Oilcrops — Food supply in Bhutan

Bhutan: Oilcrops — Food supply was 1,568 million Kcal in 2023. ▲ Rising

Latest (2023)
1,568 million Kcal
Change on year
down 5.2%
World rank
159th
of 164 countries
All-time high
1,654 million Kcal
in 2022
All-time low
1,187 million Kcal
in 2021
Years of data
5
2019–2023

Oilcrops — Food supply in Bhutan, 2019–2023

05001.0k1.5k2019202120232019: 1.6k million Kcal2020: 1.4k million Kcal2021: 1.2k million Kcal2022: 1.7k million Kcal2023: 1.6k million Kcal

Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.

Analysis

In 2023, oilcrops — food supply in Bhutan stood at 1,568 million Kcal.

That represents a change of down 5.2% on the previous year and up 1.1% over five years.

That places Bhutan 159th out of 164 countries with data for 2023, putting it in the bottom quarter.

Oilcrops — Food supply in Bhutan, year by year

Annual values for Oilcrops — Food supply (kcal) in Bhutan, 2019 to 2023.
Year million Kcal Change
2019 1,550 million Kcal
2020 1,359 million Kcal -12.3%
2021 1,187 million Kcal -12.6%
2022 1,654 million Kcal +39.3%
2023 1,568 million Kcal -5.2%

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,550 million Kcal 1,550 million Kcal 1,550 million Kcal 1
2020s 1,442 million Kcal 1,187 million Kcal 1,654 million Kcal 4

Countries ranked near Bhutan

  1. 156 Lesotho 4,446 million Kcal compare
  2. 157 Grenada 3,548 million Kcal compare
  3. 158 Saint Kitts and Nevis 1,732 million Kcal compare
  4. 160 Tuvalu 1,515 million Kcal compare
  5. 161 Naoero 1,467 million Kcal compare
  6. 162 Sao Tome and Principe 1,108 million Kcal compare

See the full ranking of 213 places →

More agriculture & rural data for Bhutan

All data for Bhutan →

Frequently asked questions

What is oilcrops — food supply in Bhutan?
Oilcrops — food supply in Bhutan was 1,568 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oilcrops — food supply recorded in Bhutan?
The highest recorded value was 1,654 million Kcal in 2022.
What is the lowest oilcrops — food supply recorded in Bhutan?
The lowest recorded value was 1,187 million Kcal in 2021.
How does Bhutan rank for oilcrops — food supply?
Bhutan ranks 159th out of 164 countries with data for 2023.
Where does this Bhutan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops — Food supply (kcal). Statizoid updates them automatically from the source API.

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Oilcrops — Food supply in Bhutan. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 24 August 2026, from https://agriculture.statizoid.com/stat/oilcrops-food-supply-kcal/bhutan/

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About this data

Indicator
Oilcrops — Food supply (kcal)
Unit
million Kcal
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,893 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.