ABSTRACT
Food rationing was adopted in Germany immediately upon the outbreak of war, with differentiations made for regional food preferences. This, coupled with fair grain stocks, sufficient labour and fertiliser allocations, and imports, contributed to a reasonably stable food situation until all but the last months of the war. Predictably, given Germany's pre-war agricultural pattern, there were cutbacks in meat and fat supplies, but consumption of bread grains and potatoes was more than maintained up to 1944 (Fig. 6.36).
