132-4 1550 1780 203-3 220-7

Total convenience foods 115-3 1320 148-7 172- 1 197-2 213-5All other foods (b) 116-3 1400 155-7 176-8 197-3 205-3

HI ALL FOODS (b) 4-339 116-7 135-5 148-9 770-7 191-7 202-4

Indices of total value of consumptio n (a)

IV ALL FOODS (b) . 117-3 135-9 149-0 169-5 190-7 201-8

(a) Total expenditure on food purchased for consumption in the home, plus the value of gardenand allotment produce etc (see Glossary).

(b) Excluding a few miscellaneous items for which the expenditure but not the quantity wasrecorded and for which average prices therefore could not be calculated.

(c) Foods included in these categories are itemised in Appendix A, Table 7.


TABLE 5

Indices ofprices for main food groups, 1975 - 1981

(1975= 100)

Food codesIndices of prices


(1981) 1976 1977 1978 1979 1980 1981

Liquid milk 4 134-8 1700 192-5 219-4 252-1 281-7

Other milk and cream 9- 17 116-5 129-5 143-9 161-3 187-3 193-3

Milk and cream 4-17 132- 1 163-8 184-7 209-4 240-5 264-8Cheese . 22, 23 116-4 1460 164-5 193-3 225-4 2461

Beef and veal 31 119-7 134-0 1531 172-6 192-2 213-6

Mutton and lamb . 36 118-3 139-4 161-0 172-6 188-2 199-5

Pork 41 112-4 119-9 1410 148-7 162-3 173-9

Carcase meat . 31-41 1181 132-5 152-6 167-9 185- 1 201-8

Bacon and ham, uncooked 55 116-8 121-4 1320 146-7 161-5 170-7

Poultry, uncooked 73, 77 113-4 135-9 147-2 166-9 189-4 193-3

Other meat and meat 46, 51, 58 - 71,\products 78 - 88,94 / 114-2 127-5 1400 158-4 1810 192- 1

All meat . 31-94 116-2 129-8 145-4 162- 1 181-2 193-9

Fish, fresh and processed 100-117 113-8 142-2 157-5 175-3 188-3 191-3Fish, convenience 118-127 116-7 146-2 160-1 174-6 189- 1 198-5

Fish 100-127 115-3 144-2 158-8 174-9 188-7 1950

Eggs 129 112-9 128-6 128-6 149-0 170-2 182-5

Butler 135 138-2 173-5 I960 235-5 253-7 271-9

Margarine . 138 101-2 127-3 131-5 136-3 144-8 148-4

Other fats . 139-148 96-2 117-1 1200 126- 1 128-4 129- 1

Fats 135-148 119-7 148-4 160-8 182-8 191-6 199-6

Sugar 150 87-0 90-3 96-6 109-9 124-4 135-8

Preserves 151-154 103-4 117-4 127-7 139-8 157-4 167-9

Potatoes (raw) 156-161 196-2 134-5 87-6 1191 116-3 131-5

Fresh green vegetables 162- 171 110-4 127-9 117-4 154-8 151-7 172-0

Other fresh vegetables 172-183 113-8 1260 128-3 145-2 168-3 173-4

Other vegetables . 184 - 208 121-6 136-6 134-2 148-7 165-3 173-8

Vegetables 156-208 137-6 132-3 117-7 140-6 151-5 162-6

Fresh fruit . 210-231 103-0 133-5 1410 141-4 160-7 170-7

Other fruit 233-248 109- 1 139-3 153-9 166-3 175-6 176-5

Fruit 210-248 105-2 135-6 145-6 1500 165-9 172-8

Bread 251-263 110-6 1330 1550 176- 1 203-3 216-9

Cereals, other than bread 264 - 301 1081 127-4 142-6 158-5 182-9 197-3

Cereals . 251-301 1091 129-6 147-4 165-3 190-8 204-9

Beverages 304-313 123-6 236-6 247-2 228-9 241-0 239-3

Miscellaneous (a) 315-334, 339 110-2 124-5 133-9 146-7 170- 1 183-6

II Seasonal, convenience andother foods

Seasonal foods (6) 126-7 131-5 124-3 143-2 156-8 167-9

Convenience foods (b)Canned . 1110 128-4 136-5 147-8 164-5 171-1

Frozen . 120-3 139-4 145-6 166-0 183-6 1920Other conveniencefoods 1160 140-4 153-5 168-1 192-6 204- 1

Total convenience foods 115-1 1370 148-1 162-4 184-1 193-8All other foods (a) 116-5 139- 1 155-5 173-3 193-4 207-7

III ALL FOODS (a) 4-339 117-9 137-3 148- 1 165-3 184-6 197 1

{a) Excluding a few miscellaneous items for which the expenditure but not the quantity was

recorded and for which average prices therefore could not be calculated.

(b) Foods included in these categories are itemised in Appendix A, Table 7.

Tables 27

TABLE 6

Indices of real value ofpurchases of main food groups andtotal real value of consumption (a), 1975-1981

(1975= 100)

Food codes Indices of real value of purchases


(1981) 1976 1977 1978 1979 1980 1981

Liquid milk 4 99-6 94-3 93-4 91-2 88-5 84-5Other milk and cream 9-17 99-3 100-4 109-4 122-9 128-8 130-6

Milk and cream 4-17 99-6 95- 1 95-6 95-4 93-9 90-7Cheese . 22, 23 99-7 99-9 97-4 100-6 101-9 102- 1

Beef and veal 31 91-9 98-7 99- 1 99-6 97-8 84-1Mutton and lamb . 36 99- 1 93-3 920 100-8 106-4 100-4Pork 41 104-6 121-5 1221 133-9 151-7 140-4

Carcase meat . 31-41 95-7 101 1 101-2 105-5 108-6 970Bacon and ham, uncooked 55 101-2 108-7 108-1 108-9 105-4 104- 1Poultry, uncooked 73, 77 104-5 107-3 107-6 1181 1160 126-2Other meat and meat 46, 51, 58 - 71,\products . 78-88,94 / 101-4 104-2 107-6 108-6 105-9 1091

Ail meat . 31-94 990 103-6 104-6 108-1 108-1 104-3Fish, fresh and processed 100-117 101-6 94-6 990 100-5 108-7 109-7Fish, convenience 118-127 98-5 85-0 91-7 101-1 107-8 114-1

Fish 100- 127 1000 89-6 95-2 100-8 108-2 112-0Eggs 129 99-3 95-5 96-2 95-3 90-3 89-1

Butter 135 91-9 83-3 80-8 79-0 72-1 65-7Margarine . 138 117-4 133-8 1360 139-9 147-4 1581Other fats . 139-148 94-6 97-3 107-2 105 0 122-4 120-4

Fats 135-148 97-5 96-3 96-9 95-3 95-7 92-8Sugar 150 108-4 107-3 105-3 102-8 99-5 98-3Preserves 151-154 94-2 95-3 90-2 900 84-9 86-4

Potatoes (raw) 156-161 80-6 90-6 104-1 102-2 96-3 96-7Fresh green vegetables 162-171 96-2 921 1090 98-5 107-9 105-7Other fresh vegetables 172-183 98-4 1000 105-9 109-5 113-2 1161Other vegetables . 184-208 100- 1 96-8 101 0 110-5 112-6 118-9

Vegetables 156-208 92-6 95-2 104-0 106-5 108-2 110-9Fresh fruit . 210-231 105-4 1000 103-2 114-7 120-4 119-5Other fruit 233 - 248 100-6 95-6 96-3 98-3 108-6 112-6

Fruit 210-248 103-6 98-4 100-6 108-5 1160 117-0Bread 251-263 99-7 98-7 971 96-6 96-7 97-1Cereals, other than bread 264-301 100-7 101-0 100-7 103-8 103-2 1040

Cereals . 251-301 100-3 100-1 99-3 100-9 100-6 101-2Beverages 304-313 101-4 86-3 89-4 99-2 99-5 97-6Miscellaneous foods (b) 315-334, 339 105 0 101-8 105-2 109-9 109-9 112-7

11Seasonal, convenience andother foods

Seasonal foods (c) 94-6 95-6 1021 1040 105-4 105-3Convenience foods (c)

Canned . 100-4 92-3 92-7 95-8 95-5 991Frozen . 111-1 119-9 118-0 133- 1 148-2 1520Other convenience foods 98-4 94-3 101 0 105-9 105-5 108-2

Total convenience foods 100-2 96-3 100-4 105-9 1071 1101All other foods (b) 99-8 100-7 100- 1 1020 1020 98-8

III ALL FOODS (b) 4-339 990 98-7 100-5 103-3 103-8 102-7

Indices of total real value ofconsumption (a)

IV ALL FOODS (b) 99-5 990 100-6 102 -5 103-3 102 4

(fl) Total real value of food purchased for consumption in the home, plus the real value ofgarden and allotment produce etc (see Glossary).

(b) Excluding a few miscellaneous items for which the expenditure but not the quantity wasrecorded and for which average prices therefore could not be calculated.

(c) Foods included in these categories are itemised in Appendix A, Table 7.


TABLE 7

Household consumption of individual foods (a): quarterlyand annual national averages, 1981

(oz per person per week, except where otherwise stated)

Consumption Purchases

Jan/ April/ July/ Oct/ Yeaily Yearr,

MILK AND CREAM

March June Sept Dec average average

Liquid milk. (pt) 3-98 3-98 3-89 3-92 3-W in

Welfare .... . (pt) 002 005 0-03 0-04 0(14 —School .... ■ (pt) 003 0-02 001 003 0(0

Total liquid milk . (pt) 404 403 3-94 3-99 4 01 3 VCondensedmilk (eq pt) 010 008 0-11 0-12 010 0 ioDriedmilk, branded (eq pt) 004 005 0-05 0-07 0-05 0 04instantmilk .... (eq pt) 012 010 012 0-11 Oil 0 11

• (pt) 008 009 009 0-08 0-09 (I <H. (pt) 004 007 007 008 0-07 0-0!. (pt) 002 003 003 002 0-03 003

Tola!milk andcream . . (pi or eq pi) 4-4$ 4-48 4-41 4-47 4-46 4-30

CHEESE:3-62 3-60 3-78 3-61 3-65 3-65

Processed .... 0-21 0-25 0-24 0-24 0-314 0 24

MEAT AND MEAT PRODUCTS:

J*J 3-83 402 J as J 119 3 89

CarcasemealBeefandveal(A) . 7-85 6-42 6-59 6-99 6-% 6-94Mutton and lamb(6) 4-20 3 81 5-02 3-95 4-25 4-23Pork(e) .... 3-94 3-61 3 89 3-82 3112 3-80

Totalcarcasemeat «■« 13-84 13-50 14-76 IS 02 1498

Other meatand meatproductsLiver (o) .... 0-81 0-67 0-67 0-78 0-73 0-73Offals, otherthanliver . 0-39 0-23 0-29 0-32 0-31 0-31Baconandham,uncooked(6) . 432 418 403 403 414 4-14Baconandham,cooked, indudin ! canned 101 1-22 1-29 0-98 1-13 1-12Cooked poultry, not purchasedin cans 0-28 026 0-29 0-23 0-27 0-27

0-57 0-68 0-69 0-61 0-64 0-64Othercookedmeat. not purchase!in cans 0-44 0-43 0-63 0-50 0-50 0-30Other canned meat and catned meat

products 1-2} 1-25 1-27 1-35 1-28 1-21Broilerchicken,uncooked, includ ngfrozen . 4-35 4-13 4-90 4-81 4-55 4-52Other poultry, uncooked, inclu ling frozen

<f» 2-19 2-72 205 2-97 2-48 2-44Rabbitandothermeat Oil 009 008 013 010 010Sausages,uncooked,pork 182 I -84 1-66 1 82 1-79 1-78Sausages,uncooked,beef 1-57 1-51 1-59 1-72 1-62 1-61Meatpicsandsausagerolls, ready-to-cat 0-65 0-86 0-87 0-76 0-79 0-79Frozen convenience meats or frozen

conveniencemeatproducts 1-46 1-30 1-45 1-50 1-43 143Other mealproducts(b) . 2-71 2-45 2-67 2-51 2-59 2-58

Totalothermealandmeatproducts . 23-92 23-90 24-42 23-04 24-32 34-22

Totalmealandmealproducts 39-90 37-74 39-92 39-80 39-34 39 IS

FISHWhite, filleted,fresh 103 1-07 0-92 0-95 0-99 0-99White, unfillctcd, fresh 014 0-25 0-20 017 019 018White, uncooked,frozen 0-68 0-52 0-50 0-55 0-56 0-56Herrings,filleted,fresh 0-01 001 002 002 002 002Herrings,unfilleted,fresh . 0-04 002 001 0-03 003 0-03Fat, fresh,otherthanherrings 014 015 014 016 0-15 014

0-25 0-25 021 0-22 0-23 0-23Fat, processed,filleted 0-13 014 0-15 019 0-15 0-15Fat. processed,unfilleted . 002 002 002 005 0-03 003Shellfish .... 008 0-10 008 009 0-09 009Cooked fish .... 0-71 0 81 0-83 0-81 0-79 0-79

0 21 0-30 0-26 0-24 0-25 0-25Othercannedor bottledfish 0-38 0-52 0-48 0-36 0-44 0-43Fish products,not frozen . 0-15 013 014 0-15 0-14 014Frozenconveniencefishproducts. 0-77 0-96 0-91 0-81 0-86 Of*

TotalfisM .... 4-73 3-24 4-88 4 81 4-92 4 90

EOCS . (no) 3-67 3-74 3-66 3-63 3 68 3-54

Tables 29

TABLE 7—continued



Jan/ April/ July/ Oct/ Yearly Yearly

FATS:

March June Sept Dec average average

Butter(6) .... 3-92 3-74 3-56 3-54 3-69 3-69Margarine(f>l 3-95 3-97 406 4-47 411 4-11Lardandcompound cooking fac .

!<floz)1-78 1-78 1-75 1-90 1-80 1-80

Vegetableand saladoils 102 0-81 0-79 0-94 0-89 0-89All otherfats . 0-57 0-62 0-52 0-57 0-57 0-57

SUGARAND PRESERVES:

11-23 10-91 10-68 11-43 1106 11 06

Sugar 10-98 10-11 11-34 11-89 1108 1108Jams,jelliesand fruit curds 0-93 0-92 0-94 0-94 0-93 0-90Marmalade.... 0-76 0-75 0-67 0-68 0-72 0-71

Honey0-24 0-24 015 0-23 0-22 0-210-23 018 0-20 0-23 0-21 0-20

Totalsugarandpreserves 13 14 12-19 13-30 13-97 13-15 13-11

VEGETABLES:Old potatoes

January—Augustnotprepacked .prepacked

Newpotatoes

39-83 22-68 0-33 _ 15-71 14-81

January—Augustnotprepacked .

5-28 3-62 008 — 2-25 2-25

0-81 11-42 21-55 8-45 7-65

pprepacked 009 0-59 1-68 0-59 0-59

September— December— — 12-69 18 22 12-73 11-46— — 1-86 6-77 2- 16 2-16

Tot*Irak potatoes 46-01 31-30 38-19 44-99 41-87 38-91

Cabbages,fresh 4-26 4-40 4- 10 4-38 4-29 3-48Brusselssprouts, fresh 3-61 010 019 2-96 1-72 1-43Cauliflowers,fresh . 2-04 2-87 3-37 2-74 2-76 2-54Leafysalads,fresh . 0-62 1-63 2-23 0-77 1-31 1-10Peas,fresh .... 0-20 Oil 1-26 0-22 0-45 0-17Beans,fresh .... 0-40 0-50 3-11 0-82 1-21 0-27Otherfreshgreenvegetables 0-23 0-46 018 0-16 0-26 0-10

Total/roll greenvegetables . 11-38 10-07 14-43 12-05 11-98 9 09

Carrots,fresh 4-03 2-79 315 4-23 3-55 3-24Turnipsandswedes,fresh . 1-80 0-67 0-51 1-62 1-15 0-98Otherroot vegetables,fresh 0-97 0-37 0-54 109 0-74 0-57Onions,shallots,leeks,fresh 3-83 2-95 3-21 3-80 3-45 3-12Cucumbers,fresh 0-56 1-32 1-57 0-65 1-03 0-96

Tomatoes,fresh0-66 0-61 0-60 0-59 0-62 0-60

Miscellaneousfreshvegetables2-66 3-97 5-77 3-29 3-92 3-350-98 0-88 1-88 1-42 1-29 1-12

Toutotherfresh vegetables . 15-50 13-56 17-23 16-68 15-74 13-93

Tomatoes,cannedor bottled 1-74 1-48 I -37 1-50 1-52 1-52

Cannedbeans2-40 2-41 2-35 2-28 2-36 2-36

tannedvegetables,other than pulses,potatoes4 44 3-99 3-97 408 4-12 4-12

ortomatoes 1-26 1-39 118 104 1-22 1-22Dnedpulses,other thanair-dried . 0-49 0-40 0-34 0-36 0-40 0-40Air^lriedvegetables.VegetablejuicesChips,excludingfrozen

001 001 001 001 0 01 001■<floz) 014

0-94Oil107

0151-32

0-09102

0-12109

012108

007 008 009 008 0-08 008

Crispsandother potatoproducts,not frozen009 0-16 0-12 014 013 013

Othervegetableproducts0-73 0-75 0-73 0-82 0-76 0-76

ESSK.: : : :

0-31 0-36 0-36 0-24 0-32 0-321-801-89 203 1-52 1-76 1-80

Frozenchips and other frozen convenience0-59 0-63 0-46 0-53 0-55 0-55

potaioproductsAl frozen vegetables and frozen vegetable

1-34 1-52 1-63 Ml 1-50 ISO

products,not specifiedelsewhere 107 108 103 0-93 103 103

Toulprocessedvegetables . 17-51 17-48 16-64 16-39 17-01 16-99

To,*gables . . . 90-40 79-41 86-49 90-II 86-60 78-92


TABLE 7—continued


Jan/ April/ July. Oct/ Yearly YearlyMarch June Sept Dec average averatt

4-25 408 2-19 1-66 305 3-042-74 1-61 105 2-26 1-92 1-917-54 7-32 6-66 7-61 7-28 6-521-20 0-85 1-25 1-33 116 1-13019 0-59 2-69 010 0-89 0-840-23 0-32 0-90 0-83 0-57 0-57016 0-49 2-73 016 0-89 0-53297 3-24 3-33 2-94 3- 12 3120-22 116 0-47 009 0-49 0100-15 0-41 1-47 0-37 0-60 0-60

19-65 20 06 22-72 17-36 19-95 1835

117 1-51 Ml 1-41 1-40 1-401-23 1-26 1-20 116 1-21 1-200-60 0-67 0-63 1-52 0-86 0 85Oil 007 003 008 007 0070-33 0-30 0-31 0-61 0-39 0 393-25 4-11 4-53 406 3 99 3-98

6-70 7-91 8-22 8-84 7-92 7-»

26-35 27-97 30-94 26 20 27-87 26-24

S-44 5-87 4-60 502 5-23 5-2213-91 14-80 15-53 14-67 14-73 14-721-45 1-40 ■-53 1-58 1-49 1-490-37 0-34 0-39 0 48 0-40 0-40381 3-78 3-33 3-54 3-62 3-611-90 1-85 2-01 1-98 1-94 1-943<M 3-76 3-98 3-72 3-84 3-83

50-76 31-80 31 38 30-99 31-23 31 215-59 5-55 6 54 616 5-96 5-96112 0-91 0-69 113 0-96 0-96265 2-82 2-81 2-96 2-81 2-810-23 0-29 0-25 0-26 0-26 0-263-70 3-99 401 408 3-95 3-95114 114 116 1-27 118 1110-49 0-39 0 28 0-68 0-46 0-463-43 3-58 3-77 3-35 3-53 3-53106 0-95 0-91 115 1-02 102016 009 010 0-31 017 0 16104 0-68 0-68 0-92 0-83 0-83

001 002 001 002 002 0-02007 010 009 007 008 0 08053 0-57 0-64 0-71 0-61 0-61

2-23 2-23 2-21 2-33 2-25 2-250-42 0-49 0-38 0-58 0-47 0-47

54-61 55-59 55-92 56-98 5~5~75

2-12 1-90 1-99 1-92 1-98 1-98008 013 013 011 Oil on0-54 0-51 0-49 0-53 0-52 0-52003 0-01 002 003 002 002017 010 015 019 015 0 150-17 015 010 0-21 016 016

312 2 SO 2-89 2-99 2-95 2-95

0-22 018 017 018 019 0-193-66 2-27 212 318 2-81 2-11015 009 010 016 0-13 013

0-24 0-46 0-48 0-30 0-37 0-371 98 1-92 200 215 2-01 2-000-24 017 014 0-20 0-19 0190-26 0-32 0-30 0-32 0-30 0-301-77 2-91 3-23 1-88 2-45 2-45

I'll 6:87 6:88 1-04 098 6:98002 004 002 001 002 0-02

FRUIT:Fresh

Oranges ......Othercitrusfruit . . . . .Apples ......PearsStonefruit......Grapes ......Soft fruit, otherthangrapesBananas ......Rhubarb ......Other freshfruit . . . . .

Totalfreshfruit

Cannedpeaches,pearsandpineapplesOthercannedor bottledfruitDried fruit anddried fruit productsFrozen fruit and frozen fruit productsNutsand nutproductsFruit juices . . (fl oz)

Totalotherfruit andfruit products .

Totalfruit ......CEREALS:

White bread,largeloaves,unslicedWhite bread,largeloaves,slicedWhite bread,smallloaves,unslicedWhite bread,smallloaves,sliced .Brown bread....WholewheatandwholemealbreadOtherbread ....

Total breadFlour ......Buns,sconesand leacakes .Cakesandpastries....Crispbread .....Biscuits,otherthanchocolatebiscuitsChocolatebiscuits ....Oatmealandoatproducts .Breakfastcereals ....Cannedmilk puddingsOther puddings ....RiceCereal-based invalid foods (including

"slimming" foods)Infant cerealfoods ....Frozenconveniencecerealfoods .Cereal conveniencefoods, including canned

not specifiedelsewhereOthercerealfoods ....

Totalcereals .....BEVERAGES:

TeaCoffee, beanandgroundCoffee, instantCoffee, essencesCocoa anddrinkingchocolateBrandedfood drinks

Total beverages.

MISCELLANEOUS:Baby foods,cannedor bottledSoups,cannedSoups,dehydratedandpowderedAccelerated-freeze-dried foods

coffee)SpreadsanddressingsPicklesandsaucesMeatandyeastextractsTablejelly, squaresandcrystalsIce-cream,mousseAll frozen convenience foods,

SaltNovelproteinfood*

<floz)

(excluding

. (fl oz)specified

Tables 31

TABLE 7—continued



Jan/ April/ July/ Oct/ Yearly Yearlyaverage

CHEESE

March June Sept Dec average

Naturalhard:—Cheddarand Cheddartype 2-53 2-55 2-74 2 60 2-61 2-60OtherUK varietiesor Foreignequivalents 0-53 0-54 0-54 0 55 0-54 0-54Edamandother continental 0-23 018 018 0 22 0-20 0-20

0-33 0-33 0-32 0 24 0-31 0-21

Totalnaturalcheese ..... 3-62 3-60 378 3 61 3-65 3-65

CAkCASEMEAT:Beef:— joints (includingsides)on thebone 0-67 0-09 002 0 08 0-22 0-21

joints, boned .... 2-09 2-23 200 2 10 211 2-10steak,lessexpensivevarieties 211 1-53 1-74 2 02 1-85 1-85steak,moreexpensivevarieties . 107 0-85 103 0 86 0-95 0-95minced ..... 184 1-68 1-76 I 87 1-79 1-78other, and veal .... 006 003 0-04 0 06 005 005

Totalbee/and vtl 7-85 6-42 659 6 99 6-96 6-94

Mutton 009 010 008 0 11 0-10 010Lamb:— joints (includingsides) .

chops(includingcutletsand fillets)2-49 2-28 3-37 2 30 2 61 2-60

all otherIII 112 1-21 I 06 1-13 1120-50 0-31 0-35 0 49 0-41 0-41

Totalmuttonand lamb .... 4-20 3-81 502 3 95 4-25 4-23

Pork:— joints (includingsides) 1 66 1-49 1-71 1 68 1-64 1-63

filletsand steaks.... 1-55 1 38 1-35 1 41 1-42 1-42

all other0-23 0-29 0-29 0 26 0-27 0-260-50 0-45 0-54 0 46 0-49 0-49

Totalpork 3-94 3-61 3 89 3 82 3 82 3-80

OTHERMEAT AND MEAT PRODUCTS

lambs ..... Oil 009 0-11 0 11 Oil 0-11

P*»»0-39 0-34 0-33 0 42 0-37 0-37

other0-30 0-22 0-21 0 24 0-24 0-24001 002 002 0 02 002 002

Totalaver 0-81 0-67 0-67 0 78 0-73 0-73

Baconand ham uncooked:—toints(includingsidesand steakscut from joint) 1-09 117 106 1 05 1-09 109rashers,vacuumpacked .... I'M 0-62 0-61 0 74 0-70 0-70rashers,not vacuum-packed 2-38 2-39 2-36 2 24 2-34 2-34

Totalbaconand ham,uncooked 4-32 418 403 4 03 4-14 414

Poultry,uncooked, including froien: —chicken,other thanbroilers 1-52 1-61 1-37 1 47 1-49 1 46

aiother0-56010

106006

0-63005

10

3812

0-910-08

0-90008

Totalpoultry,uncooked, otherthanbroilers 219 2-72 205 2 97 2-48 2-44

Delicatessen-typesausages .... 0 JO 0-33 0-32 0 27 0-31 0-31Meatpastesand spreads .... 010 008 012 0 10 010 010Meat

picsjKHtiesand puddings 1-17

0-490-990-53

1120-60

1 IS49

1110-53

Ml0-53

Oihermeatproducts, not specifiedelsewhere 0-64 0-52 0-510

500 0-54 0-54

Totalothermeatproducts .... 2-71 2-45 2-67 2 SI 259 258

rATS:Butter:- New Zealand ....

Danish113 1-35 1-04 1 00 113 113

UK0-79 0-53 0-66 0 51 0-62 0-620-80 0-89 0-90 0 99 0-90 0-89

other 1-20 0-97 0 96 1 04 104 1-04

Totalbutter 3-92 374 3-56 3 54 3-69 3-69

Margarine:- soft 2-77 2-77 2-76 2 95 2-81 2-81l-lt 119 1-30 1 52 1-30 1-30

Totalntantanne 3-95 3-97 406 4 47 411 411

to SeeAppendix A, Tables 7 and 7a for further detailsor the classificationof foods.(«*)Thesefoods are givenin greaterdetail in this tableunder "Supplementaryclassification-.''.(0 Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table; the i

'tpeatedfor easeof reference.i for c i food f


TABLE 8

Household expenditure on individual foods (a): quarterly and annualnational averages, 1981

(pence per person per week)

MILK AND CREAM:Liquid milk

Full price .Welfare .School

Total liquid milkCondensedmilk-Driedmilk, brandedInstantmilk .YoghurtOthermilk

Total milk andc

CHEESE:Natural (r)

Totalcheese

MEAT AND MEAT PRODUCTS:Carcasemeat

Beerandveal(r) .Mutton and lamb(r)Pork(c) .

Totalcarcasemeat

Other meatand meatproductsLiver (c) .....Offals, otherthanliver .Baconandham,uncookedU ) .Baconandham,cooked, includingcannedCooked poultry, not purchasedin cansCornedmeat ....Othercookedmeat,not purchasedin cansOthercannedmeatandcannedmeatproductsBroiler chicken, uncooked, including frozenOtherpoultry,uncooked,includingfrozen(c)Rabbitandothermeat . . . .Sausages,uncooked,porkSausages,uncooked,beefMeat piesandsausagerolls ready-to-eatFrozen conveniencemeats or frozen con

veniencemeatproductsOthermeatproducts(c) .

Total othermeatandmeatproducts

Total meatandmeatproducts

FISH:White, filleted, freshWhite, unnileted,freshWhite, uncooked,frozenHerrings,Filleted,freshHerrings,unfilleted,freshFat, fresh,otherthanWhite, processedFat, processed.FilletedFat. processed,unfilleted .ShellfishCooked Fish .CannedsalmonOthercannedor bottledfishFish products,not frozen

rfish

Tolatfish

Expenditure

Jan/March

72-23

004

72-271-870-701-303-810-98309

84-03

23081-57

24-66

62-6123-6923-12

3-171-38

27-689002-344183-714-75

16-348-640-457-475-933-26

8-3116-59

6-380-754190050130-761-83OKI0090-985-822- 172131104-76

32-76

April/June

72 07

005

72//1-600-991- 104-731-533-62

83-67

23121-88

25-00

54-3224-442206

100-82

2-870-96

27-2511-152195-083-635 07

16-2710-280-387-636-214-25

7-5515-77

7031163-290040070-811-850-920081-236-802-832-85102607

36 04

July/Sept

71-64

001

7/ -652080-921-364-561-50405

8612

25-58I 90

56-4631-2223-68

2-73110

26-6412122-485-285-445-32

20148-830-347-266-224-49

8-2918-33

6030-973-250130040-881-450-92Oil1-487-202-652-801185-58

34-66

Oct/Dec

72 02

005

72 072-371-211-313-911-65315

85-67

25-341-87

59-5825-6824-62

3-401-21

28-889-312-104-874-325-48

19-5612100-668077-10403

8-6116-63

6-200-933-53010015I 071-601-360-251-346-882 612141-31511

Yearlyaverage

71-99

0-04

72-031-980-961-274-25I 423-48

85-38

24-281-81

58-2426-2623-37

3-04116

27-6110-402-284-854-28516

18089-960-467-616-37401

81916-84

238-15

34-37

6-460-953-570080100-881-681000131-266-682-572-481-155-38

34-36

Tables 33

TABLE 8—continued


Expenditure Percentageof all

householdspurchasing

eachtypeoffood duringSurveyweek

April/June

July/Sept

Oct/Dec

Yearlyaverage

EGGS....... 19-76 19-85 2000 21-90 20-38 72

FATS:Butter(c) ...... 1802

8-9017-478-782-871-661-99

17-349072-751-571-84

1808 17-739172-861-831-95

5148Margarine(c) .... 9-93

3081 882- 13

Laraandcompoundcooking fat . 2-752-221-83

307

12Vegetableandsaladoils ....Allotherfats .....

Totalfats ...... 33-71 32-78 32-58 35 10 33-54 81

SUGARANDPRESERVES:Sugar....... 11-97

2-101 630-520-95

11-222-141-650-500-80

12-832-251-530-340-86

14-362-381-590-550-98

12-602-221-600-480-90

55IS1133

Jams,jelliesand fruit curdsMarmaladeSyrup,treadc .....Honey

Twalsugarandpreserves .... 1717 16-30 17-81 19-86 17-79 64

VEGETABLESCHdpotatoes

January—Augustnotprepacked.....prepacked .....

NewpotatoesJanuary—August

10-64203

7-541-SI

0-12003

4-58'

0-89

PotatoesSeptember—December

0-67007

006044

10-96102

5170-38 its

5-330-96

14-98 508113.3-55

Toldfreshpotatoes .... 13 41 18-56 18-43 18-53 17-23 «<*)

Cabbages,fresh .....Brusselssprouts,fresh ....Cauliflowers,fresh..... 301

2-462-472-520030-080-28

3-94007304

2-830-24

2-723 092-761-920020-240-28

313 30162233132

1-473-423-29

2-923060-210-460-23

Peas,fresh4-500020120-22

0-78Beans,fresh.....Otherfreshgreenvegetables

1-41014

I0S3 11-91 12 10 11 01 11-47 67

Carrots,fresh 2-780-98

3080-44

2-42 2-57 2-710-67

36119

Turnipsandswedes,fresh 0-320-62

0-95Otherrootvegetables,fresh 0-95

3130-703-85

1-13313

0-85Omoni.shallots,leeks,fresh 3-47

2-212-988-932-87

3-40 4024Cucumbers,fresh ..... 1-62 2-79 1-31 1-98

3148-46

Mushrooms,fresh..... 3-507-35

3-0812-48

2-985072-47

225316

Tomatoes,freshMiscellaneousfreshvegetables 2-40 2-62 2-59

Toolotherfresh vegetables.... 22-70 29 04 23-81 19-61 23-79 80

Tomatoes,cannedor bottledCannedpeas.....Cannedbeans .....Canned vegetables, other than pulses,

potatoesor tomatoes ....3nrdpulses,otherthanair-driedAir^lnedvegetables ....

1-773095-32

1-47307

■-313154-96

1-41304

1-493-09508

2029424-77 5-26

2-380-910140-35

2-590-850160-31

2- 180-950130-41

2110-850140-263-790-35

2-320-890140-33

19713

2132

3110197

Cnips.excludingfrozen .... 3-29 3-970-36

4-790-38

3-960-36Instantpotato ..... 0-33

0155-84

Cannedpotato ..... 0-27 0-21 0-27 0-23609Cnspsandotherpotatoproducts,not frozen .

Othervegetableproducts.... 5-98 5-98 6-56

Frozenpeas...... 1-243-84

1-50 1-60 1-293-80

1-413-87

Frozenbeans ..... 1-284-43 3-40

113Frozenchips and other frozen convenience

1-52 1-24 1-29

potatoproducts.....Al frozen vegetablesand frozen vegetable

2-31

2-57

2-82

2-51

2-91

2-64

2-66

2-38

2-68

2-53

10

products,not specifiedelsewhere 10

toutprocessedvegetables.... 34-78 36-58 36-12 35-41 35-72 82

To* vegetables 81-74 96 09 90-46 84-56 88-21 97


TABLE 8—continued



householdipurchasmi

eachtypeoffooddurinfSurvtywtei

FRUIT:

Jan/March

April/June

July/Sept

Oct/Dec

Yearlyaverage

FrahOranges ...... 5-47 5-20 317 2-52 409 27Othercitrusfruit..... 3-88 2 21 1-55 3-84 2-87 21Apples ...... 7-87 10-22 8-71 10-68 9-37 51Pears 1-54 1-31 1-74 1-89 1-62 13Stonefruit ..... 0<62 1-73 5-71 0-31 209 10Grapes ...... 080 1-23 2-29 1-89 1-55 1Soft fruit, otherthangrapes 001 116 4-85 008 1-53 5

4-76 5-48 5-51 503 5-20 34Rhubarb 018 0 21 008 — 012 IOther freshfruit 0-39 0-99 2-30 0-72 1-10 5

Totalfreshfruit 25-52 29-72 33-91 26-95 29 53 73

Cannedpeaches,pearsandpineapples . 2-20 2-71 2-79 2-54 2 56 19Othercannedor bottledfruit 2-58 2-78 2-63 2-60 2-65 17Dried fruit anddried fruit products 2-22 2-43 2-37 515 304 13Frozen fruit and frozenfruit products 0-43 0-32 010 0-35 0-30 1Nutsand nutproducts .... 184 1-72 1-86 3-51 2-23 10Fruit juices ...... 508 6-08 6-42 6-12 5-93 23

Total otherfruit andfruit products . 14-36 1604 1617 20-28 16 71 54

Totalfruit 39-88 45-76 52 08 47-23 46-24 84

CEREALS:White bread,largeloaves,unsliced 7-43 800 6-44 707 7-24 25White bread,largeloaves,sliced . 1716 1815 19-45 18-28 18-26 50White bread,smallloaves,unsliced 2-63 2-55 2-85 2-92 2-74 16White bread,smallloaves,sliced . 0-66 0-63 0-73 0-92 0-74 5

604 601 5-46 5-80 5-83 31Wholewheatandwholemealbread 2-92 2-97 3-23 3-22 309 14Otherbread 9-23 9- 16 10-25 9-68 9-58 45

Total bread 46 06 47-46 48-41 47-89 47-46 94Flour 3-81 404 4-50 4-59 4-24 22Buns,sconesandteacakes. 3-46 3-32 2-48 3-65 3-23 22

12-71 13-94 14-35 1517 14 04 460 95 1 22 1-02 1-08 107 10

Biscuits,otherthanchocolatebiscuits . 11-46 12-47 12-54 13-46 12-48 to7-21 7-28 7-36 7-89 7-44 33

Oatmealandoat products.... 0-84 0-72 0-58 1-20 0-84 610-30 11-16 12-29 1118 11-23 41

Cannedmilk puddings .... 1-51 1-39 1-38 1-71 1-52 120-62 0-38 0-42 1-46 0-72 4

Rice 1-79 1-22 1-26 1-70 1-49 7Cereal based invalid foods (including "slim

ming" foods) 015 011 015 0-20 0-15"i0-56 0-89 0-80 0-64 0-72

Frozenconveniencecerealfoods . 3-19 3-50 3-85 4-17 3-68 iiCereal conveniencefoods, including canned.

not specifiedelsewhere.... 7-42 7-33 7-58 802 7-59 38102 108 0-91 1-22 106 7

BEVERAGES:

11307 117-32 119-87 12531 118-95 98

Tea 14-03103

12-421 67

12-831-71

12-291-33

10-63

12 891-44

503Coffee, beanandground....

