Daftar Isi

Prakata ............................................................................................................ vii
Bab 1 Ketahanan dan Kerentanan Pangan ........................................... 1
A. Dasar Pemikiran Peta Ketahanan dan Kerentanan Pangan.......1
B. Konsep Ketahanan Pangan dan Gizi.....................................................3
C. Indikator dalam Penyusunan Peta Ketahanan dan Kerentanan
Pangan...............................................................................................................8
Bab 2 Ketersediaan Pangan .................................................................... 15
A. Perkembangan Pertanian ......................................................................17
B. Produksi Serealia.......................................................................................18
C. Produksi Sayur dan Buah .......................................................................22
D. Produksi Peternakan ...............................................................................25
E. Produksi Perikanan ..................................................................................30
F. Produksi Perkebunan ..............................................................................31
G. Rasio Konsumsi Normatif Per Kapita terhadap Produksi ........32
H. Tantangan Utama......................................................................................34
I. Strategi Untuk Meningkatkan Ketersediaan Pangan ................46
Bab 3 Akses Pangan ................................................................................... 45
A. Akses Fisik ....................................................................................................46
B. Akses Ekonomi............................................................................................52
C. Strategi untuk Peningkatan Akses Pangan.....................................74
Bab 4 Pemanfaatan Pangan .................................................................... 77
A. Konsumsi Pangan ......................................................................................78
B. Indikator Pemanfaatan Pangan...........................................................80