Offals — Food supply in Tuvalu
Tuvalu: Offals — Food supply was 10.67 million Kcal in 2023. ▼ Falling
Offals — Food supply in Tuvalu, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, offals — food supply in Tuvalu stood at 10.67 million Kcal.
The figure is up 1.5% on the previous year and down 8.7% over five years.
Tuvalu ranks 194th of 194 countries on this measure, in the bottom quarter.
Offals — Food supply in Tuvalu, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 11.69 million Kcal | — |
| 2020 | 10.31 million Kcal | -11.8% |
| 2021 | 10.46 million Kcal | +1.5% |
| 2022 | 10.51 million Kcal | +0.5% |
| 2023 | 10.67 million Kcal | +1.5% |
Tuvalu compared with similar countries
- Tuvalu's 10.67 million Kcal is below the median for upper middle income countries, which is 26,286 million Kcal, 0% of the median. (53 countries reporting)
- Tuvalu's 10.67 million Kcal is below the median for East Asia & Pacific, which is 18,327 million Kcal, 0% of the median. (25 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11.69 million Kcal | 11.69 million Kcal | 11.69 million Kcal | 1 |
| 2020s | 10.49 million Kcal | 10.31 million Kcal | 10.67 million Kcal | 4 |
Countries ranked near Tuvalu
More agriculture & rural data for Tuvalu
- Agriculture, forestry, and fishing, value added (current US$), annual -17.15 % change on previous year (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1594 current US$ per US$ of GDP (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 534.44 current US$ per person (2015)
- Rural population, annual growth rate -3.61 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3456 units per person (2025)
- Share of GDP from agriculture 15.9% (2015)
- Agriculture as a share of GDP vs. GDP per capita 15.9% (2015)
- Agricultural raw materials imports 1.1% (2008)
- Rural population 34.6% (2025)
Frequently asked questions
- What is offals — food supply in Tuvalu?
- Offals — food supply in Tuvalu was 10.67 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals — food supply recorded in Tuvalu?
- The highest recorded value was 11.69 million Kcal in 2019.
- What is the lowest offals — food supply recorded in Tuvalu?
- The lowest recorded value was 10.31 million Kcal in 2020.
- How does Tuvalu rank for offals — food supply?
- Tuvalu ranks 194th out of 194 countries with data for 2023.
- Where does this Tuvalu data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — 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.