This terminology article explains the meaning and calculation of the food self-sufficiency rate, the difference between rates by item and the overall rate, the distinction between a calorie basis and a production-value basis, and the use of policy targets and KPIs.
The food self-sufficiency rate, an indicator of the proportion of domestic production in the domestic food supply, includes self-sufficiency rates by item and an overall self-sufficiency rate. The overall rate is calculated not by weight but either on a calorie basis, or supply-calorie basis, or on a production-value basis.
Using self-sufficiency rates by item makes it possible to assess factors such as the production base, supply-demand trends and import-dependence risks in greater detail. It has been pointed out that a simple aggregate across items with different characteristics, such as rice, vegetables and meat, cannot accurately represent the overall situation.
In terms of policy, KPIs are being set and published under the amended Basic Act and the Basic Plan, and a policy of monitoring progress toward targets by item as well as the overall figure has been indicated. Diversifying import sources and maintaining stockpiles are also treated as factors supporting food security.
Methods including FAO data are used for international comparisons, and the article explains that comparisons with other countries should be considered separately from the interpretation of policy indicators. Challenges related to the self-sufficiency rate also require simultaneous consideration of differences in nutritional balance and accessibility, as well as the risks of dependence on imported production inputs.