Pigmeat — Food supply in Tonga

Tonga: Pigmeat — Food supply was 224.15 kcal/cap/d in 2023. ▲ Rising

Latest (2023)
224.15 kcal/cap/d
Change on year
up 25.6%
World rank
11th
of 162 countries
All-time high
224.15 kcal/cap/d
in 2023
All-time low
149.49 kcal/cap/d
in 2020
Years of data
5
2019–2023

Pigmeat — Food supply in Tonga, 2019–2023

0501001502002019202120232019: 178.6 kcal/cap/d2020: 149.5 kcal/cap/d2021: 174.2 kcal/cap/d2022: 178.5 kcal/cap/d2023: 224.2 kcal/cap/d

Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.

Analysis

In 2023, pigmeat — food supply in Tonga stood at 224.15 kcal/cap/d. That is the highest value across all 5 years on record.

The figure is up 25.6% on the previous year and up 25.5% over five years.

That places Tonga 11th out of 162 countries with data for 2023, putting it in the top 10%.

Pigmeat — Food supply in Tonga, year by year

Annual values for Pigmeat — Food supply (kcal/capita/day) in Tonga, 2019 to 2023.
Year kcal/cap/d Change
2019 178.58 kcal/cap/d
2020 149.49 kcal/cap/d -16.3%
2021 174.17 kcal/cap/d +16.5%
2022 178.48 kcal/cap/d +2.5%
2023 224.15 kcal/cap/d +25.6%

Averages by decade

DecadeAverage LowestHighest Years
2010s 178.58 kcal/cap/d 178.58 kcal/cap/d 178.58 kcal/cap/d 1
2020s 181.57 kcal/cap/d 149.49 kcal/cap/d 224.15 kcal/cap/d 4

Countries ranked near Tonga

  1. 8 Croatia 238.57 kcal/cap/d compare
  2. 9 China, Hong Kong SAR 234.8 kcal/cap/d compare
  3. 10 Hungary 225.05 kcal/cap/d compare
  4. 12 Serbia 223.78 kcal/cap/d compare
  5. 13 China, Taiwan Province of 222.03 kcal/cap/d compare
  6. 14 Spain 220.27 kcal/cap/d compare

See the full ranking of 211 places →

More agriculture & rural data for Tonga

All data for Tonga →

Frequently asked questions

What is pigmeat — food supply in Tonga?
Pigmeat — food supply in Tonga was 224.15 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — food supply recorded in Tonga?
The highest recorded value was 224.15 kcal/cap/d in 2023.
What is the lowest pigmeat — food supply recorded in Tonga?
The lowest recorded value was 149.49 kcal/cap/d in 2020.
How does Tonga rank for pigmeat — food supply?
Tonga ranks 11th out of 162 countries with data for 2023.
Where does this Tonga data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pigmeat — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.

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Pigmeat — Food supply in Tonga. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 28 August 2026, from https://agriculture.statizoid.com/stat/pigmeat-food-supply-kcal-capita-day/tonga/

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About this data

Indicator
Pigmeat — Food supply (kcal/capita/day)
Unit
kcal/cap/d
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,860 data points, 2010–2023
Last refreshed

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.