11-250-251100-82

10-510050-750-71

10180180-960-49

0-21116

10-640170-990-78

2914Cocoa anddrinkingchocolate

Brandedfood drinks 1-08 3

28-49 26-12 26-35 26-71 26-92 66

Tables 35

TABLE 8—continued



householdspurchasing

eachtypeoffood duringSurveyweek

WSCEILANEOUS:Babyfoods,cannedor bottled

Jan/March

April/June

Jury/Sept

Oct/Dec

Yearlyaverage

on 0-773-70

0-69 0-75 0-74 2268

5-SS1-58

3-58III 5-24 4-52Soups,dehydratedand powdered 0-87 1-96 1-38Acceleratedfreeze-dried foods (excludingcoffee)Spreadsanddressings .... 109

5-542700-72

1-955-291-850-925-92

2135-57

1-47 1 66 103015II17

6- 12 5-632130-865-18

MeatandyeastextractsTibfejcQy,squaresandcrystals .ke-cream.mousse....AH frwen convenience foods, not specified

1-690-867-29

2-270-92

3-63 3-86

Sat0030-74014

0020-580093-790-26

0020-57017

0-010-68017

0-020-640144-32016

"iArtificialsweeteners(expenditureonly) .Miscellaneous(expenditureonly) 4-23

0-134-77015

4-47009

28Nowlproteinfoods . . . .

26-85 26 02 28-61 28 00 27-37 66

Tulapadihm £7.34 17.55 £7.82 £7.82 £7.63 100

Suvplementarvclassifications(a) (*)CNHSE:

Natural,hard:—-GveddarandCheddartype 15-84

3-6216083-611-24219

18-373-831-32206

17-734061-621-93

17013-781-43207

52147

10

OtherUK varietiesor foreignequivalentsEdamandothercontinental 1-53Natural,soft ..... 2- 10

Tartneuralcheese 23 08 23 12 25-58 25-34 24-28 66

CAICASEMEATBeef- joints(includingsides)on thebone 4-43 0-62

20-3511-8811-019-990-47

01718-91131213-5710-37

0-7319-6215-6011-6111-65

1-4919-5513-8812-3710-55

1

steak,lessexpensivevarietiessteak,moreexpensivevarieties.

19-3014-9213-2810-200-48

152414

minced 271other,andveal . . . . 0-32 0-36 0-41

To* bet)andveal 62-67 54-32 56-46 59-58 58-24 56

Mutton 0-4613-56

0-5114-51

0 41 0-5914-648-392-07

0-4915-818-451-52

1Lamb:- joints (includingsides) 20-52

918111

13184

chops(includingcutletsand fillets) . 7-85 8-37106allother 1-82

Totalmmwnandlamb 2J-69 24-44 31-22 25-68 26-26 31

Pork:- joints(includingsides) . 9- 1210171-74209

7-999-612-471-99

900 9-9410-222-202-26

9-019-932182-25

82046

chops 9-712-302-67

filletsandsteaks....allother

Tualpork 23 12 22 06 23-68 24-62 23-27 33

OiranMEATANDMEAT PRODUCTS:0-34 0-36

1-650-71015

0-38 0-322100-91008

0-35 29S

lambs 1-84 1-600-64010

1-800-800-10

w 0-93005other

ToWner 317 2-87 2-73 3-40 304 16

Baconandham,uncooked:—puis (includingsides and steakscut from

joint) 6-586- 14

14-95

7-144-82

15-29

6-574-71

15-36

7095-96

15-82

6-855-41

15-36

121545

rashers,vacuum-packedrashers,norvacuum-packed

Touibaconandham.uncooked 27-68 27-25 26-64 28-82 27-61 67

Poultry,uncooked,including froien:—ctKken.otherthanbroilers 4-95

3-240-45

5-364-650-26

5-043-520-28

5-236110-75

5154-380-44

J4turkey

alother

raalpouBrv.uncooked,otherthanbroilers 8-64 10-28 8-83 12-10 9-96 9


TABLE 8—continued



household*purchasing

eachtypeoffood duringSurveyMdt

OTHER MEAT AND MEATPRODUCTS:-continued

Jan/March

April/June

July/Sept

Oct/Dec

Yearlyaverage

Delicatessen-typesausagesMeat pastesandspreads .Meatpies,pastiesandpuddings .

2170-955-474-95306

2-450-764-875002-70

2<40114

2-121055-864-82

2-290-985-485-262-84

138

Readymeals5-716262-82

218

Other mealproducts,not specifiedelsewhere . 2-79 14

Totalothermeatproducts .... 1659 15-77 is- a 16-6} 16-84 47

FATS:Butter:— NewZealand .... 5- 10

3-813-605-51

6152-664194-47

4-92 5052-745005-30

5-313164-294-98

16101416

Danish 3-41UK 4-37

4<64other

18 02 17-47 17-34 18-08 17-73 51

Margarine:— soft 6-252-64

6- 122-66

6 15 6-503-43

6-262-91

34other .... 2-92 19

Totalmargarine 8-90 8-78 907 9-93 917 48

(a) SeeAppendix A, Tables 7 and 7a for further detailsof the classificationof foods.

(b) Thesefoods werenot availableduring certainmonths;theproportion of householdspurchasingsuch foods in eachquarter■givenin Table 10below.

(c) These foods are also givenin greaterdetail in this tableunder "Supplementaryclassifications".

(d) Supplementarydata for certain foods in greaterdetail than shownelsewherein the table; the totals for eachmainfoodarcrepeated,for easeof reference.

Tables 37

TABLE 9

Household food prices (a): quarterly and annual national averages,individual foods (b), 1981

Averagepricespaid in 1981

Jan/ April/ July/ Oct/ Yearlyaverage

MUJCANDCREAM

March June Sept Dec

Liquidmilk, full price ...... 18-34 18-62 18-61 18-71 18-61Condensedmilk ....... 18-20 1908 19-20 19-52 18-99Dnedmilk, branded....... 21-46 21-50 20-69 21-90 21-39Instantmilk ........ 10-82 10-93 II 01 11-49 1104Yoghurt ........ 49-11 50-94 49-61 50-52 50-03Othermilk 31-71 27-93 23 01 25-48 26-32Cream......... 130-78 136-43 131-32 135-71 133-34

CHEESE:Natural(e) 10212 102-83 108-52 11219 106-20Processed ........ 119-70 122-72 124-68 123-16 122-60

MEATANDMEAT PRODUCTS:Carcasemeal

Beefandveal(c) 128-10 135-92 137-40 136-50 13400MuttonandLamb(c) ..... 91 01 103-43 99-70 10415 9911Pork(c> 94-40 98-51 97-92 103-31 98-26

Othermeatand meatproductsliver (c) 62-76 68-67 65-31 69-51 66-30Offals,otherthan liver 56-33 67-38 60-34 59-92 60-21

Baconandham,cooked, includingcanned102-59 104-37 105-93 114-64 106-47

Cookedpoultry, not purchasedin cans142-65 145-84 150-67 15205 147-67136-13 133-68 138-36 145-66 137-99

Othercookedmeal, not purchasedin cans116-74 120-35 122-64 128-03 121-73

Othercannedmeatandcannedmeatproducts135-31 135-65 137-74 137-34 136-62

Broilerchicken,uncooked, includingfrozen .60-80 65 07 67-19 64-67 64-37

Otherpoultry, uncooked, includingfrozen(c)60 66 63-56 65-94 65-47 63-916500 61-85 69-38 66-29 65-4369-0O 68-58 76-83 82-92 74-44

Sausages,uncooked, beef .... 66-00 66-59 70-17 71 06 68-30

Mealpiesand sausagerolls, ready-to-cat60-49 63-33 62-76 65-89 63 04

Frozenconvenience meals or frozen conveniencemeal80-80 78-93 82-32 85-29 81-69

Othermealproducts(c) .Products........ 90-95 92-58 91-53 91-89 91-69

FBH

9817 10302 110-16 10607 10417

What,filleted,fresh 102-43 105-19 105-05 104-35 104-20White,unfilleted,fresh ...... 86 04 77-28 83-84 8803 83-03White,uncooked,frozen ...... 98-49 101-42 103-22 102-33 101-06Herrings,filleted,fresh ...... 77-07 96-84 86-42 93-20 87-64Herrings,unfilleted. fresh ...... 59-96 55-42 8400 70-73 64-20Fat,fresh,otherthan herrings ..... 88-39 91-56 11206 105-39 98-93White,processed ....... 115-30 120-38 110-29 11907 116-25Fat.processed,filleted ...... 103-04 102-32 96-92 11207 103-87Fat,processed,unfilleted ...... 77-33 72 00 7713 81-66 78-18Shellfish 203 05 192-14 282-32 226-36 224-55Cookedfish 131-78 134-64 140-80 136-13 135-92Cannedsalmon ....... 162-46 150-49 161-52 173-10 160-94Othercannedor bottledfish ..... 90-75 88-29 93-26 9608 91-71Fishproducts,not frozen ...... 114-50 123-30 136-36 134-88 126-69Frozenconveniencefish products 99 07 101-25 98-56 100-44 99-82

EOOS 5-59 5-65 5-62 6 19 5-75

FAT*Butter(c) ........ 73-62 74-81 77-95 81-64 76-69MargarineIcl 3608 35-44 35-72 35-51 35-70Laraandcompoundcooking fat ..... 24-71 25-88 25-20 25-90 25-40Vegetableandsaladoils 43-54 4107 39-91 39-84 41-29Aflotherfats ....... 51-39 51 12 56-68 60-06 54-47

RJGAkANDPRESERVES:Sugar......... 17-44 17-77 1811 19-32 18-14

Marmalade.... 37-82 38-23 4011 41-50 39-34

Syrup,treacle ....... 34-16 35-26 36-72 37-43 35-75

Hooey35 01 33 09 35-71 38-90 35-5168-93 71-82 70-69 70-16 70-29


TABLE 9—continued


Jan/ April/ July/ Oct/ YearlyMarch June Sept Dec average

4-57 5-58 611 4-926- 16 6-68 6-82 — 6-37

13-34 12-78 9-51 101111-47 1202 9-75 — 10-38

_ 7-63 6-91 7-11— — 8-28 8-39 ••37

1315 16-44 1518 12-61 14-3813-40 18-72 22-71 19-27 16-0720-61 19-66 17-36 16-94 18-5065-66 49-55 32-53 43-64 44-7686-00 44-40 18-44 48-82 19-5782-89 3111 24-59 4011 27-0545-77 28-42 37-54 36-60 36-65

11-85 18-59 13-87 10-87 13-4110-22 11-56 12-22 11-30 10-9719-46 35-43 28-78 21-70 23-8514-8! 22-34 19-12 14-65 17-4646-85 33-97 26-23 33-89 23-2186-29 81-65 81-54 83-18 83-3144-94 50-68 31-89 34-16 40-4740-66 49-53 31-28 32-54 37-20

16-28 1602 15-28 1505 15-7220-67 20-33 21-49 21-36 20-941916 1916 19-98 20-62 19-6830-24 29-79 29-41 32-54 30 3429-34 34-25 44-60 37-73 35-53

244-83 18053 203-93 199-43 204505117 55-07 55-75 56-07 54-2656-25 59 08 58-79 59-27 58-3675-73 74-71 70-45 73-48 73-4627-35 27-99 27-73 30-77 28-50

127-06 127-10 130-77 127-55 1281064-24 67-19 72 07 84-96 70-8332-43 34 88 35-82 34-43 34-2834-61 38-46 39-18 37-74 37-34

27-57 29-68 28-53 28-24 28-52

38-61 37-01 40-83 41-21 39 28

20-56 20-42 23-18 24-26 21-4322-63 2219 23-74 27-18 23-8819-80 23-24 23-07 25-67 22-8320-68 24-83 23 02 24-02 22-9368 09 49-44 35-58 62-21 39-8954-99 63 05 40-87 3618 44 01

15111 77-90 41-82 174-22 46-2825-68 27 09 26-51 27-42 26 6327-58 15-28 13-69 — 18-2242-93 38-26 25 02 31-33 29-34

30 06 28-80 29-60 28-82 29 3234-43 35-50 35-43 36-25 35-3559-51 58-38 59-93 54-41 57-2965-65 71-92 48-41 68 80 65-8588-22 93-40 95 02 92 63 92 2231-34 29-60 28-41 30 19 29-78


January—Augustnot prepacked .......prepacked .......

New potatoesJanuary—August

not prepacked .......prepacked .......

PotatoesSeptember—December

not prepacked .......prepacked .......

FreshCabbages ........Brusselssprouts .......Cauliflowers .......Leafysalads .......PeasBeans ........Othergreenvegetables ......Carrots ........Turnipsandswedes ......Other root vegetables ......Onions, shallots,leeks ......Cucumbers .......Mushrooms .......Tomatoes ........Miscellaneousfreshvegetables.....

ProcessedTomatoes,cannedor bottled .....Cannedpeas .......Cannedbeans .......Cannedvegetables,other thanpulses,potatoesor tomatoesDriedpulses,otherthanair-driedAir-dried vegetables ......Vegetablejuices .......Chips, excludingfrozen ......Instantpotato .......Cannedpotato .......Crispsandotherpotatoproducts,not frozenOther vegetableproducts .....Frozenpeas .......Frozenbeans .......Frozen chips and other frozen convenience potato

products .......All frozen vegetablesand frozen vegetableproducts, not

specifiedelsewhere ......FRUIT:

FreshOranges ........Othercitrusfruit .......Apples ........Pears ........Stonefruit ........Grapes ........Soft fruit, otherthangrapes .....Bananas ........RhubarbOther freshfruit .......

Cannedpeaches,pearsand pineapples ....Othercannedor bottledfruit .....Dried fruit anddried fruit products ....Frozenfruit and frozenfruit productsNuts andnutproducts ......Fruit juices ........

|

Tables 39

TABLE 9—continued


Jan/ April/ July/ Oct/ Yearlyaverage

CEREAIS:

March June Sept Dec

wliilebread,largeloaves,unsliced .... 21-85 21-80 22 50 22-56 22-13wnilebread,largeloaves,sliced ..... 19-75 19-63 20 05 19-95 19-85Whitebread,small loaves,unsliced .... 28-97 29-18 29 82 29-61 29-39

2901 29-53 30 13 30-49 29-81Bro*nbread...... 25-35 25-46 26 25 26-24 25-78Wholewheatand wholemealbread .... 24-53 25-68 25 63 25-96 25-42Otherbread ........ 38 04 39 06 41 40 41-57 39-94

Hoar ......... 10-90 11-65 1101 11-91 11-34

Cakesandpastries ....... 49-52 58-29 57 53 51-67 53-6276-95 79-27 81 59 82 05 79-92

Biscuits,otherthan chocolatebiscuits .... 66-33 67-43 65 97 66-75 66-64

Chocolatebiscuits ....... 49-55 49-97 50 05 52-77 50-53101-69 102-19 10154 99-10 101 1527-76 29-53 33 62 2818 29-1948 07 49-92 52 15 53-44 50-78

Otherpuddings ....... 22-87 23-27 24 13 24-75 23-73

Riot63-42 67-45 66 84 74-33 69-27

Cereal-basedinvalid foods (including"slimming" foods)27-45 28-57 29 37 29-54 28-59

158-27 122-47 17160 170-70 156-1212815 146-46 13753 150-77 140-39

Cerealconvenience foods, including canned, not specified96-65 98-85 96 88 93-87 96-49

53-35 52-60 54 96 55-20 54-00

KTEUGES:

38-88 35-59 37 89 33-85 36-42

Tea 105-97 104-50 10298 102-24 10405Coffee,beanand ground ...... 200-75 208-71 208 90 194-65 204 12

335-42 329-04 330 26 322-19 329-59153-06 161-67 15183 152-50 153-21

Brandedfood drinks ...... ■01-83 11507 10131 99-23 103-22

VBCEUAKEOUS:

76-26 76-17 78 72 80-97 78 06

Babyfoods,cannedor bottled ..... 56-77 68-79 66 32 67-55 64-12Soups,canned ....... 24-25 2615 27 01 26-41 25-70Soups,dehydratedandpowdered..... 173-31 149-49 17630 194-83 175-70Acceleratedfreeze-driedfoods(excludingcoffee) —Spreadsanddressings ...... 71-67 67-34 71 35 77-77 71-33Ptcslcsandsauces ....... 45-11 44-27 44 73 4613 45 05Meatandyeastextracts .... 178-89 177-81 19605 184-10 183-13Tablejelly,squaresandcrystals ..... ■45-12 46-30 45 00 45-91 45-59Ict-cream,mousse ....... 32-85 32-58 36 16 32-91 33-90Allfrozenconveniencefoods, not specifiedelsewhere 99-33 69-54 11307 105-33 91-83

Novelproteinfoods ....... 10-67 10-70 10 33 10-47 10-55

Suppkmtruanclassifications(o) (d)

105-40 10806 99 11 97-88 103-87

CHEESENaturalhard:—

CheddarandCheddar type ..... 100-26 100-91 10746 10902 104-30OtherUK varietiesor foreignequivalents 109-79 10804 11268 117-63 111-89Edamandothercontinental ..... 10510 110-45 11772 120-31 112-76

Naturalsoft 10201 105-04 10536 126-40 10801

Totalnaturalcheese 102-12 102-83 10812 112 19 106-20

CAJtCASEMEAT:Beef:—joints(including sides)on thebone

joints, boned ...... 10709 110-83 13166 143-29 110-94

steak,lessexpensivevarieties .... 148-12 147-37 15139 149-74 14908

steak,moreexpensivevarieties .... 11317 124-24 12071 123-40 119-7419907 209 01 210 76 216-97 208-0489 09 95-46 94 81 99-70 94-49

119-12 15411 14132 103-14 127-45

Tou!beefandvwrf 128-10 135-92 13740 136-50 13400

Mutton 78-95 82-12 82 19 86 07 82-30Lamb:-jooils (includingsides)

chops(includingcutletsandfillets)87-85 102-46 97 62 102-28 97 04

113-76 12011 12107 126-80 1200758-50 56 09 50 15 67-78 58-67

Toutmuttonand lamb 91 01 103-43 00 70 104-15 9911

Pork:_joints (includingsides) 87-78 86-15 85 08 94-38 88 21105-83 112-56 11520 115-76 111-91

allother121-54 142-10 12617 13800 131-7968-30 69-92 79 58 78-59 74-03

Toolpork 94-40 98-51 97 92 103-31 98-26


TABLE 9—continued


Supplementaryclassifications(6) (d)—continued Jan/March

April/June

July/Sept

Oct/Dec

Yearlyaverage

OTHER MEAT AND MEAT PRODUCTS:50-2176-3149-4178-19

63-6278 0352-38

105-69

54-8578-5348-7682-64

47-4780-4860-7564-80

S3-6978-2752-4085-13

P"«*

Total liver 62-76 68-67 65-31 69-51 66-30

Bacon and ham, uncooked:—joints (includingsidesandsteakscut from joint)rashers,vacuum-packed...... 96-49

116-31100-52

97-86123-73102-49

9915124-57104-20

107-58129-5311307

99-89122S3104-63rashers,not vacuum-packed .....

Totalbaconandham,uncooked ..... 102-59 104-37 103-93 114-64 10647

Poultry, uncooked, includingfrozen:—chicken,otherthanbroilers .... 53-78

921178-87

54-7771-8974-10

59-4689-4385-54

58-1470-93

118-81

54-3578 3291-23

Totalpoultry, uncooked,otherthanbroilers 65-00 61-85 69-38 66-29 65-43

Delicatessen-typesausages ..... 114-60145-18

118-32147-58

1201314802

125-35161-31

II9-U150 11Meatpastesandspreads ......

Meatpies,pastiesandpuddings ..... 74-99160-21

78-80151-86

81-74168-20

81-54158-46

79-10160-10Readymeals ........

Othermealproducts,not specifiedelsewhere 76-94 82-89 8918 89-58 83 85

Totalothermeatproducts ...... 98-17 103-02 110-16 106 07 104 17

FATS:Butler:—New Zealand ...... 72-19

771672-8480-2875-4374 00

75-9282-98

80-4186-4280-928119

74-8881 0376 61

Danish .......UK 72-45 77-56

77-07other ....... 73-39 76-13

73-62 74-81 77-95 81-64 76-69

361834-84

35-3235-72

35-6335-90

35-2436 04

35 6135-88

Totalmargarine 36 08 35-44 35-72 35 SI 35-70

(a) Penceper lb, exceptper pint of milk, yoghurt,cream,vegetableand saladoils, vegetablejuices, fruit juices, coffee essences:perequivalentpint of condensed,dried and instantmilk; per one-tenthgallon of ice-cream;per egg.

(A) SeeAppendix A, Tables 7 and 7a for further detailsof the classificationof foods.

(c) Thesefoods are also givenin greaterdetail in this tableunder "Supplementaryclassifications".

(d) Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table;the totals for each main food arerepeatedfor easeof reference.

Tables 41

TABLE 10

Percentages of all households purchasing seasonaltypes offood during Survey week, 1981

Jan/ April/ July/ Oct/

FBH:

March June Sept Dec

White, fresh, filleted .... 18 17 15 15White, fresh, unfilleted 2 2 2 1Herrings, fresh, filletedHerrings, fresh, unfilleted i iFat, fresh, other than herrings 2 2 2 2White, processed .... 5 5 4 5Fat, processed, filleted 3 4 3 4Fat, processed, unfilleted 1Shell 2 3 3 3

F0OS: ...... 72 71 72 72

VEGETABLES:Potatoes, raw ..... 56 67 67 61Cabbages, fresh .... 32 36 26 27Brussels sprouts, fresh 31 1 3 30Cauliflowers, fresh .... 18 23 27 20Leafy salads, fresh .... 26 48 38 21Peas, fresh .....

i5

Beans, fresh ..... 10 1Other fresh green vegetables 1 2 1 2

Carrots, fresh ..... 41 33 32 39Turnips and swedes, fresh . 16 7 5 15Other root vegetables, fresh . 11 6 7 11Onions, shallots, leaks, fresh 38 42 41 38Cucumbers, fresh .... 17 35 29 15Mushrooms, fresh .... 24 23 22 20Tomatoes, fresh .... 47 63 62 38Miscellaneous fresh vegetables 16 15 18 16

FRUIT:

Oranges, fresh .... 33 34 21 17Other citrus fruit, fresh 28 18 13 25Apples, fresh ..... 49 56 50 49Pears, fresh ..... 13 11 13 14Stone fruit, fresh .... 2 7 28 2Grapes, fresh ..... 5 5 13 11Soft fruit, fresh, other than grapes 6 13Bananas, fresh .... 32 36 36 33Rhubarb, fresh . . . . 2 3 1Other fresh fruit 2 4 11 4

Regional and type-of-area averages of consumption,

expenditure and relative price levels

Tables 45

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Tables 47

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Household Food Consumption and Expenditure: 1981

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Tables 49

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Tables 51

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Tables 55

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AH

house

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29

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MIS

CELL

AN

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FRU

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Household composition group averages of

consumption, expenditure and relative

food price levels

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Freezer-owning and other households

group averages of consumption,

expenditure and relative food price levels

Tables 101

TABLE 27

Household expenditure on seasonal, convenience and other foods according toownership of deep-freezers, together with comparative indices offood prices

and the real value offood purchased, 1981

Householdsowning a

deep-freezer

Householdsnot owning adeep-freezer

Allhouseholds

£ £ £

If) Expenditure and value of garden and

allotment produce, etc

Expenditure on:Seasonal foods .... (Per person per wee

115

k)

Convenience foods

115 115

0-42 0-50 0-450- 33 0- 21 0- 28

Other convenience foods 1- 28 1-

34 1- 30

Total convenience foods 2034-49

2054-39

2 04

4-45Mother foods ....Total expenditure ....Value of garden allotment produce, etc .

7-670-23

759010

7-63017

Value of consumption 7-90 7-69 7-80

(i) Comparative indices (a) of expenditure,

prices and purchases (all foods)

(a U households = 10 0)

100- 4 99-598-6

101-0

100100100

Value of consumption 101- 1

99-4Prices . . ....Index of value of consumption deflated

by index of food prices .Food purchases .... 101- 8

101 0

97- 6 100

100

100Price of energy .... 102- 3

98- 5

971

(a) See Glossary

102 Consumption and Expenditure: 1981Household Food

E £

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Tables 103

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Tables 105

TABLE 29

Food expenditure in households owning a deep-freezer compared with

expenditure in other households: main food groups and selected fooditems, annual averages, 1981


All householdsowning a

deep-freezer

All householdsnot owning adeep-freezer

4ILK. AND CREAM.Liquid milk -full price

Food codes All households

4 71-54005

72-56002

71-99004welfareandschool 5. 6

Tomliquid milk . 4-69

11-591-858-584-34

72-572157-022-40

72-031-987-903-48

11-1417

Tn-.iAmilk mH i-mm 4-17 86-37 8414 85-38

rHEESE:Natural .... 22

2326081-64

22062-01

24-281-81

MEAT:Beefandveal .

27-71 24 07 26 09

Pork ... 311641

59-7728 0324-97

56-3724-1021-40

58-2426-2623-37

31-41 112-7828 0529-20

101-8627 0826-61

107-8727-6128 04

Baconand ham.uncookedPoukry, uncooked

5573. 77

Frozenconveniencemeatsor troz

Othermeatandmeatproducts

n convenience88 9-67

61-89

6-37

72-15

819

66 4646,51 158-71, 78-83 V

94 /31-94 241-58 234 04 238 15

FISH:100,105 \111-113 /114-117118-123110,127

Fresh .... 7-42 9-77 8-47

Prepared,includingfishproductsFrozen,includingfishproducts

4-6311-819-41

3-4014-218-36

4 0712-888-95

Toolfa* .... 100-127 33-25 35-73 34-36

EGGS 129 19-64 21-29 20-38

FATS:135138139

143.148

17019-182-684-17

18-629-163093-30

17-73917

Lardandcompoundcooking fatOtherfau

2-863-78

hXJha .... 135-148 33 03 3417 33-54

SUGAR AND PRESERVES:Sup, ... .Honey,preserves,syrupandtreacle

150151-154

11-684-87

13-735-58

12-605-20

Tomsugarandpresents 150-154 16-55 19-32 17-79

VEGETABLES:156-161162-171172-183

15-7511-1024-264-541-58

190711-9223-213-03

17-2311-4723-793-87203

Frozenchipsand other frozencon*-eniencepotato

vegetablepro-

eproducts

204 0-94 1-29

All frozen vegetablesand frozen205 3-43 1-74 2-68

aucis.not speciiieueisewnercOtherprocessed,includingvegetabl

208184-202

3-2823-33

1-5827-90

2-5325 39

fllUrT:

156-208 87-27 89-39 88-21

Fresh ...Frozenfruit and frozenfruit produc

Other,includingfruit products,not

210-231241

31-890-47

26-60009

14-24

29-530-30

frozen . 233- 240 \245,248 / 18-17 16-41

210-248 50-53 40-93 46-24


TABLE 29— continued


All households AO households

CEREALS:

Food codes owning adeep-freezer

not owning adeep-freezer

AD households

White bread(standardloaves)Wholewheatandwholemealbread .

253251-254

256263

5-4626-753-419-53

6-2831-732-689-64

5-8328-983 099-51

Totalbread 251-263264

48-M 50-334-8S

47-464 143-71

15-8520-89

1906 17-2720-99Biscuits ....... 271-277

281282294

21110-92Oatmealandoatproducts .... 0-77

11-680 84

11-23Breakfastcereals 10-68MSFrozenconveniencecerealfoods 4-88 3-68

285-291 \299,301 / 13-14 13-37 13-25

BEVERAGES:

251-301 11607 122-52 IIS-95

Tea 304 11-30 14-8711-370-780-83

12-8912250-990-78

Coffee 307-309312313

12-961-170-73

Cocoa anddrinkingchocolateBrandedfood drinks

Totalbeverages ...... 304- 313 2616 27-85 26 92

MISCELLANEOUS:Soups,canned,dehydratedandpowdered . 318.319 \

315 /320- 339

5-27 6-68 5 90

23-24 19-26 21 41

Totalmiscellaneous ..... 315-339 2S-5I 25-95

TOTAL EXPENDITURE .... £7-67 n" £7-63

Special analyses

i

Tables 109

TABLE 30

Meals eaten outside the home, 1981


Meals not from thehousehold supply

Net balance (a)

Mid-daymeals

All mealsout Persons Visitors

Analysis by region

1-75 3-25 •88 •04

Scotland 1-72 313 •88 •05Wales 1-62 2-82 •89 •04England 1-76 3-28 •88 •04

North 1-85 3-22 •88 •04Yorkshire and Humberside 1-81 319 •88 •04North West 1-78 2-97 ■89 •03

1-24 2-28 •91 •03West Midlands 1-56 3 03 •89 •04South West 1-71 3-40 •87 •04South East (fc)/East Anglia . 1-90 3-64 ■86 •04

Analysis by type of areaGreater London .... 2-15 4-27 •84 •04Metropolitan districts and the Central

Clydeside conurbation 1-84 313 ■88 •04Non-metropolitan districts: —

Wards with electorate per acre of—1-70 318 -88 •04

3 but less than 7 . . . . 1-75 3-32 •87 •040-5 but less than 3 . 1-61 304 ■89 •04lessthanO-5 1-53 2-86 ■89 •05

Analysis by income groupAl 2-56 4-91 •81 •05A2 2-27 4-63 •83 •04B 203 3-71 •86 •04C 1-78 317 •88 •04

1-60 2-81 •89 •04El 0-85 201 •93 •06E2 1-30 2-47 •90 •05OAP (households containing one adult) 101 2-19 •92 •05OAP (households containing one male

and one female) .... 0-39 1-08 •96 •03OAP ("other" households) . 0-68 1-57 •94 •03OAP (all) 0-66 1-55 •94 •04

Analysis by household compositionNo. of No. ofadults children

1 0 1-63 3-63 •86 •061 1 or more 2-83 4-28 ■84 •052 0 1-31 2-85 •89 •062 1 1-82 3-48 •87 •042 2 1-91 3-34 •87 •032 3 1-86 2-98 •89 •022 4 or more 1-88 2-75 •90 ■023 0 1-53 311 •89 •04

3 or more 1 or 2 1-99 3-51 •87 ■033 or more 3 or more 1-87 315 ■88 •024 or more 0 1-96 3-68 •86 ■04

1 10 Household Food Consumption and Expenditure: 1981




Net bal: ince (a)

Mid-daymeals

All mealsout

Persons Visitors

Analysis by age of housewifeUnder 25 years ..... 2-10 4-48 ■83 -04

25 - 34 1-98 3-55 •87 •03

35-44 2-10 3-58 •87 •03

45 - 54 1-83 3-32 •88 •05

55 - 64 1-21 2-54 •91 •06

65 - 74 0-73 1-79 •93 ■05

75 and over ..... 0-78 1-71 •93 •03

Analysts by housing tenureUnfurnished: council .... 1-68 2-90 •89 •03

other rented 1-53 301 •89 •04Furnished, rented..... 2-90 6-45 •76 •04

Rent free ...... 1-37 2-58 ■90 •05

Owned outright ..... 1-42 2-89 ■89 •05

Owned with mortgage .... 201 3-66 ■86 •04

Analysis by ownership of deep-freezerHouseholds owning a deep-freezer 1-84 3-40 ■87 •04

Households not owning a deep-freezer 1-65 3 05 ■88 •04

(a) See Glossary.

(b) Including Greater London for which separate results are given in the analysis according to

type of area.

Tables 111

TABLE 31

A verage number of mid-day meals per week per child aged 5-14 years, 1981


Meals from thehousehold supply

Schoolmeals

Othermeals out

Packedmeals

Other

All households 2-26 018 1-21 3-35

Analysis by regionScotland ...... 203 0-22 0-67 408Wales 2-60 0-22 0-99 319England ...... 2-26 017 1-28 3-29

North 3-33 017 0-40 310Yorkshire and Humberside 2-84 0-24 0-63 3-29North West 2-47 0-17 1-21 315East Midlands ..... 2-14 014 0-73 3-99West Midlands 1-84 0-12 1-37 3-67South West 2-30 015 1-59 2-96South East (a)/East Anglia 1-92 0-17 1-71 3-20

Analysis by type of areaGreater London .... 204 019 1-36 3-41

Metropolitan districts and the CentralClydeside conurbation 2-76 018 0-58 3-48

Non-metropolitan districts: —Wards with electorate per acre of—7 or more ..... 206 0-20 1-23 3-51

3 but less than 7 2-07 018 1-70 3 05

0 -5 but less than 3 .... 1-97 016 1-56 3-31

less than 0-5 2-35 015 1-26 3-24

Analysis by income groupAl 2-64 0-22 1-25 . 2-89A2 2- 16 015 1-82 2-87B 214 0-21 1-47 318C 207 018 117 3-58D 2-67 016 0-43 3-74El (ft) (A) (ft) (ft)E2 3-43 0-07 0-51 2-99OAP (all) (b) (ft) (ft) (ft)

Analysis by household compositionNo. of No. ofadults children

1 1 or more 3-32 015 0-67 2-862 1 2-30 0-31 1-38 3012 2 206 0-20 1-45 3-292 3 214 013 1-24 3-492 4 or more 2-46 007 0-87 3-60

3 or more 1 or 2 2-40 0-24 1-10 3-263 or more 3 or more 2-27 017 0-58 3-98

Analysis by age of housewifeUnder 25 years ..... 2-29 0-23 0-35 413

25-34 2-20 012 1-15 3-5335-44 2-28 0-22 1-31 31945-54 2-57 0-21 111 31155 - 64 1-41 015 0-81 4-6365 - 74 (ft) (ft) (ft) (ft)75 and over . (A) (A) (ft) (ft)

1 12 Household Food Consumption and Expenditure: 198 1

TABLE 31 —continued


Meals from thehousehold supply

Analysis by housing tenure

Schoolmeals

Othermeals out

PackedOther

Unfurnished: council .... 2-59 016 0-78 3-47other rented 1-94 0-23 0-84 3-99

3 05 010 0-71 3-142-58 007 1-02 3-332-25 0-19 1-15 3-41

Owned with mortgage .... 2-04 018 1-57 3-21

Analysis by ownership of deep-freezerHouseholds owning a deep-freezer 2-20 019 1-39 3-22Households not owning a deep-freezer 2-34 015 0-92 3-59

(a) Including Greater London, for which separate results are given in the analysis according totype of area.

