World Resources 
have worked in the areas concerned and can give us first-hand 
views about it. 
Incidentally, the figures based on our Third World Food 
Survey which is about to be issued show that we must aim at 
a target of a ton of grain equivalent at the production level per 
person if we are to eliminate both under-nutrition and mal- 
nutrition, which is more than twice the present figure. 
May I now turn to consider our present and future position ? 
The latest calculations based on FAO’s Report on Calorie 
Requirements indicate that 10 to 15 per cent of the world’s 
population is undernourished in the sense of not having sufh- 
cient calories, a figure which I think Clark has stated both 
here and elsewhere to be probably an underestimate. Personally 
I would tend to agree with him, but for a different reason, 
namely that I consider that calorie requirements must be 
dynamic and not static. We cannot necessarily expect a 50- 
kilogram man to remain at 50 kilograms if in fact his low weight 
is due to under-nutrition or malnutrition and not to genetic 
influences. So I agree here with Clark that a figure of 10-15 
per cent or even 20 per cent of the world population represents 
the under-nourished. 
But the problem of feeding the world adequately is not 
simply a question of supplying calories. The widespread occur- 
rence of deficiency diseases indicates that there must be improve- 
ments in the quality as well as in the quantity of the diet in many 
areas. Now here I think we come to the crux of the problem. 
How do we supply the vitamins and minerals which Clark 
rightly acknowledges to be necessary? Clark dismisses some- 
what airily, if I may say so, the value of animal protein as the 
reasonable index on which to base quality improvement in the 
diet. It is, of course, true that there are proteins of plant origin 
of relatively good quality, but it is necessary to provide for a 
suitable mixture of them, from different grains and from dif- 
ferent pulses, to get an adequate supply of amino acids, which 
is probably as difficult, if not more difficult, than supplying 
animal proteins. There is moreover no doubt that the supple- 
mentary values of amino acids from animal products are more 
3 59 
