a master menu for all ground feeding of troops in the continental United States. Similar command menus are prepared by oversea commands. All menus are normally developed 6 months in advance and are planned within the ration cost ceiling computed pursuant to the Executive order. The Navy and Marine Corps ration is established under the act of March 2, 1933 (47 Stat. 1423), as amended. Unlike the Army-Air Force, the Navy-Marine Corps ration contains many alternative equivalent components and does not specify precise limiting quantities for many component items. For example, the meat components of the Army-Air Force ration prescribe 2 ounces of bacon, 10 ounces of fresh beef, 2 ounces of fresh chicken, and 4 ounces of fresh pork, a total of 18 ounces. The Navy-Marine Corps ration prescribes 20 ounces of fresh meat or fresh fish or fresh poultry, or 14 ounces of salt or smoked meat, or 12 ounces of preserved meat. The Army-Air Force prescribes 1 fresh egg per man per day; whereas 10 eggs is prescribed in the NavyMarine Corps ration. Navy and Marine Corps messes develop their own menus within guides established by the Navy Department. In substance, the differences in basic ration laws and rationing systems between the Army and the Air Force, as contrasted with the Navy and the Marine Corps are primary factors for cost differences in the daily ration rate.

However, there are also differences in the ration rates per day between the Army and the Air Force, and between the Navy and the Marine Corps which can be explained as follows:

(a) Ration cost difference between Army and Air Force

(1) Zone of Interior.-The higher Air Force average ration cost is primarily due to their ready-to-cook meat program. This program which is designed to eliminate central meat cutting plants, calls for the use of portion cut ready-tocook meats. The Air Force is presently using six-way boneless beef (representing the extent of cuts) and certain other ready-to-cook meats. At continental U.S. installations, the Army uses carcass (chilled) beef for approximately 73 percent of the troop feeding strength and four-way boneless beef for the remaining 27 percent (not serviced by central meat processing facilities). The higher costs attendant with six-way boneless beef would be reflected in the average ration cost results.

(2) Overseas.-The higher Air Force average ration cost may be attributable to a number of factors, such as (a) difference in troop deployments, both as to location and strength, with variations in prices and/or quantities of locally procured items. For example, to provide fresh fruits and vegetables for personnel in Saudi Arabia it is necessary for the Air Force to purchase these items in Ethiopia at a high cost. (b) Agreements with other countries which require certain food items or all food items to be purchased overseas. For example, in Canada, where troop deployment is predominantly Air Force, all subsistence must be purchased from the Royal Canadian Service Corps for 11 radar installations at a cost of approximately $1.73 per ration. It is to be noted that in oversea areas such as Europe and the Pacific where troop deployment of all services is comparable, the ration rate of the Air Force is also comparable. (c) The Air Force requirement to rotate canned food items in their "Seaweed" emergency reserves at a large number of oversea installations which increases costs from 0.005 to 0.035 per ration depending on the D-Day mission of the installation concerned. (b) Ration cost difference between Navy and Marine Corps

The Navy and the Marine Corps determine the daily allowed ration rate for subsistence from the Navy ration law; however, differing costs are experienced because:

(1) Under the Navy ration law, a fixed quantity of food per day, regardless of cost, was established (enclosure 3). The Navy and the Marine Corps each publish a list of authorized subsistence items which may be consumed in the local messes. Both services have delegated the responsibility for pricing out the allowances to the commanding officer of each ship or installation. The Department of the Navy feels that this local determination of food requirements and local menu preparation and local pricing, within guides established by the Marine Corps and by the Navy, is imperative both ashore and afloat, since

(a) It compensates for variations in feeding patterns affected by climate, geographical location, or mission assignment, and

(b) İt assures a consistent quantity of rations despite price fluctuations among specific items.

Because of these factors, the consumption patterns (i.e., choice of items and the quantity served of each item) and the cost will differ at each mess.

(2) The number of small messes affect the ration rate, as there are inherent economies in operating large messes. The Navy, world wide, is operating 1,136 messes. Seventy-seven percent are feeding 250 men, or less, per day. There are more large messes percentagewise in the Marine Corps than in the Navy.

(3) The services have differing compositions of personnel by age and a correspondingly different caloric requirement for any given age group.

(4) The Navy has a larger concentration of personnel in tidewater areas. This will affect the ration rate, as the cost of items procured locally varies from area to area.

(5) The Marine Corps has a larger troop concentration in remote localities and numerous field exercises which probably result in lower absenteeism and lower cost per ration.

(6) The ration costs indicated in the Navy budget and in the Marine Corps budget are actual consumption costs and are below the allowances authorized by legislation.

Comparison of subsistence in kind programs as contained in the President's fiscal year 1962 budget estimate

Components of the Army-Air Force ration, Executive Order No. 5962, Nov. 23, 1932

The above components and issue quantities, priced and extended, using current single manager price lists (DA Supply Manual 10-2-8900-series) established the monetary ration value, or ceiling used in planning the monthly master menu (SB 10-260). Ration costs are subsequently recomputed at installation level to reflect latest single manager prices, local purchase items, substitutions, and issue factor adjustments. SB 10-260-1 (recapitulation of master menu issues), provided for this purpose, establishes the monetary ration value, or cost ceiling at the installation concerned.

Brief on the Navy ration law in respect to varying ration costs, components of the Navy-Marine Corps Ration Act of Mar. 2, 1933 (47 Stat. 1423) as amended

13. Sugar..-

_gills..

ounces..

14. As required-baking powder and soda, flavoring extracts, mustard,

pepper, salt, sirup, spices, and yeast.