Roots, Other — Food supply in Chile
Chile: Roots, Other — Food supply was 34.44 million Kcal in 2023. ◆ Volatile
Roots, Other — Food supply in Chile, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for roots, other — food supply in Chile is 34.44 million Kcal, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 96.7% on the previous year and down 91.5% over ten years.
Over the whole period, roots, other — food supply in Chile peaked at 1,228 million Kcal in 2021 and was at its lowest, 34.44 million Kcal, in 2023.
Chile ranks 108th of 161 countries on this measure, in the middle of the range.
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 | 469.63 million Kcal | 192.48 million Kcal | 647.28 million Kcal | 10 |
| 2020s | 747.17 million Kcal | 34.44 million Kcal | 1,228 million Kcal | 4 |
Countries ranked near Chile
More agriculture & rural data for Chile
- Agriculture, forestry, and fishing, value added (current US$), annual -2.03 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0345 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 621.34 current US$ per person (2025)
- Rural population, annual growth rate -1.18 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1082 units per person (2025)
- Agriculture share gdp 3.45 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.45 (2025)
- Agricultural raw materials exports 4.7% (2025)
- Agricultural raw materials imports 0.7% (2025)
Frequently asked questions
- What is roots, other — food supply in Chile?
- Roots, other — food supply in Chile was 34.44 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — food supply recorded in Chile?
- The highest recorded value was 1,228 million Kcal in 2021.
- What is the lowest roots, other — food supply recorded in Chile?
- The lowest recorded value was 34.44 million Kcal in 2023.
- How does Chile rank for roots, other — food supply?
- Chile ranks 108th out of 161 countries with data for 2023.
- Is roots, other — food supply rising or falling in Chile?
- Over the last ten years it is down 91.5%. The long-run trend across the full record is volatile.
- Where does this Chile data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — Food supply (kcal). 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.