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Course: Availability assessment and analysis

Year of publication 2016

Pages 2p.

Author FAO/OPCC

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

ISBN No ISBN

Edition 1

Synopsis (short abstract) This course introduces the most commonly used methods to assess food availability at regional, national and local levels. It provides guidance on the key aspects to consider while planning availability assessments. It also provides examples and explains what criteria to use for selecting the appropriate availability indicators.

Language English

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