Plantains — Food supply in Congo, Republic of
Congo, Republic of: Plantains — Food supply was 57,786 million Kcal in 2023. ▬ Flat
Plantains — Food supply in Congo, Republic of, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for plantains — food supply in Congo, Republic of is 57,786 million Kcal, measured in 2023.
Compared with earlier readings it is down 0.2% on the previous year and down 0.6% over ten years.
Over the whole period, plantains — food supply in Congo, Republic of peaked at 60,616 million Kcal in 2019 and was at its lowest, 47,681 million Kcal, in 2018.
Congo, Republic of ranks 22nd of 140 countries on this measure, in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 55,392 million Kcal | 47,681 million Kcal | 60,616 million Kcal | 10 |
| 2020s | 58,389 million Kcal | 57,752 million Kcal | 60,131 million Kcal | 4 |
Countries ranked near Congo, Republic of
More agriculture & rural data for Congo, Republic of
- Agriculture, forestry, and fishing, value added (current US$), annual 11.08 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1011 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 254.21 current US$ per person (2025)
- Rural population, annual growth rate 1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3588 units per person (2025)
- Agriculture share gdp 10.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.11 (2025)
- Agricultural raw materials exports 2.4% (2023)
- Agricultural raw materials imports 1.0% (2023)
Frequently asked questions
- What is plantains — food supply in Congo, Republic of?
- Plantains — food supply in Congo, Republic of was 57,786 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest plantains — food supply recorded in Congo, Republic of?
- The highest recorded value was 60,616 million Kcal in 2019.
- What is the lowest plantains — food supply recorded in Congo, Republic of?
- The lowest recorded value was 47,681 million Kcal in 2018.
- How does Congo, Republic of rank for plantains — food supply?
- Congo, Republic of ranks 22nd out of 140 countries with data for 2023.
- Is plantains — food supply rising or falling in Congo, Republic of?
- Over the last ten years it is down 0.6%. The long-run trend across the full record is flat.
- Where does this Congo, Republic of data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Plantains — Food supply (kcal). Statizoid updates them automatically from the source API.
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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.