Fruits, other — Protein supply quantity in Rwanda
Rwanda: Fruits, other — Protein supply quantity was 775.63 t in 2023. ▼ Falling
Fruits, other — Protein supply quantity in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for fruits, other — protein supply quantity in Rwanda is 775.63 t, measured in 2023.
That represents a change of up 5.5% on the previous year and down 12.1% over ten years.
Over the whole period, fruits, other — protein supply quantity in Rwanda peaked at 924.27 t in 2016 and was at its lowest, 648.45 t, in 2021.
That places Rwanda 101st out of 182 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 866.81 t | 785.98 t | 924.27 t | 10 |
| 2020s | 745.29 t | 648.45 t | 821.64 t | 4 |
Countries ranked near Rwanda
- 98 Sweden 918.85 t compare
- 99 Bolivia (Plurinational State of) 881.83 t compare
- 100 Jordan 846.98 t compare
- 102 Turkmenistan 762.48 t compare
- 103 Paraguay 744.08 t compare
- 104 Kyrgyzstan 742.18 t compare
More agriculture & rural data for Rwanda
- Agriculture share gdp 20.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 20.3 (2025)
- Agricultural raw materials exports 0.8% (2022)
- Agricultural raw materials imports 0.9% (2022)
- Rural population 69.1% (2025)
- Rural population growth 0.7% (2025)
- Rural population 10.07 million (2025)
- Agriculture, forestry, and fishing, value added 20.3% (2025)
- Agriculture, forestry, and fishing, value added 3.32 billion current US$ (2025)
- Bananas — Production 2.44 million t (2024)
Frequently asked questions
- What is fruits, other — protein supply quantity in Rwanda?
- Fruits, other — protein supply quantity in Rwanda was 775.63 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — protein supply quantity recorded in Rwanda?
- The highest recorded value was 924.27 t in 2016.
- What is the lowest fruits, other — protein supply quantity recorded in Rwanda?
- The lowest recorded value was 648.45 t in 2021.
- How does Rwanda rank for fruits, other — protein supply quantity?
- Rwanda ranks 101st out of 182 countries with data for 2023.
- Is fruits, other — protein supply quantity rising or falling in Rwanda?
- Over the last ten years it is down 12.1%. The long-run trend across the full record is falling.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits, other — 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.