Coffee and products — Food supply in Tonga
Tonga: Coffee and products — Food supply was 208.35 million Kcal in 2023. ◆ Volatile
Coffee and products — Food supply in Tonga, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for coffee and products — food supply in Tonga is 208.35 million Kcal, measured in 2023. That is the highest value across all 5 years on record.
Compared with earlier readings it is up 108.3% on the previous year and up 4,323.6% over five years.
That places Tonga 149th out of 164 countries with data for 2023, putting it in the bottom quarter.
Coffee and products — Food supply in Tonga, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 4.71 million Kcal | — |
| 2020 | 60.99 million Kcal | +1194.9% |
| 2021 | 132.66 million Kcal | +117.5% |
| 2022 | 100.03 million Kcal | -24.6% |
| 2023 | 208.35 million Kcal | +108.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 4.71 million Kcal | 4.71 million Kcal | 4.71 million Kcal | 1 |
| 2020s | 125.51 million Kcal | 60.99 million Kcal | 208.35 million Kcal | 4 |
Countries ranked near Tonga
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)
- Agriculture share gdp 18.57 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 18.57 (2024)
- Agricultural raw materials exports 0.6% (2023)
- Agricultural raw materials imports 1.7% (2023)
Frequently asked questions
- What is coffee and products — food supply in Tonga?
- Coffee and products — food supply in Tonga was 208.35 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest coffee and products — food supply recorded in Tonga?
- The highest recorded value was 208.35 million Kcal in 2023.
- What is the lowest coffee and products — food supply recorded in Tonga?
- The lowest recorded value was 4.71 million Kcal in 2019.
- How does Tonga rank for coffee and products — food supply?
- Tonga ranks 149th 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 Coffee and products — Food supply (kcal). 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.