Rape and Mustardseed — Protein supply quantity in Rwanda
Rwanda: Rape and Mustardseed — Protein supply quantity was 3.45 t in 2023. ◆ Volatile
Rape and Mustardseed — Protein supply quantity in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, rape and mustardseed — protein supply quantity in Rwanda stood at 3.45 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 59.8% on the previous year and down 48.2% over ten years.
Over the whole period, rape and mustardseed — protein supply quantity in Rwanda peaked at 22.35 t in 2012 and was at its lowest, 3.45 t, in 2023.
Rwanda ranks 152nd of 180 countries on this measure, in the bottom 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 | 7.78 t | 3.65 t | 22.35 t | 10 |
| 2020s | 5.58 t | 3.45 t | 8.59 t | 4 |
Countries ranked near Rwanda
- 149 Cabo Verde 4.21 t compare
- 150 Bhutan 3.78 t compare
- 151 Liberia 3.64 t compare
- 153 Saint Lucia 3.35 t compare
- 154 Malta 2.71 t compare
- 155 Papua New Guinea 2.68 t compare
More agriculture & rural data for Rwanda
- 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)
- Rural population 69.1% (2025)
- Rural population growth 0.7% (2025)
- Rural population 10.07 million (2025)
- Agriculture, forestry, and fishing, value added 20.3% (2025)
- Agriculture, forestry, and fishing, value added 3.32 billion current US$ (2025)
- Bananas — Production 2.44 million t (2024)
Frequently asked questions
- What is rape and mustardseed — protein supply quantity in Rwanda?
- Rape and mustardseed — protein supply quantity in Rwanda was 3.45 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustardseed — protein supply quantity recorded in Rwanda?
- The highest recorded value was 22.35 t in 2012.
- What is the lowest rape and mustardseed — protein supply quantity recorded in Rwanda?
- The lowest recorded value was 3.45 t in 2023.
- How does Rwanda rank for rape and mustardseed — protein supply quantity?
- Rwanda ranks 152nd out of 180 countries with data for 2023.
- Is rape and mustardseed — protein supply quantity rising or falling in Rwanda?
- Over the last ten years it is down 48.2%. The long-run trend across the full record is volatile.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustardseed — Protein supply quantity (t). 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.