The main characteristics of the food energy available in Venezuela during the 1970-1996 period

The purpose of this article is to learn about the main characteristics of Venezuela's energetic availability evolution during the 1970-1996 period The mentioned period has been divided in seven evolution stages of the total per capita and per day Human Consumption Availability of Energy (energetic HCA), considering that this variable reflects very well the changes in the daily per capita Food Purchasing Power (FPP), with a direct and strong relationship between both variables. The results showed that the food groups which explain the changes on the level and structure of energetic HCA were cereals, sugars and honey, visible fats (vegetable oils, oilcrops, treenuts and animal fats) and milk and dairy products. It also found that in the contraction stages of the FPP, the reduction in the total/per capita/per day energetic availability was mainly determined by the observed reduction in the carbohydrates per capita availability. In relation with the calorie's source, it concludes when the imported calories percent increases, the total caloric availability increases too, moreover, the imported energetic availability varied between 30 and 60% of the total energetic availability.