(b) Estimates are not shown because these households contain very few children (see Table 4,Appendix A).

Tables 113

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Tables 117

TABLE 33

Nutritional value of household food: national averages, 1981

Jan/ April/ July/ Oct/ YearlyMarch June Sept Dec Average

(0 Consumption per person per day

aergy . (kcal) 2210 2160 2210 2270 2210

(MJ) 9-3 91 9-3 9-5 9-3otal protein • (8) 71-7 70-3 71-9 72-2 71-5mimal protein • (g) 45-8 44-9 45-9 45-7 45-6at ■ (g) 104 102 102 106 104

atty acids:saturated . (g) 45-9 45-1 45- 1 46-1 45-6monounsaturated (g) 39- 1 38-3 38-5 39-8 38-9polyunsaturated . (g) 11-3 111 11-2 11-9 11-4

Carbohydrate (a) (g) 262 256 265 275 264

Calcium ■ (mg) 940 950 950 960 950

ran . • (mg) 10-9 10-7 111 111 10-9Iiiamin ■ (mg) 116 1-14 116 1-16 1-15tiboflavin • (mg) 1-90 1-84 1-86 1-88 1-87

Nicotinic acid • (mg) 14-1 13-5 140 14-2 13-9

ficotink acid equivalent . ■ (mg) 29-3 28-4 29-2 29-5 29- 1

fitaminCfitamin A:

retinol

• (mg) 54 56 71 56 59

• (Mg) 990 930 920 1000 960

0-carotene • Oig) 2530 2150 2010 2600 2320

total (retinol equivalent) • (Mg) 1410 1280 1250 1430 1340fitamin D(c) ■ Oig) 2-85 2-98 2-99 314 2-99

—

(/'/) as a percentage of recommended intake (b)energy 97 97 99 102 99'rotein 125 125 128 129 127

(as a percentage of minimum require-ment) 172 172 175 176 174

^kium 169 173 173 174 172ion . 100 99 103 103 101rhiamin

'123 123 126 127 125

libofiavin 136 134 136 137 136Nicotinic acid equivalent . ■ • 184 182 187 189 185

VitaminC . 184 196 245 194 205VitaminA (retinol equivalent) • 198 185 180 206 192"

(Hi) Percentage of energy derived fromprotein, jfat and carbohydrate

Protein 13-0 130 130 12-7 12-9Fa. ... 42-4 42-6 41-8 41-9 42-2Carbohydrate ■ 44-5 44-4 45-1 45-4 44-9

(iv) Animal protein as a percentage of total protein

63-9 63-9 63-8 63-4 63-7



Jan/ April/ July/ Oct/ Yearly

March June Sept Dec Average

(v) Consumption of nutrients per 1000 lead

Total protein (g) 32-5 32-5 32-5 31 -8 32-3

Animal protein • (g) 20-8 20-8 20-8 20-2 20-6

Fat . • (g) 47 47 46 47 47

Fatty acids:saturated . (8) 20-8 20-9 20-4 20-4 20-6

monounsaturated (g) 17-7 17-7 17-4 17-6 17-6

polyunsaturated . (g) 5-1 5-2 5-1 5-3 5-2

Carbohydrate • (g) 118 118 120 121 120Calcium ■ (mg) 428 438 431 421 429Iron .... ■ (mg) 4-9 4-9 50 4-9 5-0

Thiamin ■ (mg) 0-53 0-53 0-53 0-51 0-52

Riboflavin . (mg) 0-86 0-85 0-84 0-83 0-85

Nicotinic acid equivalent . . (mg) 13-3 131 13-2 13-0 13-2

Vitamin C • (mg) 24 26 32 25 27

Vitamin A (retinol equivalent) • (Mg) 637 594 567 632 608

Vitamin D (c) • (W?) 1-29 1-38 1-35 1-38 1-35

(a) Available carbohydrate, calculated as monosaccharide.

(b) Estimates of percentage adequacy are based on the recommendations of the Department of

Health and Social Security (1979). In deriving these percentages, a conventional deduction of 10

per cent is made from the consumption figures given in Section (i) of the table to allow for

wastage.

(c) Contributions from pharmaceutical sources of this (or any other) vitamin are not recorded

by the Survey.

Tables

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Tables 127

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21

20

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20

50 8

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1-7

0

1-5

01

-39

(12

-1)

12

-

1

10

-7

10

-9

(26

0)

24

-82

2-7

22

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(48

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2

39

32

(11

60

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10

58

06

80

(20

60

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12

01

40

0

19

30

pers

on

per

day—

conti

nued

child

ren

1-7

4

1-6

61

-59

1-5

6

11

-9

12

-11

1-2

11

-6

24

-82

5-2

23

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24

-72

ad

ult

sand

3

58

49

40

42

86

08

50

78

06

60

21

30

20

50

17

20

16

60

House

hold

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ith

child

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1-7

7

1-7

91

-74

1-5

9

12

-

1

12

-9

12

-71

1-7

25

-62

6-9

26

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4-42

71

57

50

40

87

0

84

08

40

68

0

22

30

22

20

20

30

17

80

sum

pti

on

per

child 1

-99

1-8

8

1 -86

1-7

8

14

-3

13

-8

13

-71

3-6

29

-32

8-6

28

-72

8-31

78

66

56

46

11

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97

09

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99

0

30

00

24

80

20

60

24

00

1

adult

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1

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more

child

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Con

• (1-7

4)

1-7

8

1-7

3

•

(14

-

1)

13

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*

(28

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29

02

5-8 *

(60

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44

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(83

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61

09

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(14

00

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69

01

74

0

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20

4

2-0

32

04

21

1

15

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16

11

60

15

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32

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33

03

3-2

32

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65

65

10

20

10

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11

30

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10

26

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28

10

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20

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20

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Tables 133

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s,

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more

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sasss as2= 22=2

4

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more

child

ren

SSr5S S8S2 SRSg K3X« SSgSR

a

iraA

re—

conti

n

child

ren

2

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3

93

92

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12

71

21

11

1

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9

14

3

13

21

21

12

0

17

8

17

51

60

16

7

22

5

18

8

15

01

53

20

6

19

41

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14

7

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hold

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ith

child

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2

95

97

95

89

12

0

12

51

20

11

7

14

31

44

13

61

28

18

11

90

18

31

72

27

6

21

6

18

71

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20

4

19

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11

11

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10

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13

21

26

12

2

12

2

16

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14

51

40

13

3

20

7

19

41

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5

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4

23

3

19

61

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1

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more

child

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11

20

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40

12

70

10

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2-7

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(15

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17

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2-8

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2-7

32

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2-5

7

2-8

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12

20

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13

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13

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6

97

95

97

14

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13

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26

12

8

19

21

80

17

7

17

4

18

7

17

11

70

16

3

1

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1

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child

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s

(i)

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1

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Adult

sonly

Fat

Fatt

yaci

ds:

satu

rate

d

monoun

satu

rate

d

poly

unsa

tura

ted

Carb

ohyd

rate

Calc

ium

23

-02

2-3

20

-82

0-4

19

-2

18

-81

7-9

17

-6

5-5

51

51

5-1

51

50

47

46

10

7

11

11

18

12

1

44

8

42

84

19

41

7

D&

E2

D&

E2

D&

E2

D&

E2

D&

E2

D&

E2A B C A B C A B C A B C A B C A B C

(8)

(8)

(g)

(g)

(g)

(mg

)

House

hold

sw

ith

3or

more

ad

ult

s,

1

or

more

child

ren

4

or

more

child

ren

child

ren

2

ad

ult

sand

3

child

ren

2

child1

1

adult

,

1

or

more

child

ren

(v)

Consu

mpti

on

of

nutr

ients

per

10

00

kcal—

conti

nued

(47

)4

54

4

(20

-2)

19

-71

8-7

(18 17

16

'

(5-4

)4

-

95-4

(12

2)

12

4

12

8

(40

1)

41

5

43

1

46

48

44

42

20

-42

0-8

18

-91

7-9

16

-8

17

-91

6-3

15

-8

4-9

5-3

5-0

51

12

11

18

12

9

13

3

47

7

42

54

14

39

3

(45

)4

54

4

38

(20

-0)

19

-2

19

-31

6-5

(16

-9)

16

-9

16

-61

4-5

(5-2

)5

-2

5-3

4-2

(12

5)

12

7

12

71

41

(49

5)

42

14

34

40

5

49

47

45

42

20

-92

0-6

19

-51

7-7

18

-3

17

-61

6-7

16

0

6-2

5-3

5-5

5-2

11

71

21

12

7

13

3

43

64

28

43

5

43

0

48

48

47

46

21

-9

21

-0

20

-31

9-7

17

-81

7-8

17

-8

17

-3

5-1

5-1

5-4

5-1

11

61

18

12

01

24

47

4

45

34

30

43

6

49

48

47

47

21

-42

1-4

20

-62

0-9

18

-2

17

-9

17

-61

7-9

5-6

5-4

5-2

4-9

11

5

11

61

19

11

8

45

64

56

45

04

31


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UJ

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child

ren — oonoo ?iinir>>r> Onoo i- r- -m«iNt

•n">*'* oooo ooooS3<33r3

— — <nw»«r>«n*

4

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more

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ren

(5

3)

50

4-

8

5-

2

(0-5

6)

0-5

60

-53

0-5

7

(0-9

8)

0-8

7

0-8

20

-80

(12

-5)

12

-71

2-4

12

-9

ued

(23

)2

7

21 18

(72

1)

59

44

43

57

6

0kc

al—

conlin

child

ren

4-

9

5-

0

4-8

4-9

0-5

40

-53

0-5

10

-54

0-8

70

-84

0-8

0

0-7

9

12

-41

2-7

12

1

12

-5

2

ad

ult

sand

3

29

25

20

21

60

9

59

9

53

64

74

rients

per

10

CA

House

hold

sw

ith

child

ren

5-2

5-2

50

5-1

0-5

30

-55

0-5

30

-54

0-9

20

-91

0-8

50

-86

13

-41

3-6

13

-01

312

37

29

24

21

64

9

61

2

57

45

21

mpti

on

of

nul

5-2

5-2

51

5-1

0-5

10

-54

0-5

30

-52

0-9

20

-90

0-8

70

-85

13

6

13

-71

3-5

13

-4

CI 36

32

26

22

74

6

65

9

62

46

62

1

adult

,

1

or

more

child

ren

(v)

Consu

,

• (51

)4

-9

50

(0-4

8)

0-5

10

-54

(0-7

6)

0-8

10

-83

(12

-5)

13

-2

12

-4

Adult

sonly

• • •

(26

)2

5

23 •

(46

7)

40

76

04

5-1

50

4-9

4-9

0-5

10

-52

0-5

10

-51

0-8

90

-86

0-8

30

-83

14

-21

3-9

13

-61

2-9

Inco

me

gro

up

<ddoo8 <eou$j <mu$s <mu^ <boU4 <aitj^Q Q Q Q Q Q

a fa a a a a

36

33

27

26

63

6

64

16

47

65

9

Iron

(mg

)

Thia

min

(mg

)

Rib

oflavin

....

.(m

g)

Nic

oti

nic

aci

dequiv

ale

nt

.

.

.

(mg

)

Vit

am

in

C

.....

(mg

)

Vit

am

in

A

(reti

nol

eq

uiv

ale

nt)

(i4

g)

TA

BLE

38

—co

nti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren

1-2

31

-37

1-3

01

-34

10

99

9

89

81

93

4

or

more

child

ren

ued

(1-5

9)

1-4

51

-16

1-2

9

(90

)8

8

85

78

85

child

ren

) kcal—

conti

n

1-3

61

-47

1-2

9

1-4

2

2

ad

ult

sand

3

all

food

s

92

91 85

79

87

House

hold

sw

ith

child

ren

rients

per

10

01

1-2

2

1-3

11

-40

1-3

6

rgy

index

fa),

2

mpti

on

of

nut

1-4

9

1-2

8

1-3

3

1-4

0

)Pri

ceof

ene

11

4

10

39

48

8

99

child

1

adult

,

1

or

more

child

ren

1

(v)

Consu

• (1-2

6)

1-3

3

1-3

9

(vn

11

7

10

81

01

96

10

4

Adult

sonly

1 -31

1-2

8

1-3

1

1-4

5

•

(10

3)

10

28

7

90

12

51

16

10

59

9

All

inco

me

gro

ups

(b)

10

5

Inco

me

gro

up

D&

E2

D&

E2A B C A B C

Vit

am

in

D

(jig

)

•

Few

er

than

10

house

hold

s

in

the

sam

ple

.Fi

gure

s

in

bra

ckets

are

base

don

sam

ple

sof

more

than

9

but

few

er

than

20

house

hold

s.

(a)

These

ind

ices,

whic

hsh

ow

the

rela

tive

diffe

rence

s

in

"cost

per

calo

rie",

have

been

obta

ined

by

div

idin

gth

em

oney

valu

eof

food

ob

tain

ed

for

consu

mp

tion

in

each

gro

up

of

house

hold

sb

yit

senerg

yvalu

eand

exp

ress

ing

the

resu

ltas

a

perc

enta

ge

of

the

corr

esp

ondin

gquoti

ent

for

all

house

hold

s.

{b

)In

clud

ing

house

hold

snot

show

nels

ew

here

in

this

table

.

TA

BLE

39

Nutr

itio

nal

valu

eoff

ood

in

house

hold

scl

ass

ifie

dacc

ord

ing

toage

of

house

wife,

19

81

75

and

over

22

60 9

-57

1-8

47

-31

04

47

-63

8-4

10

-

1

27

79

90 10

-4 1-1

5

20

01

3-3

28

-6

52

10

40

20

50

13

80 3

-00

11

1

14

0

16

4

18

4

% 13

51

33

16

71

63

65

-74

26

00 12

-28

2-2

53

-71

22

54

-54

5-9

12

-43

12

10

70 12

-2

1-3

02

18

15

-93

3-3

64

12

00

28

00

16

60 3

-65

11

2

14

2

18

1

19

5

11

11

35

14

11

89

19

6

55

-64

10

-98

4-5

55

-3

54

-94

70

13

-3

12

-6 1-3

02

-1

61

6-6

34

-5

3-5

9

(i)

Consu

mpti

on

per

pers

on

per

day

25

90

12

4

30

11

07

0

69

12

30

27

90

17

00

(ii)

As

a

perc

enta

ge

of

reco

mm

end

ed

inta

ke 10

91

42

18

7

19

7

11

51

33

14

11

98

21

7

Age

of

house

wife

45

-54

24

50 10

-37

9-1

50

-3

11

4

49

-94

2-8

12

-62

95

10

20 11

-9 1-2

6

1-9

81

5-5

32

-36

5

10

00

25

00

14

20 3

-28

10

1

13

0

17

9

18

9

10

51

26

13

31

91

21

7

35

-44

21

40 9

06

8-7

43

-0

99

43

-3

37

-31

1-3

25

99

10 10

-7 1-1

4

1-8

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al

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rate

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0

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al

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25

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All

47

12

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oti

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aci

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am

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TA

BLE

40

Nutr

itio

nal

valu

eof

food

inhouse

hold

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ass

ifie

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ng

tenure

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98

1

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house

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Type

of

dw

elli

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rnis

hed

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lO

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rente

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ished,

rente

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ned

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ned

wit

h

Energ

y(k

cal)

(MJ)

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rote

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(g)

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al

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(g)

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(g)

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yaci

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satu

rate

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(g)

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poly

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ohyd

rate

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(g)

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ium

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(mg)

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....

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(mg)

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min

....

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(mg)

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oflavin

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(mg)

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oti

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aci

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(mg)

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oti

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aci

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(mg)

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am

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fag)

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(reti

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eq

uiv

ale

nt)

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itam

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D

.....

(jig

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22

10 9

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71

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4

45

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26

49

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13

29

1

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pers

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day

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1-2

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15

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11

00

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0 1-3

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nued

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5

of

tota

lp

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in

47

12

0

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2 28

62

3

inta

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conti

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10

00

kcal

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free

12

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44

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3-4

64

-0

30

-8

19

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21

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90

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12

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7

Type

of

dw

elli

ng 17

51

73

19

8

49

11

64

36 23

62

9

(ii)

As

a

perc

enta

ge

of

reco

mm

ended

rived

from

pro

tt

as

a

perc

enta

ge

(v)

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mpti

on

of

nutr

ients

p

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ished,

rente

d

13

-94

1-8

44

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34

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6

0-9

31

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16

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57

17

1

46

11

84

71 40

64

9

tage

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al

pro

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rente

d

13

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44

-8

64

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32

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11

20

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20

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5

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rnis

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18

72

01

18

4

47

11

94

26 26

58

3

Counci

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12

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1-2

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All

house

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18

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17

31

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12

34

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58

5

12

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2-2

44

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63

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32

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20

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52

05

19

2

47

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0

42

9 27

60

8

■(g

)

.

(g)

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(8)

(g)

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(g)

.(g

)

•

(mg)

.

(mg)

.(m

g)

•(m

g)

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S)

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g)

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oti

nic

aci

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am

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(reti

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eq

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onounsa

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oti

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am

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am

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nol

eq

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am

inD

....

Fatt

yaci

ds:

TA

BLE

41

Nutr

itio

nal

valu

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ood

inhouse

hold

sow

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g

a

deep-f

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er

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1

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g-

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house

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i

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c

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c

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>

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House

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5

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3

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91

00

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per

day

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ed

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ke

(i)

Consu

mpti

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per

pers

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ge

of

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mm

e

AU

house

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22

10 9

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71

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10

4

45

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11

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51

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0 2-9

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1

House

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pei

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63

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Thia

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>

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.

(kca

l)

(MJ) (g

)(g

)

(g)

(g)

(g)

•

(g)

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(mg

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■

(mg

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)

•

(mg

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(mg

)

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(mg

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(W)

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yPro

tein

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imum

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CaJc

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y..

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.

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satu

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am

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am

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ve

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)

All

house

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s

13

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44

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64

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32

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0-7

20

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7-6

5-2

50

0-5

20

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13

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13

51

84

20

4

19

2

47

11

94

31 27

61

3

House

hold

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g

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deep

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r

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ge

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energ

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ved

from

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tein

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tand

carb

ohyd

rate

make

—co

nti

nued

13

-2

43

0

43

-8

65

-2

32

-92

1-5

21

-01

8-0

5-3

50

0-5

3

0-8

71

3-5 1-3

7

13

71

86

21

91

98

of

tota

lp

rote

in

(v)

Consu

mpti

on

of

nutr

ients

per

10

00

kcal

48

11

7

43

6 29

63

6

(ii)

As

a

perc

enta

ge

of

reco

mm

ended

i(i

v)

Anim

al

pro

tein

as

a

perc

enta

ge

All

house

hold

s

12

-94

2-2

44

-9

32

-32

0-6

20

-61

7-6

5-2

50

0-5

20

-85

13

-2 1-3

5

13

6

18

52

05

19

2

47

12

0

42

9 27

60

8

House

hold

snot

ow

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g

a

deep-f

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r

12

-74

1-1

46

1

62

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31

-8

19

-9

20

-11

7-2

50

4-9

0-5

2

0-8

21

2-8 1-3

3

13

31

82

18

7

18

6

46

12

34

25 24

58

5

House

hold

sow

nin

g

a

deep-

freeze

r

13

14

3

0

43

-9

64

-8

32

-72

1-2

21

0

18

0

5-3

50

0-5

30

-86

13

-4 1-3

7

13

71

88

22

0

19

8

48

11

7

43

3 29

62

7

■

(8)

(g)

•

(g)

(g)

•

(g)

•

(g)

(g)

•

(mg

)

•

(mg

)

•

(mg

)

.

(mg

)

■

(mg

)

:8

Nic

oti

nic

aci

deq

uiv

ale

nt

Vit

am

inA

(reti

nol

eq

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nt)

Fat

....

Tota

lp

rote

inA

nim

al

pro

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.

Fat

....

monounsa

tura

ted

poly

unsa

tura

ted

Carb

ohyd

rate

Nic

oti

nic

aci

deq

uiv

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nt

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A

(reti

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ds:

satu

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d

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in

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(a)

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32


i-Si

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am

in

D

I list! !

H«

uI5

- — "1— «Mf) OO—rr>1

+ 66 666-6666 666 6 -6 66666 6666 6

i' ! I! Ilssilli 1 I II 1!!!! II! 1 I

I I fill ! I! III!! ! if III! i

It Z i -iS i : i SS SSSSS i & zzzz z

I-

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Pork

Liver

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froze

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incl

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ew

(b)

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nd

beans (

b)

Fresh

fruit

, excl

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itru

s (£

>)

Fruit

juke

i

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ad

,whit

e(s

tand

ard

loaves)

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and

whole

meal

Bis

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s

Ice

creum

...

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uid

milk

(b)

Beefa

nd

veal

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on

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b

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akf

ast

cere

al*

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s,ca

nned

> i

Tables 145

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Is *ssxi

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§■ v

I!> 1

IV Appendices

Appendix A 149

APPENDIX A

Structure of the Survey

l The National Food Survey is a continuous sampling enquiry into the

iomestic food consumption and expenditure of private households in GreatBritain. Each household which participates does so voluntarily, and withoutDayment, for one week only. By regularly changing the households surveyed,

n formation is obtained continuously throughout the year apart from a shortDreak at Christmas and during General Election periods.

Information provided by households

I Each household is provided with a specially designed log-book containing:wo pages for each day of the Survey week. On the first page, the housewife

[the person, male or female, principally responsible for domestic

arrangements) records, with guidance from the interviewer, the description,quantity and— for purchases —the cost of food intended for human consumption that enters the household during the week it participates in the Survey.

Food obtained from an employer, free of payment, is also recorded when it

enters the household, but free food from a garden or allotment or from a farm

or other business owned by a household member is recorded only at the time it

is used. To avoid double counting, gifts of food received from another house

hold in Great Britain are not recorded if they have been purchased by the

donating household. Ice-cream, fish and chips and other take-away meals are

only included if they were brought home to eat. In addition to meals out, also

excluded are certain items which individual family members often buy forthemselves, such as chocolates, sugar confectionery, soft drinks'.

3 On the second of the pair of log-book pages for each day are entered details

of the persons present at each meal and of the types of food served, so that it is

possible over the week to make an approximate check between the meals

provided and the food entering the home. Also recorded are particulars of the

number and nature (whether lunch, dinner etc) of meals obtained and consumed outside the home by each member of the family2. No information is collected about the cost or composition of such meals; exceptionally, however,

the quantity of school milk consumed by children is recorded. Finally, on a

separate questionnaire, details are entered of the characteristics of the

household and of its members. The households' identities are, however,

strictly confidential. They are known only to those involved with either

selecting the survey sample or carrying out the fieldwork. They are not even

divulged to those responsible for analysing and reporting the results.

4 As the Survey records only the quantities of food entering the householdand not the amounts actually consumed, it cannot provide meaningful frequency distributions of households classified according to levels of food consumption or nutrition. However, averaged over sufficient households, the

average quantities recorded should equate with consumption (in the widest

sense, including waste food discarded or fed to pets) provided purchasing

1 Since 1975, particulars have been obtained of soft drinks bought for the household supply.Details are given in Table 32 of the present Report but are excluded from all other tables andestimates.

2 This information is used in the nutritional calculations —see paragraph 15 below.


habits are not upset and that there is no general accumulation or depletion of

larder stocks (see "Food obtained for consumption" in Glossary).

The sample

5 The National Food Survey sample is selected by means of a three-stage

stratified random sampling scheme. The sampling frame covers the whole of

Great Britain. The first stage involves the selection of 44 Parliamentary con

stituencies; the second, the selection of polling districts (or combinations

thereof) within the chosen constituencies; and the third and final stage, the

selection of addresses within these polling districts. The re-organisation of

Local Government areas in 1974 (1975 in Scotland) caused certain of the new

regional boundaries to pass through constituencies, and in the eleven such

cases the part -constituency in each region is combined for sampling purposeswith a contiguous constituency within the same region to produce a

"combined constituency", the whole of which is then treated as a first-stage

sampling unit.

6 First stage. The Parliamentary constituencies in the sampling frame are

ordered into 44 strata, stratification being according to two factors— (i) cur

rent standard region, and (ii) electoral density. For this purpose a list ofconstituencies is prepared for each region, the listing being in descending orderof electoral density and showing numbers of electors in each constituencytogether with cumulative totals. One constituency is then selected from each ofthe 44 strata. The number of constituencies to be selected from each region is

calculated on the basis of the percentage of the total (G.B.) electorate rep

resented by that region. The lists for each region are then divided into as many

approximately equal-size groups of electorate as the number of constituenciesto be selected, and one constituency is selected randomly from each group with

probability proportional to the size of the electorate. If a constituency is

chosen which has been included in the Survey sample in either of the two

preceding years, it is discarded and replaced by another selected at randomfrom the same stratum.

■

7 Second stage. The second-stage units are polling districts or, where the

electorate is below 350, combinations of polling districts. To facilitateselection of these secondary units, the polling districts (or combinations ofpolling districts) within each of the selected 44 constituencies are listed in

descending order of the electoral density of the wards in which they are situ

ated; the lists are then each divided into four groups, each group having an

approximately equal size of electorate. Four secondary units at a time are

selected from each constituency, one being selected from each of the fourgroups with a probability of selection proportional to the size of the electorate.This process is repeated as necessary, to provide further samples of blocks offour secondary units to be used later in the year (see paragraph 9 below).

8 Third stage. The design of the sample requires that a uniform overallsampling fraction should be applied and, as the preceding stages are drawnwith probability proportional to size, this necessitates the selection of a

constant number of addresses at the final stage. To meet this requirement, 20

addresses are drawn from the electoral register of each polling district (or combination of small districts) by interval sampling from a random origin. If, bychance, a polling district is selected for use more than once during the year, the

Appendix A 151

whole sample of addresses from that polling district is drawn simultaneously

and then sub-sampled to provide the samples for the separate periods.

9 The fieldwork is organised so as to obtain information throughout the

year. For this purpose the year, excluding Christmas, is divided into 17

intervals, each of 21 days. For each interval, two of the selected pollingdistricts are used; one is used in the first part of the interval and another fromthe same constituency for the second part. In the first polling district the

interviewers attempt to place log-books with the pre-selected householdsduring the three days Monday to Wednesday. During the following three days

[he interviewers make further calls to check that the records are being properlymaintained and to deal with any queries. The completed records are collected

by the interviewers after a period of seven days. Fieldwork in the second

polling district begins in the middle of the 21 days, and the interviewers

attempt to place log-books on Wednesday afternoon and during the three days

Thursday to Saturday. Again, checking calls are made and the completed

records collected after seven days of recording. This cycle of operations is

repeated throughout the year and in order to facilitate it the 44 constituencies

are divided into two sets of 22. These two sets are used alternately, so that inone 21-day interval, one set of 22 constituencies is used covering 44 pollingdistricts. In the next interval the other set of 22 constituencies is used, coveringa further 44 polling districts made up of the second pairs of each of the blocksof four selected as described in paragraph 7 above; and so on for the next 14

intervals throughout the year. In the 17th and final interval (or, alternatively in

some years, the first interval) one set of constituencies is used for the first part

of the interval and the other set for the second part; this procedure ensures that

use of both sets of constituencies are completely balanced, each set being used

for a total of 8| intervals.

10 The 44 Parliamentary constituencies selected for survey in 1981 are listed

in Table 1 of this Appendix. At the second stage of sampling, 748 pollingdistricts were selected initially, and at the third stage, 14,960 addresses. Whenvisited, a few of these addresses were found to be those of institutions or otherestablishments not eligible for inclusion in the Survey, or of unoccupied ordemolished premises; some other addresses were each found to contain more

than one household. After allowing for these factors, the estimated effective

number of households in the selected sample was 14,440. For operationalreasons, 220 of these households were excluded from the sample1 (100 because

of inaccessibility during a period of snow and bad weather at the end of the

year). In some of the remaining households, the housewife was seen but

refused to give any information; a number of other housewives answered a

questionnaire2 but declined to keep a week's record, whilst some whoundertook to keep a record did not in fact complete it. Finally a few records

were rejected at the editing stage leaving an effective sample of 7,695 households, representing 53 per cent of the selected sample but 64 per cent of the

households contacted3.

1 Before 1981, such households were not regarded in the National Food Survey as being part ofthe effective selected sample. Their subsequent inclusion — equivalent to a reduction in theresponse rate of the order of 1 per cent— is to conform with the convention now followed in mostother surveys.

2 The questionnaire relates to family composition, occupation, etc.' Using the 1971 Census of Population, a study has been made of the characteristics of non-

respondents to the 1971 National Food Survey— see W F F Kemsley, Statistical News No 35, Nov1976. A similar study is planned in respect of 1981.


Details are as follows: —

Per cent

Householdshouseholds households

Number of households at the addresses selected

selected contacted

Number omitted from the sample for operational14,440 100

Number visited, but no contact made with the

220 2

housewife ...... 2,212 15

(Number of households where housewife con

tacted) (12,008) (100)Housewife seen, but refused to give any infor

mation ...... 1,872 13 16Housewife answered a questionnaire but declined

to keep a week's record . 1,234 9 10Housewife started to keep a record but did not

complete it 1.069 7 9Completed records rejected at editing stageNumber of responding households .

138 1 17,695 53 64

Main analyses of Survey data

11 The Survey data of food purchases, consumption, expenditure and prices

are normally tabulated for each of over 150" categories of foods; details of the

classification are given in Table 7 of this Appendix. Apart from the results forthe sample as a whole (referred to in the Report as "national averages","overall averages", or the results for "all households") the regular analyses

are now seven in number: —

(i)

(ii)

(iii)

(iv)

1 In some years, more detailed supplementary analyses are available for certain categories. Forthose used in 1981 see the supplementary classification of foods in Table 7a of this Appendix.

By region. Results are given for England, Wales and Scotland and also

for each of the standard regions of England, except that East Anglia is

not treated separately but is combined with the South East region.

By type of area. Six types of area are distinguished, viz (i) GreaterLondon, (ii) the Metropolitan districts of England together with the

Central Clydeside conurbation, (iii)-(vi) four groups of areas classified according to electoral density. Further details are given in the

Glossary.

By income group, which for Survey purposes is defined in terms of the

gross weekly income of the head of the household. Details are given in

paragraph 22 of the Report.

By household composition. The classification is as in Tables 16 to 18

and 37 of the Report. A cross-classification of certain householdcomposition groups according to income group is shown in Tables 19,

20 and 38. For the purpose of classifying households according to theircomposition, heads of household and housewives under 18 years of ageare regarded as adults since they have the responsibilities of adults.However, for all other purposes such persons are classified accordingto their true age.

Appendix A153

(v) By age of housewife. Seven age ranges are used as in Tables 21 to 23

and 39 of the Report.

(vi) By housing tenure. Six categories are used as in Tables 24 to 26 and 40

of the Report.

(vii) By ownership of deep-freezers. Two categories are used as in Tables 27

to 29 and 41 of the Report.

Details of the composition of these sub-samples and of the whole sample in

1981 are given in Tables 2 to 5 of this Appendix.

Nutritional analysis of Survey results

12 The energy value and nutrient content of the food obtained for consumption in the home1 are evaluated using tables of food composition which are

specially compiled for application to the Survey. These nutrient conversionfactors are mainly based on values given in The Composition ofFoods1 but are

thoroughly reviewed each year for two reasons. Firstly, when new methods ofproduction and handling are known to have resulted in different nutrientvalues, or more complete information has become available, this is reflected in

the representative values used; and secondly, because the Survey classificationof foods is normally limited to some 150 categories, nutrient analyses for manyof them must be weighted according to current information on the amounts ofthe component items obtained — for example, for the many products classified

together as "breakfast cereals". The factors used make allowance for inediblematerial such as bones in meat and outer leaves or skins of vegetables and, forcertain foods such as potatoes and carrots, adjustments are also made forseasonal changes in this wastage and/or nutrient content. The factors furtherallow for the expected losses of thiamin and vitamin C during cooking;average thiamin retention factors are applied to appropriate items within each

major food group; the weighted average loss over the whole diet has beencalculated to be about 20 per cent while the losses of vitamin C are set at 75 percent for green vegetables and 50 per cent for other vegetables. No allowance is

,

however, made for wastage of edible food, except when the adequacy of thediet is being assessed in comparison with recommended intakes (paragraph 14

below); then, the assumption is made that in each type of household 10 percent of all foods, and hence of all nutrients available for consumption, is eitherlost through wastage or spoilage in the kitchen or on the plate, or fed todomestic pets3.

13 The energy content of the food is calculated from the protein, fat, and

available carbohydrate (expressed as monosaccharide) contents using the conversion factors, 4

,9 and 3-75 kcal per gram respectively. It is expressed both

in kilocalories and megajoules (1,000 kcal = 4- 184 MJ). Nicotinic acid is

expressed both as free nicotinic acid and as nicotinic acid equivalents; the

1 See paragraph 2 of this Appendix and "Food obtained for Consumption" in Glossary.

: A A Paul and DAT Southgate, McCance and Widdowson 's The Composition of Foods, 4thedition, Ministry of Agriculture, Fisheries and Food and Medical Research Council, HMSO, 1978.

5 Enquiries into the amounts of potentially edible food which are thrown away or fed to pets inGreat Britain indicate that, on average, such recorded wastage represented about 6 per cent ofhouseholds' food supplies. (R W Wenlock, D H Buss, B J Derry and E J Dixon, British Journal ofNutrition 43, 53 - 70, 1980). As this is considered likely to be a minimum estimate, theconventional deduction of 10 per cent has been retained in this Report to preserve continuity.


latter value includes one-sixtieth of the tryptophan content of the protein in

the food. Vitamin A activity is expressed as micrograms of retinol equivalent,

ie the sum of the weights of retinol and one-sixth of the 0-carotene. Fatty acids

are grouped according to the number of double bonds present, ie into

saturated, monounsaturated and polyunsaturated fatty acids. For the diet as a

whole, the total fatty acids constitute about 95 per cent of the weight of the

fat; for individual foods this proportion varies slightly, being lower for dairy

fats with their greater content of short chain acids, and slightly higher for most

other foods.

14 The results are tabulated in three main ways for each category ofhousehold in the Survey.

(a) Per person. This presentation is directly comparable to the per person

presentation in Section II (paragraphs 3 to 32) of the amounts of food

obtained, but it has some drawbacks. It does not show the actual nutrientintakes of the sampled households because on the one hand it excludes meals

outside the home and certain foods likely to be outside the housewives'

purview (paragraph 2 of this Appendix), and on the other it makes no

allowance for the wastage of edible food within the home. Furthermore,

estimates of, for example, the average energy intake per person in householdswith several small children are invariably less than the corresponding estimates

for wholly adult households, but this does not of itself indicate that they are

less well nourished as the children have a smaller absolute need for energy.

(b) As a proportion of intakes recommended by DHSS.1 Some of the above

drawbacks are overcome in this presentation, in which intakes are comparedwith household needs after the age, sex, and occupational activity of each

member have been taken into account. Allowance is also made for meals eatenoutside the home and for the presence of visitors by redefining, in effect, the

number of people consuming the household food (and not by adding or

substracting estimates of the nutrient content of the meals in question).Moreover, for these comparisons the estimated energy and nutrient contentare reduced throughout by 10 per cent to allow for wastage of edible food2.

