Cereals - Excluding Beer — Food supply in Tuvalu
Tuvalu: Cereals - Excluding Beer — Food supply was 1,117 kcal/cap/d in 2023. ▲ Rising
Cereals - Excluding Beer — Food supply in Tuvalu, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for cereals - excluding beer — food supply in Tuvalu is 1,117 kcal/cap/d, measured in 2023. That is the highest value across all 5 years on record.
The figure is up 0.6% on the previous year and up 17.6% over five years.
That places Tuvalu 63rd out of 164 countries with data for 2023, putting it in the middle of the range.
Cereals - Excluding Beer — Food supply in Tuvalu, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2019 | 949.67 kcal/cap/d | — |
| 2020 | 1,017 kcal/cap/d | +7.1% |
| 2021 | 1,044 kcal/cap/d | +2.7% |
| 2022 | 1,111 kcal/cap/d | +6.4% |
| 2023 | 1,117 kcal/cap/d | +0.6% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 949.67 kcal/cap/d | 949.67 kcal/cap/d | 949.67 kcal/cap/d | 1 |
| 2020s | 1,072 kcal/cap/d | 1,017 kcal/cap/d | 1,117 kcal/cap/d | 4 |
Countries ranked near Tuvalu
More agriculture & rural data for Tuvalu
- Rural population, per capita 0.3456 units per person (2025)
- Agriculture, forestry, and fishing, value added (current US$), annual -17.15 % change on previous year (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1594 current US$ per US$ of GDP (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 534.44 current US$ per person (2015)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, annual growth rate -3.61 % change on previous year (2025)
- Rural population 34.6% (2025)
- Agricultural raw materials imports 1.1% (2008)
- Agriculture, forestry, and fishing, value added 5.86 million current US$ (2015)
- Agriculture, forestry, and fishing, value added 15.9% (2015)
Frequently asked questions
- What is cereals - excluding beer — food supply in Tuvalu?
- Cereals - excluding beer — food supply in Tuvalu was 1,117 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals - excluding beer — food supply recorded in Tuvalu?
- The highest recorded value was 1,117 kcal/cap/d in 2023.
- What is the lowest cereals - excluding beer — food supply recorded in Tuvalu?
- The lowest recorded value was 949.67 kcal/cap/d in 2019.
- How does Tuvalu rank for cereals - excluding beer — food supply?
- Tuvalu ranks 63rd out of 164 countries with data for 2023.
- Where does this Tuvalu data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals - Excluding Beer — 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.