Pulses, Other and products — Export quantity in Kenya
Kenya: Pulses, Other and products — Export quantity was 15 1000 t in 2023. ◆ Volatile
Pulses, Other and products — Export quantity in Kenya, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, pulses, other and products — export quantity in Kenya stood at 15 1000 t.
That represents a change of up 200.0% on the previous year and down 34.8% over ten years.
Over the whole period, pulses, other and products — export quantity in Kenya peaked at 47 1000 t in 2020 and was at its lowest, 4 1000 t, in 2011.
Kenya ranks 38th of 157 countries on this measure, in the top quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 14.2 1000 t | 4 1000 t | 31 1000 t | 10 |
| 2020s | 23.75 1000 t | 5 1000 t | 47 1000 t | 4 |
Countries ranked near Kenya
- 35 Madagascar 20 1000 t compare
- 35 Ukraine 20 1000 t compare
- 37 Iran (Islamic Republic of) 16 1000 t compare
- 39 Peru 12 1000 t compare
- 40 Norway 11 1000 t compare
- 41 Bahrain 10 1000 t compare
- 41 Syrian Arab Republic 10 1000 t compare
More agriculture & rural data for Kenya
- Agriculture share gdp 23.16 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.16 (2025)
- Agricultural raw materials exports 12.9% (2024)
- Agricultural raw materials imports 2.0% (2024)
- Rural population 67.8% (2025)
- Rural population growth 1.5% (2025)
- Rural population 39.00 million (2025)
- Agriculture, forestry, and fishing, value added 23.2% (2025)
- Agriculture, forestry, and fishing, value added 31.48 billion current US$ (2025)
- Bananas — Production 2.06 million t (2024)
Frequently asked questions
- What is pulses, other and products — export quantity in Kenya?
- Pulses, other and products — export quantity in Kenya was 15 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pulses, other and products — export quantity recorded in Kenya?
- The highest recorded value was 47 1000 t in 2020.
- What is the lowest pulses, other and products — export quantity recorded in Kenya?
- The lowest recorded value was 4 1000 t in 2011.
- How does Kenya rank for pulses, other and products — export quantity?
- Kenya ranks 38th out of 157 countries with data for 2023.
- Is pulses, other and products — export quantity rising or falling in Kenya?
- Over the last ten years it is down 34.8%. The long-run trend across the full record is volatile.
- Where does this Kenya data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pulses, Other and products — Export quantity. 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.