Peas — Food supply in Honduras
Honduras: Peas — Food supply was 15.37 million Kcal in 2023. ◆ Volatile
Peas — Food supply in Honduras, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for peas — food supply in Honduras is 15.37 million Kcal, measured in 2023.
Compared with earlier readings it is up 7,585.0% on the previous year and down 82.8% over five years.
Over the whole period, peas — food supply in Honduras peaked at 609.18 million Kcal in 2012 and was at its lowest, 0 million Kcal, in 2010.
Honduras ranks 144th of 162 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 125.55 million Kcal | 0 million Kcal | 609.18 million Kcal | 10 |
| 2020s | 53.78 million Kcal | 0.2 million Kcal | 114.48 million Kcal | 4 |
Countries ranked near Honduras
- 141 Zambia 20.48 million Kcal compare
- 142 French Polynesia 20.07 million Kcal compare
- 143 Bahamas 17.88 million Kcal compare
- 145 Marshall Islands 6.78 million Kcal compare
- 146 New Caledonia 5.91 million Kcal compare
- 147 Guinea 3.84 million Kcal compare
More agriculture & rural data for Honduras
- Agriculture, forestry, and fishing, value added (current US$), annual 26.57 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1332 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 479.26 current US$ per person (2025)
- Rural population, annual growth rate 0.513 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4075 units per person (2025)
- Agriculture share gdp 13.32 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.32 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 1.0% (2024)
Frequently asked questions
- What is peas — food supply in Honduras?
- Peas — food supply in Honduras was 15.37 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest peas — food supply recorded in Honduras?
- The highest recorded value was 609.18 million Kcal in 2012.
- What is the lowest peas — food supply recorded in Honduras?
- The lowest recorded value was 0 million Kcal in 2010.
- How does Honduras rank for peas — food supply?
- Honduras ranks 144th out of 162 countries with data for 2023.
- Where does this Honduras 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 — 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.