Pepper — Food supply quantity in Rwanda
Rwanda: Pepper — Food supply quantity was 0.18 kg/cap in 2023. ▼ Falling
Pepper — Food supply quantity in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kg/cap.
Analysis
Rwanda recorded 0.18 kg/cap for pepper — food supply quantity in 2023.
That represents a change of up 125.0% on the previous year and down 10.0% over ten years.
Over the whole period, pepper — food supply quantity in Rwanda peaked at 0.25 kg/cap in 2011 and was at its lowest, 0.08 kg/cap, in 2021.
Rwanda ranks 24th of 163 countries on this measure, in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.201 kg/cap | 0.16 kg/cap | 0.25 kg/cap | 10 |
| 2020s | 0.1125 kg/cap | 0.08 kg/cap | 0.18 kg/cap | 4 |
Countries ranked near Rwanda
- 22 Morocco 0.2 kg/cap compare
- 23 Libya 0.19 kg/cap compare
- 24 Mauritania 0.18 kg/cap compare
- 24 Saudi Arabia 0.18 kg/cap compare
- 24 Cyprus 0.18 kg/cap compare
More agriculture & rural data for Rwanda
- Agriculture, forestry, and fishing, value added (current US$), annual 5.79 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.203 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 228.16 current US$ per person (2025)
- Rural population, annual growth rate 0.6953 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6909 units per person (2025)
- 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)
Frequently asked questions
- What is pepper — food supply quantity in Rwanda?
- Pepper — food supply quantity in Rwanda was 0.18 kg/cap in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pepper — food supply quantity recorded in Rwanda?
- The highest recorded value was 0.25 kg/cap in 2011.
- What is the lowest pepper — food supply quantity recorded in Rwanda?
- The lowest recorded value was 0.08 kg/cap in 2021.
- How does Rwanda rank for pepper — food supply quantity?
- Rwanda ranks 24th out of 163 countries with data for 2023.
- Is pepper — food supply quantity rising or falling in Rwanda?
- Over the last ten years it is down 10.0%. The long-run trend across the full record is falling.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — Food supply quantity (kg/capita/yr). 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.