Dates — Food supply in Timor-Leste
Timor-Leste: Dates — Food supply was 2.5 million Kcal in 2023. ◆ Volatile
Dates — Food supply in Timor-Leste, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for dates — food supply in Timor-Leste is 2.5 million Kcal, measured in 2023.
The figure is down 40.2% on the previous year and up 224.7% over ten years.
Over the whole period, dates — food supply in Timor-Leste peaked at 7.35 million Kcal in 2021 and was at its lowest, 0.07 million Kcal, in 2017.
That places Timor-Leste 163rd out of 179 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.6333 million Kcal | 0.07 million Kcal | 1.27 million Kcal | 6 |
| 2020s | 3.85 million Kcal | 1.39 million Kcal | 7.35 million Kcal | 4 |
Countries ranked near Timor-Leste
- 160 Seychelles 4.45 million Kcal compare
- 161 Papua New Guinea 3.05 million Kcal compare
- 162 Marshall Islands 3.04 million Kcal compare
- 164 Vanuatu 2.34 million Kcal compare
- 165 Nauru 1.52 million Kcal compare
- 166 Saint Vincent and the Grenadines 0.82 million Kcal compare
More agriculture & rural data for Timor-Leste
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Pulses, Total — Yield 1,413 kg/ha (2024)
- Pulses, Total — Production 10,780 t (2024)
- Roots and Tubers, Total — Area harvested 16,385 ha (2024)
- Roots and Tubers, Total — Yield 3,095 kg/ha (2024)
- Roots and Tubers, Total — Production 50,708 t (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 42,336 An (2024)
- Vegetables Primary — Area harvested 17,870 ha (2024)
- Sheep and Goats — Stocks 184,192 An (2024)
- Pulses, Total — Area harvested 7,627 ha (2024)
Frequently asked questions
- What is dates — food supply in Timor-Leste?
- Dates — food supply in Timor-Leste was 2.5 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest dates — food supply recorded in Timor-Leste?
- The highest recorded value was 7.35 million Kcal in 2021.
- What is the lowest dates — food supply recorded in Timor-Leste?
- The lowest recorded value was 0.07 million Kcal in 2017.
- How does Timor-Leste rank for dates — food supply?
- Timor-Leste ranks 163rd out of 179 countries with data for 2023.
- Is dates — food supply rising or falling in Timor-Leste?
- Over the last ten years it is up 224.7%. The long-run trend across the full record is volatile.
- Where does this Timor-Leste data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Dates — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.