Molluscs, Other — Food supply in Mauritius
Mauritius: Molluscs, Other — Food supply was 103.94 million Kcal in 2023. ▲ Rising
Molluscs, Other — Food supply in Mauritius, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Mauritius recorded 103.94 million Kcal for molluscs, other — food supply in 2023.
Compared with earlier readings it is up 217.8% over ten years.
Over the whole period, molluscs, other — food supply in Mauritius peaked at 130.31 million Kcal in 2011 and was at its lowest, 32.71 million Kcal, in 2013.
That places Mauritius 89th out of 161 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 89.54 million Kcal | 32.71 million Kcal | 130.31 million Kcal | 10 |
| 2020s | 103.94 million Kcal | 103.94 million Kcal | 103.94 million Kcal | 4 |
Countries ranked near Mauritius
More agriculture & rural data for Mauritius
- Agriculture, forestry, and fishing, value added (current US$), annual 17.99 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0462 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 599.72 current US$ per person (2025)
- Rural population, annual growth rate -0.1976 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.6096 units per person (2025)
- Agriculture share gdp 4.62 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.62 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.4% (2024)
Frequently asked questions
- What is molluscs, other — food supply in Mauritius?
- Molluscs, other — food supply in Mauritius was 103.94 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest molluscs, other — food supply recorded in Mauritius?
- The highest recorded value was 130.31 million Kcal in 2011.
- What is the lowest molluscs, other — food supply recorded in Mauritius?
- The lowest recorded value was 32.71 million Kcal in 2013.
- How does Mauritius rank for molluscs, other — food supply?
- Mauritius ranks 89th out of 161 countries with data for 2023.
- Is molluscs, other — food supply rising or falling in Mauritius?
- Over the last ten years it is up 217.8%. The long-run trend across the full record is rising.
- Where does this Mauritius data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Molluscs, 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.