AGRICULTURAL SURVEY OF EUROPE : GERMANY 
11 
65.9 per cent of the pre-war figure. During 1923 supplies appear to 
have fallen still further, to only 55.7 per cent of those available in 
1912. During the past year (1924) slaughterings of both cattle and 
swine have been greater than during the previous season, following 
the stabilization of the mark and the consequent heavier marketing 
of livestock by the German farmers. Because of better conditions 
of financing international trade during 1924, importations of beef 
have been almost one-third greater than during 1923. Although the 
total supplies of meats in Germany in 1924 were more than one and 
one-half billion pounds greater than in 1923. the per capita supply 
was still only 76.5 per cent of the pre-war per capita requirement. 
The percentages of estimated normal requirements in Table 6 are 
only approximations, indicating the trend of production and supply 
in recent years as contrasted with the year 1912. 
Table 6. — Edible meats and fats: Supplies in Germany, expressed as percentages 
of estimated normal requirements, 1921-1924, as compared with 1912 
Boundaries of 1923 
Commodity and year 
Boundaries of 1923 
Commodity and year 
Do-. 
mestic 
pro- 
duction 
Xet 
im- 
ports 
Total 
supply 
Do- 
mestic 
pro- 
duction 
Xet 
im- 
ports 
Total 
supply 
1912 
Meats: 
Beef and veal. . 
Percent 
96.7 
99.0 
56.3 
Percent Per cent 
i 3. 3 100. 
U.O 100.0 
'- 43. 7 100. 
1922— Continued 
Fats: 
Animal 
Percent 
49.1 
Percent 
9.8 
170.6 
113.4 
Per cent 
58.9 
Pork 
Fish 
170.6 
Other meats 
Vegetable. .. 
10. 4 
123.8 
Total fats 
Total meats. 
89.7 
10.3 
100.0 
39.2 
36.9 
76. 1 
1923 
Meats: 
Beef and veal 
Pork 
Fats: 
Animal 
Fish 
83.4 
116.6 
i 100. 
192.7 
100.0 
100.0 
100.0 
46.7 
45.3 
47.3 
7.3 
3.2 
29.0 
54 
Vegetable 
7.3 
48.5 
76.3 
64.2 
35.8 
100.0 
Total meats 
Fats: 
Animal 
Fish 
46.1 
9.6 
55.7 
1921 
Meats: 
Beef and veal 
Pork 
71.0 
53.3 
52.3 
2.8 
5.1 
40.5 
73.8 
58.4 
92.8 , 
48.1 
14.1 
119.8 
77 " 
62.2 
119.8 
Other meats 
Vegetable 
10.3 
87.8 
Total fats 
Total meats. 
58.1 
11.6 
69.7 
38.4 
30.8 
69.2 
1924 
Meats: 
Beef and veal 
Pork 
Animal 
Fish 
49.1 
16.1 
80. 6 
89.7 
65.2 
80.6 
100.2 
76.1 
64.4 
48.0 
9.4 
3.2 
38.2 
85 5 
Vegetable.. 
10.5 
67.6 
86.2 
39.3 
34.3 
73.6 
Total meats 
Fats: 
Animal.. . 
64.4 
12.1 
76.5 
73.1 
52.6 
58.3 
4.5 
2.2 
18.8 
77.6 
54.8 I 
77.1 
1922 
Meats: 
IS. 1 
89.4 
61.0 
65. 7 
Beef and veal 
Fish 
89.4 
Pork 
10.2 
71.2 
38.1 
29.4 
67.5 
Total meats 
59.6 
6.3 
65.9 
i Deficit in domestic supply estimated from per capita consumption. 
Germany's inability to regain more rapidly her pre-war status in 
meat production has been due very largely to the problem of feeding 
stuffs. It is significant that hay supplies have increased from 3,016 
pounds per head, the average of 1909-1913, to 3,272 pounds in 1924, 
calculated on the basis of consumption of large mature animals (see 
