Beverages, Fermented — Food supply in Uganda
Uganda: Beverages, Fermented — Food supply was 986,627 million Kcal in 2023. ▲ Rising
Beverages, Fermented — Food supply in Uganda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Uganda recorded 986,627 million Kcal for beverages, fermented — food supply in 2023.
That represents a change of down 4.8% on the previous year and up 20.6% over ten years.
Over the whole period, beverages, fermented — food supply in Uganda peaked at 1.07 million million Kcal in 2021 and was at its lowest, 519,175 million Kcal, in 2016.
Uganda ranks 4th of 177 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 759,504 million Kcal | 519,175 million Kcal | 951,343 million Kcal | 10 |
| 2020s | 1.01 million million Kcal | 956,628 million Kcal | 1.07 million million Kcal | 4 |
Countries ranked near Uganda
- 1 China 2.04 million million Kcal compare
- 2 China, mainland 2.00 million million Kcal compare
- 3 Republic of Korea 1.31 million million Kcal compare
- 6 Cameroon 727,430 million Kcal compare
- 7 France 408,005 million Kcal compare
More agriculture & rural data for Uganda
- Agriculture share gdp 26.13 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 26.13 (2025)
- Agricultural raw materials exports 1.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 68.1% (2025)
- Rural population growth 1.7% (2025)
- Rural population 34.97 million (2025)
- Agriculture, forestry, and fishing, value added 26.1% (2025)
- Agriculture, forestry, and fishing, value added 16.20 billion current US$ (2025)
- Bananas — Production 560,000 t (1990)
Frequently asked questions
- What is beverages, fermented — food supply in Uganda?
- Beverages, fermented — food supply in Uganda was 986,627 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented — food supply recorded in Uganda?
- The highest recorded value was 1.07 million million Kcal in 2021.
- What is the lowest beverages, fermented — food supply recorded in Uganda?
- The lowest recorded value was 519,175 million Kcal in 2016.
- How does Uganda rank for beverages, fermented — food supply?
- Uganda ranks 4th out of 177 countries with data for 2023.
- Is beverages, fermented — food supply rising or falling in Uganda?
- Over the last ten years it is up 20.6%. The long-run trend across the full record is rising.
- Where does this Uganda 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.