Pepper — Food supply in Maldives
Maldives: Pepper — Food supply was 523.26 million Kcal in 2023. ▲ Rising
Pepper — Food supply in Maldives, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for pepper — food supply in Maldives is 523.26 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 13.7% on the previous year and up 81.1% over ten years.
Over the whole period, pepper — food supply in Maldives peaked at 523.26 million Kcal in 2023 and was at its lowest, 177.66 million Kcal, in 2020.
That places Maldives 109th out of 181 countries with data for 2023, putting it 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 | 335.32 million Kcal | 251.54 million Kcal | 493.47 million Kcal | 10 |
| 2020s | 409.88 million Kcal | 177.66 million Kcal | 523.26 million Kcal | 4 |
Countries ranked near Maldives
- 106 Afghanistan 547.9 million Kcal compare
- 107 Bosnia and Herzegovina 540.72 million Kcal compare
- 108 Turkmenistan 539.18 million Kcal compare
- 110 Myanmar 519.33 million Kcal compare
- 111 Bahamas 517.4 million Kcal compare
- 112 Slovakia 445.83 million Kcal compare
More agriculture & rural data for Maldives
- Agriculture share gdp 4.59 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.59 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 1.3% (2024)
- Rural population 57.5% (2025)
- Rural population growth -0.5% (2025)
- Rural population 304,531 (2025)
- Agriculture, forestry, and fishing, value added 4.6% (2025)
- Agriculture, forestry, and fishing, value added 355.38 million current US$ (2025)
- Bananas — Production 686.52 t (2024)
Frequently asked questions
- What is pepper — food supply in Maldives?
- Pepper — food supply in Maldives was 523.26 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pepper — food supply recorded in Maldives?
- The highest recorded value was 523.26 million Kcal in 2023.
- What is the lowest pepper — food supply recorded in Maldives?
- The lowest recorded value was 177.66 million Kcal in 2020.
- How does Maldives rank for pepper — food supply?
- Maldives ranks 109th out of 181 countries with data for 2023.
- Is pepper — food supply rising or falling in Maldives?
- Over the last ten years it is up 81.1%. The long-run trend across the full record is rising.
- Where does this Maldives data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — 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.