(c) Per 1,000 kcal. This presentation gives an indication of the nutritionalquality of the food obtained; so also, to some extent, do the tables of the proportions of energy derived from protein, fat and carbohydrate and of the

proportion of total protein derived from animal sources.

15 The procedure adopted for comparing the nutritional value of the

household food with estimates of nutritional need is based on the number ofpersons present at each meal, with the different meals being weighted as

follows:

1 Department of Health and Social Security, Recommended Daily Amounts of Food Energyand Nutrients for Groups of People in the United Kingdom — Reports on Health and SocialSubjects No 15, HMSO, 1979. These recommendations have been adapted for use in the NationalFood Survey; see Table 6 of this Appendix.

2 See footnote 3 to paragraph 12 above.

Appendix A 155

Per day Per week

•03•04

•21

•28Tea

:£}■14 •98

(say 1-00)

(a) These weights are interchangeable, whichever meal is the larger; if only one evening meal istaken the two weights are combined.

A person eating every meal at home (including packed meals such as

sandwiches which are made from the household food supply) is said to have a

'net balance' of 1-00. When meals are eaten away from home, deductions are

made for each person, and additions for each visitor, using the values in the

Table. For each type of household, the total net balance for each category ofperson is multiplied by the appropriate nutrient intake from Table 6 in this

Appendix, the products are summed over all categories, and then (in practice)

divided by the total number of persons in that household type to give the

average recommended intakes per person. The estimated nutritional value per

person of the food obtained, less 10 per cent, is then expressed as a percentage

of this recommended intake. Thus it is assumed that a meal eaten outside the

home is nutritionally equivalent to the corresponding meal eaten within the

household, and it can be said that the nutritional value of food obtained fromconsumption at home is being related only to the needs of household members

when they eat at home. The remainder of their needs is assumed to be met

elsewhere.

Reliability of Survey results

16 The results obtained from the Survey are subject to chance variations as

are all estimates from sampling investigations, but this "sampling error" willnot normally be more than two, and very rarely more than three times, the

corresponding standard error. Estimates of the standard errors are notcalculated each year since they do not usually change markedly from one yearto the next. The following index shows the Annual Reports in which appeared

percentage standard errors' approximately applicable to the averages

presented in certain tables of the present Report.

The standard error of the mean expressed as a percentage of that mean.


Table in this ReportYear or Report, Tables and pages in

which estimates of percentagestandard errors' were presented

Table 7. "All households" averages of consumption of individual foods

Table 8. "All households" averages of expenditure on individual foods

Table 9. "All households" averages of pricespaid for individual foods

Table 14. Income group averages of consumption, main food groups

Table 15. Income group averages ofexpenditure on main food groups

Table 17. Household composition groupaverages of consumption, main foodgroups

Table 18. Household composition group aver

ages of expenditure on main foodgroups

Table 22. Age of housewife and "all households" group averages of consumption, main food groups

Table 23. Age of housewife and "all households" group averages of expenditure on main food groups

Table 28. Freezer-owning and other households, averages of consumption ofmain food groups

Table 29. Freezer-owning and other households, expenditure on main foodgroups

Table 33. "All households" nutrient averagesTable 35. Regions and types of area, nutrient

averages

Table 36. Income groups, nutrient averages

Table 37. Household composition groups,nutrient averages

Table 38. Household composition groupswithin income groups, nutrientaverages

Table 41. Freezer-owning and other households, nutrient averages

1981, Table 8 in Appendix A





1977, Table 13 in Appendix A, pp 147-148

1977, Table 14 in Appendix A, pp 149- 150

1979, Table 9 in Appendix A, pp 166- 167

1979, Table 10 in Appendix A. pp 168-169



1977, Table 15 in Appendix A,1977, Table 16 in Appendix A,

1977, Table 17 in Appendix A.1977, Table 18 in Appendix A,

1977, Table 19 in Appendix A,

1977, Table 20 in Appendix A, p 157

'The standard error of the mean expressed as a percentage of that mean.

Appendix A 157

TABLE 1

Constituencies surveyed in 1981

Region (a) Definition of region(a)Parliamentaryconstituencies(b)seleciedin the sampleof 1981

ingttnd:North Cleveland,Cumbria, Durham, Northumberland,

Tyne and WeartNewcastleupon Tyne EastTeessidc,StocktonBerwick upon Tweed

Yorkshire andHumberside

Humberside,North Yorkshire, South Yorkshire,West Yorkshire

tLeedsSouthBriggand Scunthorpe

tSheffield, AttercliffetRother Valley

North West Cheshire, Lancashire,GreaterManchester,Merseyside

lOldham WesttHuytontLiverpool. EdgehillCrewe

MCnutsford

EastMidlands Derbyshire,Leicestershire,Lincolnshire,Northamptonshire,Nottinghamshire

NottinghamEastHelperBolsover

WestMidlands Hereford and Worcester,Salop, Staffordshire,Warwickshire, West Midlands

tBirmingham,LadywoodBromsgrovcand Redditch

tCoventry South WesttStratford upon Avon

SouthWest Avon, Cornwall and the Islesof Scilly, Devon,Dorset, Gloucestershire,Somerset,Wiltshire

WestonsuperMareCirencesterand TewkesburyBristol WestWestbury

SouthEast Greater London, Bedfordshire,Berkshire,Buckinghamshire,East Sussex,Essex,Hampshire,Hertfordshire, Isle of Wight, Kent,Oxfordshire. Surrey, West Sussex

tKensington and Chelseat BarkingtEaling NorthtWandsworth, BatterseaSouthtHaringcy, HornseytEnfield NorthSouthampton, ItchenBasildonNorth West SurreyEast SurreyBanburyHavantand WaterlooGuildfordEast Grinstcad

EastAnglia Cambridgeshire,Norfolk, Suffolk Norwich North

The whole of Wales AngleseyNewport

Holland The whole of Scotland tGlasgow, ShettlestonMidlothianEdinburgh WestKinross and West Perthshire

(«tTheseare the standardregionsas revisedwith effect from 1stApril 1974.

(fc)Constituencies markedt are wholly or partly within Greater London, the Metropolitan districts,or the Central Clydesideconurbation.


TABLE 2

Composition of the sample of responding households, 1981

GREATER LONDON

Jan/March

April/June

July/Sept

Oct/Dec Year

247675

2-73

227597

2-63

260637

2 45

262646

9962,555

METROPOLITAN DISTRICTSAND THE CENTRAL CLVDESIDECONURBATION

2-47 2-57

Households ....... 5051.420

2-81

434 4211,231

2-92

3711.096

2-95

1.7305.058

NON-METROPOLITANDISTRICTS

1,311302 292

WARDSWITH ELECTORATE PER ACREOF—7OR MORE

Households ....... 414 3831,079

2-82

424 358969

2-71

1,5794.382Persons ........ 1,163

2811,171

2-76 2-78

3BUT LESSTHAN 7276820

2-97

215639

2-97

266765

2 88

252723

2-87

1.0092.947Persons ........

Personsperhousehold...... 2*2

0-5BUT LESSTHAN )328945

2-88

3291,003

3-05

290873

301

265742

2 80

1J123,563

2-94PersonsPersonsperhousehold

LESSTHAN 0 J327933

2-85

281766

319897

2-81

242661

1,1693.257

2-79

ALL HOUSEHOLDS

2-73 2-73

Households ....... 2,0975,956

2-84

1,8695,395

2-89

1,9805,574

2-82

1,7504,837

7.69621,762

2-83Persons ........Personsperhousehold...... 2-76

Appendix A 159

TABLE 3

Composition of the sample of responding households: 1981

Households Persons Averagenumber

"'oof householdsowning a:

Number ft Number

of personsper

householddeep-freezer

refrigerator

Analystsby regions

100 21,762 100 2-83 49 96

Scotland 637 8 3 1,880 8-6 2-95 41 96Wales 378 4 9 1.093 50 2-89 50 93England 86 8 18,789 86-3 2-81 50 96

Yorkshire and Humbersidc540 7 0 1,519 7-0 2 81 35 94781 10 1 2,267 10-4 2-90 44 94771 100 2,297 10<6 2-98 37 95

WestMidlands ..... 504 6 3 1.386 6-4 2-75 42 95

South West ..... 678 8 8 1,986 91 2-93 45 94

South East (a)/East Anglia .759 9 9 1,975 91 2-60 57 97

Analystsby type of area

2,648 34 4 7,359 33-8 2-78 59 98

Metropolitan districts and the Central996 129 2,555 11-7 2-57 52 98

Clydesideconurbation.... 1,731 22 3 5,058 23-2 2-92 33 94Non-metropolitandistricts

Wards with electorateper acreof—7or more ..... 1,579 20 3 4,382 201 2-78 47 %3but lessthan7 .... 1,009 13 1 2,947 13-5 2-92 57 980-5but lessthan3 .... 1.212 157 3,563 16-4 2-94 58 97lessthan 0-5 1.169 152 3,257 15-0 2-79 59 95

Analysisby incomegroup (*)Al 123 1 6 435 20 3-54 85 100

B498 6 3 1.736 8<0 3-49 79 99

C1.782 23 2 5,943 27-3 3-34 68 99

D2.425 31 3 7,743 35-6 319 52 98

El856 II 1 2,583 11-9 302 35 96

E2262 3 4 477 2-2 1-82 53 97

OAP699 9 1 1.320 61 1 89 29 93

Analysisby householdcomposition(c)

1.051 13 7 1.525 70 1-45 17 87

No of No ofadults children

1 0 1,439 187 1.439 6-6 100 18 881 1or more 197 2 6 550 2-5 2-79 30 962 0 2,307 90 0 4.614 21-2 200 49 972 1 758 9 8 2.274 10-4 300 60 992 2 1,137 14 8 4.548 20-9 400 65 1002 3 400 5 2 2.000 9-2 500 62 1002 4 or more 128 1 7 821 3-8 6-41 57 953 0 533 6 9 1.599 7-3 300 59 98

3or more 1or 2 488 6 3 2.320 10-7 4-75 67 983or more 3 or more 106 1 4 738 3-4 6-96 53 974or more 0 203 2 6 859 3-9 4-23 59 99

Analysisby ageof housewifeUnder23 years .... 556 7 2 1,430 6-6 2-57 32 95

23- 34 21 3 5.717 26-3 3-46 56 9835-44 18 a 5.688 26-1 3-94 66 9845- 54 1.166 15 2 3,637 16-7 3-12 62 98

164 2.746 12-6 2 18 50 97

75andover..... 55513 8 1,768 l-l 1-67 28 93

Analystsby housing tenure

7 2 776 3 6 1-40 14 84

Unfurnished:council .... 2,399 31 2 6,804 31-3 2-84 34 95Otherrented .... 699 9 1 1,635 7-5 2-34 30 92

88Furnished,rented..... 179 2 3 330 1-5 184 16135 1 8 369 1-7 2-73 61 93

Ownedwithmortgage .... 1,842 23 9 4,339 19-9 2-36 53 97

Analysisby ownershipof deep-freezerOwningadeep-freezer .... 2.442 31 7 8,285 38-1 3-39 68 99

Notowninga deep-freezer3,778 49 1 12,057 55-4 319 100 1003.918 50 9 9,705 44-6 2-48 93

<«)IncludingGreater London, for which separatedetailsare shownin the analysisto the typeof area.ib) For definition of incomegroups, seeparagraph22in the Report,trj See"Adult" and "Child" in the Glossary.


TABLE 4

Average number ofpersons per household in the sample ofresponding households: 1981

Adull malesaged: Adull femalesaged:

18-64 65 years 18-59 60years 0-4 5-11 12-17years and over years and over years years yean

0-81 0-13 0-78 0-27 0-20 0-32 0»

0-SI 015 0-83 0-31 0-20 0-33 0 32083 016 0-72 0-26 0-22 0-35 0 350-81 015 0-78 0-27 0 20 0-31 0-M0-78 016 0-78 0-31 0-21 0-28 0-300-82 014 0-78 0-28 0-21 0-33 0 350-86 0-14 0 81 0-26 0-20 0-34 or0-80 017 0-76 0-27 0-20 0-33 0230-81 014 0-80 0-27 0-21 0-39 0-310-74 017 0-71 0-32 014 0-26 0 25OH 014 0 80 0-26 0-20 0-30 0-26

0-71 013 0-79 0-26 0-18 0 23 0 21

0-81 014 0-M 0-29 0-20 0-33 0 35

0 80 0- 14 0-75 0-27 0-20 0-33 0-30-87 014 0-83 0-24 0-21 0-34 0 300 86 015 0-80 0-26 0-22 0-35 0 300-79 019 0-75 0-32 0-18 0-29 0-27

IIS 002 102 009 0-23 0-52 0-511-13 003 106 007 0-28 0 50 0-42III 002 102 0-06 0-30 0-45 0 38108 004 098 010 0-23 0-36 0-360-82 012 0-93 018 0 22 0-34 OX0-17 0-51 0-24 0-77 002 0-08 0030-24 0-32 0-35 0-58 012 018 010002 0-50 004 0-89

0-11 0-13 017 0-52009 — 0-91 — 0-30 0-73 0-760-63 0-34 0-56 0-460-97 001 100 001 0-47 0-23 0-300-99 l-OO 001 0-58 0-90 0 52100 — 100 0-61 1-35 l(M0-98 — 102 — 0-M 207 1-661-35 0-20 1-13 0-321-73 0-04 1-51 0-10 Oil 0-32 0 «1-57 0-04 1 68 Oil 0-65 1-25 1 66211 014 1-73 0-25 — — -

0-93 0-95 0-58 008 0 040-92

o-bi0-98 001 0-58 0-79 0-P

109 109 002 014 0-64 0 951-28 003 1-22 004 002 0-11 0-420-77 0-20 0-65 0-46 002 003 0-06013 0-57 003 0-92 0-01 0-01008 0-39 005 0-87

0-76 0-16 0-75 0-31 0-20 0-34 0-330-63 0-21 0-61 0-37 018 0-17 0160-74 0-04 0-81 0-04 008 0-09 0040-86 014 0-80 0 26 015 0-27 0260 64 0-29 0-56 050 006 0-13 017106 002 103 006 0 31 0-50 0-41

0-98 Oil 0-93 0-18 0-23 0-39 0-360-65 019 0-64 0-36 017 0 24 0-22

Children i

Alt households .....Analysis by regions

Scotland ......WalesEngland ......

NorthYorkshireand HumbersideNorth WestEastMidlands .....WestMidlandsSouth WestSouth East(t7)/EastAnglia

Analysis by typeof areaGreaterLondon ...Metropolitan districts and the Central

Clydesidcconurbation....Non-metropolitandistricts:

Wards with electorateper acreof—7or more .....3but lessthan70'S but lessthan3lessthan0-5

Analysis by incomegroup {b)Al .A2 .BCDEl .E2 .OAP

Analysis by householdcomposition(c)No ofadults

II

3 or more3 or more4 or more

Analysis by ageof housewifeUnder 25 >

25-3435-4445-5455-6465-74

75andover .

Analysis by housing tenureUnfurnished council

otherrentedFurnished,rented .Rent freeOwnedoutrightOwned withmortgage

Analysis by ownershipof deep-freezerOwningadeep-freezerNot owningadeep-freezer

{a) Including Greater London, for which separatedetailsare shown in the analysisaccordingto the typeof area.{b) For definition of incomegroups, seeparagraph22 in the Report,(c) See "Adult" and "Child" in the Glossary.

Appendix A 161

TABLE 5

Composition of the sample of responding households: analysis byincome group and household composition, 1981

group (a) Adultsonly

1adult.1or morechildren

HouKholdi with:

2 adultsand 3 or moreadults,

AUhouseholds1 2 3 4 or more

children1or morechildrenchild children children

Numbcr of househol

13*440427126

dsAB

239728

12001024

1 87243321101

61143146

13345229

82178243

621178224251555

C1636

140DA E2

Num ler of persons

55217601708504

47 88

AB

55213852684

3 261729963303

305715730235

82212337190

416907

1230489

2171594377433903

C3591

409D* E2 1773

(tf) For definition of incomegroups, secparagraph22 in the Report. Householdsin incomegroup El and pensionerhouseholdsareexcluded from this tableand from Tables 19.20and 38 in the Report.


illill a888888Ri98pasassR8Siasisaass

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o =00000 -

04* m<C* r~£66666 ©o ——ooo ———————oo—ooo

9«r- r- ooOO'NISISrJNISOOOOOOCOnÔOO

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hsill -* .i-1n n "■r<-. v. --tt t -t *r -* -t t t v«n %m*>f"i

ill-11v-v«îv-.0«^v-i0000000000000000000

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_ y, ■£■-t ——v->OOv-iOOv>QOOftQOOOOOOO

Appendix A 163

TABLE 7

Survey classification of foods, 1981

SeasonalfoodFood

codeoo.(S)or

conveniencefood (CC, CF,

COHtrt■mi

Description Notes

MILK ANDCREAM:Liquid milk—full price4 Includeslong life

5 Liquid milk—welfare

t Liquid milk—school

» Condensedmilk

Dried milk, branded

Includesevaporatedmilk

Full-creamor half-crcamdried milkIt

12 Instantmilk

13 Yoghurt Includesfruit yoghurtand flavouredyoghurts

14 Othermfflt Buttermilk, skimmedmilk (other than instantmilk),goat'smilk, sour milk, freshcreamdesserts,etc(includingdairy dessertscontainingcream,milk orskimmedmilk solids—not frozen)

17 Cream Fresh (or processedor frozen) bottledor canned,(butexcluding"substitute" and "imitation" cream—seecode 148)

22 Natural(*) Includesall cheese,other than processed,eg,Cheddar, Cheshire,Caerphilly, Lancashire,DutchEdam, Danish Blue, cottagecheese,creamcheese

23 Processed Includesprocessedcheeses,boxedor portions, lacticcheese,cheesegrills, cheeseproducts/spreads(includingthosewith addedham, celery,lobsteretc)

MEAT AND MEAT PRODUCTS:31 Beefand veal (f>)

1It Mutton and lamb (6)

1 Any cut; fresh, chilled or frozen (but not frozen

f conveniencemeats—seecode88)

41 Pork (i>) J«f Liver (ft) Fresh, chilled or frozen

SI Offals, other than liver eg. kidney, tongue,heart,head, sweetbread,oxtail,trotters,tripe, pig's fry, sheep'sfry, cowheel;fresh,chilledor frozen

» Baconand ham, uncooked (0) Fresh, chilledor frozen

Bacon and ham, cooked, including CO Not frozen

Cooked poultry (not purchasedincans)

CO Includespoultry removedfrom the can before salebyretailer(but not frozen)also "chicken" of "chickenand chips"

a Corned meat CC Includesall corned meat,whetherpurchasedin cansor sliced

h Other cooked meat(not purchasedin cans)

CO Includesmeatsremovedfrom can by retailerbeforesale—eg, luncheonmeat,pressedor cooked beef,veal,mutton, lamb, pork, vealand ham, tongue,brawn; (but not frozen)

71 Other canned meatand cannedmeatproducts

CC Purchasedin a can—eg poultry, stewedsteak,luncheonmeat,mincedmeat,meatpuddingsand pics,pie fillings, meatwith vegetables,ready-meals,sausages(Note: corned meats,canned,arecoded 62.baby foods, cannedor botilcd arc coded 315)

73 Broiler chicken, uncooked, includingfrozen

Uncooked plucked roastingfowl under4 lb each,pans of any uncookedchicken; fresh, chilled orfrozen

n Other poultry, uncooked, includingfrozen (ft)

Uncooked chickenof 4 lb or moredressedweightorany unpluckedchickenor boiling fowl; any size(orparts)of duck, goose, turkey, partridge,pheasant,grouse,pigeonetc; fresh, chilled or frozen

71 Rabbit and other meat eg, rabbit, hare, horse,goat, venison;fresh, chilled orfrozen

7» Sausages,uncooked, pork Includespork sausagemeat;fresh, chilled or frozen

164 Household Food Consumptiot and Expenditure: 1981

TABLE 7— cc Uinued

SeasonalfootFood

code no.in 1981

(S) orconvenience

food (CC, aCO) (a)

Description Notes

MEAT AND MEAT PRODUCTS—continued

80 Sausages,uncooked, beef Includesbeefsausagemeatand any mixture, eg.pork/beef sausages,turkey/pork; fresh, chilledorfrozen

83 Meal piesand sausagerolls,rcady-to-eal

CO Sausagerolls, "cold" meatpies(eg, pork pies,vtaland ham pies)completeor in portions (but not steakpics—seecode94, and not frozen items—seecode8?)

88 Frozen conveniencemeatsor frozenconveniencemeatproducts

CF eg, frozen—braised'roastbeef slices,roast port,beefburgers,porkburgers.steakburgers.turkey"herfburgers,cheeseburgers,steaklets.ready-meals,sausagerolls, meatpies,chickenpies, cooked chicken breastslegs,faggots(but not uncooked chops, steak,etc)

94 Other meatproducts(A) CO Meat pies(except"cold" rcady-lc-eat varieties—seecode83)eg, steakpies,pasties,puddings, pastes,spreads,liver sausage,cooked sausage,rissoles,haslet,black pudding, faggots,haggis, hog's pudding,polony, scotcheggs;ready-meals,eg Chinese takeawaymealscontainingmeal, packetedmeat-basedmeals;(not frozen)

FISH:S *i eg, cod, haddock, whiting, plaice, skate, soleand

>other flat fish, hake, congercel. red mullet, bni,J coley. saithe

100

105

White, Filleted,fresh

White, unniletcd. fresh s

110 White, uncooked, frozen eg, frozencod, haddock, hake, plaice, lemon sole,

(includesfilletsand steaksand uncooked fish coaledwith breadcrumbs,but not fish fingers etc—seecode127)

111 Herrings, filleted, fresh s Includesfrozen

112 Herrings, unfilleted, fresh s Includesfrozen

113 Fat, fresh,other than herrings s eg, mackerel,sprats,salmon, trout, eel. roe; (includesfrozen)

114 White, processed s ie, smoked,dried or salted,eg, haddock, cod,(includesfrozen)

115

116

Fat, processed,filleted

Fat, processed,unfilleted

s

s

-\ ie, smoked,dried or salted,eg. kippers, bloatersI sousedor pickledherrings,smoked mackerel,r salmonand anchovies,smokedroe; (includesJ frozen)

117 Shell s eg. cockles,crabs,oysters,prawns, scampi, shrimps,whelks,winkles(weightwithout shells): fresh, preparedor frozen (but not cannedor bottled— seecode120)

118 Cooked CO Fried fish, fried roe. fried scampi,cooked or jettedeels;(not frozen)

119 Salmon, canned cc

120 Other cannedor bottled fish cc eg, sardines,pilchards,mackerel,herrings, brishng.shellfish,roe, anchovies,sild. tuna

123 Fish products, not frozen CO eg, fish cakes,fish pastes,ready-meals(but not "fishand chips"— seecodes118and 197)

127 Frozen conveniencefish CF Frozen fish fingers,fish cakes,fish pie. cod fries,cod-in-sauceor batter, "fish and chips" etc

129 EGGS s

FATS:135 Butter (A)

138 Margarine(A) Includes"soft" margarineand margarine containinga proportion of butter

139 Lard and compound cooking fat Includessolid vegetableoU

143 Vegetableand saladoils eg, corn oil, groundnutoil, "cooking" oil. olive oil

148 All other fats eg, suet,dripping, creamedcoconut, coconut butter."imitation" cream,"substitute" cream, low fatspreads(but not "soft" margarine—seecode 138)

Appendix A 165

TABLE 7—continued

SeasonalfoodFood

codeno.in 1981

(S)orconvenience

food (CC. CF,CO) (a)

Description Notes

150SUGAR AND PRESERVLS

Sugar Includesicing sugar(but not instanticing—seecode323)

151 Jams, jellies, fruit curds

152 Marmalade Includesjelly marmalade

153 Synip, treacle Includesmaplesyrup

154 Honey Includeshoneyspreads

VEGETABLES:

156

157

Old potatoes:January—August, not prepacked S

S

1 Includesall "old" potatoespurchasedin thel period January to August inclusive

January—August, prepacked

New potatoes:158

159

January—August, not prepacked s\lncludes all "new" potatoespurchasedin theJ period January to August inclusiveJanuary—August, prepacked

Potatoes:160

161

September—December,not prepacked

September—December,prepacked

s

s\ Includesall potatoespurchasedin the period

J Septemberlo Decemberinclusive

162 Cabbages,fresh s eg. redcabbage,savoycabbage,springcabbage,springgreens,brusselstops, kale, curly greens,savoygreens

163 Brusselssprouts, fresh s

164 Cauliflowers, fresh s Includesheadingbroccoli

167 Leafy salads, fresh s eg, lettuce,endive,watercress,mustardand cress,chicory

161 Peas, fresh s

1<W Beans, fresh s eg, runner beans,broad beans,French beans

171 Other freshgreenvegetables s eg, spinach,spinachbeet,sproutingbroccoli, turniptops

172 Carrots, fresh s

173 Turnips and swedes,fresh s

174 Other root vegetables,fresh s eg, parsnips,beetroot,kohlrabi, artichokes,horseradish,yams(or sweetpotatoes)

175 Onions, shallots, leeks,fresh 5 Includespickling onions

176 Cucumbers, fresh s

177 Mushrooms, fresh s

ITS Tomatoes, fresh s

1(3 Miscellaneousfreshvegetables s eg, celery,radishes,marrow,courgettes,asparagus,celeriac,seakale, pimcnioes,aubergines,corn-on-the-cob, salsify,pot herbs,pumpkin, greenand redpeppers,greenbananas(or plaintains)capsicum.

184 Tomatoes,cannedor bottled CC

115 Peas, canned CC Garden, processedetc

188 Beans,canned CC Includesbakedbeans,broad beans,butterbeansetc(but not runnerbeansor kidneybeans—seecode 191)

191 Canned vegetables,other than pulses,potatoesor tomatoes

CC eg. carrots,beetroot(but not pickled beetroot—seecode 327).celery,spinach,runnerbeans,kidneybeans,mixedvegetables,cannedvegetablesalad,sweetcom, mushrooms,asparagustips (baby foods,cannedor bottled, arecoded 315)

192 Dried pulses,other than air-dried eg, lentils,split peas,mixedbarley,peasand lentils,masoor

166 Household Food Consumptior and Expenditure: 1981

TABLE 7—cc ntinued

SeasonalfoocFood

code no.in 1981

(S)orconvenience

food (CC, CT ,COHo)

VEGETABLES—conlimud

Air-dried vegetables

Description Notes

195 CO Air-dried peas,beans,onion flakes, mixed vegetable,red and greenpeppers,celery,etc (AFD foods arecoded 320)

1% Vegetablejuices CC Includestomatojuice and puree

197 Chips, excludingfrozen CO Includeschips purchasedwith fish

198 Instantpotato CO

199 Canned potato CC

200 Crisps and other potato products,notfrozen

CO eg, crisps,chippies,mini-chips,puffs, potato scones,piesand cakes,potato salad

202 Other vegetableproducts CO eg, vegetablesalad,sauerkraut,coleslaw, peasemeal,peasepudding,cheeseand onion pie. savoury rice,laverbread, readymeals

203 Frozen peas CF

204 Frozen beans CF All varieties

203 Frozen chips and other frozenconveniencepotato products

CF Includespuffs, fries, fritters, croquettes

208 All frozen vegetablesand frozenvegetableproducts, not specified

CF eg, asparagus,broccoli, carrots,brusselssprouts,cauliflower, mixedvegetables,spinach, com-orn he-cob, sweetcom, ratatouille,bubbleand squeak,avocadodip

FIIUIT:Oranges, fresh210 S

214 Other citrus fruit, fresh S eg, lemons,grapefruit,mandarins,tangerines,

ugli

217 Apples, fresh S

218 Pears, fresh s

221 Stone fruit, fresh s eg, plums, greengages,damsons,cherries, peaches,apricots, nectarines,avocadopears,mangoes, lycbees

222 Grapes, fresh s

227 Soft fruit, freshother than grapes s eg,gooseberries,raspberries,strawberries, blackberries,loganberries,mulberries,bilberries, cranberries,blackcurrants,redcurrants

228 Bananas,fresh s

229 Rhubarb, fresh s

231 Other fresh fruit s eg, melons,pineapples,fresh figs, pomegranates,quinces,guava,prickly pear

233 Canned peaches,pearsand pineapples CC

23* Other cannedor bottled fruit CC eg, fruit salad, fruit cocktail, grapefruit, mandarinoranges,apples,prunes,gooseberries,rhubarb, strawberries,plums,cherries,apricots, blackcurrants,raspberries,blackberries,loganberries,fruit desserts:includespie fillingsand mixes

240 Dried fruit and dried fruit products eg, currants,sultanas,raisins,packetedmixed fru*.prunes,apricots,dates,peaches,figs, apples,bananas,pineapplerings, mincemeat,glace chemrs.crystallisedfruit, dried fruit juice concentrate

241 Frozen fruit and frozen fruit products CF eg, frozen strawberries,raspberries,blackberries,blackcurrants,mandarinsegments,peach halves, fruasalad,melonballs, appleslices,fruit juices (frozenfruit piesarecoded 294)

245 Nuts and nut products Nu« shelledor unsheUcd(weightwithout shells),

peanutbutler, vegetariannut products

Appendix A 167

TABLE 1—continued

SeasonalfoodFood

code no.in 1981

(S) orconvenience

food (CC, CF,CO)(<r)

Description Notes

248mvn -continued

Fruit juices CC eg, grapefruit,orange,pineapple,lemon, lime, blackcurrant, rose-hipsyrupetc; (baby foods, cannedorbottled, arecoded 315and dried fruit juice concentrateis coded 240)

CEREALS: «

i

251 White bread,largeloaves,unsliced

White bread,largeloaves,sliced»Standardloavesof 800g

232

233

254

White bread,small loaves,unsliced

While bread,small loaves,sliced'Standard loavesof 400g

255 Brown bread Excludeswholewheatand wholemealbread

256 Wholewheat and wholemealbread

263 Other bread eg, non-standardwhite loaves,malt bread, fruitbread, Danish bread,French bread. Vienna bread,milk bread,starch-reducedbread,whiteor brownrolls, cobs, breadcake,French toast, barn or barmloaves

264 Flour Includingchappattiflour

267 Buns, sconesand leacakes Includescrumpets,muffins, tea-bread,barmcake,lardy cake. Scotch pancakes,girdlecakes

270 Cakes and pastries CO eg, fruit cakes,fancy cakes,eclairs,creamcakes, icedcakes,chocolatecakes,Swissrolls, spongecakes,tarts, flans, shortbread,doughnuts,fruit pies,gingerbread,parkin, meringues

271 Crispbread CO

274 Biscuits, other than chocolate CO Includescream-crackers,rusks, shortcake

277 Chocolate biscuits CO ncludcs"count" lines,eg, marshmallowsand wafers

281 Oatmealand oat products Porridge oats(but not instantporridge—seecode282),oatcakes,oatmeal,oat flakes, rolled oats

282 Breakfastcereals CO eg, cornflakes, "instant" porridgeoats

2S< Canned milk puddings CC eg, creamedrice, sago,macaroni, tapioca,semolina,custard(made-up),dairy desserts

2t» Other puddings CO eg, Christmaspudding, fruit puddings,spongepuddings,syrup puddings,trifle

Rice Includesground rice, flaked rice, but not savouryrice—seccode 202,or creamedrice—seccode 285

290 Cereal-basedinvalid foods (including"slimming" foods)

CO

291 Infant cerealfoods CO Includesinfant rusk and cerealpreparationsand driednstantbaby foods (baby foods, cannedor bottledarccoded315)

Frozen conveniencecerealfoods CF eg, frozen sponges(includingthosewith ice-cream),fruit pies,eclairs,pastry,pizza, pancakes

299 Cerealconveniencefoods (includingcanned)not specifiedelsewhere

CO eg,cakeand puddingmixes,cornflour, custardpowder, instantpuddings,cannedpasta,pastry,saucemixes,macaronicheese,pizza, ravioli, cereal-basedreadymeals,instant/dessertwhips, blancmange.

301

KM

Other cerealfoods eg, pearlbarley,semolina,macaroni,spaghetti,sago,tapioca

BEVERAGES:Tea Includesteabags(but not instanttea—seecode 336)

tut Coffee, beanand ground Includescoffee bagsand sachets

MO- Coffee, instant CO Includesacceleratedfreezc-driedinstantcoffee

W9 Coffee, essence CO

312 Cocoa and drinking chocolate

168 Household Food Consumption and Expenditur

TABLE 7—continued

Foodcode no.in 1981

Seasonalfood(S) or

conveniencefood (CC. CF.

CO) (a)

313BEVERAGSS-coniinued

Branded food drinks eg, maltedmilk

MISCELLANEOUS:315 Baby foods, cannedor bottled CC Strainedfoods and junic

(other infant foods are p11)

318 Canned soups CC Includesbrothsand cannbaby food soupsare cod

319

320

Soups, dehydratedand powdered CO Includes"cup-a-soup"

Acceleratedfreeze-driedfoods(excludingcorfec)

ExcludesAFD instantcoitemof which only part i

323 Spreadsand dress.ngs eg, saladcream,mayonnsandwichspread,chocolabutter

327 Pickles and sauces Includeschutneysand co(but not saucemixes—set

328 Meat and yeastextracts eg. beefstock cubes,chic

329 Table jelly, squaresand crystals

332 Ice-creamand mousse CO

333 All frozen conveniencefoods, notspecifiedelsewhere

CF fncludesfrozen dairy dess

334 Salt Includesseasalt

335 ArtificiaJ sweeteners(expenditureonly)

eg, saccharine

336 Miscellaneous(expenditureonly) eg, bones,gravysalts,graforcemeat,mustard,peppflavouringsand colouring,curry powders,spices,insiand powder

339 Novel protein foods eg. texturedvegetablepro

nr rCF —Frozen conveniencefoodsCO—Other conveniencefoods

(*) Seealso the classificationof supplementarycodes—Table 7a of this Appendix

Appendix A 169

TABLE 7a

Survey classification offoods: supplementary codes (a), 1981

SeasonalfoodFood

codeoo.ia 1981

(S)orconvenience

food (CC, CF,CO) (a)

Description Notes

CHEESE. NATURAL18 Hard. Cheddarand Cheddar type

19 Hard, Other UK varietiesor foreignequivalents

eg Derby, Caerphilly, Cheshire,Dunlop, Gloucester,Lancashire,Leicestershire,Stilton, Wensleydale,Lincolnshire.

X Hard. Edam and other continental eg Emmental,Gorgonzola, Gouda, Gruyere,Parmesan,Roquefort, Danablu, Havarti, Samsoe,Saint Paulin, Svecia,Tilsiter, Port Salut.

■-\

21 Soft eg Cottagecheese,Camcmbert,Brie, Pommul,Babybel,Bonbel, Surfin, Gervais, Demi-Sel,Mycella,creamcheese.

22 TOTAL HATVRAL CHEESEU) Codes IS-21 above

25BEEF AND VEAL

Beef: joints (including sides)on thebone

•

2t joints, boned

27 steak,lessexpensivevarieties

eg braising,stewing,chuck, "steak andkidney".

a steak,more expensivevarieties

* fresh, chilled or frozen(but not frozen conveniencemeator meatproducts—seecode 88)

29 minced

eg frying, grillingfillet, rump, porterhouseetc.

