Roots, Other — Food supply in Viet Nam
Viet Nam: Roots, Other — Food supply was 6,112 million Kcal in 2023. ◆ Volatile
Roots, Other — Food supply in Viet Nam, 2015–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, roots, other — food supply in Viet Nam stood at 6,112 million Kcal. That is the highest value across all 7 years on record.
Compared with earlier readings it is up 36.3% on the previous year and up 9,390.1% over ten years.
Over the whole period, roots, other — food supply in Viet Nam peaked at 6,112 million Kcal in 2023 and was at its lowest, 0 million Kcal, in 2020.
Roots, Other — Food supply in Viet Nam, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2015 | 64.4 million Kcal | — |
| 2016 | 56.27 million Kcal | -12.6% |
| 2018 | 62.32 million Kcal | +10.8% |
| 2020 | 0 million Kcal | -100.0% |
| 2021 | 0 million Kcal | — |
| 2022 | 4,483 million Kcal | — |
| 2023 | 6,112 million Kcal | +36.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 61 million Kcal | 56.27 million Kcal | 64.4 million Kcal | 3 |
| 2020s | 2,649 million Kcal | 0 million Kcal | 6,112 million Kcal | 4 |
Countries ranked near Viet Nam
More agriculture & rural data for Viet Nam
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 6.65 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 3.81 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing 5.69 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual 6.65 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 1.52 % change on previous year (2024)
- Fat of pigs — Production, annual growth rate 6.65 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 5.69 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate 5.69 % change on previous year (2024)
- Bananas — Production 2.64 million t (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 15 kg/An (2024)
Frequently asked questions
- What is roots, other — food supply in Viet Nam?
- Roots, other — food supply in Viet Nam was 6,112 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — food supply recorded in Viet Nam?
- The highest recorded value was 6,112 million Kcal in 2023.
- What is the lowest roots, other — food supply recorded in Viet Nam?
- The lowest recorded value was 0 million Kcal in 2020.
- How does Viet Nam rank for roots, other — food supply?
- Viet Nam ranks 12th out of 18 regions with data for 2023.
- Is roots, other — food supply rising or falling in Viet Nam?
- Over the last ten years it is up 9,390.1%. The long-run trend across the full record is volatile.
- Where does this Viet Nam 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.
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CSV · JSON — 7 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.