Introduction
This guide provides a detailed breakdown of the minimum food storage requirements for one adult male for one year, based on guidelines from the LDS Church. The quantities listed are essential for survival and can be adjusted based on individual needs and circumstances.
Grains
Grains form the backbone of your food storage. You need to store 400 pounds of grains, which can include wheat, rice, corn, and other staples. Start with white flour as a transition to whole wheat. Incorporate rye flour at a ratio of 10% to enhance protein completeness in bread. Dent corn is ideal for making tortillas. Store grains in 5-gallon buckets, which can hold approximately 75 pounds each. You will need 11 buckets per person for grains.
Beans & Legumes
Beans and legumes are crucial for protein intake. Aim for 90 pounds of beans and legumes, including black beans for quick meals and salads, and soybeans for making soy milk and tofu. Learn sprouting techniques and how to make wheat grass juice to diversify your protein sources. Store beans and legumes in cans, with 64 cans needed per person.
Dairy
Dairy products provide essential nutrients. Store 75 pounds of milk powder, which can be used to make cottage cheese, cream cheese, and hard cheeses. Fortify milk with vitamins A and D. Use special pitchers to aerate reconstituted milk. Whole eggs are preferred over powdered alternatives for their nutritional value. If you have the space and resources, consider storing fresh milk in a cooler at 40°F (4°C) or below.
Meats
Meats are important for flavor and nutrition. Aim for 20 pounds of freeze-dried meats, which can be used in soups, stews, and beans. Textured vegetable protein can serve as an alternative. Store meats in cans, with 12-13 cans needed per person.
Fats/Oils
Fats and oils are essential for calorie intake and provide necessary fatty acids. Store 20 pounds of fats and oils. Use these in cooking and baking to ensure a balanced diet. Store oils in a cool, dry place to prevent spoilage.
Sugars
Sugars are important for energy and can help combat appetite fatigue. Store 60 pounds of sugar. Honey is a good alternative and can be stored in 5-gallon pails. Use candy to combat appetite fatigue during long-term storage scenarios.
Fruits/Vegetables
Fruits and vegetables provide essential vitamins and minerals. Store 90 pounds of dehydrated or freeze-dried fruits and vegetables, such as strawberries and blueberries. Add these to cereals, muffins, and breads to enhance flavor and nutrition. Store fruits and vegetables in a cool, dry place to maintain freshness.
Auxiliary Foods
Include auxiliary foods to enhance flavor and nutrition. Vanilla extract can be used to enhance the flavor of powdered milk. Nigari or epsom salt is necessary for tofu production. Wheat gluten and liquid smoke can be used for flavoring. Chocolate syrup and drink mixes can be used to manage appetite. Vitamins and protein powders can be used for nutritional supplementation.
Adjustments
Adjust the quantities based on individual needs. Manual laborers should multiply the quantities by 1.25 to 1.50. Female adults should multiply by 0.75. Children aged 1-3 should be multiplied by 0.3, children aged 4-6 by 0.5, and children aged 7-9 by 0.75.
Storage Containers
Use 5-gallon buckets to store grains, which can hold approximately 75 pounds each. You will need 11 buckets per person for grains. Use cans for storing beans, legumes, dairy, meats, and fats/oils. You will need 64 cans per person for grains, 32 for pasta, 124 for oats, and 12-13 for beans.
Daily Rations
Plan your daily rations carefully. Aim for approximately 1.1 pounds of grains per day, which is equivalent to 2 cups of unground grains. Aim for approximately 0.16 pounds of beans per day, which is equivalent to 3/4 cup. Adjust these quantities based on individual needs and circumstances.
Summary
The minimum food storage requirements for one adult male for one year, based on LDS Church guidelines, include 400 pounds of grains, 90 pounds of beans and legumes, 75 pounds of dairy products, 20 pounds of meats, 20 pounds of fats/oils, 60 pounds of sugars, and 90 pounds of fruits and vegetables. Adjust these quantities based on individual needs and circumstances. Use appropriate storage containers and maintain a balanced diet with daily rations.