» Other beefand veal

31 Total bee/and w»/(a) Codes 25-30above

MUTTONAND LAMB

132 Mutton

33

34

Lamb: joints (includingsides) .fresh, chilled or frozen (but not frozen convenience

chops (includingcutletsand fillets)

35 Other lamb

36 Total Mutton and Lamb (a) Codes 32-35above

POKK37 Joints (includingsides)

38

39

Chops.fresh,chilled or frozen (but not frozenconveniencemeator meatproducts—seeCode 88).Filletsand steaks

•W Other pork

41 Totalpork (a) Codes37-40above

42LIVER

Ox

4T

44

Lambs

PigsFresh, chilledor frozen

45 Other liver Includescalvesliver

*t Totalliver (a) Codes42-45above

52

53

BACONAND HAM. UNCOOKEDJoints (includingsidesand steakscut from the joint) Fresh, chilled or frozen (but not frozen

-conveniencemeator meatproducts—seeCode 88)

Rashers,vacuum-packed

54 Rashers,not vacuum-packed -

55 Total baconand ham, uncooked(a) Codes52-54above


TABLE 7a—continued

SeasonalfoodFood

code no.in 1481

(S)orconvenience

food (CC, CF,Description

cox*)

Notes

74

POULTRY, UNCOOKEDIOTHER THANBROILERS)

Chicken, other than broilers Of 4 lb or moredressedweigh!or anyunpluckedchickenor boiling fowl: fresh,chilledor frozen.

75 Turkey Whole or pans; freshchilled or frozen.

76 Other egduck, goose,partridge,pheasant,grouse,pidseonetc; fresh,chilledor frozen.

77 Tola! otherpoultry uncooked,includingfrozen (a)

Coder 74-76above

84•OTHER"MEAT PRODUCRS

Delicatessen—typesausages CO eg, salami,polony, saveloy,garlic sausagefrankfurter, liver sausage,ham sausage,pate (V«frozen).

40 Pastesand spreads CO Includingchicken(Not frozen).

91 Pies, pastiesand puddings CO Includingsteakand kidneypies/puddings,mealandvegetablepics/puddings,cottageand shepherdspie.Cornish pasties,chickenpies, bridies.(.Voz/roaw,"ready-to-eat" pies,eg pork pies,arecoded83)

92 Readymeals CO eg Chinesetake-awaymealscontainingmeat,packetedmeat-basedmeals,"cooked sausages"of sausagea.iJchips. (Not frozen).

93 Other meatproductsnot classified CO eg faggots,black pudding,savouryduck,Scotchess,haslet,kebabs,haggis,hot pot, savouryflan,Viennasteak,chickencordon bleu, chicken kebabs,chopsuey,hamburgers,beefburgers.(Sot frozen).

94 Total other mealproducts {a) CO Codes89-93above

BUTTER131 New Zealand

132 Danish

133 UK

134 Other butter IncludesUK butterblendedwith others.

135 Total butter (a) Codes 131-134above.

MARGARINE136 Soft

137 Other margarine Includesmargarinecontaininga proportionof butter.

138 Total margarine(a) Codes 136-137above.

(a) Seealso Table 7.

Appendix A 171

TABLE 8

Estimates of the standard errors of the yearly national averages ofexpenditure, consumpton quantity and prices, 1981

Standard errors Percentagestandarderrors

MILS.AND CREAM

Expenditure Consumptionquantity Prices Expenditure Consumption

quantity Prices

Liquid milkFull price 0-42 002 001 0-6 0-6 0-1

na na na na na na

Totalliquid milk 0-42 002 0 6 0-6

Condensedmilk ... . 010 001 0-21 4-8 5 0 11Driedmilk, branded.... 012 001 0-32 12-2 120 IJInstantmilk 007 001 012 5-7 58 1-1Yoghurt 012

o'bi0-32 2-8 2-9 0-6

Othermilk 010 103 7-0 8-7 3-9Cream Oil 1-45 3-2 3-2 11

Totalmilk and cream .... 0-49 0 02 0-6 OS

'^NMural(o) 0-32 003 0-34 1-3 1-3 0-3007 001 0-97 3-6 3-7 0-8

Totalcheat 0-33 003 1-3 1-3

MEATAND MEAT PRODUCTS:Carcue meat

Beefand veal (6) . lit 017 100 2-2 2-4 0-7Mutton and lamb (ft) I'M 016 1-33 3-2 3-8 1-3Pork (6) 068 014 1-41 2-9 3-8 1-4

To* arras,™, .... 1-89 0-31 1-7 20

Othermeal and meatproducts010 003 1-02 3-2 3-4 1-5

Offals, other than liver 008 002 1-72 6-5 6-5 2-9Baconand ham, uncooked (b) . 0-43 007 0-62 1-6 1-6 0-6Bacon and ham, cooked, including

canned ..... 0-20 002 1-15 1-9 2-1 0-8Cooked poultry, not purchasedin cans 013 002 2-96 5-7 6-6 2-1Corned meat . . 013 002 0-87 2 6 2-7 0-7Other cooked meat, not purchased in

Other canned meat and canned meatcans 013 0-01 202 30 2-9 1-5

Broiler chicken, uncooked, including016 004 069 31 31 11

Other poultry, uncooked, includingfrozen ..... 0-45 012 0-52 2-5 2-6 0-8

0-45 012 112 4-5 4-9 1-7Rabbitand other meat 007 001 2-53 14-5 13-7 3-4Sausages,uncooked, pork 018 004 0-41 2-4 2-8 0-4Sausagesuncooked beef 017 004 0-45 2-6 2-7 0-7Meat pin and sausagerolls, ready-lc-

0-12 002 0-72 30 31 0-9Frozen convenience meats or frozen

conveniencemeatproducts 0-27 005 117 3-3 3-6 1-3Othermeatproducts (ft) . 0-39 005 118 2-3 20 l-l

Totalothermeal and mealproducts . in 0-24 0-9 10

Totalmealand meal products 2-43 0-42 10 IInut

White,filleted, fresh .... 0-21 0-03 0-80 3-2 3-3 0-8White,unfilled, fresh 011 002 304 11-9 12-7 3-7White,uncooked, frozen 016 003 1-96 4-5 5-4 1-9Herrings,filleted, fresh 002

o'-bi501 25-6 25-4 5-7

Herrings,unfUleted, fresh 002 417 18-3 19-1 6-5Fat,fresh,other than herrings 010 002 5-59 10-8 9-8 5-6White,processed ... Oil 002 1-99 6-5 6-6 1-7Fat,processed,filleted 0 08 001 4-47 8-4 8-6 4-3Fat,processed,unfUleted 002 001 3-37 17-7 17-6 4-3Shellfish Oil 001 11-25 90 10-9 5-0Cookedfish 0-22 003 1-34 3-2 3-2 1-0

Othercanned°orbottled fish'Oil 0-01 1-75 4-3 4-4 1•1009 002 1-79 3-6 3-7 20

Fishproducts,not frozen 006 001 3-24 50 5 1 2-6Frozenconveniencefish products 017 0 03 101 3-2 3-3 10

Totalfish 0-49 007 1-4 IS

KCS 0-22 004 0-02 11 1-1 0 3



Standard errors Percentagestandarderrors

Expenditure Consumptionquantity Prices Expenditure Consumption

quantity Pricrs

FATS:0-34 007 019 19 1-9 0 ■■Butter(6)

Margarine(0) . 015 007 0-21 1-6 1-7 0 6Lard and compoundcooking fat . 006 004 017 2-3 21 0 -

Vegetableand saladoils 010 005 0-82 5-6 5-6 : (All other fats 009 004 1-91 4-4 61 )-5

Totalfats 0-41 013 1-2 1-2

SUGARAND PRESERVES:019 016 005 1-5 l-J OJ

Jams, jellies and fruit curds 007 003 0-33 31 30 0 1Marmalade 006 003 0-30 3-6 3-6 0-1Syrup, treacle 004 002 0-77 7-5 7-5 2-2Honey 007 002 1-57 7-2 7-8 2-2

Total sugarandpresents 0-24 Oil 1-4 1-3


January—Augustnot prepacked .... 0-13 0-55 009 2-9 3-5 l-J

New potatoes005 014 0-13 5-7 6-2 21

January—Augustnot prepacked .... 0-14 0-23 0-11 2-7 2-7 II

Potatoes004 006 0-27 10-2 9-9 2-6

September—Decembernot prepacked .... 017 0-44 009 3-3 3-5 l-J

007 0-14 012 61 6-3 l-J

Totalfresh potatoes .... 0-24 072 1-4 17

Cabbages,fresh .... 007 008 012 21 1-9 01Brusselssprouts, fresh 005 006 0-34 31 3-2 21Cauliflowers, fresh .... 007 007 0-20 2-5 2-4 IILeafy salads, fresh .... 006 003 0-50 2-0 1-9 l-l

003 004 1-27 13-6 8-3 6 !004 005 107 7-7 41 4-0

Other fresh greenvegetables 0-03 002 2-24 11-9 7-8 61

Totalfresh greenvegetables 016 01} 1-4 1-3

006 008 014 21 2-2 10Turnips and swedes,fresh 003 004 016 3-9 3-7 l-JOther root vegetables,fresh 006 003 0-93 6-8 4-1 >•»Onions, shallots, leeks, fresh 007 009 0-28 21 2-5 1-6Cucumbers,fresh .... 005 003 0-39 2-5 2-6 l-JMushrooms, fresh .... 008 0-02 0-90 2-7 30 IITomatoes, fresh .... 012 006 0-27 1-4 1-4 0-7Miscellaneousfresh vegetables Oil 005 0-87 4-3 3-8 2-3

Total otherfresh vegetables 0-29 019 1-2 1-2

Tomatoes,cannedor bottled 004 005 017 2-9 30 l-l007 005 014 2-2 2-2 0-7

Canned vegetables other than pulses,009 007 0-09 1-7 1-7 Oi

potatoesor tomatoes 007 004 0-36 30 2-9 1-2Dried pulses,other than air-dried . 008 004 1-56 88 9-2 4 4Air-dried vegetables.... 002 22-42 11-2 151 II 0Vegetablejuices .... 003 001 205 10-1 10-3 38Chips, excludingfrozen 012 003 0-49 3-0 3-1 01Instant potato..... 003 001 2-31 8-5 9-6 3-1Cannedpotato..... 002 001 0-52 10-2 10-3 l-SCrisps and other potato products, not

014 002 1-03 2-3 2-4 0 8Other vegetableproducts 007 001 1-84 4-6 4-6 2-6

Oil 006 0-33 2-9 3-2 10

Frozen chipsandother frozen convenience006 003 0-61 4-8 5-3 1-6

potato products .... on 0-07 0-43 41 4 4 l-JAll frozen vegetablesand frozen vegetable

productsnot specifiedelsewhere 011 005 0-71 4-5 50 1-i

Total processedvegetables 0-39 0-20 1-1 12

FRUIT:

0-66 0-84 0-7 1-0

Freshon 008 017 2-6 2-6 0-1

Other citrus fruit .... 009 006 0-24 30 3-0 100-15 0-12 013 16 1-6 0-6

Appendix A 173


Standard errors Percentagestandard errors

ExpenditureConsumptionquantity Prices ExpenditureConsumption

quantity Prices

Fiirr— amtirmed

006 004 0<26 3-7 3-6 11010 004 0-94 4-9 4-9 2-4009 003 0-91 5-6 5-4 21

Soft fruit, other than (rapes 014 006 1-49 8-9 7-1 3-2Bananas 010 006 015 1-9 2-0 0-5Rhubarb 001 0 03 1-30 11-8 5-9 7-1Otherfresh fruit .... 007 004 108 6-5 7-3 3-7

Toadfrah fnut 0-43 0-26 IS 1-3

Cannedpeaches,pearsand pineapples. 007 004 0-20 2-9 2-9 0-7Othercanned or bottled fruit 008 004 0-31 31 31 0-9Driedfruit and dried fruit products . 012 004 0-64 40 4-3 11Frozenfruil and frozen fruit products . 005 001 3-18 17-6 17-7 4-8Nutsand nut products 010 002 1-61 4-5 4-4 1-7Fruhjuices 017 Oil 0-31 2-8 2-8 10

Totalotherfruit andfruit products . 0-30 014 IS IS

CHtEALS:

OSS 0-32 1-3 1-2

Whitebread, large loaves, unsliced 019 014 008 2-6 2-6 0-4Whitebread, large loaves,sliced 0-27 0-22 005 1-5 1-5 0-2Whitebread, small loaves,unsliced 010 005 013 3-6 3-6 0-4Whitebread, small loaves,sliced . 004 002 019 5-8 5-8 0-6Brownbread ..... 013 009 0-14 2-3 2-4 0-5Wholewheatand wholemealbread 0-12 008 014 3-8 3-9 0-6Otherbread 018 008 0-30 1-8 20 0-8

Totalbread 033 0-23 0-7 0-7

Flour 0-20 0-32 014 4-7 5-3 1-3Buns,sconesand teacakes . 0-09 003 0-57 2-8 2-8 IICakesand pastries .... 0-26 005 0-51 1-9 1-8 0-6Cnspbread ..... 004 001 105 4 1 4-1 1-6Biscuits,other than chocolatebiscuits 0-18 006 0-27 14 1-4 0-5Chocolatebiscuits .... 016 003 0-61 21 21 0-6Oatmealand oat products 005 003 0-71 5-4 5-5 2-4Breakfastcereals .... 0-20 006 0-25 1-7 1-8 0-5Cannedmilk puddings 006 004 0-13 3-7 3-7 0-6Otherpuddings .... 006 001 2-31 8-5 71 3-3Rice Oil 008 113 7-6 10-1 40Cereal-based invalid foods (including

"slimming" foods) 005 22-69 32-1 26-6 14-5Infantcerealfoods .... 008 0 01 6 21 10-4 9-8 4-4Frozenconveniencecerealfoods 0-17 003 I -58 4-5 4-5 1-6Cereal convenience foods, including

canned,not specifiedelsewhere. 016 005 0-71 2-1 2-2 1-3Othercerealfoods .... 005 002 0-67 50 51 1-8

SEVQAGES:

0-79 0-44 0-7 OS

Tea 0-21 003 0-45 1-6 1-6 0-4Coffee,beanand ground Oil 001 3-40 7-6 7-7 1-7Coffee,instant .... 0-24 0-01 214 2-2 21 0-6Coffee,essences .... 003 300 17-3 17-8 2-0Cocoaand drinking chocolate 006 0 01 217 6-3 6-8 21Brandedfood drinks.... 005 001 0 90 70 71 1-2

Totalbeverages 0-36 004 1-3 1-4

WSCELLANIOUS:Babyfoods, canned or bottled 009 002 1-99 12-0 11-5 31Soups,canned.... 011 007 015 2-5 2-5 0-6Soups,dehydratedand powdered .Acceleratedfreeze-dried foods (excluding

006 001 4-46 4-6 5-2 2-5

na na na na na naSpreadsand dressings 007 002 0-96 4-3 4-2 1-4ftckiesand sauces .... 013 005 0-31 2-2 2-3 0-7Meatandyeastextracts 008 001 3-65 3-5 4-3 20T»Wejelly, squaresand crystals . 003 001 0-60 3-9 3-7 1-3

Afl frozen convenience foods, not0-17 009 0-56 3-3 3-7 1-6

soecuieaeisewnere.... 001 8-97 38-8 42-9 9-8Salt 003 0 04 016 4-1 4-2 16Artificialsweeteners(expenditureonly) . na na na na na naMiscellaneous(expenditureonly) . na na na na na naNovdprotein foods .... 003 001 8-57 17-7 19-6 8-2

Totalmactttanevus .... 0-36 015 /■J 1-6

Toutexpenditure .... 4-36 0-6

174 Household Food Consumption and Expenditure


Standard errors

Supplementaryciassijtiattonsta/tcjCHEESE:

ExpenditureConsumptionquantity Prices Expenditur

Natural hard:—Cheddar and Cheddar type 0-26 004 0-34 1-5Other UK varieties or foreign

equivalents , 013 002 0-74 3-4Edam and other continental 008 001 214 5-3

Natural soft ..... 009 001 1-70 4-4

Total natural cheese .... 0-32 003 0-34 1-3

CARCASE MEAT:Beef:-

joints (including sides)on the bone 0-59 009 5-88 39-6joints, boned .... 0-75 009 1-92 3-8steak,lessexpensivevarieties 0-39 006 0-82 2-8steak,more expensivevarieties . 0-49 004 2-34 3-9minced 0-27

006005001

0-6510-58

2-615-1

Total beefand veal . . . .

other, and veal ....1-28 017 100 2-2

Lamb:—0-11 0-02 311 22-5

joints (including sides) 0-76 0-15 1-93 4-8chops (includingcutletsand fillets) 0-28 004 1-13 3-3

010 003 161 6-7

7ora/ muttonand lamb.... 0-84 016 1-33 3-2Pork:—

joints (including sides) 0-55 0-13 2-41 610-30 005 0-83 3-0

fillet* and steaks .... 019 002 3-78 8-7all other 013 003 I -32 5-8

Total pork ..... 0-68 014 1-41 .'■9

OTHER MEAT AND MEAT PRODUCTS:003 001 I -61 8-9008 0-02 116 4-3005 002 1-45 6-6

other ..... 002 11-01 221

Total liver...... 010 003 102 3-2

Bacon and ham uncooked:—joints (including sidesand steakscut from

joints) ..... 0-29 005 1-65 4-3rashers,vacuum-packed 019 003 1-59 3-6rashers,not vacuum-packed 0-26 004 0 51 1-7

Total baconand ham uncooked 0-43 007 0-62 16

Poultry, uncooked, including frozen:—chickenother than broilers . 0-33 010 1-07 6-4turkey ...... 0-29 007 2-26 6-7

all other...... 010 002 810 23-5

Total poultry, uncooked,other than broilers 0-45 012 112 4-3

Delicatessen-typesausages 009 001 1-52 40Meat pastesand spreads 005 001 2-45 ♦•7Meat pies,pastiesand puddings 016 003 0 69 2-9Readymeals ..... 0-32 003 3-73 61Other meat products, not specified

elsewhere ..... Oil 002 1 48 4-0

Total other meatproducts 0-39 003 118 2-3

FATS:Butter:-New Zealand on 005 0-33 41

Danish .... 016 003 0-48 5-2UK 015 003 0-41 3-6

019 004 0-33 3-9

Total butter 0-34 007 019 1-9

Margarine— soft .... 0-13 006 0-25 20other .... 009 004 0-39 3-2

Total margarine..... 013 007 0-21 1-6

fa) SeeTables 7 and 7a, Appendix A Tor further detailsof the classification of foods

{b) Thesefoods are given in greaterdetail, in this table under "Supplementaryclassif

(c) Supplementarydata for certain foods, in greaterdetail than shown elsewhereini food are repeated,for easeof reference.

Appendix A 175

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Appendix A 181

TABLE 11

Estimates ofpercentage standard errors of average

per caput food consumption and expenditure accordingto ownership of deep-freezer, 1981 (a)

EXPENDITURE CONSUMPTION

Households Households A» Households Households All

ttap-frasav "deepWf"ee2erahouseholdsowning a

deep-freezernot owning adeep-freezer households

41UCAND CREAM:Totalliquid milk . . . .

CondensedmilkDriedand other milk .Cream

OS7-13-43-9

0-96-6

0-641

OS6-94-540

0-97-4

0-65-0

4-35-4 3-2

Totalmilk and cream OS 0 0 0-6 0-7 OS ')■-'

Nanfral l-l 1-951

1-33-6

l-l 1-95-1Processed .... 5-2 5-2

Totalcheese .... 1-7 IS 13 IS /•* / 3

MEAT:Beefand vealMullon and lamb

3-550

21312-9

2-2 3-93-15-8

203-33-0

2-4

Pork 4-43-22-9

3-83-8

TotalcarcasemealBaconand ham, uncookedPoultry, uncookedOthermeal . . . .

2S It20301-3

1-7 3-3 1-5 202-3 1-6 2-4 2-0

301-3

1-63-2hi

2-210

3-4l-J

2-310

FTSH:

1-6 10 10 17 10 /•/

Fresh ..... 4-96-63040

3-9602-914

314-721

5-3 3-96-0213-5

3-3Processedand shell 6-9

2-94-4

4-92030

Prepared.....2-7

Totalfish 2-2 IS 1-4 2-3 IS 1-5

6CC5 1-5 1-5 1■I 1-5 15 l-l

FAT*

Margarine2-5 2-9

2-22-95-7

1-9 2-42-43151

2-92-22-17-2

1-92-3 1-6 1-7

Lardand compound cooking fatOtherfats . . . .

3-4 2- 3 2- 14-24-5 3-6

Totalfats 1-6 IS 1-2 1-6 1-7 1-2

BJGA* AND PRESERVES:2-3 1-9 1-9

311-J

Honey,preserves,syrup and treacle 3-6 3-4 2-3

Totalsugarand presents 17 1-4 20 1-7 13

VEGETABLES:Potatoes.....Freshgreen ....Otherfresh .... 21 18 1-4

1-42-61-71-6

2-21-91-9

1-71-31-2

1-91-7

1-9l-l 1-2

Freraen^^^^ J 1-6 1 4 II 1-7 1-5 1-2

Totalvegetables.... /•/ 10 0-7 1-4 1-3 10

mtrr:Fresh II

2-42-42-7

1-5l-l

1-7 2-1 l-Jl-lOther 2-4 2-7

CEREALS:

1-6 20 1-3 1-5 1-2

Brownbread ....Whitebread ....Wholewheatand wholemealbreadOtherbread

3-3 3-2 2-31-0

3-4 3-31-45-830

2-4101-5

5-01-35-6 3-8

18

1-J5-2 3-9

202-5 2-7 2-8

Totalbread . . . .Flour

104-32-6

0 9 0- 7 II4-3

0-99-32-6

0- 75-31- l 4-7

2-7 1-91-3

2-5 1-l125-5l-l21

Oatmealand oat productsBreakfastcereals

1-77-1

1-l7-3 5-4

1-7l-l

1-77-7

1-77-9

2-42-6

2-42-4

2-5 2-52-5Othercereals .... 3-2

Tou cereals 10 0-9 0-7 10 12 OS

182 Household Food Consumption and Expenditur


EXPENDITURE

Householdsowning a

deep-freezer

Householdsnot owning adeep-freezer

householdsAll Households

owning a

BEVERAGES:Tea 2-5

2-98-3

10-4

203-29-59-2

1-6216-370

2-52-99-1

10-4

CoffeeCocoa and drinking chocolateBrandedfood drinks .

Tolal beverages .... 20 IS 2 1

MISCELLANEOUS:Soups, canned. dehydrated.

powdered . . . .Other foods .... 3-2

21302-2

2-2IS

3-52-6

Total miscellaneous 1-9 IS 13 2-2

TOTAL EXPENDITURE 0-9 0-7 0-6 0-8

(a) See Appendix A, Table 7 for definitions of the food groups.

183

APPENDIX B

Demand analyses and estimates of demand parameters

1 The tables in this Appendix present the results of various demand analyses

nhich have been made from the National Food Survey data for 1981 and some

arlier years, and these up-date corresponding estimates given in the Reportfor 1980'. The methods of calculation of the various estimates are described in

jaragraphs 9 to 18.

I The elasticity of demand for a commodity with respect to changes in

ncome (income elasticity of demand), to changes in its own price (own-price.'lasticity of demand) or to changes in the price of another commodity (cross-price elasticity of demand) may be regarded, in simplified terms, as a measure

)f the extent to which the amount demanded will change in percentage terms in

response to a change of 1 per cent in income (or in price), other things

remaining equal.

3 The estimates of income elasticity of demand in Tables 1 and 2 have been

Jerived by cross-sectional analysis of the Survey data for 1981. For this

purpose, the analysis was confined to a sub-sample of 4666 households which

fell

into one or other of the twelve categories listed in Table 1 and which also

gave particulars of their total family income. The elasticity coefficients were

calculated with respect to total declared family income net of income tax and

national insurance contributions. The income elasticities of total householdfood expenditure relate to food purchased for consumption in the home,

□early, other things remaining equal, household expenditure on such foodril be greater the more the household depends on meals in the home and doeslot obtain meals out. In Table 1

, the overall elasticities for 1981 have thereforebeen resolved into two additive components. The first of these componentsrelates to the number of meals provided from the household food supply,which, in most cases decreases as real income increases because most families

then have more meals out. The second component, which relates to foodixpenditure per meal provided from the household food supply, is almost

variably positive in sign, implying that it increases as income increases. Theiicome elasticities of expenditure on individual foods and of quantitiespurchased (Table 2

) are not shown resolved into two components in this way

since such subdivision would be unrealistic because all meals do not have an

identical food composition. For most of the foods for which the incomeelasticities are positive in sign, the income elasticity of expenditure is greaterthan the income elasticity of quantity, because as income rises not only is more

of

such foods bought, but there is a tendency to buy varieties of better qualityor, a

t

least, higher price. Similarly, for certain items for which the elasticity ofquantity is negative, the expenditure elasticity may be closer to zero or evenpositive in sign. There are a few exceptions to these generalisations, however,

particularly in respect of some processed foods for which the average size ofpurchase is greater in higher than in lower income households, and where the

largersize of purchase enables the buyer to purchase at a lower cost per unit ofquantity. These exceptions may also arise in respect of some non-processedfoods for which the composition may vary; for example, purchase of a wholesde of pork (by a high-income household) will usually be at a lower price per

1

Household Food Consumption and Expenditure: 1980; Appendix B, HMSO, 1982.


unit quantity than that of a smaller purchase confined to the more desirabk-

cuts of pork. The estimate of the income elasticity of total household food

expenditure given at the foot of Table 2 is to be preferred to that given in Table

1 for reasons given in paragraph 1 1 below.

4 The estimates of price-elasticity of demand in Table 3 have been derived

from time-series analysis of the monthly Survey averages of purchases and real

(deflated) prices over the period from 1976 to 1981. The technique which is

used to estimate the price elasticity of demand also enables any significant

seasonal or annual shifts in the location of the price/quantity demand cunt

(including shifts due to changes in income) to be detected (as distinct from

movements from one price to another along a fixed demand curve). Indeed,

the effects of such shifts are removed from the original data prior to the

estimation of the selected price elasticity coefficient. At a further stage in the

analysis, the price elasticity, and the mean income elasticity derived from

successive annual cross-section analyses over the whole period, are used to

make estimates of the levels of purchases which might have been expected each

year, other things being equal, given the changes in average price and in

income which in fact occurred. The differences between these estimates ol

expected purchases and the levels of purchases actually recorded provide a

measure of the shifts in demand (together with any residual error) which took

place. These shifts in demand from year to year are given in the form of indices

in Table 4 together with corresponding annual series for prices and purchases.

5 The type of analysis used to determine the own-price elasticities presented

in Table 3 has been extended to produce sets of simultaneously-determined

own-price and cross-price elasticities for a number of commodities. In general,

the own-price elasticity estimates produced in this way will differ in magnitude

from those given in Table 3, and are to be preferred because some of the

variation in purchases of each commodity is now related to variation in the

prices of a number of commodities instead of being related simply to changes

in its own price. Some results obtained from analyses of the monthly Survey

data over the eight-year period from 1974 to 1981 are given in Table 5.

6 In a manner analogous to that described in paragraph 4, the sets of

elasticity coefficients in Table 5 and the appropriate income elasticity

coefficients have been used to make estimates of the levels of purchases of the

several commodities which might have been expected each year, other things

being equal, given the changes in their prices and in income which in fact

occurred. The differences between these estimates of expected purchases and

those actually recorded provide a measure of the shifts in demand (together

with any residual error) which took place. These estimates of shifts from year

to year are given in the form of indices in Table 6 together with corresponding

annual series for prices and purchases. For the commodities covered, they are

in general to be preferred to the estimates obtained by taking into account only

one commodity at a time as presented in Table 4.

7 A further extension of the type of analysis described in paragraph 4 to

cover 16 main food groups has been attempted for the period 1974 to 1981. In

order to extend the analysis in this way it is necessary to use income as an

explanatory variable at an earlier stage in the analysis, since average expendi

ture on some of the 16 groups is sufficiently large for a price increase to be

equivalent in effect to a decrease in income which cannot be ignored. For each

Appendix B 185

group, the average cross-sectional income elasticity over the period 1974 to

1981 was specified in the demand equation in preference to a time-series

estimate which has often proved unreliable.

8 Estimates of the own-price and cross-price elasticities are given in Table 7

together with the standard errors of the former, and the proportion ofvariation in monthly average purchases that can be explained by the fittedelasticities and shifts in demand. The elasticity estimates which are statistically

significant are indicated by an asterisk. Some of the individual cross-

elasticities which did not attain statistical significance may be unreliable (evento the point of carrying the wrong sign in some cases), but it is expected that

their use collectively in making demand projections will give better results thanif they are ignored. The implied annual shifts in demand are given in indexform in Table 8 together with corresponding indices of average purchases and

deflated prices.

Method of calculating the estimates of income elasticity of demand

9 The income elasticity of demand can be defined formally as the ratio of the

relative change in demand (whether measured in terms of expenditure or interms of the quantity purchased) to the relative change in income, other things

being equal; it may be represented in the notation of the calculus as:

Y dEE

'

dY

where E = expenditure (or, in the case of elasticities of quantity, the amountpurchased) and Y = net family income. Although the elasticity of demand may

not be the same at all income levels and may decline as income increases, it has

been found in practice that the fitting of demand functions which allow the

elasticity to vary with income rarely provides satisfactory results because of the

variability of the data. For these reasons a constant elasticity function has been

used in deriving the elasticity coefficients given in this Appendix; this functionis of the form

E = kY" (1)

where E and Y are as defined above, k is a constant and r\ is the elasticity. Ifthe data on incomes and on expenditure (or quantity) are transformed into

logarithms and then expressed as deviations from their respective means, the

demand relationship becomes

logE = rjlogY . . (2)

and the elasticity is seen to be the linear regression coefficient when log

expenditure (or quantity) is regressed on log income.

10 To determine income elasticities of food expenditure at a point in time,

one therefore needs to know the functional relationship between income andfood expenditure at that point in time. This functional relationship is not fixed

and immutable, since consumers collectively (as well as individually) can and

do change their ideas of relative values from one point in time to another.Even in a comparatively short period they are subject to changing pressures

from the advertising industry, from manufacturers and agencies who providenew products and services, and from a host of environmental changes,

including changes in the value of money. The condition about "other things

being equal" is rarely realised in practice, and for this reason it is an oversimplification to attempt to estimate the demand function by fitting a

regression to a set of observations of income and expenditure taken at


different points in time (time-series analysis), even when deflated, since the

locus of such points may trace out shifts in the demand curve rather than the

demand curve itself. Indeed, a demand relationship estimated in this way

would not satisfy the condition that demand may change even though there

may be no change in incomes. Moreover, it would imply that any response to a

change in income would be instantaneous when in practice there is likely to be

a lag. Cross-sectional methods of analysis have therefore been used, and so

that the relationship between income and expenditure can be ascertained

without being affected by differences in family composition, separate

estimates of the income elasticity of total household food expenditure have

been obtained for each of the twelve types of household shown in Table I. The

estimates for each of these twelve types were obtained by fitting doublelogarithmic linear regressions of the form in equation (2) above to the

individual observations of declared net family income and of food expenditurefrom each household within each type. An overall estimate was then obtainedby forming a weighted average of these twelve estimates, using as a weight in

each case the sum of squared deviations of income from the group's mean. Aweighted average of this type gives an estimate of the overall income elasticity

identical with the estimate which would be obtained by fitting a demandfunction that assumes a constant income elasticity over all types of householdbut allows the demand curves for the different groups to have differentlocations. Nearly two-fifths of the households in the sample either did not fall

into one of the twelve categories or did not disclose their income, and were

excluded from the calculations. Although the twelve selected types ofhousehold therefore are not fully representative of the whole sample, there is

evidence from earlier studies that the inclusion of the more complex householdtypes would not materially have affected the results.

11 A different procedure was followed in order to obtain the estimates

shown in Table 2 of the income elasticity of expenditure and of quantity purchased for each food in the Survey classification. For this purpose, the samples

of households from each quarter of the year were each subdivided into the

same twelve groups as described in Table 1. Within each of these groups,households were ranked in order of declared net family income and the octiles

of income then determined; 8 octile groups were thus formed each quarterwithin each of the 12 household groups. Each of the resulting 96 groups for the

first quarter were then merged with their corresponding octile/householdgroups for the remaining three quarters of the year, and annual per caputaverages of income, expenditure and quantity purchased were then calculatedfor each of the % merged groups. The averages for each of these variableswere then arranged into tables of 12 rows (one row for each household type)and eight columns (one column for each octile group). Weighted averages werethen formed of the entries in each column, the weights being the total numberof persons in each of the twelve household types included in the analysis. Theresulting weighted averages were then arranged into sets of eight pairs ofincome/ expenditure co-ordinates and eight pairs of income/quantity coordinates. Double logarithmic linear regressions were then fitted to each ofthese two sets to provide estimates of, respectively, the income elasticity ofexpenditure and the income elasticity of the quantity purchased. This procedure of fitting regressions to the logarithms of averages for groups of households avoids the difficulties inherent in fitting logarithmic regressions toindividual household observations, some of which may be zero simply because

the household participates in the Survey only for one week and happens not to

Appendix B 187

buy the food during that week. The averages of expenditure and quantity forthe groups are taken over a range of observations extending from zero

upwards and, provided the groups are large enough, constitute a valid estimate

of the average level of purchases in each octile of income. To exclude the

households which did not record a purchase (whether this is due to the house

hold never buying the food or buying it only infrequently) would give averages

relating to the average size of purchases made by households which made a

purchase during the Survey week and not average purchases by all householdsin the octile group; it would therefore not produce income elasticities ofaverage quantity purchased but of average size of purchase, and the latter

would have limited practical value unless they were supplemented by an

income elasticity of the proportion of households buying. The use of means ofoctile groups also has the advantage (compared with the method outlined inparagraph 10) of reducing the effect of extreme observations, eg at extreme

incomes or, more commonly, bulk purchases to cover consumption over a

long period. The formation of octile groups at quarterly intervals also has the

advantage of compensating, to some extent, for distortion in the estimates ofincome elasticity that might otherwise result from income and price inflationduring the year; it may also, in some instances, reduce biases in the estimates

which might result from seasonality in supplies. Moreover, the groupingtogether of all first octile groups into a single first octile group, and similarlyfor each of the remaining seven octile groups, ensures that the resulting groupsall have virtually identical household type distributions. These advantages

seem great enough to make the estimates of the income elasticity of totalhousehold food expenditure shown in Table 2 preferable to those shown in

Table 1, although the use of the grouping method does, of course, entail some

loss of information compared with the method outlined in paragraph 10.

12 As stated in paragraph 3, the income elasticity of demand for most foodsis higher for expenditure than for quantity, although for most foods the

difference is very small. The relationship between the two can be readily

deduced because E = PQ where E, P and Q are respectively expenditure,price and quantity purchased; it follows that:

Thus the expenditure elasticity is the sum of the quantity elasticity and what

may be called the quality elasticity, in so far as quality is measured by price.

The difference between the elasticities of expenditure and quantity shown inTable 2 is formally the "income elasticity of price", but may be regarded as

meaning the elasticity of quality in a broad sense covering the quality of the

food itself and the services associated with its sale, including the saving of the

housewife's time which results from shopping at the most convenient shopinstead of at that charging the lowest price.

