Pelagic Fish — Food supply in Rwanda
Rwanda: Pelagic Fish — Food supply was 2,502 million Kcal in 2023. ◆ Volatile
Pelagic Fish — Food supply in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Rwanda recorded 2,502 million Kcal for pelagic fish — food supply in 2023.
Compared with earlier readings it is up 155.6% over ten years.
Over the whole period, pelagic fish — food supply in Rwanda peaked at 5,332 million Kcal in 2017 and was at its lowest, 647.63 million Kcal, in 2015.
That places Rwanda 140th out of 164 countries with data for 2023, putting it 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 | 2,392 million Kcal | 647.63 million Kcal | 5,332 million Kcal | 10 |
| 2020s | 2,704 million Kcal | 2,502 million Kcal | 3,313 million Kcal | 4 |
Countries ranked near Rwanda
- 137 Luxembourg 2,600 million Kcal compare
- 138 Ethiopia, The Federal Democratic Republic of 2,569 million Kcal compare
- 139 Armenia, Republic of 2,567 million Kcal compare
- 141 Guinea-Bissau 2,440 million Kcal compare
- 142 Mongolia 2,312 million Kcal compare
- 143 Lesotho, Kingdom of 2,201 million Kcal compare
More agriculture & rural data for Rwanda
- Agriculture share gdp 20.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 20.3 (2025)
- Agricultural raw materials exports 0.8% (2022)
- Agricultural raw materials imports 0.9% (2022)
- Rural population 69.1% (2025)
- Rural population growth 0.7% (2025)
- Rural population 10.07 million (2025)
- Agriculture, forestry, and fishing, value added 20.3% (2025)
- Agriculture, forestry, and fishing, value added 3.32 billion current US$ (2025)
- Bananas — Production 2.44 million t (2024)
Frequently asked questions
- What is pelagic fish — food supply in Rwanda?
- Pelagic fish — food supply in Rwanda was 2,502 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pelagic fish — food supply recorded in Rwanda?
- The highest recorded value was 5,332 million Kcal in 2017.
- What is the lowest pelagic fish — food supply recorded in Rwanda?
- The lowest recorded value was 647.63 million Kcal in 2015.
- How does Rwanda rank for pelagic fish — food supply?
- Rwanda ranks 140th out of 164 countries with data for 2023.
- Is pelagic fish — food supply rising or falling in Rwanda?
- Over the last ten years it is up 155.6%. The long-run trend across the full record is volatile.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pelagic Fish — 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.