A staple food is a food that is eaten regularly and in large quantities, forming the foundation of a diet. These foods are crucial for providing energy and nutrients to the population and often reflect the agricultural practices and cultural preferences of a region.
Definition of Staple Food
A food staple, or simply staple, is a food that makes up the dominant part of a population’s diet. Staple foods are eaten regularly-even daily-and supply a major proportion of a person’s energy and nutritional needs. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples.
Staple foods are the basic foods that make up a significant portion of a person’s diet and are usually prepared at home and eaten as a meal. Staple foods do not include prepared or heated foods or accessory foods.
Characteristics of Staple Foods
Most food staples are inexpensive, plant-based foods. They are usually full of calories for energy. Cereal grains and tubers are the most common food staples.
Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals and vitamins.
Read also: Essential Plant-Based Foods
Staple foods traditionally depend on what plants are native to a region. However, with improvements in agriculture, food storage and transportation, some food staples are changing.
Global Staple Foods
There are more than 50,000 edible plants in the world, but just 15 of them provide 90 percent of the world’s food energy intake. The dominant staple foods in different parts of the world are a function of weather patterns, local terrain, farming constraints, acquired tastes, and ecosystems. Most of the human population lives on a diet based on one or more of the following staples: cereals (rice, wheat, maize (corn), millet and sorghum), roots and tubers (potatoes, cassava, yams and taro) and animal products such as meat, milk, eggs, cheese and fish.
Cereals
Cereal grains are a primary source of sustenance for a large portion of the world's population. Rice, wheat, and corn (maize) make up two-thirds of this. Cereals contribute significantly to the average African diet, accounting for 46 percent of the energy source.
- Rice: Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia. The Portuguese most likely introduced it into South America in the 16th century. Today, the world’s largest rice producers are China, India and Indonesia. Outside of Asia, Brazil is the largest rice producer. Rice grows in warm, wet climates. It thrives in waterlogged soil, such as in the flood plains of Asian rivers like the Ganges and the Mekong.
- Corn (Maize): Corn, known outside the United States as maize, is native to Central America, where it was domesticated by the Aztecs and Mayans. Corn remains the most widely grown crop in the Americas today. The United States is the world’s largest corn grower, producing more than 40 percent of the world’s corn. China, Brazil, Mexico and Argentina also produce large amounts of corn. Corn is used in a variety of ways and can be stored relatively easily. This is why it is such a popular food staple.
- Wheat: Wheat was first domesticated in the Middle East, in the area known as the Cradle of Civilization near what is now Iraq. Domesticating this reliable, versatile staple food was key to the development of agriculture. Wheat grows well in temperate climates, even those with a short growing season. Today, China, India, the United States, Russia and France are among the largest wheat producers in the world. The majority of breads are made with wheat flour. Wheat flour is also used in pasta, pastries, crackers, breakfast cereals and noodles.
Roots and Tubers
Roots and tubers are important staples for over one billion people in the developing world, accounting for roughly 40 percent of the food eaten by half the population of sub-Saharan Africa. Roots and tubers are high in carbohydrates, calcium and vitamin C, but low in protein.
- Potatoes: Potatoes are native to the cold climate of the Andes Mountains. They were the food staple of the Inca Empire in the 15th and 16th centuries. Introduced to Europe by explorers of the 16th century, potatoes are now a food staple in Europe and parts of the Americas. The leading potato producers are China, Russia, India, the United States and Ukraine.
- Cassava: Cassava, also known as manioc, is a food staple for more than 500 million people. This tuber originated in the Amazon rainforest of South America and was introduced into West Africa in the 16th century. Now, cassava is important to the diets of many people in Latin America and Africa.
- Yams: Yams are an important food in the rainforests of West Africa. They are most commonly peeled, boiled and pounded into a pulp to make a dough called fufu.
- Taro: Taro is a staple food on some of the Pacific islands, such as Hawai'i, Fiji and New Caledonia, and also in West Africa. The Hawaiian national dish, poi, is a thick paste made from taro that has been boiled, mashed and fermented.
