Bananas — Food supply in Congo
Congo: Bananas — Food supply was 54,007 million Kcal in 2023. ▲ Rising
Bananas — Food supply in Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for bananas — food supply in Congo is 54,007 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 0.5% on the previous year and up 8.2% over ten years.
Over the whole period, bananas — food supply in Congo peaked at 54,007 million Kcal in 2023 and was at its lowest, 49,697 million Kcal, in 2012.
That places Congo 81st out of 181 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 50,620 million Kcal | 49,697 million Kcal | 51,780 million Kcal | 10 |
| 2020s | 53,313 million Kcal | 51,954 million Kcal | 54,007 million Kcal | 4 |
Countries ranked near Congo
- 78 Bolivia (Plurinational State of) 56,214 million Kcal compare
- 79 Honduras 55,509 million Kcal compare
- 80 Norway 55,430 million Kcal compare
- 82 Kazakhstan 51,248 million Kcal compare
- 83 Saudi Arabia 50,635 million Kcal compare
- 84 Croatia 50,213 million Kcal compare
More agriculture & rural data for Congo
- Agriculture share gdp 10.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.11 (2025)
- Agricultural raw materials exports 2.4% (2023)
- Agricultural raw materials imports 1.0% (2023)
- Rural population 35.9% (2025)
- Rural population growth 1.7% (2025)
- Rural population 2.33 million (2025)
- Agriculture, forestry, and fishing, value added 10.1% (2025)
- Agriculture, forestry, and fishing, value added 1.65 billion current US$ (2025)
- Bananas — Production 86,254 t (2024)
Frequently asked questions
- What is bananas — food supply in Congo?
- Bananas — food supply in Congo was 54,007 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bananas — food supply recorded in Congo?
- The highest recorded value was 54,007 million Kcal in 2023.
- What is the lowest bananas — food supply recorded in Congo?
- The lowest recorded value was 49,697 million Kcal in 2012.
- How does Congo rank for bananas — food supply?
- Congo ranks 81st out of 181 countries with data for 2023.
- Is bananas — food supply rising or falling in Congo?
- Over the last ten years it is up 8.2%. The long-run trend across the full record is rising.
- Where does this Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.