Rye and products — Food supply in Namibia
Namibia: Rye and products — Food supply was 446.18 million Kcal in 2023. ◆ Volatile
Rye and products — Food supply in Namibia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Namibia recorded 446.18 million Kcal for rye and products — food supply in 2023.
The figure is up 170.2% on the previous year and up 19.0% over ten years.
Over the whole period, rye and products — food supply in Namibia peaked at 1,776 million Kcal in 2017 and was at its lowest, 165.14 million Kcal, in 2022.
Namibia ranks 57th of 145 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 | 692.12 million Kcal | 223.72 million Kcal | 1,776 million Kcal | 10 |
| 2020s | 329.63 million Kcal | 165.14 million Kcal | 446.18 million Kcal | 4 |
Countries ranked near Namibia
- 54 Iceland 760.2 million Kcal compare
- 55 Tajikistan 679.46 million Kcal compare
- 56 Mozambique 463 million Kcal compare
- 58 United Arab Emirates 283.84 million Kcal compare
- 59 Tunisia 275.5 million Kcal compare
- 60 Israel 184.34 million Kcal compare
More agriculture & rural data for Namibia
- Agriculture share gdp 6.99 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.99 (2025)
- Agricultural raw materials exports 1.9% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 49.1% (2025)
- Rural population growth 1.1% (2025)
- Rural population 1.52 million (2025)
- Agriculture, forestry, and fishing, value added 7.0% (2025)
- Agriculture, forestry, and fishing, value added 1.05 billion current US$ (2025)
- Tomatoes — Production 8,862 t (2024)
Frequently asked questions
- What is rye and products — food supply in Namibia?
- Rye and products — food supply in Namibia was 446.18 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — food supply recorded in Namibia?
- The highest recorded value was 1,776 million Kcal in 2017.
- What is the lowest rye and products — food supply recorded in Namibia?
- The lowest recorded value was 165.14 million Kcal in 2022.
- How does Namibia rank for rye and products — food supply?
- Namibia ranks 57th out of 145 countries with data for 2023.
- Is rye and products — food supply rising or falling in Namibia?
- Over the last ten years it is up 19.0%. The long-run trend across the full record is volatile.
- Where does this Namibia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — 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.