Fruits - Excluding Wine — Losses in Rwanda

Rwanda: Fruits - Excluding Wine — Losses was 209 1000 t in 2023. ◆ Volatile

Latest (2023)
209 1000 t
Change on year
up 3.5%
World rank
52nd
of 181 countries
All-time high
797 1000 t
in 2013
All-time low
163 1000 t
in 2014
Years of data
14
2010–2023

Fruits - Excluding Wine — Losses in Rwanda, 2010–2023

2004006008002010201620232010: 565 1000 t2011: 606 1000 t2012: 716 1000 t2013: 797 1000 t2014: 163 1000 t2015: 178 1000 t2016: 179 1000 t2017: 166 1000 t2018: 169 1000 t2019: 177 1000 t2020: 190 1000 t2021: 195 1000 t2022: 202 1000 t2023: 209 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Rwanda recorded 209 1000 t for fruits - excluding wine — losses in 2023.

That represents a change of up 3.5% on the previous year and down 73.8% over ten years.

Over the whole period, fruits - excluding wine — losses in Rwanda peaked at 797 1000 t in 2013 and was at its lowest, 163 1000 t, in 2014.

That places Rwanda 52nd out of 181 countries with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 371.6 1000 t 163 1000 t 797 1000 t 10
2020s 199 1000 t 190 1000 t 209 1000 t 4

Countries ranked near Rwanda

  1. 49 Haiti 213 1000 t compare
  2. 50 Papua New Guinea 211 1000 t compare
  3. 50 Portugal 211 1000 t compare
  4. 53 Ecuador 204 1000 t compare
  5. 54 Guinea 196 1000 t compare
  6. 55 Australia 184 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Rwanda

All data for Rwanda →

Frequently asked questions

What is fruits - excluding wine — losses in Rwanda?
Fruits - excluding wine — losses in Rwanda was 209 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fruits - excluding wine — losses recorded in Rwanda?
The highest recorded value was 797 1000 t in 2013.
What is the lowest fruits - excluding wine — losses recorded in Rwanda?
The lowest recorded value was 163 1000 t in 2014.
How does Rwanda rank for fruits - excluding wine — losses?
Rwanda ranks 52nd out of 181 countries with data for 2023.
Is fruits - excluding wine — losses rising or falling in Rwanda?
Over the last ten years it is down 73.8%. The long-run trend across the full record is volatile.
Where does this Rwanda data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Losses. 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

Indicator
Fruits - Excluding Wine — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,883 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.