Fifteen major world food studies published in the past 20 years indicate: (1) a dominance by FAO and ERS in analyzing prospective' world food conditions, (2) an increasing sophistication of the modeling Capacity undergirding the projections, with more complex econometric models that include demand and supply relationships and consider prices explicitly, and (3) substantial differences in projections of U.S. production but, as a whole, limited attention to U.S. production capability.