Pepper — Food supply in Timor-Leste
Timor-Leste: Pepper — Food supply was 0.25 kcal/cap/d in 2023. ◆ Volatile
Pepper — Food supply in Timor-Leste, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Timor-Leste recorded 0.25 kcal/cap/d for pepper — food supply in 2023.
The figure is down 26.5% on the previous year and up 31.6% over five years.
Over the whole period, pepper — food supply in Timor-Leste peaked at 0.44 kcal/cap/d in 2014 and was at its lowest, 0 kcal/cap/d, in 2010.
That places Timor-Leste 8th out of 20 regions with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Pepper — Food supply in Timor-Leste, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 0 kcal/cap/d | — |
| 2011 | 0 kcal/cap/d | — |
| 2012 | 0 kcal/cap/d | — |
| 2013 | 0 kcal/cap/d | — |
| 2014 | 0.44 kcal/cap/d | — |
| 2015 | 0.32 kcal/cap/d | -27.3% |
| 2016 | 0.22 kcal/cap/d | -31.2% |
| 2017 | 0.08 kcal/cap/d | -63.6% |
| 2018 | 0.19 kcal/cap/d | +137.5% |
| 2019 | 0.1 kcal/cap/d | -47.4% |
| 2020 | 0.31 kcal/cap/d | +210.0% |
| 2021 | 0.23 kcal/cap/d | -25.8% |
| 2022 | 0.34 kcal/cap/d | +47.8% |
| 2023 | 0.25 kcal/cap/d | -26.5% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.135 kcal/cap/d | 0 kcal/cap/d | 0.44 kcal/cap/d | 10 |
| 2020s | 0.2825 kcal/cap/d | 0.23 kcal/cap/d | 0.34 kcal/cap/d | 4 |
Countries ranked near Timor-Leste
More agriculture & rural data for Timor-Leste
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 0 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 0.1845 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 0.1033 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate 0 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing 0.5533 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual 0.5538 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.0208 % change on previous year (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Pulses, Total — Yield 1,413 kg/ha (2024)
- Pulses, Total — Production 10,780 t (2024)
Frequently asked questions
- What is pepper — food supply in Timor-Leste?
- Pepper — food supply in Timor-Leste was 0.25 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pepper — food supply recorded in Timor-Leste?
- The highest recorded value was 0.44 kcal/cap/d in 2014.
- What is the lowest pepper — food supply recorded in Timor-Leste?
- The lowest recorded value was 0 kcal/cap/d in 2010.
- How does Timor-Leste rank for pepper — food supply?
- Timor-Leste ranks 8th out of 20 regions with data for 2023.
- Where does this Timor-Leste data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — Food supply (kcal/capita/day). 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.