Peas — Food supply in Angola
Angola: Peas — Food supply was 53.31 million Kcal in 2023. ◆ Volatile
Peas — Food supply in Angola, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Angola recorded 53.31 million Kcal for peas — food supply in 2023.
That represents a change of up 250.0% on the previous year and down 56.6% over ten years.
Over the whole period, peas — food supply in Angola peaked at 998.52 million Kcal in 2021 and was at its lowest, 9.69 million Kcal, in 2017.
Angola ranks 134th of 162 countries on this measure, in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 64.6 million Kcal | 9.69 million Kcal | 122.74 million Kcal | 5 |
| 2020s | 386.07 million Kcal | 15.23 million Kcal | 998.52 million Kcal | 4 |
Countries ranked near Angola
- 131 Saint Vincent and the Grenadines 61.32 million Kcal compare
- 132 Seychelles 59.7 million Kcal compare
- 133 Iceland 55.85 million Kcal compare
- 135 Namibia 47.21 million Kcal compare
- 136 Saint Lucia 33.21 million Kcal compare
- 137 El Salvador 31.05 million Kcal compare
More agriculture & rural data for Angola
- Agriculture, forestry, and fishing, value added (current US$), annual 38.81 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2524 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 789.91 current US$ per person (2025)
- Rural population, annual growth rate 0.2141 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.2854 units per person (2025)
- Agriculture share gdp 25.24 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.24 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.6% (2024)
Frequently asked questions
- What is peas — food supply in Angola?
- Peas — food supply in Angola was 53.31 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest peas — food supply recorded in Angola?
- The highest recorded value was 998.52 million Kcal in 2021.
- What is the lowest peas — food supply recorded in Angola?
- The lowest recorded value was 9.69 million Kcal in 2017.
- How does Angola rank for peas — food supply?
- Angola ranks 134th out of 162 countries with data for 2023.
- Is peas — food supply rising or falling in Angola?
- Over the last ten years it is down 56.6%. The long-run trend across the full record is volatile.
- Where does this Angola data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Peas — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 9 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.