Groundnuts — Food supply in Luxembourg
Luxembourg: Groundnuts — Food supply was 1,299 million Kcal in 2023. ▲ Rising
Groundnuts — Food supply in Luxembourg, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, groundnuts — food supply in Luxembourg stood at 1,299 million Kcal.
Compared with earlier readings it is down 59.0% on the previous year and down 14.8% over ten years.
Over the whole period, groundnuts — food supply in Luxembourg peaked at 5,176 million Kcal in 2014 and was at its lowest, 1,236 million Kcal, in 2012.
That places Luxembourg 165th out of 182 countries with data for 2023, putting it 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 | 2,729 million Kcal | 1,236 million Kcal | 5,176 million Kcal | 10 |
| 2020s | 2,364 million Kcal | 1,299 million Kcal | 3,167 million Kcal | 4 |
Countries ranked near Luxembourg
- 162 Sri Lanka 1,571 million Kcal compare
- 163 Grenada 1,513 million Kcal compare
- 164 Cabo Verde 1,342 million Kcal compare
- 166 Seychelles 1,204 million Kcal compare
- 167 New Caledonia 1,169 million Kcal compare
- 168 Nicaragua 1,090 million Kcal compare
More agriculture & rural data for Luxembourg
- Agriculture share gdp 0.2322 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.2322 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.6% (2024)
- Rural population 5.1% (2025)
- Rural population growth 0.7% (2025)
- Rural population 35,144 (2025)
- Agriculture, forestry, and fishing, value added 0.2% (2025)
- Agriculture, forestry, and fishing, value added 234.90 million current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is groundnuts — food supply in Luxembourg?
- Groundnuts — food supply in Luxembourg was 1,299 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnuts — food supply recorded in Luxembourg?
- The highest recorded value was 5,176 million Kcal in 2014.
- What is the lowest groundnuts — food supply recorded in Luxembourg?
- The lowest recorded value was 1,236 million Kcal in 2012.
- How does Luxembourg rank for groundnuts — food supply?
- Luxembourg ranks 165th out of 182 countries with data for 2023.
- Is groundnuts — food supply rising or falling in Luxembourg?
- Over the last ten years it is down 14.8%. The long-run trend across the full record is rising.
- Where does this Luxembourg data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnuts — 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.