An Analysis of Food Expenditure in India

This article presents estimates of the relationship of total expenditure per person to expenditure on various items of food in India. These are presented in the form of elasticities and are based on cross‐sectional data from various rounds of the National Sample Survey. During the period from 1951 to 1957 there appears to be a slight decline in food expenditure elasticities. Regional differences in food expenditure elasticities reflect differences among regions in climate, traditions, rates of growth, and food prices. For India as a whole, expenditure elasticities in food grains, milk and milk products, edible oil, sugar, and salt are higher in the rural than in the urban areas. The expenditure elasticities for meat, fish, and eggs are higher in the urban than in the rural areas.