Beverages, Fermented — Food supply in Jordan
Jordan: Beverages, Fermented — Food supply was 0 million Kcal in 2023. ◆ Volatile
Beverages, Fermented — Food supply in Jordan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for beverages, fermented — food supply in Jordan is 0 million Kcal, measured in 2023. That is the lowest value across all 14 years on record.
Over the whole period, beverages, fermented — food supply in Jordan peaked at 1.65 million Kcal in 2011 and was at its lowest, 0 million Kcal, in 2010.
That places Jordan 151st out of 160 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 | 0.165 million Kcal | 0 million Kcal | 1.65 million Kcal | 10 |
| 2020s | 0 million Kcal | 0 million Kcal | 0 million Kcal | 4 |
Countries ranked near Jordan
- 148 Turkmenistan 0.14 million Kcal compare
- 149 Kiribati 0.12 million Kcal compare
- 150 Nauru 0.1 million Kcal compare
- 151 Afghanistan 0 million Kcal compare
- 151 Uzbekistan 0 million Kcal compare
- 151 Estonia 0 million Kcal compare
- 151 Saudi Arabia 0 million Kcal compare
- 151 Ireland 0 million Kcal compare
- 151 Croatia 0 million Kcal compare
- 151 Yemen 0 million Kcal compare
- 151 Sri Lanka 0 million Kcal compare
- 151 Egypt 0 million Kcal compare
More agriculture & rural data for Jordan
- Agriculture share gdp 5.56 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.56 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 6.8% (2025)
- Rural population growth -4.0% (2025)
- Rural population 782,426 (2025)
- Agriculture, forestry, and fishing, value added 5.6% (2025)
- Agriculture, forestry, and fishing, value added 3.43 billion current US$ (2025)
- Bananas — Production 58,438 t (2024)
Frequently asked questions
- What is beverages, fermented — food supply in Jordan?
- Beverages, fermented — food supply in Jordan was 0 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented — food supply recorded in Jordan?
- The highest recorded value was 1.65 million Kcal in 2011.
- What is the lowest beverages, fermented — food supply recorded in Jordan?
- The lowest recorded value was 0 million Kcal in 2010.
- How does Jordan rank for beverages, fermented — food supply?
- Jordan ranks 151st out of 160 countries with data for 2023.
- Where does this Jordan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Fermented — 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.