Millet and products — Losses in Kenya

Kenya: Millet and products — Losses was 11 1000 t in 2023. ▼ Falling

Latest (2023)
11 1000 t
Change on year
up 120.0%
World rank
15th
of 86 countries
All-time high
16 1000 t
in 2019
All-time low
5 1000 t
in 2022
Years of data
14
2010–2023

Millet and products — Losses in Kenya, 2010–2023

57.51012.5152010201620232010: 7 1000 t2011: 8 1000 t2012: 14 1000 t2013: 15 1000 t2014: 13 1000 t2015: 11 1000 t2016: 6 1000 t2017: 14 1000 t2018: 10 1000 t2019: 16 1000 t2020: 15 1000 t2021: 7 1000 t2022: 5 1000 t2023: 11 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Kenya recorded 11 1000 t for millet and products — losses in 2023.

The figure is up 120.0% on the previous year and down 26.7% over ten years.

Over the whole period, millet and products — losses in Kenya peaked at 16 1000 t in 2019 and was at its lowest, 5 1000 t, in 2022.

That places Kenya 15th out of 86 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 11.4 1000 t 6 1000 t 16 1000 t 10
2020s 9.5 1000 t 5 1000 t 15 1000 t 4

Countries ranked near Kenya

  1. 12 Nepal 29 1000 t compare
  2. 13 Russian Federation 26 1000 t compare
  3. 14 Pakistan 13 1000 t compare
  4. 16 Myanmar 8 1000 t compare
  5. 17 Côte d'Ivoire 7 1000 t compare
  6. 18 Gambia 6 1000 t compare

See the full ranking of 117 places →

More agriculture & rural data for Kenya

All data for Kenya →

Frequently asked questions

What is millet and products — losses in Kenya?
Millet and products — losses in Kenya was 11 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest millet and products — losses recorded in Kenya?
The highest recorded value was 16 1000 t in 2019.
What is the lowest millet and products — losses recorded in Kenya?
The lowest recorded value was 5 1000 t in 2022.
How does Kenya rank for millet and products — losses?
Kenya ranks 15th out of 86 countries with data for 2023.
Is millet and products — losses rising or falling in Kenya?
Over the last ten years it is down 26.7%. The long-run trend across the full record is falling.
Where does this Kenya data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Millet and products — Losses. Statizoid updates them automatically from the source API.

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Millet and products — Losses in Kenya. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/millet-and-products-losses/kenya/

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About this data

Indicator
Millet and products — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
117 places, 1,534 data points, 2010–2023
Last refreshed

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.