Google can find quite endless lists of how much food it takes to survive a year for an adult... to that, you add layers of complexity like.
This is a work in progress...in my spare time...LOL. If you have questions and directions to recommend, let me know.
Are you just 'surviving' and playing board games, or, are you working like a Victorian farmer with tools powered by your aching muscles?
How many adults and children in your group?
Do you owe 'food' to the local landlord/government?
So, to attempt to determine the quantity of seeds to grow this food let's start simple: One adult eating 2,200 calories a day. That is slightly more that just 'surviving', but it is only half of what our Victorian-age peasant/laborer would have eaten. On a long & busy farming day, my exercise watches tells me I burned 4,500 calories. Each bolded item found on typical internet lists will be broken down in how we would cover that particular requirement with the seeds in our basket.
- 160 lbs of wheat
- 100 lbs of barley
- 60 lbs of corn
- 40 lbs of rice
- 25 lbs of millet
- 15 lbs of sorghum
- Hard Red Winter (HRW) is for pan breads and would serve as a general purpose flour after some sifting.
- Hard Red Spring (HRS) is for hearth breads, rolls, croissants, bagels and pizza crust.
- Soft Red Winter (SRW) is a useful weak-gluten wheat flour ideal for cookies, crackers, pretzels, pastries and flat breads.
- Soft White (SW) provides a whiter flour for cakes. It is also ideally suited to Middle Eastern flat breads which are a nice way to eat those chickpeas. Ok, I could survive without cake flour.
- Hard White (HW) for Asian noodles and flat breads.
- Durum (D) is the hardest wheat with a rich amber color. The high gluten content makes it ideal for pasta, couscous and Mediterranean breads.
- 30 lbs of Common beans
- 15 lbs of Peas
- 10 lbs of Lima beans
- 5 lbs of Peanuts
Currently, corn syrup is obtained through a multi-step bioprocess. First, the enzyme α-amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium genus Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown. The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.
Corn syrup is produced from number 2 yellow dent corn. When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE). Most commercially available corn syrups are approximately 1/3 glucose by weight.