Oranges, Mandarines — Food supply in Hungary
Hungary: Oranges, Mandarines — Food supply was 16,370 million Kcal in 2023. ▲ Rising
Oranges, Mandarines — Food supply in Hungary, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, oranges, mandarines — food supply in Hungary stood at 16,370 million Kcal.
That represents a change of down 11.6% on the previous year and down 29.6% over ten years.
Over the whole period, oranges, mandarines — food supply in Hungary peaked at 23,536 million Kcal in 2020 and was at its lowest, 14,225 million Kcal, in 2010.
Hungary ranks 87th of 164 countries on this measure, 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 | 19,742 million Kcal | 14,225 million Kcal | 23,240 million Kcal | 10 |
| 2020s | 20,165 million Kcal | 16,370 million Kcal | 23,536 million Kcal | 4 |
Countries ranked near Hungary
More agriculture & rural data for Hungary
- Agriculture, forestry, and fishing, value added (current US$), annual 8.23 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0265 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 687.58 current US$ per person (2025)
- Rural population, annual growth rate -1.18 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2931 units per person (2025)
- Agriculture share gdp 2.65 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.65 (2025)
- Agricultural raw materials exports 0.5% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is oranges, mandarines — food supply in Hungary?
- Oranges, mandarines — food supply in Hungary was 16,370 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oranges, mandarines — food supply recorded in Hungary?
- The highest recorded value was 23,536 million Kcal in 2020.
- What is the lowest oranges, mandarines — food supply recorded in Hungary?
- The lowest recorded value was 14,225 million Kcal in 2010.
- How does Hungary rank for oranges, mandarines — food supply?
- Hungary ranks 87th out of 164 countries with data for 2023.
- Is oranges, mandarines — food supply rising or falling in Hungary?
- Over the last ten years it is down 29.6%. The long-run trend across the full record is rising.
- Where does this Hungary data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oranges, Mandarines — 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.