Demersal Fish — Food supply in Tuvalu

Tuvalu: Demersal Fish — Food supply was 4.7 million Kcal in 2023. ▲ Rising

Latest (2023)
4.7 million Kcal
Change on year
unchanged
World rank
160th
of 163 countries
All-time high
4.7 million Kcal
in 2021
All-time low
0.07 million Kcal
in 2020
Years of data
5
2019–2023

Demersal Fish — Food supply in Tuvalu, 2019–2023

0123452019202120232019: 4.2 million Kcal2020: 0.07 million Kcal2021: 4.7 million Kcal2022: 4.7 million Kcal2023: 4.7 million Kcal

Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.

Analysis

The most recent figure for demersal fish — food supply in Tuvalu is 4.7 million Kcal, measured in 2023. That is the highest value across all 5 years on record.

The figure is up 13.0% over five years.

Tuvalu ranks 160th of 163 countries on this measure, in the bottom quarter.

Demersal Fish — Food supply in Tuvalu, year by year

Annual values for Demersal Fish — Food supply (kcal) in Tuvalu, 2019 to 2023.
Year million Kcal Change
2019 4.16 million Kcal
2020 0.07 million Kcal -98.3%
2021 4.7 million Kcal +6614.3%
2022 4.7 million Kcal +0.0%
2023 4.7 million Kcal +0.0%

Averages by decade

DecadeAverage LowestHighest Years
2010s 4.16 million Kcal 4.16 million Kcal 4.16 million Kcal 1
2020s 3.54 million Kcal 0.07 million Kcal 4.7 million Kcal 4

Countries ranked near Tuvalu

  1. 157 Uganda 13.67 million Kcal compare
  2. 158 Mongolia 8.63 million Kcal compare
  3. 159 Malawi 8.42 million Kcal compare
  4. 161 Honduras 2.65 million Kcal compare
  5. 162 Ethiopia 1.77 million Kcal compare
  6. 163 Nauru 0.52 million Kcal compare

See the full ranking of 212 places →

More agriculture & rural data for Tuvalu

All data for Tuvalu →

Frequently asked questions

What is demersal fish — food supply in Tuvalu?
Demersal fish — food supply in Tuvalu was 4.7 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest demersal fish — food supply recorded in Tuvalu?
The highest recorded value was 4.7 million Kcal in 2021.
What is the lowest demersal fish — food supply recorded in Tuvalu?
The lowest recorded value was 0.07 million Kcal in 2020.
How does Tuvalu rank for demersal fish — food supply?
Tuvalu ranks 160th out of 163 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 Demersal Fish — Food supply (kcal). Statizoid updates them automatically from the source API.

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Demersal Fish — Food supply in Tuvalu. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 27 August 2026, from https://agriculture.statizoid.com/stat/demersal-fish-food-supply-kcal/tuvalu/

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About this data

Indicator
Demersal Fish — Food supply (kcal)
Unit
million Kcal
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,879 data points, 2010–2023
Last refreshed

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.