Method of calculating the estimates ofprice elasticity of demand

13 The estimates of price elasticity of demand given in Table 3 were allcalculated by analysis of the time-series of monthly Survey data of averagequantities purchased and average prices paid by housewives from 1976 to1981. For this purpose, the monthly series of average prices (in money terms)were converted to real terms by deflating by the General Index of Retail Prices.

dE = P dO. Q dPdY dY dY ' where Y is net family income

whenceY dE =

Y dQ. Y dPE dY Q dY P dY (3)


As in the case of the estimates of income elasticity, a constant elasticity form

of the demand function was used throughout. The real price was treated as the

independent variable (p) and the quantity purchased (q) as the dependent

variate. In order to determine the relationship between price and quantity after

the effects of any seasonal or annual shifts in the price/quantity demand curve

were eliminated from the data, a mathematical model was used which

expressly takes into account such shifts. This model is

q(j = m, + aj + ypy + (4)

where qy and p^ are respectively average quantities purchased and average

(deflated) prices paid in the month i of the year j, and are expressed in

logarithms as deviations from their average values during the whole period

considered. The m, are monthly constants which measure (in logarithms) the

regular seasonal shifts in the demand curve in each of the months i, and are

also expressed in deviation form so that Snij = 0. Similarly, the a, are annual

constants which measure the shifts in the demand curve from one year to

another and are also expressed as logarithmic deviations so that Saj = 0; y is

the price elasticity of demand and the e^ are random disturbances, assumed to

be independent of nij, and a, and pis and to be normally distributed about zero.

14 The method used to estimate y and to test for the existence of seasonal or

annual shifts in the demand curve is an application of co-variance analysis

developed by Professor J. A. C. Brown'". If the analysis is carried out over a

period of n years and there are m monthly pairs of averages of purchases and

prices in each year, the following regressions are calculated:

Degrees of freedomBetween months (regression fitted to m means of corresponding months

in n years) ......... m - 1Between years (regression fitted to n yearly means) . . . n — 1

Residual (m-l)(n-l)

Total regression ......... mn - 1

Within months ......... m(n-l)Within years ......... n(m-l)

15 If there have been no seasonal or annual shifts in the price/quantitydemand curve over the period covered by the analysis, each of the regressions

calculated as in paragraph 14 will provide an unbiased estimate of the price

elasticity of demand, and these estimates will differ from each other only by

amounts which could have occurred by chance alone. In this case, the total

regression based on the maximum number (mn -1) of degrees of freedom may

be the logical choice. If, however, the estimate derived from the "between

months" component is significantly different from that obtained from the

residual component, then this difference may have arisen because the m pairs

of averages of quantity and price (each pair being the average over

corresponding months in n years) do not trace out seasonal movements along a

fixed demand curve, but instead trace out seasonal shifts in the location of the

whole demand curve; in this case, one or more of the rrtj will differ significantly

from zero, and the logical choice may be the "within months" estimate which

excludes the seasonal component of variation and co-variation and is based on

m(n-l) degrees of freedom. Similarly, if the "between years" regression is

significantly different from that obtained from the residual component this

1 On the use of co-variance techniques in demand analysis: FAO/ECE Study Group on theDemand for Agricultural Products (1958).

Appendix B 189

may be because one or more of the a, differ significantly from zero and the

location of the demand curve has shifted from one year to another; in this

case, the logical choice of estimate may be that derived from the "withinyears" component based on n(m- 1) degrees of freedom. If the series of tests

indicate that there may have been both seasonal and annual shifts in the

location of the demand curve, then the choice of estimate will be that derived

from the residual component of variation and co-variation which is free fromthe effects of both kinds of shift and is based on (m- 1) (n- 1) degrees offreedom.

16 Once the elasticity of demand has been determined, the constants m| and

a, in equation (4) which measure the seasonal and annual shifts in demand can

be estimated. The causes of seasonal shifts in demand for a commodity are inthe main self-evident, but include seasonal changes in its quality and in the

supply and quality of other commodities which are alternative orcomplementary to it. Annual shifts in the price/quantity demand curve may

arise simply because of a rise in real incomes if the commodity is at all incomeelastic, but may also come about because of gradual changes in consumers'tastes and preferences caused by developments in food technology and byadvertising pressures and other environmental changes.

17 The above form of analysis has been extended to the multivariate case,

using data for 1974-1981. To arrive at the estimates of own-price and cross-

price elasticities and associated demand parameters shown in Tables 5 and 6,

seasonal and annual shifts in the demand curves were assumed to have

occurred in all cases. Furthermore, when the parameters were estimated,

constraints were imposed so that each pair of cross-elasticities would complywith the theoretical relationship which should exist between them (eg the

elasticity for beef with respect to the price of pork should be in the same ratioto the coefficient for pork with respect to beef as expenditure on pork is toexpenditure on beef- see footnote to next paragraph).

18 The further extension of this method to arrive at the own-price and cross-

price elasticities of demand and associated demand parameters for the broadfood groups shown in Tables 7 and 8 also assumed the existence of seasonal

and annual shifts in demand. However, because average expenditure on at

least some of the sixteen food groups was sufficiently large for a price increase

to be equivalent in effect to a decrease in income, it was necessary to use

income as an explanatory variable at an earlier stage of the analysis. Also, in

imposing constraints analogous to those mentioned in paragraph 17, furtheraccount was taken of this type of income effect, as, indeed, is required in the

strict application of the "Slutsky constraints".' The demand function used in

1The rigorous form of Slutsky constraint is:

1 1

IT Xkn + fk = Xnk + Infck

*here En and Efc are the proportions of income devoted to commodities n and k respectively andhv Tk etc are as defined at the end of paragraph 18 above. If commodities n and k are such thatonlya small fraction of consumers' income is devoted to each of them, or if the difference betweentheir income elasticities of quantity is relatively small, then this constraint approaches theamplified form (referred to in paragraph 17 above):

Xkn = En

Xnk Ek

S« also J. R. Hicks, Value and Capital, p. 307 et seq. Oxford University Press, 1961.


this case is as follows: —

16

log qi)k= ck + rtiik + ajk + 2 ykn log pijn + nk log y

(J + e,)kn-l

where qijk= quantity purchased of commodity k per head per week in month

i of the year j.

ck a constant for commodity k.

mik a measure of the seasonal shift in demand for commodity k in

month i.

ajk a measure of the annual shift in demand for commodity k in

year j.Pijn the deflated price of commodity n in month i of year j.

the elasticity of demand for commodity k with respect to the

price of commodity n.

y« real personal disposable income per head per week in month i of

year j.

the income elasticity of quantity for commodity k.

euk= an error term.

Appendix B 191

s

c

o

£o

T3

E0•Jc

S;S 5

I? agoo

ill

If

JZ

2 I111M

N 06« X IO00IN IN —

t*i\QO fl —— £S——IN_o o o o o

606006000000

fsfsssssslss6,6 6 6 6^66 66 6 6 6

6666666666661 1 1 1 1 1 1 1 1 1 1

666666666666


TABLE 2

Estimates of income elasticities of demand for individual foods, 1981(a)

Income elasticities Income elasticities of

MILK AND CREAM:

of expenditure quantity purchased

Liquid milk, full price -0 00(0-02) -0-00(0-03)Condensed milk .... -017 (0-24) -0-20(0-25)Dried milk, branded - 1-34 (0-31) — 1-51 (0-38)

Instant milk..... -0-45 (016) -0-38(0-16)0-83 (0-11) 0-83 (Oil)

Other milk . . . . . 0-42 (0-23) 0-03 (0-23)Cream ..... 1-25 (0 08) 1-22(0-07)

Total milk and cream (b) 0 07(0 02) -0 13 (0 03)

cheese:0-48 (0 04) 0-44 (0 04)0 02(0 12) -0-06(0- 13)

MEAT AND MEAT PRODUCTS:

0-44 (0 04) 0-41 (004)

Carcase meat

Beef and veal .... 0-22 (0-09) 0-08(0-10)Mutton and lamb 0-40(0-06) 0-29 (0 08)

Pork 0-20(0-14) 0-14(0- 17)

Total carcase meat . 0-26(0 07) 0 13 (0 08)

Other meat and meat productsLiver 0-04 (0 04) -0- 16 (0 06)

Offals, other than liver . 001 (017) -0-07(0-27)Bacon and ham, uncooked 0-28 (0-06) 0-19 (0 06)

Bacon and ham, cooked, includingcanned . . . . . 0-25 (0 07) 0-21 (0 07)

Cooked poultry, not purchased in

cans . . . . . 0-48 (016) 0-49 (0-21)Corned meat .... -0 11 (0 09) -0-08(0- 10)

Other cooked meat, not purchasedin cans ..... -0-09(0-06) -0-13(0-08)

Other canned meat and canned meat

products . . . . -0-46(0-12) -0-55(0- 12)

Broiler chicken, uncooked, includingfrozen . 0-30 (0-08) 0-22 (0 08)

Other poultry, uncooked, includingfrozen . . . . . 0-56(0-12) 0-55(0-13)

Rabbit and other meat . -0-08(0-33) -0-27(0-30)Sausages, uncooked, pork 0 12(0 04) 0 03 (0 06)

Sausages, uncooked, beef -0-23 (0 06) -0-24(0-06)Meat pies and sausage rolls, ready-

to-eat 0-20(0-08) 0-17(0-07)Frozen convenience meats or frozen

convenience meat products . 0-17 (013) 0-14(0-17)Other meat products 0-12(0- 12) -0-03 (0-08)

Total other meat and meat products 0- 17 (0 04) 0-10(0-03)

FISH:White, filleted, fresh -0 11 (0 07) -0-17(0-08)White, unfilleted, fresh . 0-89(0-71) 0-99 (0-75)White, uncooked, frozen . 015 (012) 0-21 (013)Herrings, filleted, fresh 0-70(0-95) 0-70(1-06)Herrings, unfilleted, fresh 0-50(0-47) 0-51 (0-53)

Fat, fresh, other than herrings 1-33 (0-93) 0-99(0-71)White, processed .... 0-26 (0-29) 0-12(0-35)Fat, processed, filleted 0-26 (0-22) 0-30(0-18)Fat, processed, unfilleted . -0-24(0-55) -0-27(0-55)Shellfish 1-31 (0-34) 1-35(0-38)

Appendix B 193

TABLE 2—continued

Income elasticities

of expenditureIncome elasticities ofquantity purchased

FISH —continued

Cooked fish -0-23 (0-09)0-32 (Oil)0-34 (0-07)

-0 09(0-15)-0 12 (0 08)

-0-26(0-10)0-34 (0 09)0-21 (012)

-0-33 (014)-016 (012)

Canned salmon ....Other canned or bottled fishFish products, not frozen .

Frozen convenience fish products

009 (0 03) 0-04 (0 05)

FATS:

0 02 (0-03) -0 04 (0 03)

Butter 0-18(0-05)-0 08(0 05)-0-35 (0 06)

0-21 (018)0-26 (0-07)

0-20 (0 05)-0 14(0 05)

-0-41(0-06)015 (019)0-23 (0 08)

Lard and compound cooking fat

Vegetable and salad oilsAll other fats

0 07(0 02) -0-03 (0 02)

SUGAR AND PRESERVES:

Sugar -0-24(0-05)0-07 (012)0-49(0-09)

-0-28 (0 05)

0-02(0-11)0-45 (0-10)

Jams, jellies and fruit curds

Syrup, treacle .... -0-32 (0-24)0-48 (018)

-0-31 (0-22)0-54 (0-22)

Total sugar and preserves -0 09 (0 05) -0-20 (0 05)

VEGETABLES:

Old potatoesJanuary - August

not prepacked....prepacked . . . .

New potatoesJanuary - August

not prepacked....prepacked

PotatoesSeptember - December

not prepacked .

-0-26(0-11)-0-28 (0-29)

-0-34(0-09)-0-49(0-32)

0-06(0-10)-017 (0-29)

-0 02 (0 08)-0-43 (0-24)

prepacked . . . .-0-40(0-13)

0-62 (0-21)-0-45 (015)

0-53 (0-20)

Total fresh potatoes . -0- 15 (0 05) -0-27(0 04)

Cabbage, freshBrussels sprouts, freshCauliflowers, fresh

0 08 (0 06)-0-06(0-16)

0 13 (0 04)0-55 (0 03)

-0-00(0-62)

-0-05 (0 06)-011 (013)

0 07 (0-06)0-51 (0 05)013 (0-44)0-33 (018)0-45 (015)

Leafy salads, fresh....Peas, freshBeans, fresh 0- 30 (0-27)Other fresh green vegetables 1- 22 (0-29)

Total fresh green vegetables . 0-23 (0 04) 0 10 (0 04)

Carrots, fresh ....Turnips and swedes, fresh

Other root vegetables, freshOnions, shallots, leeks, freshCucumbers, fresh ....Mushrooms, fresh ....Tomatoes, fresh ....Miscellaneous fresh vegetables

0-27 (010)0 05 (0 15)0-34 (0-31)0-16(0- 13)0-58 (0 05)0-74 (011)0-47 (0 04)0-65 (0-20)

0-11 (0 06)-0-01 (018)

0-10(0-24)-0-03 (O il)

0-53 (0 05)

0-69(0-12)0-42 (0-06)0-60 (0- 12)

Total other fresh vegetables . 0-45 (0 05) 0-23 (0 05)


TABLE 2—continued

Income elasticities Income elasticities of

of expenditure quantity purchased

VEGETABLES— continued

Tomatoes, canned or bottled 0-22 (012) 0-26(0-12)Canned peas .... -0-61 (0 06) -0-67 (0 07)Canned beans -0-24 (0 09) -0-25(0-09)Canned vegetables, other than pulses,

potatoes or tomatoes . -0 04(0 08) -0-20(0- 10)Dried pulses, other than air-dried -0-10(0-28) -0-41 (0-29)Air-dried vegetables 0-32 (0-39) 0-35(0-48)Vegetable juices 103 (0-29) 1-13(0-37)Chips, excluding frozen . -0-39 (0 05) -0-43(0-04)Instant potato -0-22 (0-23) -0-24(0-22)Canned potato . . . . 0-39(0-38) 0-46 (0-39)Crisps and other potato products, not

frozen 0 12 (0 07) O il (0 07)Other vegetable products . 0-51 (0-11) 0-52 (0 08)Frozen peas ..... 0-54 (016) 0-56(0- 18)Frozen beans .... 0-69 (0-23) 0-69 (0-23)Frozen chips and other frozen con

venience potato products 0-80(0-11) 0-91 (013)All frozen vegetables and frozen vege

table products, not specified elsewhere 0-95 (015) 0-99(0-13)

Total processed vegetables . 0 13 (0 03) 0 06(0-05)

FRUIT:

FreshOranges ..... 0-49 (0 08) 0-47 (0 08)

Other citrus fruit 0-89(0-14) 0-77(0-14)Apples ..... 0-60(0-06) 0-55 (0 05)

Pears ..... 0-58(0-13) 0-52(0-10)Stone fruit . . . . 1-21 (013) 1-13 (015)Grapes ..... 0-52(0-29) 0-43 (0-31)

Soft fruit, other than grapes . 110 (018) 0-77 (019)

Bananas ..... 0-46(0-07) 0-43 (0-07)

Rhubarb . 0-68 (0-68) 0-25 (0-30)

Other fresh fruit.... 1-28 (016) 1-16(0-15)

Total fresh fruit . 0-67 (0 06) 0-58 (0 05)

Canned peaches, pears and pineapples . 011 (013) O il (013)

Other canned or bottled fruit 0-26 (010) 0-21 (010)

Dried fruit and dried fruit products 0-36(0-07) 0-28 (0-07)

Frozen fruit and frozen fruit products . 2-16(0-76) 1-75 (0-72)

Nuts and nut products 0-85 (013) 0-75 (O il)Fruit juices . . . . . 1 05 (0 06) 1-20(0 09)

Total other fruit and fruit products 0-66(0 03) 0-73(0-03)

CEREALS:White bread, large loaves, unsliced -0-21 (013) -0-25(0-13)White bread, large loaves, sliced . -0-41 (0 07) -0-42 (0 07)

White bread, small loaves, unsliced -0-25 (010) -0-24(0-10)White bread, small loaves, sliced -0-78 (0-23) -0-76(0-22)Brown bread .... 0-40 (0 08) 0-41 (008)Wholewheat and wholemeal bread 0-85 (013) 0-85(0-14)Other bread . . . . . 0-23 (0 07) 0-20(0-07)

Total bread . . . . . -0 05(0 03) -0- 12 (0 04)

Flour ...... -0 18 (0 08) -0-20(0-10)

Buns, scones and teacakes 0-20(0-08) 0-11 (0 08)

Cakes and pastries . . . . 0-45 (0 05) 0-34(0-06)Crispbread . 0-35 (010) 0-29(0-12)

Appendix B 195

TABLE 2—continued

Income elasticities

of expenditureIncome elasticities ofquantity purchased

TREALS—continued

Biscuits, other than chocolate biscuits .Chocolate biscuits . . . .

0- 10(0 06)0-49 (0 07)

0 03 (0-08)0-46 (0 07)

otat cakes and biscuits 0-32 (0 03) 0-20 (0 05)

Oatmeal and oat products -018 (016)0-34 (0 06)

-0-24(0-16)0-33 (0 06)Breakfast cereals ....

Canned milk puddings -0 -30 (014)0-43 (0-28)

-0-30(0-15)0-23 (0-23)0-91 (0-37)

Other puddings ....Rice . 0- 82 (0-29)Cereal-based invalid foods (including

"slimming" foods)Infant cereal foods....Frozen convenience cereal foods .Cereal convenience foods, including

-0-34 (0-57)-0-69(0-28)

0-07 (0-82)-0-89(0-30)

101 (014)1- 07(0-14)

canned, not specified elsewhereOther cereal foods .

0-07 (0 08)

0-50(0-17)-017 (0 06)

0-38 (0-22)

rotal other cereals .... 0 30 (0 04) 0 19 (0 06)

1EVERAGES:

Tea -0-23 (0-08)1-54 (0-35)0-36 (0 09)

-0-24 (0 07)1-64 (0-35)0-22 (0 08)

Coffee, bean and ground .Coffee, instant ....Coffee essences ....Cocoa and drinking chocolateBranded food drinks

-011 (0-91)018 (0-23)

-0-22(0-93)0- 10 (0- 19)

-0-57 (0-28) -0-55 (0-28)

Total beverages . . . . 0 12 (0 04) -0 07(0 04)

MISCELLANEOUS:

Baby foods, canned or bottledSoups, canned ....Soups, dehydrated and powderedSpreads and dressings

Pickles and sauces ....Meat and yeast extracts

Table jellies, squares and crystalsIce-cream, mousse....All frozen convenience foods, not

specified elsewhere

-0-88 (0-18)-0 13 (0 09)

0-17 (0-09)0-98 (0 06)

0-29(0-10)-0-10(0- 14)

015 (012)

-0-90(0-21)-012 (0 09)

018 (011)0-87 (0 07)0-28 (010)

-0 05 (0-17)0-19(0- 13)0-71 (0 09)0- 69 (0 09)

Salt1- 55 (1-39)0-02(0- 16)0-49 (0-68)

2-11 (1-65)-0-06(0- 19)

0-60(0-71)Novel protein foods

ALL ABOVE FOODS . . . . 0-21 (0 02) n.a.

(a) Figures in brackets are the standard errors of the elasticity coefficients,

(fc) Excluding welfare milk and school milk.

TA

BLE

3

Est

imate

sof

pri

ceela

stic

itie

sof

dem

and

for

cert

ain

foods,

19

76

-1

98

1

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

Pro

port

ion

of

vari

ati

on

inm

onth

ly

avera

ge

purc

hase

sexp

lain

ed

dem

and

0-9

0

0-5

2

0-8

5

0-8

1

0-4

6

0-7

2

0-6

40

-78

0-7

0

0-4

3

0-6

40

-62

0-3

80

-75

0-5

9

0-6

8

0

53

0-5

20

-61

by

the

pri

ce

ela

stic

ity

(d)

00

8

00

2

00

5

0-4

7

00

6

0-5

0

0-3

30

-59

0-4

5

00

2

01

60

09

0-0

5

0-2

5

0-2

2

01

8

0-0

10

05

0-2

0

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

—S

and

A

Sand

AS

and

A

[S]

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

[S]

and

A

S

and

A

S

and

A

S

and

[A]

[S]

and

A

S

and

A

(c)

na

na A S

Est

imate

dpri

ce

ela

stic

ity (0

-11

)

(0-7

6)

(0-5

9)

(01

6)

(0-4

1)

(0-2

8)

(0-2

8)

(0-2

3)

(0-2

6)

(0-2

8)

(0-2

7)

(0-2

7)

(0-3

4)

(01

4)

(0'2

9)

(0-3

6)

(0

30

)

(0-4

2)

(0-2

7)

ib)

na

na

-0-2

4-0

-86

-10

1

-1-2

1

-0-7

7

-2-0

5

-1-4

3-2

01

-1

-70

-0-2

9

-0-8

6-0

-64

-0-5

7

-06

0

-1-1

4

-1-2

3

-01

9-0

-74

-0-9

9

Food

codes

4 9 12

13

14

23

36

31

,3

6,

41

46

46

,51

55

58

59

62

66

66

,7

1

(a) 11

31

41

51

71

Liq

uid

milk

,fu

llp

rice

(g)

Milk

,d

ried

,b

rand

ed

......

All

off

als

,in

clud

ing

liver

Cond

ense

dm

ilk.......

Inst

ant

milk

.......

Yog

hurt

........

Oth

er

milk

Cheese

,p

roce

ssed

......

Beef

and

veal

(g)(

h)

Mutt

on

and

lam

b(£

)(/>

)......

Pork

(g)(

h)

Liver

(h)

Off

als

,oth

er

than

liver

Baco

nand

ham

,unco

oke

d(g

).

Baco

nand

ham

,co

oke

d,

incl

ud

ing

canned

.

Poult

ry,

cooke

d.......

Corn

ed

meat

Oth

er

cooke

dm

eat

not

canned

....

Oth

er

canned

meat,

excl

ud

ing

corn

ed

meat

.

Oih

er

cooke

dand

canned

meal

....

MIL

K:

CH

EES

E:

MEA

T:

Appendix B 197

tl AftIt fill 0

-48

0-6

6

0-4

6

0-5

3

0-5

4

0-7

2

0-6

40

-60

0-6

5

0-6

5

0-5

8

0-6

5

0-5

7

0-3

1

0-2

6

0-4

9

0-4

1

0-4

6

0-6

6

0-5

7

0-7

1

ii by

tht

ity

ar

cant

ann

Pro

port

ion

of

vi

avera

ge

pure

by

the

pri

ceela

stic

ity

00

7

00

2

01

3

00

5

0-0

7

01

1

0-2

90

06

01

0

0-2

5

0-1

0

0-3

0

0-3

2

0*1

20

-29

0-1

7

00

1

00

2

0-4

1

01

2

signific

ant

seaso

nal

and

annual

shifts

in

dem

and

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

Sand

AK

lg

nH

A[J

]dllU

r\S

and

AS

and

A

S

and

A[S

]and

A

S

and

A

[S]

and

A

[S]S

[S]

and

A

S

and

A

S

and

A

S

and

A

i

S

L

-0-5

8(0

-29

)-0

-68

(0-6

0)

-1-3

9(0

-49

)-0

-89

(0-5

5)

-1-2

0(0

-58

)-0

-96

(0-3

7)

-1-4

1(0

-30

)-0

-47

(0-2

6)

-0-7

3(0

-30

)-1

-02

(0-2

8)

-I-9

6(0

-39

)-0

01

(0-2

8)

-0-9

5(0

-34

)-0

-60

(01

2)

-0-7

5(0

-23

)-0

-26

(0-2

8)

-0-5

5(0

-52

)-1

-66

(0-2

6)

-0-5

8(0

-22

)

Est

imate

d

ela

stic

il

94

1,

88

.9

4

41

,4

6-9

4

10

0

10

5

11

0

11

3

11

4

05

,1

10

,1

14

11

5

11

7

11

8

11

9

12

0

Food

codes

(a) 73

77

79

80

79

,8

0

83

88

00 1S 8

Oth

er

poult

ry,

unco

oke

d

Sausa

ges,

unco

oke

d,

pork

.....

Sausa

ges,

unco

oke

d,

beef

pro

duct

s........

Oth

er

meat

pro

duct

s

All

meat

and

meat

pro

duct

s.....

"fre

shw

hit

efish

,fille

ted

Fresh

whit

efish

,unfille

ted

Froze

nw

hit

efish

.......

Fish

,fa

t,fr

esh

,oth

er

than

herr

ing

s....

Pro

cess

ed

whit

efish

Unco

oke

dw

hit

efish

,in

clud

ing

smoke

dand

froze

nPro

cess

ed

fat

fish

,fille

ted

.....

Oth

er

canned

or

bott

led

fish

Bro

iler

chic

ken,

unco

oke

d,

incl

ud

ing

froze

n(g

)

Sausa

ges,

pork

and

/or

beef,

unco

oke

d

Meat

pie

sand

sausa

ge

rolls

,re

ad

y-t

o-e

at

Meat

pro

duct

s,oth

er

than

unco

oke

dsa

usa

ges

Cooke

dfish

'

TA

BLE

3—

conti

nued

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

dem

and

Pro

port

ion

of

vari

ati

on

inm

onth

ly

avera

ge

purc

hase

sexp

lain

ed

0-3

4

0-3

0

0-4

9

0-6

0

0-8

20

-81

0-5

9

0-8

2

0-6

0

0-3

3

0-5

1

0-2

4

0-7

9

0-4

8

0-8

6

0-9

4

0-9

3

by

the

pri

ce

ela

stic

ity

(rf)

0-1

8

01

9

0-4

5

00

1

00

4

01

0

00

4

0-3

4

0-0

8

01

2

01

3

0-1

7

0-0

9

0-6

9

0-4

0

0-8

2

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

S

and

A

[S]

and

A

S

and

A

[S]

and

A

S

and

A

na

S

and

A

[S]

and

A

S

and

A

S

and

A

S

and

A

(c)

[SJ

[S]

[S] S S S S

Est

imate

dpri

ce

ela

stic

ity

-0-8

8(0

-25

)

-0-6

7(0

18

)-0

-90

(0-1

3)

-0-1

2(0

-16

)

-0-1

5(0

-11

)-0

-68

(0-2

8)

-0-6

6(0

-42

)-1

08

(0-2

1)

-00

6(0

-47

)-1

-34

(0-6

1)

-

1 -26

(0-4

5)

-0-7

9(0

-27

)

-01

5(0

-05

)-0

-17

(0-0

7)

-2-1

6(0

-19

)-0

-76

(0-1

2)

-3-7

9(0

-59

)

(6) na

Food

codes

<«)

12

3

12

7

11

0,

12

7

12

9

13

5

13

8

14

3

14

8

15

0

15

1

15

2

15

3

15

4

15

6-1

61

16

2

16

4

16

7

16

8

fish

—co

nti

nued

Fish

pro

duct

s,not

froze

n.....

Froze

nco

nvenie

nce

fish

and

froze

nco

nvenie

nce

fish

Froze

nw

hit

efish

and

froze

nco

nvenie

nce

fish

pro

duct

s

.

Butt

er

(g)(

h)

Marg

ari

ne

(g)(

h)

.......

Veg

eta

ble

and

sala

doils

......

All

oth

er

fats

Sug

ar

........

Jam

s,je

llies,

fruit

curd

s......

Marm

ala

de

........

Syru

pand

treacl

e.......

Honey

........

Pota

toes,

excl

ud

ing

pota

top

rod

uct

s....

Cab

bag

es,

fresh

Caulif

low

ers

,fr

esh

......

Leafy

sala

ds,

fresh

......

Peas,

fresh

(1)

......

.

FATS

:

SU

GA

RA

ND

PR

ESER

VES

:

VEG

ETA

BLE

S:

veg

eta

ble

s—

conti

nued

Beans,

fresh

(j)

.....

.

Bra

ssic

as

.......

Carr

ots

,fr

esh

......

Turn

ips

and

swed

es,

fresh

....

Oth

er

root

veg

eta

ble

s,fr

esh

....

Onio

ns,

shallo

tsand

leeks

,fr

esh

Cucu

mb

ers

,fr

esh

......

Mush

room

s,fr

esh

.....

Tom

ato

es,

fresh

......

Mis

cella

neous

fresh

veg

eta

ble

s....

Tom

ato

es,

canned

and

bott

led

....

Canned

peas

......

Canned

beans

......

Canned

veg

eta

ble

s,oth

er

than

puls

es,

pota

toes

tom

ato

es

.......

Canned

veg

eta

ble

sexcl

ud

ing

pota

toes

and

tom

ato

es

Dri

ed

puls

es,

oth

er

than

air

-dri

ed

Veg

eta

ble

juic

es

......

Chip

s,excl

ud

ing

froze

n.....

Inst

ant

pota

to......

Canned

pota

to......

Cri

sps

and

oth

er

pota

top

rod

uct

s,not

froze

n

Oth

er

veg

eta

ble

pro

duct

s....

Froze

np

eas

......

X

TA

BLE

3—

conti

nued

Food

codes

(a)

16

9

16

2,

16

3,

16

4,

17

1

17

2

17

3

17

41

75

17

6

17

7

17

81

83

18

4

18

5

18

8

19

1

18

5,

18

8.

19

1

19

2

19

61

97

19

8

19

9

20

0

20

22

03

Est

imate

dpri

ceela

stic

ity

(b)

76

(0

72

(0

46

(0

38

(0

39

(0

48

(0

0-6

0

(0

0-4

1

(0

0-

52

(0

11

2

(0

1-

33

(0

0-4

0

(0

0-3

4

(0-1

-79

(0-0

-46

(0-

1-4

7

(0

-1 -2

0

(0

-1 -4

2

(0

-1-2

4

(0

-1-6

7

(0

-0-6

6

(0

-0-3

0

(0

-0-9

9

(0

15

)

06

)0

7)

28

)

18

)

06

)2

6)

33

)

09

)

29

)

41

)

55

)

36

)

40

)

51

)

28

)

19

)3

4)

33

)

76

)

27

)

32

)3

3)

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

dem

and

Pro

port

ion

of

vari

ati

on

inm

onth

ly

avera

ge

purc

hase

sexp

lain

ed

0-9

7

0-8

40

-90

0-9

3

0-8

7

0-7

10

-95

0-6

60

-94

0-7

90

-77

0-5

3

0-3

4

0-5

5

0-3

90

-67

0-3

7

0-7

90

-60

0-3

8

0-8

2

0-7

0

0-5

9

by

the

pri

ceela

stic

ity

«D

0-8

8

0-7

1

0-4

4

00

30

-08

0-5

4

00

90

03

0-3

5

0-2

2

01

6

00

1

0-0

2

0-2

7

00

10

-33

0-3

7

0-2

50

-21

0-0

8

01

0

0-0

2

01

4

Sig

nific

ant

seaso

nal

and

annual

shifts

indem

and

S

and

A

S

and

A

S

and

[A]

S

and

A

S

and

[A]

Sand

A

Sand

AS

and

[A]

[S]

and

A

S

and

[A]

S

and

A

S

and

A

S

and

A

S

and

A

[S]

and

A[S

]and

A

S

and

A

S

and

A

S

and

A

(c) S S S

o 00B: a 56. 5'I—.

TA

BLE

3—co

nti

nued

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

Pro

port

ion

of

vari

ati

on

inm

onth

ly

avera

ge

purc

hase

sexp

lain

ed

dem

and

0-6

8

0-6

6

0-8

8

0-6

9

0-6

2

0-6

9

0-9

6

0-9

2

0-9

6

0-7

50

'83

0-9

1

0-9

2

0-9

7

0-7

1

0-9

20

-62

0-7

0

by

the

pri

ce

ela

stic

ity

01

3

00

4

0-2

7

0-4

5

00

9

00

3

0-2

7

0-2

6

0-2

5

01

9

0-3

7

0-6

0

0-4

1

08

4

0-1

0

0-3

40

-09

(d)

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

S

and

[A]

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

[A]

S

and

A

S

and

A

IS]

and

A

(c) A S na

Est

imate

dpri

ce

ela

stic

ity

-1-1

1(0

-38

)

-0-5

2(0

-33

)

-0-9

0(0

-20

)

-2-4

6(0

-37

)-

11

0(0

-48

)-0

-50

(0-4

2)

-08

7(0

-20

)-1

-37

(0-3

2)

-0-9

3(0

-22

)-0

-32

(0-0

9)

-1-4

0(0

-25

)-2

-29

(0-3

8)

-1-9

9(0

-33

)-5

-69

(0-8

3)

-0-7

9(0

-33

)

-1

-59

(0-3

5)

-0-9

1(0

-40

)0

07

(0-4

9)

(b)

19

7,

19

8,

19

9,

\

20

0,

20

5

/

20

3,

20

4,

20

8

20

3,

20

4,

20

5,

20

8

na

Food

codes

20

4

20

5

20

8

21

0

21

4

21

0,

21

4

21

72

18

22

1

22

2

22

7

22

8

22

9

23

32

36

(«)

23

1

Froze

nch

ips

and

oth

er

froze

nco

nvenie

nce

pota

to

All

froze

nveg

eta

ble

sand

froze

nveg

eta

ble

pro

duct

s,not

speci

fied

els

ew

here

.....

All

froze

nveg

eta

ble

s......

Ora

ng

es,

fresh

(g)

......

Oth

er

citr

us

fruit

,fr

esh

......

All

citr

us

fruit

,fr

esh

......

Oth

er

fresh

fruit

(/)

Pro

cess

ed

pota

toes,

incl

ud

ing

froze

n....

Soft

fruit

,fr

esh

,oth

er

than

gra

pes

(/)

...

Rhub

arb

,fr

esh

(k)

Oth

er

canned

and

bott

led

fruit

....

veg

eta

ble

s—co

nti

nued

Froze

nveg

eta

ble

s,excl

ud

ing

pota

toes

FRU

IT:

Sto

ne

fruit

,fr

esh

00

Canned

peach

es,

pears

and

pin

eap

ple

s

TA

BLE

3—

conti

nued

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

dem

and

Pro

port

ion

of

vari

ati

on

inm

onth

ly

avera

ge

purc

hase

sexp

lain

ed

0-7

2

0-6

0

0-6

4

0-7

90

-64

0-6

8

0-8

9

0-9

1

0-8

7

0-9

1

0-7

7

0-8

70

-83

0-5

7

0-2

5

0-5

3

0-6

50

-65

0-3

5

0-7

1

by

the

pri

ce

ela

stic

ity

—

00

3

00

10

01

01

4

01

3

00

9

0-2

10

09

0-2

1

00

40

06

00

6

00

7

01

10

-02

0-0

7

0*0

60

16

00

1

(d) —

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

S

and

[A]

[S]

and

A

[S]

and

A

[S]

and

A

[SI

and

[A]

[S]

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

(c) A A S [S]

na

Est

imate

dpri

ceela

stic

ity

-0-4

7(0

-39

)-0

19

(0-3

2)

-0-2

4(0

-31

)-1

-20

(0-4

1)

-0-6

8(0

-22

)—

1-3

1(0

-51

)-2

-28

(0-6

1)

-1

-23

(0-5

4)

-0-7

2(0

19

)

-0-6

0(0

-42

)-0

-46

(0-2

4)

-0-6

0(0

-31

)-0

-43

(0-2

2)

-0-9

5(0

-37

)-0

-24

(0-2

0)

-0-9

5(0

-48

)-0

-30

(0-6

4)

-0-5

2(0

-29

)-1

15

(0-3

4)

-0-2

2

(0

-29

)

(b)

25

1-2

56

,2

63

27

1,

27

4,

27

7

na

Food

codes

(«)

23

3,

23

62

40

24

5

24

8

25

1-2

54

25

5

25

6

25

5,

25

6

26

4

27

0

27

4

27

7

28

5

28

6

28

7

29

4

27

1

28

1

29

1

fruit

—co

nti

nued

All

canned

and

bott

led

fruit

.....

