Fruits, other — Food supply in Guinea
Guinea: Fruits, other — Food supply was 88,178 million Kcal in 2023. ▲ Rising
Fruits, other — Food supply in Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for fruits, other — food supply in Guinea is 88,178 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 1.8% on the previous year and up 17.8% over ten years.
Over the whole period, fruits, other — food supply in Guinea peaked at 88,178 million Kcal in 2023 and was at its lowest, 69,980 million Kcal, in 2011.
Guinea ranks 81st of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 74,270 million Kcal | 69,980 million Kcal | 78,437 million Kcal | 10 |
| 2020s | 86,068 million Kcal | 84,483 million Kcal | 88,178 million Kcal | 4 |
Countries ranked near Guinea
More agriculture & rural data for Guinea
- Agriculture, forestry, and fishing, value added (current US$), annual 14.56 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.3129 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 587.44 current US$ per person (2025)
- Rural population, annual growth rate 1.6 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.6148 units per person (2025)
- Agriculture share gdp 31.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 31.29 (2025)
- Agricultural raw materials exports 1.8% (2016)
- Agricultural raw materials imports 0.4% (2016)
Frequently asked questions
- What is fruits, other — food supply in Guinea?
- Fruits, other — food supply in Guinea was 88,178 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — food supply recorded in Guinea?
- The highest recorded value was 88,178 million Kcal in 2023.
- What is the lowest fruits, other — food supply recorded in Guinea?
- The lowest recorded value was 69,980 million Kcal in 2011.
- How does Guinea rank for fruits, other — food supply?
- Guinea ranks 81st out of 164 countries with data for 2023.
- Is fruits, other — food supply rising or falling in Guinea?
- Over the last ten years it is up 17.8%. The long-run trend across the full record is rising.
- Where does this Guinea data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits, other — Food supply (kcal). 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.