Groundnuts — Food supply in Rwanda
Rwanda: Groundnuts — Food supply was 31,389 million Kcal in 2023. ▼ Falling
Groundnuts — Food supply in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Rwanda recorded 31,389 million Kcal for groundnuts — food supply in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 13.9% on the previous year and down 36.5% over ten years.
Over the whole period, groundnuts — food supply in Rwanda peaked at 87,532 million Kcal in 2018 and was at its lowest, 31,389 million Kcal, in 2023.
Rwanda ranks 85th of 182 countries on this measure, 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 | 58,868 million Kcal | 42,968 million Kcal | 87,532 million Kcal | 10 |
| 2020s | 43,018 million Kcal | 31,389 million Kcal | 64,250 million Kcal | 4 |
Countries ranked near Rwanda
- 82 Azerbaijan 34,216 million Kcal compare
- 83 Costa Rica 32,972 million Kcal compare
- 84 Slovakia 31,540 million Kcal compare
- 86 Lebanon 30,269 million Kcal compare
- 87 Mozambique 29,409 million Kcal compare
- 88 Croatia 29,171 million Kcal 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 groundnuts — food supply in Rwanda?
- Groundnuts — food supply in Rwanda was 31,389 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnuts — food supply recorded in Rwanda?
- The highest recorded value was 87,532 million Kcal in 2018.
- What is the lowest groundnuts — food supply recorded in Rwanda?
- The lowest recorded value was 31,389 million Kcal in 2023.
- How does Rwanda rank for groundnuts — food supply?
- Rwanda ranks 85th out of 182 countries with data for 2023.
- Is groundnuts — food supply rising or falling in Rwanda?
- Over the last ten years it is down 36.5%. 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 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.