Roots, Other — Food supply in Congo
Congo: Roots, Other — Food supply was 48,420 million Kcal in 2023. ▲ Rising
Roots, Other — Food supply in Congo, 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 Congo is 48,420 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 2.4% on the previous year and up 11.1% over ten years.
Over the whole period, roots, other — food supply in Congo peaked at 48,420 million Kcal in 2023 and was at its lowest, 40,785 million Kcal, in 2010.
Congo ranks 34th of 177 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 44,397 million Kcal | 40,785 million Kcal | 48,118 million Kcal | 10 |
| 2020s | 47,251 million Kcal | 46,349 million Kcal | 48,420 million Kcal | 4 |
Countries ranked near Congo
- 31 Guinea-Bissau 53,923 million Kcal compare
- 32 Sri Lanka 52,404 million Kcal compare
- 33 Eswatini 52,270 million Kcal compare
- 35 Gabon 44,014 million Kcal compare
- 36 Dominican Republic 43,573 million Kcal compare
- 37 El Salvador 41,450 million Kcal compare
More agriculture & rural data for Congo
- 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)
- Rural population 35.9% (2025)
- Rural population growth 1.7% (2025)
- Rural population 2.33 million (2025)
- Agriculture, forestry, and fishing, value added 10.1% (2025)
- Agriculture, forestry, and fishing, value added 1.65 billion current US$ (2025)
- Bananas — Production 86,254 t (2024)
Frequently asked questions
- What is roots, other — food supply in Congo?
- Roots, other — food supply in Congo was 48,420 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — food supply recorded in Congo?
- The highest recorded value was 48,420 million Kcal in 2023.
- What is the lowest roots, other — food supply recorded in Congo?
- The lowest recorded value was 40,785 million Kcal in 2010.
- How does Congo rank for roots, other — food supply?
- Congo ranks 34th out of 177 countries with data for 2023.
- Is roots, other — food supply rising or falling in Congo?
- Over the last ten years it is up 11.1%. The long-run trend across the full record is rising.
- Where does this Congo 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.