Beans — Food supply in Ethiopia
Ethiopia: Beans — Food supply was 1.30 million million Kcal in 2023. ▼ Falling
Beans — Food supply in Ethiopia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, beans — food supply in Ethiopia stood at 1.30 million million Kcal.
The figure is down 6.7% on the previous year and down 17.1% over ten years.
Over the whole period, beans — food supply in Ethiopia peaked at 1.99 million million Kcal in 2015 and was at its lowest, 920,317 million Kcal, in 2019.
That places Ethiopia 10th out of 181 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.45 million million Kcal | 920,317 million Kcal | 1.99 million million Kcal | 10 |
| 2020s | 1.33 million million Kcal | 1.15 million million Kcal | 1.47 million million Kcal | 4 |
Countries ranked near Ethiopia
- 7 China 1.54 million million Kcal compare
- 8 China, mainland 1.43 million million Kcal compare
- 9 Rwanda 1.36 million million Kcal compare
- 11 Cameroon 1.04 million million Kcal compare
- 12 Kazakhstan 948,030 million Kcal compare
- 13 Democratic People's Republic of Korea 872,728 million Kcal compare
More agriculture & rural data for Ethiopia
- Agriculture share gdp 32.82 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 32.82 (2025)
- Agricultural raw materials exports 9.7% (2023)
- Agricultural raw materials imports 0.5% (2023)
- Rural population 75.9% (2025)
- Rural population growth 1.9% (2025)
- Rural population 102.81 million (2025)
- Agriculture, forestry, and fishing, value added 32.8% (2025)
- Agriculture, forestry, and fishing, value added 41.47 billion current US$ (2025)
- Bananas — Production 1.19 million t (2024)
Frequently asked questions
- What is beans — food supply in Ethiopia?
- Beans — food supply in Ethiopia was 1.30 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beans — food supply recorded in Ethiopia?
- The highest recorded value was 1.99 million million Kcal in 2015.
- What is the lowest beans — food supply recorded in Ethiopia?
- The lowest recorded value was 920,317 million Kcal in 2019.
- How does Ethiopia rank for beans — food supply?
- Ethiopia ranks 10th out of 181 countries with data for 2023.
- Is beans — food supply rising or falling in Ethiopia?
- Over the last ten years it is down 17.1%. The long-run trend across the full record is falling.
- Where does this Ethiopia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beans — 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.