Nuts and products — Food supply in Marshall Islands
Marshall Islands: Nuts and products — Food supply was 51.17 million Kcal in 2023. ◆ Volatile
Nuts and products — Food supply in Marshall Islands, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Marshall Islands recorded 51.17 million Kcal for nuts and products — food supply in 2023.
Compared with earlier readings it is up 4.4% on the previous year and down 66.4% over five years.
That places Marshall Islands 159th out of 164 countries with data for 2023, putting it in the bottom quarter.
Nuts and products — Food supply in Marshall Islands, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 152.47 million Kcal | — |
| 2020 | 45 million Kcal | -70.5% |
| 2021 | 57.31 million Kcal | +27.4% |
| 2022 | 49.01 million Kcal | -14.5% |
| 2023 | 51.17 million Kcal | +4.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 152.47 million Kcal | 152.47 million Kcal | 152.47 million Kcal | 1 |
| 2020s | 50.62 million Kcal | 45 million Kcal | 57.31 million Kcal | 4 |
Countries ranked near Marshall Islands
More agriculture & rural data for Marshall Islands
- Agriculture, forestry, and fishing, value added (current US$), annual 13.74 % change on previous year (2024)
- Rural population, per capita 0.2089 units per person (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, annual growth rate -5.06 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,513 current US$ per person (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1994 current US$ per US$ of GDP (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 19.94 (2024)
- Rural population 20.9% (2025)
- Rural population growth -5.2% (2025)
- Rural population 7,581 (2025)
Frequently asked questions
- What is nuts and products — food supply in Marshall Islands?
- Nuts and products — food supply in Marshall Islands was 51.17 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest nuts and products — food supply recorded in Marshall Islands?
- The highest recorded value was 152.47 million Kcal in 2019.
- What is the lowest nuts and products — food supply recorded in Marshall Islands?
- The lowest recorded value was 45 million Kcal in 2020.
- How does Marshall Islands rank for nuts and products — food supply?
- Marshall Islands ranks 159th out of 164 countries with data for 2023.
- Where does this Marshall Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Nuts and products — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.