Spices, Other — Food supply in United Kingdom of Great Britain and Northern Ireland

United Kingdom of Great Britain and Northern Ireland: Spices, Other — Food supply was 139,050 million Kcal in 2023. ▲ Rising

Latest (2023)
139,050 million Kcal
Change on year
down 9.5%
World rank
23rd
of 194 countries
All-time high
154,533 million Kcal
in 2020
All-time low
116,409 million Kcal
in 2010
Years of data
14
2010–2023

Spices, Other — Food supply in United Kingdom of Great Britain and Northern Ireland, 2010–2023

050.0k100.0k150.0k2010201620232010: 116.4k million Kcal2011: 130.6k million Kcal2012: 119.4k million Kcal2013: 123.9k million Kcal2014: 127.5k million Kcal2015: 128.0k million Kcal2016: 127.5k million Kcal2017: 129.9k million Kcal2018: 131.5k million Kcal2019: 132.1k million Kcal2020: 154.5k million Kcal2021: 148.8k million Kcal2022: 153.6k million Kcal2023: 139.1k million Kcal

Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.

Analysis

The most recent figure for spices, other — food supply in United Kingdom of Great Britain and Northern Ireland is 139,050 million Kcal, measured in 2023.

Compared with earlier readings it is down 9.5% on the previous year and up 12.2% over ten years.

Over the whole period, spices, other — food supply in United Kingdom of Great Britain and Northern Ireland peaked at 154,533 million Kcal in 2020 and was at its lowest, 116,409 million Kcal, in 2010.

That places United Kingdom of Great Britain and Northern Ireland 23rd out of 194 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Spices, Other — Food supply in United Kingdom of Great Britain and Northern Ireland, year by year

Annual values for Spices, Other — Food supply (kcal) in United Kingdom of Great Britain and Northern Ireland, 2010 to 2023.
Year million Kcal Change
2010 116,409 million Kcal
2011 130,620 million Kcal +12.2%
2012 119,390 million Kcal -8.6%
2013 123,877 million Kcal +3.8%
2014 127,492 million Kcal +2.9%
2015 127,995 million Kcal +0.4%
2016 127,540 million Kcal -0.4%
2017 129,913 million Kcal +1.9%
2018 131,458 million Kcal +1.2%
2019 132,121 million Kcal +0.5%
2020 154,533 million Kcal +17.0%
2021 148,775 million Kcal -3.7%
2022 153,630 million Kcal +3.3%
2023 139,050 million Kcal -9.5%

Averages by decade

DecadeAverage LowestHighest Years
2010s 126,682 million Kcal 116,409 million Kcal 132,121 million Kcal 10
2020s 148,997 million Kcal 139,050 million Kcal 154,533 million Kcal 4

Countries ranked near United Kingdom of Great Britain and Northern Ireland

  1. 20 Syrian Arab Republic 151,491 million Kcal compare
  2. 20 Syria 151,491 million Kcal compare
  3. 22 Thailand 150,155 million Kcal compare
  4. 23 United Kingdom 139,050 million Kcal compare
  5. 25 Germany 121,360 million Kcal compare
  6. 26 Canada 88,112 million Kcal compare

See the full ranking of 224 places →

More agriculture & rural data for United Kingdom of Great Britain and Northern Ireland

All data for United Kingdom of Great Britain and Northern Ireland →

Frequently asked questions

What is spices, other — food supply in United Kingdom of Great Britain and Northern Ireland?
Spices, other — food supply in United Kingdom of Great Britain and Northern Ireland was 139,050 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices, other — food supply recorded in United Kingdom of Great Britain and Northern Ireland?
The highest recorded value was 154,533 million Kcal in 2020.
What is the lowest spices, other — food supply recorded in United Kingdom of Great Britain and Northern Ireland?
The lowest recorded value was 116,409 million Kcal in 2010.
How does United Kingdom of Great Britain and Northern Ireland rank for spices, other — food supply?
United Kingdom of Great Britain and Northern Ireland ranks 23rd out of 194 countries with data for 2023.
Is spices, other — food supply rising or falling in United Kingdom of Great Britain and Northern Ireland?
Over the last ten years it is up 12.2%. The long-run trend across the full record is rising.
Where does this United Kingdom of Great Britain and Northern Ireland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — Food supply (kcal). Statizoid updates them automatically from the source API.

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Spices, Other — Food supply in United Kingdom of Great Britain and Northern Ireland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 18 September 2026, from https://agriculture.statizoid.com/stat/spices-other-food-supply-kcal/united-kingdom-of-great-britain-and-northern-ireland/

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About this data

Indicator
Spices, Other — Food supply (kcal)
Unit
million Kcal
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
224 places, 3,042 data points, 2010–2023
Last refreshed

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.