Fruits - Excluding Wine — Protein supply quantity in Kiribati
Kiribati: Fruits - Excluding Wine — Protein supply quantity was 71.85 t in 2023. ▲ Rising
Fruits - Excluding Wine — Protein supply quantity in Kiribati, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, fruits - excluding wine — protein supply quantity in Kiribati stood at 71.85 t.
The figure is up 1.0% on the previous year and up 15.0% over ten years.
Over the whole period, fruits - excluding wine — protein supply quantity in Kiribati peaked at 74.11 t in 2021 and was at its lowest, 58.15 t, in 2010.
Kiribati ranks 174th of 182 countries on this measure, in the bottom 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 | 64.41 t | 58.15 t | 71.17 t | 10 |
| 2020s | 72.18 t | 71.14 t | 74.11 t | 4 |
Countries ranked near Kiribati
- 171 Saint Lucia 89.69 t compare
- 172 French Polynesia 88.43 t compare
- 173 Saint Vincent and the Grenadines 74.05 t compare
- 175 Gambia 68.21 t compare
- 176 Tonga 60.55 t compare
- 177 Seychelles 50.38 t compare
More agriculture & rural data for Kiribati
- Agriculture, forestry, and fishing, value added 23.2% (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.17 (2024)
- Agriculture share gdp 23.17 (2024)
- Agricultural raw materials exports 0.0% (2021)
- Agricultural raw materials imports 2.3% (2021)
- Rural population 36.6% (2025)
- Rural population growth -1.0% (2025)
- Rural population 49,975 (2025)
- Agriculture, forestry, and fishing, value added 79.49 million current US$ (2024)
- Aquaculture farmed fish production 8 (2024)
Frequently asked questions
- What is fruits - excluding wine — protein supply quantity in Kiribati?
- Fruits - excluding wine — protein supply quantity in Kiribati was 71.85 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — protein supply quantity recorded in Kiribati?
- The highest recorded value was 74.11 t in 2021.
- What is the lowest fruits - excluding wine — protein supply quantity recorded in Kiribati?
- The lowest recorded value was 58.15 t in 2010.
- How does Kiribati rank for fruits - excluding wine — protein supply quantity?
- Kiribati ranks 174th out of 182 countries with data for 2023.
- Is fruits - excluding wine — protein supply quantity rising or falling in Kiribati?
- Over the last ten years it is up 15.0%. The long-run trend across the full record is rising.
- Where does this Kiribati data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Protein supply quantity (t). 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.