Beans — Food supply in Sierra Leone
Sierra Leone: Beans — Food supply was 53.22 million Kcal in 2023. ◆ Volatile
Beans — Food supply in Sierra Leone, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for beans — food supply in Sierra Leone is 53.22 million Kcal, measured in 2023.
That represents a change of up 44.4% on the previous year and down 37.6% over ten years.
Over the whole period, beans — food supply in Sierra Leone peaked at 1,627 million Kcal in 2015 and was at its lowest, 15.8 million Kcal, in 2010.
That places Sierra Leone 142nd 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 | 326.57 million Kcal | 15.8 million Kcal | 1,627 million Kcal | 10 |
| 2020s | 41.52 million Kcal | 23.69 million Kcal | 53.22 million Kcal | 4 |
Countries ranked near Sierra Leone
- 139 Saint Kitts and Nevis 144.43 million Kcal compare
- 140 Gabon 83.44 million Kcal compare
- 141 French Polynesia 72.35 million Kcal compare
- 143 Marshall Islands 42.52 million Kcal compare
- 144 Georgia 29.85 million Kcal compare
- 145 Mongolia 20.43 million Kcal compare
More agriculture & rural data for Sierra Leone
- Agriculture share gdp 29.54 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.54 (2025)
- Agricultural raw materials exports 9.4% (2018)
- Agricultural raw materials imports 1.6% (2018)
- Rural population 54.1% (2025)
- Rural population growth 1.0% (2025)
- Rural population 4.77 million (2025)
- Agriculture, forestry, and fishing, value added 29.5% (2025)
- Agriculture, forestry, and fishing, value added 2.20 billion current US$ (2025)
- Unmanufactured tobacco — Production 47.85 t (2024)
Frequently asked questions
- What is beans — food supply in Sierra Leone?
- Beans — food supply in Sierra Leone was 53.22 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beans — food supply recorded in Sierra Leone?
- The highest recorded value was 1,627 million Kcal in 2015.
- What is the lowest beans — food supply recorded in Sierra Leone?
- The lowest recorded value was 15.8 million Kcal in 2010.
- How does Sierra Leone rank for beans — food supply?
- Sierra Leone ranks 142nd out of 163 countries with data for 2023.
- Is beans — food supply rising or falling in Sierra Leone?
- Over the last ten years it is down 37.6%. The long-run trend across the full record is volatile.
- Where does this Sierra Leone 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.