Dri

ed

fruit

and

fruit

pro

duct

s.....

Nuts

and

nut

pro

duct

s......

CER

EA

LS:

Sta

nd

ard

whit

elo

aves

......

Bro

wn

bre

ad

.......

Whole

wheat

and

whole

meal

bre

ad

....

Bro

wn,

whole

wheat

and

whole

meal

bre

ad

All

bre

ad

(g)

Cake

sand

past

ries

......

Bis

cuit

s,oth

er

than

choco

late

bis

cuit

s

Choco

late

bis

cuit

s......

Oatm

eal

and

oat

pro

duct

s(g

).

Canned

milk

pud

din

gs

......

Pud

din

gs,

oth

er

than

canned

milk

pud

din

gs

Infa

nt

cere

al

food

s

Froze

nco

nvenie

nce

cere

al

food

s....

TA

BLE

3—co

nti

nued

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

dem

and

Pro

port

ion

of

vari

ati

on

in

month

ly

avera

ge

purc

hase

sexp

lain

ed

0-5

2

0-5

5

0-5

2

0-3

60

-72

0-6

0

0-4

1

03

8

0-6

7

0-8

30

-71

0-7

4

0-8

0

0-3

9

0-5

30

-70

by

the

pri

ce

ela

stic

ity

0-1

7

0-5

5

0-2

8

01

00

-22

0-1

8

00

8

00

3

01

6

o'-'3

8

0-1

4

01

0

00

1

0-3

40

06

(d)

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

[S]

and

A

|S]

and

A

S

and

A[S

]and

A

S

and

[A]

S

and

A

S

and

A

S

and

[A]

na

S

and

A

IS]

and

A

[S]

and

A

S

and

A

(0

A S S

Est

imate

dpri

ceela

stic

ity

-0-7

4(0

-22

)-1

-40

(01

5)

-0-3

8

(0

08

)-0

-91

(0-3

8)

-0-5

8(0

15

)-1

-05

(0-3

1)

-1

-85

(0-8

8)

-0-6

9(0

-51

)-0

-86

(0-2

5)

-0-0

8(0

-49

)-1

-32

(0-2

2)

-0-9

2(0

-31

)na

-0-9

1(0

-37

)

-0-5

1(0

-60

)

1 -61

(0-3

0)

0-8

0(0

-44

)

(b)

Food

codes

(a)

29

9

30

1

30

4

30

73

08

31

2

31

3

31

53

19

32

3

32

7

32

83

29

33

2 19

20

21

cere

als

—co

nti

nued

Cere

al

convenie

nce

food

s(i

ncl

ud

ing

canned

),not

speci

fied

els

ew

here

.......

Oth

er

cere

al

food

s

Tea

(g)

Coff

ee,

bean

and

gro

und

.....

Inst

ant

coff

ee

(g)

.

Coco

aand

dri

nki

ng

choco

late

.....

Bra

nd

ed

food

dri

nks

......

Bab

yfo

od

s,ca

nned

or

bott

led

Dehyd

rate

dand

pow

dere

dso

up

s....

Sp

read

sand

dre

ssin

gs

......

Pic

kles

and

sauce

s......

Meat

and

yeast

extr

act

s......

Tab

leje

llies,

square

sand

cryst

als

....

Ice-c

ream

,m

ouss

e

Oth

er

UK

vari

eti

es

or

fore

ign

eq

uiv

ale

nts

.

Ed

am

and

oth

er

conti

nenta

lN

atu

ral

soft

....

Sup

ple

menta

rycl

ass

ific

ati

on

of

food

s

BEV

ER

AG

ES

:

MIS

CELL

AN

EO

US

:

Natu

ral

hard

:-

CH

EES

E:

TA

BLE

3—co

nti

nued

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

dem

and

Pro

port

ion

of

vari

ati

on

inm

onth

ly

avera

ge

purc

hase

sexp

lain

ed

0-6

7

0-6

8

0-5

6

0-4

7

0-5

8

0-5

9

0-5

1

0-7

30

-71

0-4

4

0-5

6

0-4

1

0-3

0

by

the

pri

ce

ela

stic

ity

(d)

0-4

4

00

8

0-3

7

00

6

0-3

2

0-2

2

0-0

2

0-6

20

-05

...

01

1

0-1

2

0-2

2

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

S

and

A

S

and

A[S

]and

A

[S]

and

A

Sand

AS

and

A

S

and

[A]

S

and

A[S

]and

A

S

and

A

[S]

and

A

[S]

and

A

(O [S]

Est

imate

dpri

ceela

stic

ity

-1-7

5(0

-27

)-0

-89

(0-4

1)

-2-0

1(0

-35

)-0

-81

(0-4

2)

-1-6

8(0

-33

)-1

-14

(0-2

9)

-0-3

7(0

-37

)

-2-4

8(0

-26

)-0

-81

(0-5

0)

-0-0

9(0

-39

)

-0-9

5(0

-37

)-1

02

(0-3

8)

-0-5

9(0

-15

)

(6)

Food

codes

(a) 26

27

28

29 33

34

35

37

38

40

42

43

44

join

ts(b

oned)

.......

steaks

(less

exp

ensi

ve)

......

steaks

(more

exp

ensi

ve)

.....

min

ced

........

join

ts(i

ncl

udin

gsi

des)

.....

chop

s(i

ncl

udin

gcu

tlets

and

fille

ts)

....

all

oth

er

........

join

ts(i

ncl

udin

gsi

des)

.....

chop

s..

......

all

oth

er

........

pig

s

CA

RC

AS

EM

EA

T:

OTH

ER

MEA

TA

ND

MEA

TPR

OD

UC

TS

:

Beef:

-

Lam

b:-

Pork

:-

Liver-

TA

BLE

3—co

nti

nued

by

the

pri

ceela

stic

ity

and

any

sig

nifi

cant

seaso

nal

or

annual

shifts

in

dem

and

Pro

port

ion

of

vari

ati

on

in

month

ly

avera

ge

purc

hase

sexp

lain

ed

0-4

5

0-4

50

-67

0-8

4

0-9

00

-65

by

the

pri

ceela

stic

ity

(d)

00

6 ...

00

4

0-0

4

00

4 ...

Sig

nific

ant

seaso

nal

and

annual

shifts

in

dem

and

S

and

A

S

and

A[S

]and

A[S

]and

A

S

and

A[S

]and

A

(O

Est

imate

dpri

ceela

stic

ity

-0-8

0(0

-43

)-0

04

(0-4

6)

-0-7

1(0

-47

)-0

-40

(0-2

7)

-0-4

9(0

-31

)-0

13

(0-5

2)

(b)

Food

codes

<»)

13

1

13

2

13

3

13

4

13

6

13

7

Butt

er

:-

Marg

ari

ne

:-

oth

er

........

FATS

:

(a)

For

furt

her

deta

ilsof

the

item

sin

clud

ed

in

each

cate

gory

see

Appendix

A,

Table

s

7

and

7a.

(b)

Calc

ula

ted

from

month

lyS

urv

ey

data

from

19

76

to1

98

1exce

pt

where

oth

erw

ise

state

d.

The

figure

s

in

bra

ckets

are

est

imate

sof

the

stand

ard

err

ors

.

(c)

Where

S

or

Ais

show

nin

bra

ckets

this

ind

icate

sth

at

the

shift

in

dem

and

did

not

quit

eatt

ain

form

al

stati

stic

al

sig

nific

ance

at

the

cust

om

ary

5

per

cent

level,

but

that

it

nevert

hele

ssap

pears

tob

ere

al.

(d)

This

is

the

pro

port

ion

of

the

vari

ati

on

inm

onth

lyavera

ge

purc

hase

expla

ined

by

the

pri

ceela

stic

ity,

once

any

vari

ab

ility

due

tose

aso

nal

or

annual

shifts

in

dem

and

has

been

rem

oved

.

(e)

Pence

per

lbd

eflate

dto

year

19

73

genera

lpri

cele

vel,

exce

pt

for

pence

per

pin

tof

milk

,yoghurt

,cr

eam

,veg

eta

ble

and

sala

doils

,veg

eta

ble

juic

es,

fruit

juic

es;

per

eq

uiv

ale

nt

pin

tof

cond

ense

dand

inst

ant

milk

;per

one-t

enth

gallo

nof

ice-c

ream

;per

egg.

(/)

Ounce

sp

er

pers

on

per

week

exce

pt

for

pin

tsof

milk

,yoghurt

,cr

eam

;fluid

ounce

sof

vegeta

ble

and

sala

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Appendix B 205

TABLE 4

Annual indices of average deflated prices (a), purchases and demand,1976-1981

(average for the whole period = 100)

Foodcodes (b)

1976 1977 1978 1979 1980 1981

Liquid milk— 4 Prices 91 99 104 104 101 101

full price . Purchases 108 103 102 99 96 92

Demand (c) 106 102 103 100 97 92

Demand (d) 106 103 103 100 96 92

Condensed milk 9 Prices 99 94 100 99 102 106

Purchases 119 113 92 102 96 83

Demand (c) 118 107 92 102 98 87

Demand (d) 117 106 91 102 99 87

Dried milk. 11 Prices 101 99 101 100 99 100

branded Purchases 102 69 107 133 100 100Demand (c) na na na na na na

Demand (d) na na na na na na

Instant milk . 12 Prices 111 103 100 100 97 90

Purchases 79 95 108 107 103 112Demand (c) na na na na na na


Yoghurt 13 Prices 108 104 100 98 99 92Purchases 72 74 95 110 133 135

Demand (c) 78 77 94 108 132 124

Demand (d) 82 82 95 105 125 120

Other milk . 14 Prices 161 113 112 99 82 61

Purchases 44 52 80 121 165 270

Demand (c) 79 61 92 119 129 147

Demand (d) 82 63 92 117 125 144

Cream 17 Prices 94 96 104 105 104 98

Purchases 94 99 102 107 104 95

Demand (c) na na na na na na


Cheese, natural 22 Prices 90 97 102 105 104 102

Purchases 98 100 98 101 102 102



Cheese, processed 23 Prices 95 97 102 104 103 99

Purchases 119 100 95 95 95 98

Demand (c) 114 98 97 98 97 97

Demand (d) 115 98 97 98 97 %

Total cheese . 22, 23 Prices 91 97 102 105 104 102

Purchases 99 100 97 100 102 102

Demand (c) na na na na na naDemand (d) na na na na na na

Beef and veal (e) . 31 Prices 102 98 104 102 97 96Purchases 97 103 105 105 103 89

Demand (c) 101 99 112 111 97 83

Demand (d) 103 101 113 110 95 82

Mutton and lamb (e) 36 Prices 101 102 109 103 95 90Purchases 101 94 94 102 108 102Demand (c) 103 97 106 107 101 88Demand (d) 104 99 106 105 99 87


TABLE A— continued


Foodcodes (b)

1976 1977 1978 1979 1980 1981

Pork (e) 41 Prices 110 100 108 101 94 89

Purchases 80 94 97 104 118 111

Demand (c) 97 93 114 106 103 88

Demand (d) 99 % 114 105 101 87

All carcase meat 31, 36, Prices 104 100 106 103 96 93

41 Purchases 94 98 100 104 108 97

Demand (c) 100 98 111 108 100 85

Demand (d) 102 100 111 107 98 84

Liver . 46 Prices 115 102 105 no 92 80

Purchases 101 108 104 96 96 95

Demand (c) 106 109 106 98 94 89

Demand (d) 105 108 106 99 95 90

Offals, other than 51 Prices 104 102 104 101 102 88

liver Purchases 116 112 97 93 90 95

Demand (c) 120 114 100 94 92 85

Demand (d) 122 117 100 93 90 84

All offals, including 46, 51 Prices 111 102 105 108 95 82

liver Purchases 106 110 102 95 94 95

Demand (c) 113 111 105 99 91 84

Demand (d) 113 111 105 99 91 84

Bacon and ham, 55 Prices 114 102 103 101 94 89

uncooked (e) Purchases 95 103 102 102 99 98

Demand (c) 103 104 104 103 96 92

Demand (d) 104 105 104 102 94 91

Bacon and ham. 58 Prices 112 101 103 101 95 89

cooked including Purchases 93 97 102 103 100 107

canned Demand (c) 99 97 103 103 97 100

Demand (d) 101 99 103 103 96 99

Poultry, cooked 59 Prices 96 96 107 102 101 98

Purchases 87 90 85 121 105 119

Demand (c) 83 86 91 124 106 116

Demand (d) 86 90 92 121 102 113

Corned meat 62 Prices 110 105 93 99 100 94

Purchases 92 104 117 100 94 96

Demand (c) 104 110 107 98 94 89

Demand (d) 103 110 107 99 94 89

Other cooked meat, 66 Prices 104 98 105 106 % 92

not canned Purchases 102 95 100 100 102 101

Demand (c) 103 95 101 101 101 99

Demand (d) 102 94 100 101 103 100

Other canned meat, 71 Prices 107 106 104 97 96 90

excluding corned Purchases 120 98 98 104 91 91meat Demand (c) 127 102 101 102 88 85

Demand (d) 124 100 101 103 90 86

Other cooked and 66, 71 Prices 103 102 105 100 98 93

canned meat Purchases 115 97 98 103 94 94

Demand (c) 119 99 103 103 91 87

Demand id) 117 97 102 104 94 88

Broiler chicken, 73 Prices 101 102 104 105 98 90uncooked, includ Purchases 95 95 98 103 102 108ing frozen (e) Demand (c) 95 96 101 106 101 101

Demand (d) 96 97 101 105 100 101

Appendix B 207



Foodcodes (b)

1976 1977 1978 1979 1980 1981

Other poultry, 77 Prices 100 103 102 100 102 93

uncooked, includ Purchases 89 92 91 105 104 123

ing frozen . Demand (c) 89 94 92 105 105 118

Demand (d) 93 100 93 102 100 114

Sausages, uncooked, 79 Prices 106 101 103 101 97 93

pork Purchases 101 105 98 102 96 99

Demand (c) 109 106 102 104 92 89

Demand (d) 110 107 102 103 91 89

Sausages, uncooked. 80 Prices 105 100 103 101 98 93

beef Purchases 92 98 110 103 95 103

Demand (c) 96 98 113 104 94 96

Demand (d) 94 96 113 105 95 97

Sausages, pork and/ 79, 80 Prices 106 101 103 101 98 93

or beef. Purchases 97 102 104 103 95 100

uncooked . Demand (c) 103 102 107 104 93 92

Demand (d) 103 102 107 104 93 92

Meat pies and 83 Prices 102 98 101 102 100 97

sausage rolls. Purchases 99 102 103 100 91 106

ready-to-eat Demand (c) 100 100 104 102 91 103

Demand (d) 102 102 105 101 90 102

Frozen convenience 88 Prices 101 101 103 101 100 93

meats and frozen Purchases 87 93 92 103 117 111

convenience meat Demand (c) 89 95 97 105 117 101

products Demand (d) 90 97 97 104 115 99

Other meat 94 Prices 96 97 101 102 102 101

products . Purchases 88 93 105 103 105 108

Demand (c) 86 92 105 104 106 108

Demand (d) 87 92 105 104 106 108

Meat products, 83, 88, Prices 98 98 101 102 102 98

other than 94 Purchases 90 95 101 102 106 108

cooked sausages . Demand (c) 88 93 102 104 107 107

Demand (d) 89 94 102 103 106 106

AH meat and 31-41, Prices 105 101 104 102 97 91

meat products 46-94 Purchases 95 98 100 103 103 101

Demand (c) 99 99 104 105 100 93

Demand (d) 100 101 105 104 99 92

Freshwhite fish, 100 Prices 100 107 109 106 95 86

filleted Purchases 88 89 103 104 104 114

Demand (c) 88 97 114 111 98 95

Demand (d) 88 97 113 111 98 95

Freshwhite fish, 105 Prices 103 107 107 104 92 88

unfilleted . Purchases 167 143 102 78 77 69

Demand (c) 175 160 113 83 68 56

Demand (d) 178 163 114 83 66 55

Frozen whitefish .

110 Prices 101 111 109 108 95 80

Purchases 100 81 95 94 116 120

Demand (c) 102 98 111 110 105 78

Demand (d) 104 101 112 109 102 76

Freshfat fish, other 113 Prices 88 98 126 88 104 100

than herrings Purchases 71 97 83 117 132 113

Demand (c) 71 97 83 117 132 113

Demand (d) 75 104 84 113 125 108




Foodcodes (£>)

1976 1977 1978 1979 1980 1981

Processed white 114 Prices 94 103 107 109 96 92

fish . Purchases 104 92 93 99 106 107

Demand (c) 97 95 100 109 102 98

Demand (d) 99 97 101 107 100 95

Uncooked white 100, 105, Prices 99 106 108 107 96 86

fish, including 110, 114 Purchases 102 94 98 97 102 108

smoked and Demand (c) 101 97 103 101 100 99

frozen Demand (d) 102 98 103 100 99 98

Processed fat 115 Prices 92 102 105 104 109 91

fish, filleted Purchases 97 86 89 99 110 123

Demand (c) 91 87 93 102 117 114

Demand (d) 94 90 93 100 114 112

Shellfish 117 Prices 94 98 100 109 101 99

Purchases 96 81 101 97 126 105

Demand (c) 95 81 101 99 126 104

Demand (d) 102 89 103 94 115 98

Cooked fish . 118 Prices 97 104 106 102 98 94

Purchases 98 75 96 111 109 118

Demand (c) 96 77 99 112 107 114

Demand (d) 95 76 98 113 109 115

Canned salmon 119 Prices 111 121 108 101 85 79

Purchases 91 80 77 87 135 152

Demand (c) 109 110 88 88 104 103

Demand (d) 122 114 89 87 100 101

Other canned/ 120 Prices 97 101 113 108 95 89

bottled fish Purchases 116 102 86 92 101 106

Demand (c) 114 103 92 % 98 99

Demand (d) 115 104 93 95 97 98

Fish products not 123 Prices 108 106 105 96 97 90

frozen Purchases 101 80 105 105 102 109

Demand (c) 108 84 109 102 99 99

Demand (d) 106 83 109 103 101 101

Frozen con 127 Prices 96 104 110 105 97 90

venience fish Purchases 97 99 91 101 106 107

products . Demand (c) 95 101 97 105 104 99

Demand (d) 95 102 97 104 103 99

Frozen white fish 110, 127 Prices 98 106 no 106 96 86

and frozen con Purchases 98 92 92 98 110 112

venience fish Demand (c) 97 97 100 104 106 98

products . Demand (d) 98 98 100 103 105 97

Eggs . 129 Prices 108 106 97 100 97 93

Purchases 105 101 102 101 % 95

Demand (c) 106 102 102 101 96 94

Demand (d) 106 102 102 101 96 94

Total butter (e) 135 Prices 93 99 104 110 100 96

Purchases 117 106 103 111 92 84

Demand (c) 115 106 104 103 92 83

Demand (d) 116 108 104 102 91 83

Total margarine (e) 138 Prices 106 115 110 100 90 83

Purchases 85 96 99 101 106 115

Demand (c) 89 106 105 101 99 101

Demand (d) 88 104 105 102 100 102

Appendix B 209

TABLE 4—continued


Foodcodes (b)

1976 1977 1978 1979 1980 1981

Vegetable and salad 143 Prices 115 122 112 101 84 75

oils . Purchases 78 79 108 94 135 118

Demand (c) 86 90 117 95 120 97

Demand (d) 89 94 118 93 116 94

All other fats 148 Prices 106 112 107 102 94 83

Purchases 77 81 86 101 125 148

Demand (c) 82 91 92 103 116 121

Demand (d) 82 92 93 103 116 120

All fats 135, 138, Prices 102 107 107 106 94 86139, 143, Purchases 99 99 101 100 101 100

148 Demand (c) na na na na na naDemand (d) na na na na na na

Sugar . 150 Prices 112 100 99 100 % 93

Purchases 105 104 102 99 96 95



Jams, jellies and 151 Prices 107 104 105 100 94 91

fruit curds Purchases 107 110 103 99 91 91

Demand (c) 108 111 103 99 91 91

Demand (d) 107 110 103 99 91 91

Marmalade . 152 Prices 106 104 105 100 95 91

Purchases 101 110 94 98 98 99

Demand (c) 110 116 101 98 91 88

Demand (d) 111 117 101 97 90 87

Syrup, treacle 153 Prices 101 95 96 106 102 99

Purchases 109 119 96 97 91 91

Demand (c) 111 112 91 105 93 91

Demand (d) .11 112 91 105 93 90

Honey 154 Prices 105 108 105 98 98 88

Purchases 100 77 102 109 105 111

Demand (c) 105 82 106 107 103 100

Demand (d) 107 85 106 105 100 98

Potatoes, excluding 156-161 Prices 217 118 74 92 76 76

potato products . Purchases 84 97 108 109 101 104

Demand (c) 95 99 103 108 96 100

Demand (d) 94 98 103 108 98 100

Cabbages, fresh 162 Prices 114 111 85 111 93 91

Purchases 105 89 106 99 100 102

Demand (c) 108 90 103 101 99 100

Demand (d) 107 90 103 101 99 100

Cauliflowers, fresh 164 Prices 100 110 95 119 94 86

Purchases 93 91 117 66 114 134

Demand (c) 93 112 104 96 99 %Demand (d) 94 114 105 96 98 95

Leafy salads, fresh . 167 Prices 114 105 102 106 86 90

Purchases 91 87 101 102 114 108

Demand (c) 100 90 102 107 101 100

Demand (d) 103 93 103 105 98 98


TABLE 4—continued


Foodcodes (b)

1976 1977 1978 1979 1980 1981

Peas, fresh . 168 Prices 104 90 106 112 88 102

Purchases 103 114 98 94 127 73

Demand (c) 121 77 121 144 78 79

Demand (d) 121 77 121 144 77 79

Beans, fresh . 169 Prices 103 no 99 109 87 96

Purchases 111 92 118 87 121 79

Demand (c) 117 109 115 100 94 73

Demand (d) 119 110 115 99 92 72

Brassicas 162, 163, Prices 109 114 88 111 91 90

164, 171 Purchases 95 89 112 93 106 106

Demand (c) 102 98 102 100 100 99

Demand (d) 102 98 102 100 99 99

Carrots, fresh 172 Prices 119 121 80 100 92 95

Purchases 92 82 109 107 107 106

Demand (c) 99 90 98 107 103 104

Demand (c) 100 91 99 107 102 103

Turnips and swedes, 173 Prices 116 112 88 110 89 90

fresh Purchases 94 78 115 98 115 104

Demand (c) 100 82 110 102 110 100

Demand id) 98 80 109 103 113 101

Other root veg 174 Prices 107 102 91 97 96 108

etables, fresh Purchases 93 99 no 107 105 88

Demand (c) 96 100 106 105 103 91

Demand (d) 97 102 106 105 102 90

Onions, shallots and 175 Prices 134 111 84 % 93 89

leaks, fresh Purchases 86 93 103 106 104 110

Demand (c) 99 98 94 103 101 104

Demand (d) 100 100 95 103 100 103

Cucumbers, fresh . 176 Prices 112 104 103 103 96 85

Purchases 84 95 96 98 112 118

Demand (c) 90 98 97 100 109 107

Demand (d) 93 102 98 98 105 104

Mushrooms, fresh . 177 Prices 95 97 104 108 106 91

Purchases 87 91 96 100 109 121

Demand (c) 85 90 97 104 112 116

Demand (d) 89 96 98 100 105 112

Tomatoes, fresh 178 Prices 109 108 111 % 97 82

Purchases 92 96 % 101 105 110

Demand (c) 97 100 101 99 103 100

Demand (d) 99 102 102 98 101 98

Miscellaneous fresh 183 Prices 90 97 102 110 102 100

vegetables . Purchases 84 79 99 97 125 127

Demand (c) 74 77 101 107 128 127

Demand (d) 77 80 102 105 123 124

Tomatoes, canned 184 Prices 122 121 113 103 86 68

and bottled Purchases 84 94 92 101 113 121

Demand (e) 110 120 109 105 93 72

Demand (d) 111 122 109 104 91 71

Canned peas 185 Prices 107 105 103 98 97 91

Purchases 113 101 98 107 89 94

| Demand (c) 116 103 99 106 88 90

1 Demand (d) 112 98 98 108 92 93

Appendix B 211



Foodcodes (b)

1976 1977 1978 1979 1980 1981

Canned beans 188 Prices 116 107 105 95 93 87

Purchases 99 99 98 102 99 103

Demand (c) 104 101 100 100 97 98

Demand (d) 103 100 100 101 97 99

Canned vegetables. 191 Prices 106 109 103 97 96 90

other than pulses. Purchases 109 93 87 106 103 103

potatoes or Demand (c) 121 109 92 100 96 86

tomatoes . Demand (d) 120 108 92 100 97 87

Canned vegetables, 185, 188, Prices 111 106 103 % 95 89

excluding 191 Purchases 105 99 96 104 96 100

potatoes and Demand (c) 110 102 98 102 94 95

tomatoes (e) Demand (d) 108 100 97 103 96 96

Dried pulses, other 192 Prices 109 113 102 101 91 87

than air- Purchases 91 86 122 90 96 120

dried Demand (c) 103 103 126 91 84 98

Demand (d) 102 101 125 92 85 99

Vegetable juices 196 Prices 105 99 103 112 92 90

Purchases 86 103 89 101 118 107Demand (c) 91 102 92 116 107 94

Demand (d) 99 114 94 110 97 88

Chips, excluding 197 Prices 129 116 94 96 87 85

frozen Purchases 89 73 100 113 112 122

Demand (c) 128 91 91 106 92 96

Demand (d) 126 89 91 107 94 98

Instant potato 198 Prices 143 131 96 91 82 74

Purchases 178 106 87 87 88 80

Demand (c) 279 147 83 77 69 55

Demand (d) 275 145 83 78 70 56

Canned potato 199 Prices 121 116 94 89 92 92

Purchases 179 95 89 99 78 86

Demand (c) 247 122 80 82 67 75

Demand (d) 252 125 80 81 66 74

Crisps and other 200 Prices 103 110 101 98 97 93potato products. Purchases 85 80 99 104 113 127not frozen Demand (c) 86 85 99 103 111 121

Demand (d) 87 86 99 102 no 120

Other vegetable 202 Prices 107 105 99 % 98 %products . Purchases 92 84 100 115 107 104

Demand (c) 94 85 100 113 106 103

Demand (d) 98 89 101 111 102 100

Frozen peas . 203 Prices 109 112 97 103 91 89

Purchases 88 99 97 102 111 103

Demand (c) % 111 94 106 102 92

Demand (d) 100 116 95 103 98 90

Frozen beans 204 Prices 117 117 102 100 89 81

Purchases 85 96 96 109 107 109

Demand (c) 100 115 99 108 94 86

Demand (d) 105 122 100 105 89 83

Frozen chips and 205 Prices 151 121 84 94 88 79other frozen con Purchases 68 68 91 93 142 179

venience potato Demand (c) 84 75 83 90 133 159products . Demand (d) 89 81 84 87 125 152




Foodcodes (b)

1976 1977 1978 1979 1980 1981

Processed potatoes, 197, 198, Prices 123 118 97 98 88 82

including frozen . 199, 200, Purchases 89 75 94 101 117 135

205 Demand (c) 107 87 92 98 105 113

Demand (</) 109 89 92 98 103 112

All frozen veg 208 Prices 116 115 102 103 90 80

etables and frozen Purchases 86 83 83 118 117 123

vegetable prod Demand (c) 123 118 88 125 90 70

ucts, not specified Demand (rf) 129 126 89 121 84 68

elsewhere .

Frozen vegetables, 203, 204, Prices 113 113 99 103 91 85

excluding 208 Purchases 86 95 93 107 112 109

potatoes (e) Demand (c) 98 108 92 111 100 92

Demand (d) 103 114 93 108 96 89

All frozen 203, 204, Prices 120 115 97 102 90 82

vegetables . 205, 208 Purchases 82 89 91 104 117 123

Demand (c) 90 95 90 105 111 112

Demand (d) 94 101 91 102 105 108

Oranges, fresh (e) . 210 Prices 106 105 104 104 94 89

Purchases 102 102 94 99 106 97

Demand (c) 107 107 97 103 100 88

Demand (d) 110 111 97 101 97 86

Other citrus fruit, 214 Prices 105 103 102 105 98 88

fresh Purchases 87 92 104 99 113 107

Demand (c) 94 96 108 105 110 89

Demand («/) 99 103 109 102 103 86

All citrus fruit 210. 214 Prices 105 105 104 104 95 89

Purchases 96 98 97 100 108 101

Demand (c) 100 102 100 104 103 91

Demand id) 104 107 101 101 99 88

Apples, fresh (e) 217 Prices 100 127 114 88 90 88

Purchases 104 88 95 112 102 101

Demand (c) 103 95 99 107 98 97

Demand (d) 106 99 100 106 95 95

Pears, fresh (e) 218 Prices 100 117 115 98 90 84

Purchases 90 91 73 107 114 138

Demand (c) 89 113 89 105 99 108

Demand (d) 92 117 89 103 95 106

Stone fruit, fresh 221 Prices 97 111 102 % 91 105

Purchases 76 77 97 125 139 101

Demand (c) 71 97 101 115 112 112

Demand (d) 74 102 101 113 107 109

Grapes, fresh 222 Prices 93 121 113 99 97 82

Purchases 92 58 69 116 130 179

Demand (c) 80 84 89 114 122 119

Demand (d) 84 89 90 111 117 115

Soft fruit, fresh, 227 Prices 94 119 122 109 76 89

other than grapes Purchases 62 79 78 107 215 114

Demand (c) 44 211 242 173 45 57

Demand (d) 46 222 243 170 43 56

Bananas, fresh 228 Prices 101 104 106 101 98 91

Purchases 96 100 100 96 103 105

i Demand (c) 97 103 104 97 101 91

1 Demand (d) | 99 I 106 105 % 99 96

Appendix B 213



Foodcodes (b)

1976 1977 1978 1979 1980 1981

Rhubarb, fresh 229 Prices 96 117 107 115 85 85

Purchases 81 119 121 73 144 82



Other fresh fruit 231 Prices 99 117 109 102 93 85

Purchases 76 58 78 115 151 168

Demand (c) 75 74 89 118 134 128

Demand (d) 81 82 90 112 123 122

Canned peaches. 233 Prices 105 113 113 104 90 80pears and Purchases 107 99 102 98 99 95pineapples Demand (c) 111 111 114 101 91 77

Demand (d) 113 112 114 101 90 76

Other canned and 236 Prices 101 104 111 105 94 87

bottled fruit Purchases 129 115 104 90 88 82

Demand (c) 129 115 105 90 88 81

Demand (d) 131 118 105 89 86 80

All canned and 233. 236 Prices 103 108 112 104 92 83

bottled fruit Purchases 117 107 103 94 94 88

Demand (c) 119 111 109 96 90 81

Demand (d) 121 113 109 95 89 80

Dried fruit and dried 240 Prices 83 no 109 no 100 92

fruit products Purchases 116 100 104 98 95 90

Demand (c) 112 101 105 100 95 89

Demand (d) 114 104 106 99 92 87

Nuts and nut 245 Prices 93 105 110 103 99 91

products Purchases 98 98 90 101 no 105

Demand (c) % 99 92 102 110 103

Demand (d) 102 106 93 98 103 99

Fruit juices . 248 Prices 112 105 111 104 92 80

Purchases 61 66 86 104 147 189

Demand (c) 70 70 97 109 133 145

Demand (d) 75 77 99 104 123 137

Standard white 251-254 Prices 92 96 105 106 103 98

loaves Purchases no 108 104 96 91 92

Demand (c) 104 105 108 100 93 90

Demand (d) 103 103 107 101 95 92

Brown bread 255 Prices 97 99 105 103 100 97

Purchases 88 87 93 111 120 107

Demand (c) 84 85 99 115 120 102

Demand (d) 86 87 100 113 117 101

Wholewheat and 256 Prices 96 98 106 106 101 94

wholemeal bread Purchases 64 73 68 110 150 189

Demand (c) 59 70 77 125 153 166

Demand (d) 61 74 78 121 145 160

Ml wholewheat, 255, 256 Prices 97 98 105 103 100 96

wholemeal and Purchases 81 83 86 109 126 125

brown bread Demand (c) 78 81 92 114 126 119

Demand (d) 80 84 93 112 122 116

All bread (e) 251-256, Prices 92 96 103 105 104 99

263 Purchases 104 103 100 98 97 98

Demand (c) 98 99 103 102 100 98

Demand (d) 97 99 103 102 101 98




Foodcodes (b)

1976 1977 1978 1979 1980 1981

Flour . 264 Prices 95 108 114 105 94 88

Purchases 102 108 99 96 96 99

Demand (c) 98 113 107 99 92 92

Demand (d) 97 111 107 100 94 93

Buns, scones and 267 Prices 99 101 104 101 99 97

teacakes . Purchases 106 101 105 108 91 91



Cakes and pastries . 270 Prices 100 99 104 101 99 %Purchases 102 101 % 102 99 101

Demand (c) 102 100 98 102 99 99

Demand (d) 103 102 98 101 97 98

Crispbread 271 Prices 94 103 101 103 95 104

Purchases 97 92 105 94 99 115

Demand (c) 93 94 106 % 96 117

Demand (d) 95 97 106 94 94 115

Biscuits, other 274 Prices 101 101 105 101 100 93

than chocolate Purchases 105 106 99 99 97 94

biscuits Demand (c) 105 106 101 100 97 91

Demand (d) 105 106 101 100 97 91

Chocolate biscuits . 277 Prices 97 101 104 104 102 92

Purchases 93 88 101 107 104 noDemand (c) 90 88 105 112 106 102

Demand (d) 92 91 105 110 104 100

All biscuits . 271, 274, Prices 98 98 104 103 101 95

277 Purchases 102 102 100 101 98 98

Demand (c) 102 101 101 101 98 97

Demand (d) 102 102 101 101 98 96

Oatmeal and oat 281 Prices 104 105 105 96 97 94

products (e) Purchases 105 109 103 93 92 100

Demand (c) 109 114 108 90 89 94

Demand (d) 108 112 107 90 90 95

Breakfast cereals (e) 282 Prices 101 101 100 99 100 99

Purchases 95 97 102 100 103 104



Canned milk 285 Prices 102 97 99 103 99 101

puddings . Purchases 129 113 100 100 80 85

Demand (c) 130 112 99 101 80 86

Demand (d) 127 108 99 103 83 88

Puddings, other 286 Prices 96 102 108 101 98 95

than canned Purchases 118 99 108 101 93 84

Demand (c) 116 100 112 102 92 82

Demand (d) 117 101 113 101 92 81

Rice . 287 Prices 100 106 109 108 94 85

Purchases 85 96 86 97 130 114

Demand (c) 85 103 94 106 121 95

Demand (d) 87 105 95 104 119 93

Infant cereal foods 291 Prices 87 93 103 110 105 103

Purchases 106 88 108 114 95 92


Demand (d) na na | na na na na

Appendix B 215

TABLE 4—continued


Foodcodes (b)

