Bovine Meat — Food supply in Tonga
Tonga: Bovine Meat — Food supply was 67.19 kcal/cap/d in 2023. ▼ Falling
Bovine Meat — Food supply in Tonga, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Tonga recorded 67.19 kcal/cap/d for bovine meat — food supply in 2023.
That represents a change of up 6.7% on the previous year and down 8.7% over five years.
That places Tonga 43rd out of 164 countries with data for 2023, putting it in the middle of the range.
Bovine Meat — Food supply in Tonga, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2019 | 73.57 kcal/cap/d | — |
| 2020 | 71.04 kcal/cap/d | -3.4% |
| 2021 | 77.37 kcal/cap/d | +8.9% |
| 2022 | 62.96 kcal/cap/d | -18.6% |
| 2023 | 67.19 kcal/cap/d | +6.7% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 73.57 kcal/cap/d | 73.57 kcal/cap/d | 73.57 kcal/cap/d | 1 |
| 2020s | 69.64 kcal/cap/d | 62.96 kcal/cap/d | 77.37 kcal/cap/d | 4 |
Countries ranked near Tonga
- 40 Colombia 71.33 kcal/cap/d compare
- 41 China, Macao SAR 69.16 kcal/cap/d compare
- 42 Russian Federation 68.66 kcal/cap/d compare
- 44 Marshall Islands 67.02 kcal/cap/d compare
- 45 Ecuador 66.09 kcal/cap/d compare
- 46 Lebanon 65.97 kcal/cap/d compare
More agriculture & rural data for Tonga
- Agriculture, forestry, and fishing, value added (current US$), annual 7.27 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1857 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 1,154 current US$ per person (2024)
- Rural population, annual growth rate -0.4224 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.7884 units per person (2025)
- Share of GDP from agriculture 18.6% (2024)
- Agriculture as a share of GDP vs. GDP per capita 18.6% (2024)
- Agricultural raw materials exports 0.6% (2023)
- Agricultural raw materials imports 1.7% (2023)
Frequently asked questions
- What is bovine meat — food supply in Tonga?
- Bovine meat — food supply in Tonga was 67.19 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bovine meat — food supply recorded in Tonga?
- The highest recorded value was 77.37 kcal/cap/d in 2021.
- What is the lowest bovine meat — food supply recorded in Tonga?
- The lowest recorded value was 62.96 kcal/cap/d in 2022.
- How does Tonga rank for bovine meat — food supply?
- Tonga ranks 43rd out of 164 countries with data for 2023.
- Where does this Tonga data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.