Other Staple Foods
Although cereal grains and tubers make up the majority of the world’s food staples, they are not the only dominant foods in the world.
Read also: Staple Foods of India
- Animal Products: The Maasai of Kenya and Tanzania have traditionally relied on food provided by cattle for the majority of their diet. Milk, meat and blood are traditional ingredients in Maasai diets. Cultures indigenous to polar climates, where fresh fruits and vegetables are scarce, rely on meat and fish as food staples.
- Legumes: In parts of Africa and Asia, especially India, legumes such as beans, lentils and chickpeas are staple foods.
- Starchy Fruits: In tropical climates, people often rely on starchy fruits such as plantains and breadfruit.
The Significance of Staple Foods
The significance of staple foods extends beyond nutrition, as they can drive trade, influence social structures, and contribute to cultural diffusion.
Nutritional Importance
Staple foods are essential for providing energy and nutrients to the population. They are typically high in carbohydrates, which are the body's primary source of energy. They also provide other essential nutrients, such as proteins, fats, vitamins, and minerals, although the specific nutrient content varies depending on the type of staple food. Consumed in isolation, staple foods do not provide the full range of essential nutrients. People must add other foods to their diets to avoid malnutrition.
Economic and Trade Influence
The production and consumption of staple foods can influence economic stability and trade relationships between countries. Staple foods often serve as key commodities in trade networks, introducing new agricultural products to different regions.
Cultural Significance
Cultural significance is often attached to staple foods, with certain dishes or ingredients becoming symbols of national identity. As traders travel or people migrate, they carry with them not only the food itself but also the cooking techniques and cultural significance surrounding it. This exchange can lead to fusion cuisines and an increased appreciation for diverse culinary practices, showcasing how staple foods facilitate cultural connections across geographic boundaries.
Impact of Changing Agricultural Practices
Changing agricultural practices, such as industrial farming techniques or shifting from subsistence to cash crops, can significantly affect food security. For instance, if regions prioritize cash crops over staple foods like maize or cassava, local populations may find themselves with insufficient access to basic nutrition. Additionally, climate change poses risks by altering growing seasons or reducing crop yields for staples that communities rely on.
Read also: Global Staple Food Variations
SNAP Staple Foods
Retail food stores must meet Criterion A or Criterion B staple food requirements in order to be eligible to participate in SNAP. The four staple food categories include:
- Fruits or vegetables;
- Meat, poultry, or fish;
- Dairy products; and
- Breads or cereals.
Staple food varieties are different types of food within a staple food category.
Examples of Staple Food Varieties
- Vegetables or Fruits: Potatoes, Oranges, Tomatoes, Apples, Pumpkin, Bananas, Lettuce, Pineapples.
- Meat, Poultry, or Fish: Turkey, Chicken, Beef, Tuna, Catfish, Lamb/Mutton, Pork, Chicken eggs.
- Dairy: Cheese, Milk, Almond-based milk, Butter, Butter substitute, Sour cream, Yogurt, Infant formula, Soy infant formula.
- Bread or Cereals: Bread, Pasta, Tortillas, Bagels, Pitas, Cold breakfast cereal, Buns/rolls, Infant cereal, Rice.
Examples of Staple Food Stocking Units
Stocking units are a can, bunch, box, bag, or package in which a product is usually sold.
- Small fruit and berries: a package of blueberries or a package of strawberries
- Leaf vegetables: a head of lettuce or a bunch of collard green leaves
- Stalk/root vegetables: a bunch of carrots or a bunch of celery sticks
- Deli sliced items: a package of turkey slices or a package of cheddar cheese slices
- Grains: a bag or sack of rice or a box of oatmeal
- Loose fruit: a banana or an apple
- Large fruits or vegetables: a watermelon or a pumpkin
- Small portion or single-serving packages: a yogurt cup or a fruit cup
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