Meat, Other — Food supply in Kuwait
Kuwait: Meat, Other — Food supply was 17,100 million Kcal in 2023. ◆ Volatile
Meat, Other — Food supply in Kuwait, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for meat, other — food supply in Kuwait is 17,100 million Kcal, measured in 2023.
Compared with earlier readings it is down 0.5% on the previous year and up 616.6% over ten years.
Over the whole period, meat, other — food supply in Kuwait peaked at 19,290 million Kcal in 2019 and was at its lowest, 2,029 million Kcal, in 2010.
That places Kuwait 65th out of 181 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5,027 million Kcal | 2,029 million Kcal | 19,290 million Kcal | 10 |
| 2020s | 17,922 million Kcal | 17,100 million Kcal | 18,907 million Kcal | 4 |
Countries ranked near Kuwait
- 62 Republic of Korea 18,434 million Kcal compare
- 63 Ukraine 18,254 million Kcal compare
- 64 Turkmenistan 17,650 million Kcal compare
- 66 Namibia 17,005 million Kcal compare
- 67 Afghanistan 15,877 million Kcal compare
- 68 Slovak Republic 14,677 million Kcal compare
More agriculture & rural data for Kuwait
- Agriculture share gdp 0.5305 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.5305 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 0.0% (2025)
- Rural population growth -146.8% (2004)
- Rural population 0 (2025)
- Agriculture, forestry, and fishing, value added 0.5% (2025)
- Agriculture, forestry, and fishing, value added 834.02 million current US$ (2025)
- Bananas — Production 0 t (1992)
Frequently asked questions
- What is meat, other — food supply in Kuwait?
- Meat, other — food supply in Kuwait was 17,100 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — food supply recorded in Kuwait?
- The highest recorded value was 19,290 million Kcal in 2019.
- What is the lowest meat, other — food supply recorded in Kuwait?
- The lowest recorded value was 2,029 million Kcal in 2010.
- How does Kuwait rank for meat, other — food supply?
- Kuwait ranks 65th out of 181 countries with data for 2023.
- Is meat, other — food supply rising or falling in Kuwait?
- Over the last ten years it is up 616.6%. The long-run trend across the full record is volatile.
- Where does this Kuwait data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, 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.