1976 1977 1978 1979 1980 1981

Frozen convenience 294 Prices 93 85 101 108 108 107

cereal foods Purchases 75 75 93 103 127 146

Demand (c) 74 73 94 104 129 148

Demand (d) 79 79 95 100 120 141

Cereal convenience 299 Prices 96 99 103 99 102 102

foods Purchases 91 97 98 104 107 104

Demand (c) 88 % 100 103 109 106

Demand (d) 87 95 100 103 109 106

Other cereal foods . 301 Prices 113 108 96 103 87 96

Purchases 91 84 103 94 117 115

Demand (c) 108 93 97 98 % 109

Demand (d) 111 97 97 96 93 106

Tea (*) 304 Prices 79 130 123 102 90 86

Purchases 107 99 97 102 99 96

Demand (c) 98 110 105 103 95 91

Demand (d) 97 109 104 104 96 91

Coffee, bean and 307 Prices 77 139 127 103 94 76ground Purchases 106 83 76 99 119 126

Demand (c) 84 112 95 101 113 99

Demand (d) 93 127 97 95 101 92

Instant coffee (e) 308 Prices 80 138 128 102 92 75

Purchases 106 75 94 108 113 109

Demand (c) 93 90 109 109 108 92

Demand (d) 95 93 110 108 105 91

Cocoa and drinking 312 Prices 75 93 132 115 104 91

chocolate . Purchases 108 116 88 91 90 111

Demand (c) 80 107 118 106 94 100

Demand (d) 80 108 119 105 92 100

Branded food 313 Prices 101 103 114 104 93 87

drinks Purchases 93 108 90 123 98 92

Demand (c) 94 114 115 133 86 71

Demand (d) 93 112 115 134 87 72

Baby foods, canned 315 Prices 89 95 102 103 105 107

and bottled Purchases 160 102 91 108 87 71

Demand (c) 148 99 92 110 91 74

Demand (d) 137 90 91 115 98 78

Canned soups 318 Prices 104 105 103 98 97 93

Purchases 111 97 95 104 97 98

Demand (c) na na na na na naDemand (d) na na na na na na

Dehydrated and 319 Prices 98 97 101 95 105 105

powdered soups . Purchases 102 93 100 114 92 101

Demand (c) 100 90 101 109 96 105

Demand (d) 101 92 101 108 94 104

Spreads and 323 Prices 104 103 111 97 95 92

dressings . Purchases 81 91 95 104 116 119

Demand (c) 81 92 95 104 115 118

Demand (d) 84 95 96 102 112 116

Pickles and sauces . 327 Prices 106 104 104 99 96 93

Purchases 92 93 98 102 102 114

Demand (c) 99 98 103 100 97 103

Demand (d) 101 100 103 99 95 102




Foodcodes (b)

1976 1977 1978 1979 1980 1981

Meat and yeast 328 Prices 109 107 103 95 94 93

extracts Purchases 94 100 94 103 102 107

Demand (c) 102 107 97 99 97 100

Demand (rf) 102 107 97 99 97 99

Table jellies, squares 329 Prices 124 110 103 97 88 84

and crystals Purchases 116 102 103 93 97 92



Ice-cream, mousse . 332 Prices 108 103 98 102 99 91

Purchases 80 89 104 100 116 115

Demand (c) 86 92 102 102 115 105

Demand (rf) 90 98 104 99 109 101

Supplementary classif cation of joodsCHEESE:

Natural hard: —Cheddar and 18 Prices 90 97 101 106 104 102

Cheddar type Purchases 98 102 98 100 99 104Demand (c) na na na na na naDemand (d) na na na na na na

Other UK 19 Prices 89 98 103 106 102 102varieties or Purchases 114 95 99 100 106 87foreign Demand (c) 108 94 101 104 107 88

equivalents . Demand (d) 109 96 101 103 105 87

Edam and other 20 Prices 93 96 102 100 108 102

continental . Purchases 91 100 93 106 113 99

Demand (c) 81 93 96 106 127 102Demand (d) 84 98 98 104 121 98

Natural soft 21 Prices 95 99 103 101 101 101

Purchases 65 91 99 104 130 127

Demand (c) 62 91 101 105 131 128

CARCASE MEAT:

Demand (d) 67 99 103 100 121 121

Beef:—joints (boned) 26 Prices 104 99 104 103 97 94

Purchases 98 105 107 99 102 90

Demand (c) 105 104 115 104 95 80

Demand (d) 106 105 116 104 94 80

steak (less 27 Prices 103 100 102 103 96 95

expensive) Purchases 98 100 106 104 99 93

Demand (c) 101 100 109 107 96 95

Demand (d) 102 101 109 107 95 89

steak (more 28 Prices 100 96 98 105 102 99

expensive) Purchases 98 90 116 104 100 95

Demand (c) 97 84 112 114 103 93

Demand (d) 101 88 113 112 99 90

minced . 29 Prices 103 102 102 101 96 96

Purchases 93 90 96 113 107 103

Demand (c) 95 92 98 113 104 100

Demand (d) 95 92 98 113 103 99

Appendix B



Foodcodes (b)

1976 1977 1978 1979 1980

CARCASE MEAT

Lamb:—joints

(including 33 Prices 101 102 no 102 95

sides) . Purchases 98 94 % 100 109

Demand (c) too 97 113 104 100

Demand (d) 102 100 114 103 98

chops 34 Prices 102 101 107 104 95

(including Purchases 106 95 90 105 108

cutlets and Demand (c) 109 96 97 110 102

fillets) Demand (d) 110 97 97 no 100

all other 35 Prices 95 103 no 101 99

Purchases 107 93 85 113 98

Demand (c) 105 94 88 113 98

Demand (d) 104 92 88 114 99

Pork:— 37 Prices 111 97 111 99 95

Joints Purchases 76 106 98 98 123

(including Demand (c) 99 100 126 97 109

sides) Demand (d) 103 105 127 94 104

Chops 38 Prices 111 103 106 101 93

Purchases 81 84 98 113 113

Demand (c) 88 86 102 114 107

Demand (d) 90 88 103 112 105

Fillets and 39 Prices 109 102 106 101 94

steaks Purchases 81 88 100 96 111

Demand (c) na na na na na

Demand (d) na na na na na

all other 40 Prices 110 100 107 101 92

Purchases 89 89 94 105 115

Demand (c) 89 89 94 105 114

OTHER MEAT AND

Demand (d) 88 87 94 106 117

MEAT PRODUCTS:

Liver: — ox 42 Prices 112 102 101 110 92

Purchases 152 113 97 94 85

Demand (c) 170 116 98 103 79

Demand (d) 164 111 97 105 82

lambs 43 Prices 114 95 105 115 95

Purchases 101 117 108 93 91

Demand (c) 116 111 114 107 86

Demand (d) 116 112 114 106 86

pigs . 44 Prices 129 115 103 98 87

Purchases 80 98 102 98 112

Demand (c) 93 106 104 97 103

FATS:

Demand (d) 90 102 103 98 107

Butter:—New Zealand 131 Prices 94 100 102 110 100

Purchases 105 105 119 84 96

Demand (c) 100 105 121 91 96

Demand (</) 101 106 122 90 95




Foodcodes (b)

1976 1977 1978 1979 1980 1981

FATS— continued

Danish . 132 Prices 91 100 104 110 99 96

Purchases 131 101 91 114 86 86

Demand (c) 130 101 91 114 86 86

Demand (d) 130 101 91 114 86 85

UK 133 Prices 95 98 105 108 99 95

Purchases 59 88 89 126 137 124

Demand (c) 57 87 92 134 137 120

Demand (d) 58 88 92 133 135 119

other 134 Prices 92 98 104 109 100 97

Purchases 150 125 109 101 77 64

Demand (c) 145 124 111 104 77 63

Margarine:—

Demand (d) 146 126 112 103 76 62

soft(e) . 136 Prices 108 118 111 102 88 79

Purchases 69 84 104 110 121 124

Demand (c) 72 91 109 111 114 110

Demand (d) 71 90 109 112 US 111

other 137 Prices 107 114 104 94 93 91

Purchases 118 122 92 87 84 103

Demand (c) 119 124 92 86 83 102

Demand (d) 117 122 92 87 85 103

(a) Deflated by the General Index of Retail prices.

(b) For further details of the items included in each category see Appendix A, Tables 7 and

7a. In a number of cases estimates of demand parameters have been given for aggregations oftwo or more closely related individual food items in the Survey classifications as well as foreach of the constituent items. Such aggregations, however, may give rise to a series of annual

demand constants which are not compatible with the corresponding constitutent items.

(c) Including changes in demand due to changes in real personal disposable incomes.

(d) After removal of the effects due to changes in real personal disposable incomes.

(e) For these foods indices which take into account the effects of cross-price elasticities forrelated commodities are given in Table 6 of this Appendix.

Appendix B 219

TABLE 5

Estimates ofprice and cross-price elasticities of demand (a) for certain foods,1974-1981

Elasticity with respect to the price of (b)R2

Beef and veal Mutton and lamb Pork

Beef and veal -1 -60(0-22) 0-16(0-10) 0-07(0-08) 0-39Mutton and lamb . 0-37(0-24) -1-45(0-22) 0-24(0-13) 0-34Pork . 0-19(0-23) 0-29(0-15) -1-83(0-18) 0-59

Elasticity with respect to the price of (b)d2

Beef and veal Mutton and lamb Pork Broiler chickenR

Beef and veal . -l-60(0-22) 0- 16(0- 10) 0-07(0-08) -0-01(0-07) 0-39Mutton and

Lamb . 0-37(0-24) -1-49(0-23) 0-24(0-13) 0-09(0- 14) 0-35Pork 0-20(0 -23) 0-29(0-15) -1-83(0-18) -0-02(0-11) 0-59Broiler chicken -0-04(0-25) 0-14(0-22) -0-03(0-15) -0-91(0-29) 012

Elasticity with respect to the price of (b)

R2

Beef and vealMutton and

lambPork Bacon ham,

uncookedBroilerchicken

Beef and veal . - 1-59(0-22) 0-15(0-10) 0-07(0-08) -0-04(0-07) -0-01(0-07) 0-39Mutton and

lamb . 0-37(0-24) -1-49(0-23) 0-21(0-13) 0-36(0-15) 0-07(0-13) 0-38Pork 0-21(0-23) 0-26(0-15) -1-84(0-18) 0-16(0-12) 0-01(0-11) 0-59Bacon and

ham.uncooked -0-09(0- 15) 0-32(0-13) 0-12(0 09) -0-52(0-25) -0-44(0-14) 013Broiler chicken -0-02(0-24) 0-11(0-21) 0-02(0-14) -0-78(0-25) -0-80(0-29) 017

Elasticity with respect to the price ofR2

Butter Margarine

Butter ....Margarine .... -0-19(0-10)

0-45(0-12)0-20(0 05)

-0-77(0-17)0100-29


Butter Soft margarine

Butter ....Soft margarine

-0-20(0-10)0-79(0-17)

0-23(0-05)-0-81(0-21)

0100-29


Total bread Butter

Total bread ....Butter .... -0-28(0-20)

-0-02(0- 16)

-0-01(0-07)-0-18(0-11)

0-030-04



Brassicas and rootvegetables

Elasticity with respect to the price of (c)

Cannedvegetables

Frozenvegetables

R-

Brassicas and root-0-61(0-06) 0-25(0-05) 0-48(0-05) 0-51

vegetablesCanned vegetables

Frozen vegetables0-26(0-05)0-74(0-08)

-0-98(0-21)-0-19(0-20)

-0-13(0- 14)

-1-95(0-28)0-38

0-58

Elasticity with respect to the price ofRJ

Oranges Apples Pears

Oranges -0-78(0-21)0-05(0- 05)0-34(0-30)

011(011)-0-37(0-08)

0-25(0-23)

0-10(0-09)0-03(0- 03)

-1-45(0-27)

0190190-34

ApplesPears

Elasticity with respect to the price of

Oatmeal and oatproducts

Breakfast cereals

Oatmeal and oat productsBreakfast cereals .

-1-14(0-39)0-05(0-07)

0-59(0-80)0-04(0-29)

010001

Elasticity with respect to the price ofR:

Tea Instant coffee

Tea -0-45(0-12)0-13(0- 14)

0-10(0- 11)

-0-61(0-18)0-23

013Instant coffee

(a) Calculated from monthly Survey data from 1974 to 1981. The figures in brackets are

estimates of the standard errors. The values of R2 give the proportion of the residual variation

in monthly average purchases (after the removal of seasonal and annual shifts) explained by

the own- and cross-price elasticities.(6) The analysis confined to three carcase meats is preferred because there is evidence of a

correlation between the real prices of pork and chicken; also the explanatory power of the

model is not materially improved by extending it to include broiler chicken and/or bacon and

ham.

(c) Brassicas and root vegetables = codes 162-164, 171-174Canned vegetables = codes 185, 188, 191

Frozen vegetables = codes 203, 204, 208

Appendix B 221

TABLE 6

Annual indices of average deflated prices, purchases and demand taking intoaccount the effect of cross-price elasticities for related commodities,

1974-1981


1974 1975 1976 1977 1978 1979 1980 1981

Beef and veal Prices to 110 97 • 101 97 102 101 96 95

Purchases m 94 107 97 103 105 105 103 89

Demand to 107 102 98 98 107 107 98 85

Demand to 109 104 99 100 107 106 96 83

Mutton and lamb Prices to 111 97 100 101 107 101 94 89

Purchases (b) 97 102 101 94 94 102 108 102

Demand to 107 97 99 97 102 105 103 91

Demand to 109 98 100 98 102 103 101 90

Pork Prices to 109 109 107 97 105 98 91 87

Purchases (b) 95 82 84 98 101 109 123 116

Demand to 107 97 94 93 108 104 106 93

Demand to 108 99 95 94 108 102 103 91

Beef and veal Prices to 110 97 101 97 102 101 % 95

Purchases to 94 107 97 103 105 105 103 89

Demand to 107 102 98 98 107 107 98 85

Demand to 109 104 99 100 107 106 96 83


Purchases (*) 97 102 101 94 94 102 108 102

Demand to 107 97 99 97 102 104 103 92

Demand to 109 98 100 98 102 103 101 90

Pork Prices to 109 109 107 97 105 98 91 87

Purchases (b) 95 82 84 98 101 109 123 116

Demand to 107 97 94 93 108 104 106 93

Demand (d) 108 99 95 94 108 102 103 91

Broiler chicken Prices to 104 101 100 102 104 104 98 89

Purchases (b) 89 91 98 98 102 106 106 112

Demand to 91 93 98 99 104 110 104 101

Demand (d) 92 93 99 100 104 109 103 100

Beef and veal Prices to 110 97 101 97 102 101 96 95

Purchases to 94 107 97 103 105 105 103 89

Demand to 108 103 98 98 107 107 97 84

Demand to 109 104 99 99 107 106 95 83


Purchases (b) 97 102 101 94 94 102 108 102

Demand to 103 94 96 97 103 106 106 %Demand (d) 104 95 97 98 102 104 104 95

Pork Prices to 109 109 107 97 105 98 91 87

Purchases (b) 95 82 84 98 101 109 123 116

Demand to 105 96 93 93 108 105 107 95

Demand (d) 106 98 94 93 108 103 105 93

Bacon and ham. Prices to 114 110 no 98 99 97 90 85

uncooked Purchases to 99 96 % 103 103 103 100 99

Demand to 105 101 100 103 101 103 % 91

Demand to 106 102 101 104 101 102 95 90

Broiler chicken Prices to 104 101 100 102 104 104 98 89

Purchases to 89 91 98 98 102 106 106 112

Demand to 101 99 106 98 103 107 97 91

Demand to 102 100 106 99 103 106 96 90


TABLE 6—continued


1974 1975 1976 1977 1978 1979 1980 1981

Butter Prices (a) 81 83 99 106 111 117 107 103

Purchases (b) 120 120 no 100 97 95 87 79

Demand (c) 112 113 109 99 98 99 90 83

Demand (d) 113 114 no 100 98 98 89 82

Margarine Prices (a) 116 116 101 109 104 95 86 79

Purchases (b) 77 79 93 105 107 109 115 125

Demand (c) 96 97 94 109 106 98 99 102

Demand (d) 95 96 93 108 106 99 101 104

Butter Prices (a) 81 83 99 106 111 117 107 103

Purchases (b) 120 120 110 100 97 95 87 79

Demand (c) 110 112 109 99 98 99 92 85

Demand (rf) 111 112 110 100 98 98 90 84

Soft margarine Prices (a) 120 118 102 111 105 96 83 74

Purchases (b) 62 58 82 100 123 131 143 147

Demand (c) 85 77 84 104 118 112 117 113

Demand (d) 85 77 83 103 118 113 118 114

Butter Prices (a) 81 83 99 106 111 117 107 103

Purchases (b) 120 120 no 100 97 95 87 79

Demand (c) 116 116 109 101 99 98 88 79

Demand (d) 117 117 110 102 99 97 87 78

Total bread Prices (a) 104 96 92 96 103 105 104 99

Purchases (b) 102 104 103 101 99 97 96 97

Demand (c) 103 103 100 100 100 99 97 97

Demand (d) 103 103 100 100 100 99 98 97

Brassicas and Prices (a) 113 111 107 110 84 103 88 90

root vegetables Purchases (b) 103 93 95 89 111 99 107 104

Demand (c) 101 92 94 90 102 103 108 HIDemand (d) 101 92 94 90 102 102 108 HI

Canned Prices (a) 114 112 107 102 99 92 91 86

vegetables Purchases (b) 100 102 105 99 96 104 96 100

Demand (c) 112 112 111 99 99 95 89 86

Demand (d) 110 no 109 98 99 97 91 87

Frozen vegetables Prices (a) 114 109 109 109 95 100 87 82

Purchases (b) 77 89 92 101 99 114 119 117

Demand (c) 92 101 104 111 103 109 99 84

Demand (d) 96 104 107 116 103 105 93 80

Oranges Prices (a) 113 103 103 102 101 101 91 87

Purchases (b) 102 108 100 101 92 98 104 96

Demand (c) 109 107 104 99 91 101 100 90

Demand (d) 112 109 106 102 91 99 96 87

Apples Prices (a) 113 115 95 121 109 84 86 84

Purchases (b) 97 94 105 90 96 114 103 103

Demand (c) 101 99 103 96 99 107 98 98

Demand (d) 103 101 105 99 99 104 95 95

Pears Prices (a) 114 114 96 112 no 94 87 80

Purchases (b) 89 87 94 95 76 112 118 144

Demand (c) 100 100 88 105 85 107 103 115

Demand (d) 103 103 90 109 85 103 98 111

Oatmeal and Prices (a) 112 109 101 101 102 93 94 91

oat products Purchases (b) 107 102 104 107 101 92 90 98

Demand (c) 117 108 105 110 104 86 85 90

Demand (d) 116 107 104 109 104 86 86 91

Appendix B 223



1974 1975 1976 1977 1978 1979 1980 1981

Breakfast cereals Prices (a) 106 108 99 99 98 97 97 97Purchases (b) 87 93 98 100 106 103 107 108

Demand (c) 87 92 98 100 106 104 107 108

Demand (d) 88 93 99 101 106 103 106 107

Tea Prices (a) 92 83 82 136 129 107 94 90Purchases (b) 106 104 105 98 95 100 98 95

Demand (c) 104 99 98 108 103 102 95 92

Demand (d) 103 98 97 107 103 103 96 93

Instant coffee Prices (a) 82 74 87 150 140 111 100 82Purchases (b) 105 104 105 74 93 107 112 108

Demand (c) 94 89 99 91 110 113 112 97

Demand (d) 96 90 100 93 no 110 109 94

(a) Deflated to allow for changes in the General Index of Retail Prices.

(b) Per person.

(c) Per person. Including changes in demand attributable to changes in real personal disposable income.

(d) Per person. After removal of the effects attributable to changes in real personal disposableincome.


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Appendix B 225

TABLE 8

Annual indices of average deflated prices, purchases and demand (a) forbroad food groups, 1974-1981


1974 1975 1976 1977 1978 1979 1980 1981

Milk and cream Prices 82 86 97 104 110 110 109 108

Purchases 105 105 105 100 99 98 95 92

Demand 101 101 104 99 100 100 99 96

Cheese Prices 98 92 92 99 103 107 106 103

Purchases 98 100 99 100 98 101 102 102

Demand 95 98 101 102 96 99 103 107

Carcase meat Prices 110 100 102 98 105 101 94 91

Purchases 95 100 95 99 101 105 109 98

Demand 104 102 101 99 105 104 98 88

Other meat Prices 113 105 103 99 100 99 95 89

Purchases 93 95 97 100 102 105 102 106

Demand 101 100 101 101 100 103 98 97

Fish Prices 108 99 96 102 107 104 96 89

Purchases 96 100 101 92 95 100 107 111

Demand 98 98 101 93 99 104 105 102

Eggs Prices 130 105 103 100 93 95 92 88

Purchases 104 105 104 100 101 99 95 94

Demand 105 108 103 98 99 102 95 91

Fats Prices 100 100 102 107 107 106 94 85

Purchases 100 101 99 99 100 100 101 100

Demand 97 103 101 96 101 102 101 99

Sugar and Prices 90 138 107 98 97 96 92 90

preserves Purchases 111 98 103 103 100 98 94 94

Demand 108 110 106 104 100 99 91 86

Potatoes . Prices 88 119 215 117 74 91 75 75

Purchases 111 106 82 94 105 106 98 101

Demand 103 108 92 93 99 106 98 103

Other fresh Prices 111 111 106 105 90 99 92 88

vegetables Purchases 100 94 94 92 106 101 107 107

Demand 109 101 97 93 % 98 103 104

Other vegetables . Prices 106 107 110 105 98 97 92 87

Purchases 93 96 98 95 97 105 106 111

Demand 92 97 100 98 100 102 104 108

Fresh fruit Prices 111 108 97 108 105 94 91 88

Purchases 95 94 99 94 96 106 109 108

Demand 99 101 98 97 95 99 105 108

Other fruit Prices 111 103 98 107 109 104 92 80

Purchases 94 100 99 93 96 96 108 116

Demand 110 109 109 94 94 93 95 98

mead Prices 104 % 92 % 103 105 104 99

Purchases 102 104 103 101 99 97 % 97

Demand 98 103 100 101 100 102 100 97


TABLE 8—continued


1974 1975 1976 1977 1978 1979 1980 1981

Other cereals Prices 106 106 96 96 102 101 99 95

Purchases 99 97 101 102 100 100 100 101

Demand 98 98 100 97 99 101 102 104

Beverages . Prices 87 80 85 130 133 no 101 89

Purchases 106 103 105 95 93 101 99 98

Demand 92 94 98 104 103 106 104 100

(a) After removal of effects of changes in prices and incomes.

227

GLOSSARY OF TERMS USED IN THE SURVEY

General note. The Survey records household food purchases and foodobtained without payment during one week. It does not include the following:food eaten outside the home (except packed meals prepared at home);

chocolate and sugar confectionery; mineral waters, squashes and alcoholicdrinks'; vitamin preparations; food obtained specifically for consumption by

domestic animals.

Adult. A person of 18 years of age or over; however, solely for purposes ofclassifying households according to their composition, heads of householdand housewives under 18 years of age are regarded as adults.

Average consumption. The aggregate amount of food obtained for consumption (q.v.) by the households in the sample divided by the total number ofpersons in the sample.

Average expenditure. The aggregate amount spent by the households in the

sample divided by the total number of persons in the sample.

Average price. Sometimes referred to as "average unit value". The aggregate

expenditure by the households in the sample on an item in the SurveyClassification of foods, divided by the aggregate quantity of that item

purchased by those households.

Child. A person under 18 years of age; however, solely for purposes ofclassifying households according to their composition, heads of householdand housewives under 18 years of age are regarded as adults.

Consumption. See "Food obtained for consumption".

Convenience foods. Those processed foods for which the degree of prep

aration has been carried to an advanced stage by the manufacturer andwhich may be used as labour-saving alternatives to less highly processed

products. The convenience foods distinguished by the Survey are cooked and

canned meats, meat products (other than uncooked sausages), cooked and

canned fish, fish products, canned vegetables, vegetable products, canned

fruit, fruit juices, cakes and pastries, biscuits, breakfast cereals, puddings(including canned milk puddings), cereal products, instant coffee and coffee

essences, baby foods, canned soups, dehydrated soups, ice-cream, and all

frozen foods which fulfil the requirements of the previous sentence— see

Appendix A, Table 7.

Deflated price. See "Real price".

Demand. This term is popularly, and mistakenly, confused with "consumption" or "sales". The economic concept of demand is best visualised as a

demand schedule or demand curve which represents the whole series ofquantities which would be demanded by consumers at different prices, other

'Exceptionally, soft drinks bought for the household supply have been recorded since 197S

but not included in the standard tables. They are excluded from all the estimates and tables inthis Report except Table 32.


things being equal. Thus, a change in demand signifies a shift in the entire

demand schedule or curve and is generally associated with such major factors

as a change in incomes, tastes or marketing policies.

Elasticity of demand. A measure for evaluating the influence of variationsin prices (or in incomes) on purchases. With some approximation it can be

said that the elasticity indicates by how much in percentage terms the amount

bought (in quantity or value as appropriate) will change if the price (or

income) increases by one per cent; a minus sign attached to the elasticity

coefficient indicates that purchases will decrease if the price (or income)rises. The elasticity of demand for a commodity with respect to changes in

its own price is usually called the price elasticity of demand, but may be

described as the own-price elasticity where it is necessary to avoid confusionwith cross-elasticities of demand or cross-price elasticities which are the terms

used to describe the elasticity of the demand for one commodity with respect

to changes in the prices of other commodities. The elasticity of demand for

a commodity with respect to changes in real income is called the incomeelasticity of demand; if the change in purchases of the commodity is measuredin terms of the percentage change in the physical amount of the commodity,the elasticity may be referred to as an income elasticity of quantity, but ifthe change is measured in terms of the percentage change in expenditure,the elasticity is referred to as an income elasticity of expenditure. Moreformally, if the relationship between the quantity (Q) of a commodity and

the level of income (Y), the price of the commodity (P) and the prices ofother commodities (Pi, P2, Pi, .... Pn) is known, then the own-priceelasticity is given by P . dQ the cross-price elasticities by p_ . dQ and the

Q dP Q 3Piincome elasticity of quantity by Y_ . dQ. When determining a set of own-

Q dYprice and cross-price elasticities of demand for a group of commodities,

constraints are imposed to ensure that each pair of cross-elasticities complieswith the theoretical relationships which should exist between them (eg the

elasticity for beef with respect to the price of pork should be in the same

ratio to the coefficient for pork with respect to the price of beef as expenditureon pork is to expenditure on beef).

Expenditure index. The average expenditure at one period in time expressed

as a percentage of the corresponding average at another period. It is alsoused to make comparisons at one point of time between different householdgroups.

Foods, Survey classification of. See Appendix A, Tables 7 and 7a which listthe 152 main and 39 supplementary categories into which the 1981 Surveyclassified food purchases.

Food obtained for consumption. Food purchases from all sources (includingpurchases in bulk) made by households during their week of participation inthe Survey and intended for human consumption during the week or later,plus any garden or allotment produce etc (q.v.) which households actuallyconsumed while participating in the Survey, but excluding sweets, alcohol,soft drinks and meals or snacks purchased to eat outside the home. For anindividual household, the quantity of food thus obtained for consumption,or estimates or nutrient intake derived from it

,

may differ from actual

Glossary 229

consumption because of changes in household stocks during the week andbecause of wastage. Averaged over a sufficiently large group of householdsand a sufficiently long period of time household stock increases mightreasonably be expected to differ but little from household stock depletionsprovided other things remain equal. However, such near equality may notbe achieved under special circumstances such as during a rapid expansion offreezer ownership or when there is a special incentive to buy in bulk. Forthese reasons, the Survey now records separately quantities of purchasedfood placed in deep freezers during the Survey week and quantities ofpurchased food removed from the deep freezer for immediate consumption.This additional information enables alternative estimates of consumption to

be derived (see paragraph 32) which are presented in Tables 28 and 41.

Garden and allotment produce, etc. Food which enters the household withoutpayment, for consumption during the week of participation in the Survey; it

includes supplies obtained from a garden, allotment or farm, or from an

employer, but not gifts of food from one household in Great Britain toanother if such food has been purchased by the donating household. (Seealso "Value of garden and allotment produce, etc.").

Household. For the Survey purposes, this is defined as a group of persons

living in the same dwelling and sharing common catering arrangements.

Income group. Households are grouped into eight income groups (Al, A2,B, C, D, El, E2 and OAP) according to the ascertained or estimated grossincome of the head of the household, or of the principal earner in the

household if the weekly income of the head is less than the amount definingthe upper limit to income group D.

Index of food purchases. See "Index of real value of food purchased".

Index of real value of food purchased. The expenditure index (q.v.) dividedby the food price index (q.v.); it is thus, in effect, an index of the value offood purchases at constant prices. It is identical with an index of quantitiesderived as the geometric mean of two separate quantity indices formed as

weighted averages of quantity relatives, the weights in the one case being

equal to expenditure in the base period, and in the other case the weightsare equal to the current cost of the base-period quantities.

Intake. See "Food obtained for consumption".

Net balance. The net balance of an individual (a member of the householdor a visitor) is a measure of the number of meals eaten in the home by that

individual during the Survey week, each meal being given a weight inproportion to its importance. The relative weights are breakfast 3, dinner(mid-day) 4, tea 2 and supper 5. The weights for tea and supper are

interchanged according to whichever of the two meals is the larger; if onlyone evening meal is taken it is given a relative weight of 7. The net balanceis used when relating nutrient intake to need.

Nutrients. In addition to the energy value of food expressed in terms ofkilocalories and megajoules (4*184 megajoules= 1,000 kilocalories), the foodis evaluated in terms of the following nutrients:


Protein (animal and total), fat (including the component saturated, mono-unsaturated and polyunsaturated fatty acids), carbohydrate, calcium, iron,vitamin A (retinol, /3-carotene, retinol equivalent), thiamin, riboflavin,nicotinic acid (total, tryptophan, nicotinic acid equivalent), and vitaminsC and D.

Separate figures for animal and total protein are included; as a generalisation,foods of animal origin are of greater nutritional value than those of vegetableorigin because of a greater content of some B vitamins and trace elements,so that the proportion of animal protein is to some extent an indication ofthe nutritive value of the diet.

Nutrient conversion factors. Quantities of nutrients available per unit weightof each of the categories into which foods are classified for Survey purposes.

Pensioner households (OAP). Households in which at least three-quartersof total income is derived from National Insurance retirement or similarpensions and/or supplementary pensions or allowances paid in supplementation or instead of such pensions. Such households will include at least oneperson over the national insurance retirement age.

Person. An individual of any age who during the week of the Survey spendsat least four nights in the household ("at home") and has at least one meala day from the household food supply on at least four days, except that ifhe/she is the head of the household, or the housewife, he or she is regardedas a person in all cases.

Price. See "Average price", also "Real price".

Price flexibility. A measure of the extent to which the price of a commodityis affected by a change in the level of supply, other things remaining equal.In simplified terms and with some degree of approximation, it may be

regarded as the percentage change in price associated with a 1 per cent changein the level of supply. If only a single commodity is under consideration, the

price flexibility may be regarded as the reciprocal of the price elasticity. {See"Elasticity of demand"). If, however, the relationship between demand andprices of a number of related commodities is being considered, the matrix ofprice flexibilities and cross-price flexibilities is the inverse of the correspondingmatrix of own-price and cross-price elasticities, and in general, the individualflexibilities will not be identical with the reciprocals of the correspondingelasticities.

Price index. A price index of Fisher "Ideal" type is used; this index is the

geometric mean of two indices with weights appropriate to the earlier andlater periods respectively, or in the case of non-temporal comparisons (egregional, type of area, income group and household composition), withweights appropriate to the group under consideration and the nationalaverage respectively.

"Price of energy" indices. These indices show relative differences in the"cost per calorie". They have been obtained by dividing the money value offood obtained for consumption (purchases plus supplies from garden andallotments etc) in each group of households by its energy value and expressingthe result as a percentage of the corresponding quotient for all households.

Glossary 231

These indices take into account variations in consumers' choice of food as

well as variations in prices paid.

Real price. The price of an item of food in relation to the price of all goodsand services. The term is used when referring to changes in the price of an

item over a period of time. It is measured by dividing the average price

(q.v.) paid at a point in time by the General Index of Retail Prices (all items)at that time.

Recommended intakes of nutrients. Estimates consistent with and based onrecommendations of the Department of Health and Social Security given inRecommended daily amounts of food energy and nutrients for groups ofpeople in the United Kingdom: HMSO 1979. Averages of nutrient intakesare compared with these recommendations for each group of householdsidentified in the Survey after deduction of 10 per cent as an allowance forwastage of the edible portion of all food, and after the proportion of meals

eaten at home has been calculated by means of the "net balance" (q.v.).

Regions. The standard regions for statistical purposes, except that EastAnglia is combined with the South East Region: see Table 1 of AppendixA.

Seasonal foods. Those foods which regularly exhibit a marked seasonal

variation in price or in consumption; these are (for the purposes of theSurvey) eggs, fresh and processed fish, shell fish, potatoes, fresh vegetablesand fresh fruit. (See also Table 7 in Appendix A).

Standard errors. Like all estimates based on samples, the results of the

Survey are subject to chance variations. The magnitude of the possibleinaccuracy from this cause is indicated by the standard error of the estimate.

The extent of this inaccuracy is expected rarely to exceed twice the standarderror. Standard errors of certain derived statistics (for example, some of thedemand parameters given in Appendix B) may be interpreted in the sameway even though, in this case, the chance variation is not wholly a result ofsampling procedure, but is augmented by the attempt to fit smooth demandcurves.

Type of area. The following are distinguished: —

Greater London, sometimes referred to as "the Greater London Councilarea", "the London conurbation" or "London".The Metropolitan districts of England and the Central Clydeside conurbation ie Greater Manchester, Merseyside, South Yorkshire, Tyne andWear, West Midlands, West Yorkshire, and the following Local Government Districts in Scotland: Renfrew, Clydebank, Bearsden andMilngavie, Glasgow City, Strathkelvin, Eastwood, Cumbernauld andKilsyth, Monklands, Motherwell, Hamilton and East Kilbride.

Non-metropolitan counties. These are sub-divided into wards and classified according to the ward electoral density as follows —

High density—wards with an electorate of 7 or more persons peracre.

Medium density—wards with an electorate of 3 but fewer than 7

persons per acre.


Low density—wards with an electorate of 0*5 but less thanpersons per acre.

Very low density—wards with an electorate of fewer thanpersons per acre.

Value of consumption.produce, etc (q.v.).

Expenditure plus value of garden and

Value of garden and allotment produce, etc. The value imputed to such

supplies received by a group of households is derived from the average prices

currently paid by the group for corresponding purchases. This appears to be

the only practicable method of valuing these supplies, though if theholds concerned had not access to them, they would probably notreplaced them fully by purchases at retail prices, and would therefore have

spent less than the estimated value of their consumption. Free schooland free welfare milk are valued at the average price paid by the groupfull price milk. (See also "Garden and allotment produce, etc").

Symbols and conventions used

Symbols. The following are used throughout —- =nil. . . = less than half the final digit shownna = not available or not applicable.

Rounding of figures. In tables where figures have been rounded to the

nearest final digit, there may be an apparent slight discrepancy between the

sum of the constituent items and the total shown.

Printed in the UK for HMSO Dd736426CIS 7/83 (1105)

Documents

Household food consumption and expenditure : annual report