Barley and products — Protein supply quantity in Rwanda
Rwanda: Barley and products — Protein supply quantity was 0.05 t in 2023. ◆ Volatile
Barley and products — Protein supply quantity in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for barley and products — protein supply quantity in Rwanda is 0.05 t, measured in 2023.
The figure is down 97.6% on the previous year and down 99.8% over ten years.
Over the whole period, barley and products — protein supply quantity in Rwanda peaked at 26.15 t in 2013 and was at its lowest, 0 t, in 2012.
That places Rwanda 135th out of 163 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 3.28 t | 0 t | 26.15 t | 10 |
| 2020s | 0.6475 t | 0 t | 2.08 t | 4 |
Countries ranked near Rwanda
More agriculture & rural data for Rwanda
- Agriculture, forestry, and fishing, value added (current US$), annual 5.79 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.203 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 228.16 current US$ per person (2025)
- Rural population, annual growth rate 0.6953 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6909 units per person (2025)
- Agriculture share gdp 20.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 20.3 (2025)
- Agricultural raw materials exports 0.8% (2022)
- Agricultural raw materials imports 0.9% (2022)
Frequently asked questions
- What is barley and products — protein supply quantity in Rwanda?
- Barley and products — protein supply quantity in Rwanda was 0.05 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest barley and products — protein supply quantity recorded in Rwanda?
- The highest recorded value was 26.15 t in 2013.
- What is the lowest barley and products — protein supply quantity recorded in Rwanda?
- The lowest recorded value was 0 t in 2012.
- How does Rwanda rank for barley and products — protein supply quantity?
- Rwanda ranks 135th out of 163 countries with data for 2023.
- Is barley and products — protein supply quantity rising or falling in Rwanda?
- Over the last ten years it is down 99.8%. The long-run trend across the full record is volatile.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Barley and products — Protein supply quantity (t). 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.