Cloves — Food supply in Africa
Africa: Cloves — Food supply was 26,075 million Kcal in 2023. ▲ Rising
Cloves — Food supply in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, cloves — food supply in Africa stood at 26,075 million Kcal.
The figure is up 6.6% on the previous year and down 23.6% over ten years.
Over the whole period, cloves — food supply in Africa peaked at 57,915 million Kcal in 2020 and was at its lowest, 10,398 million Kcal, in 2012.
That places Africa 4th out of 29 groups with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 24,822 million Kcal | 10,398 million Kcal | 45,157 million Kcal | 10 |
| 2020s | 34,272 million Kcal | 24,469 million Kcal | 57,915 million Kcal | 4 |
Countries ranked near Africa
- 1 India 52,455 million Kcal compare
- 2 Indonesia 12,021 million Kcal compare
- 3 China (People’s Republic of) 7,911 million Kcal compare
- 4 China, mainland 7,501 million Kcal compare
- 5 Comoros 5,269 million Kcal compare
- 6 Saudi Arabia 5,057 million Kcal compare
- 7 Bangladesh 4,206 million Kcal compare
More agriculture & rural data for Africa
- Tomatoes — Production, annual growth rate 3.76 % change on previous year (2024)
- Unmanufactured tobacco — Production 706,446 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Bananas — Production 31.26 million t (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
- Tomatoes — Production 26.38 million t (2024)
Frequently asked questions
- What is cloves — food supply in Africa?
- Cloves — food supply in Africa was 26,075 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — food supply recorded in Africa?
- The highest recorded value was 57,915 million Kcal in 2020.
- What is the lowest cloves — food supply recorded in Africa?
- The lowest recorded value was 10,398 million Kcal in 2012.
- How does Africa rank for cloves — food supply?
- Africa ranks 4th out of 29 groups with data for 2023.
- Is cloves — food supply rising or falling in Africa?
- Over the last ten years it is down 23.6%. The long-run trend across the full record is rising.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — 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.