Spices — Protein supply quantity in Rwanda
Rwanda: Spices — Protein supply quantity was 0.06 g/cap/d in 2023. ▬ Flat
Spices — Protein supply quantity in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Rwanda recorded 0.06 g/cap/d for spices — protein supply quantity in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 40.0% on the previous year and down 14.3% over ten years.
Over the whole period, spices — protein supply quantity in Rwanda peaked at 0.1 g/cap/d in 2022 and was at its lowest, 0.06 g/cap/d, in 2020.
That places Rwanda 131st out of 164 countries with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.08 g/cap/d | 0.07 g/cap/d | 0.09 g/cap/d | 10 |
| 2020s | 0.0775 g/cap/d | 0.06 g/cap/d | 0.1 g/cap/d | 4 |
Countries ranked near Rwanda
- 131 Cuba 0.06 g/cap/d compare
- 131 Mauritania 0.06 g/cap/d compare
- 131 Gabon 0.06 g/cap/d compare
- 131 Azerbaijan, Republic of 0.06 g/cap/d compare
- 131 Chile 0.06 g/cap/d compare
- 131 El Salvador 0.06 g/cap/d compare
- 131 Zambia 0.06 g/cap/d compare
- 131 Italy 0.06 g/cap/d compare
- 131 Philippines 0.06 g/cap/d compare
- 131 Honduras 0.06 g/cap/d compare
- 131 Brazil 0.06 g/cap/d compare
More agriculture & rural data for Rwanda
- Agriculture, forestry, and fishing, value added (current US$), annual 5.79 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.203 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 228.16 current US$ per person (2025)
- Rural population, annual growth rate 0.6953 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6909 units per person (2025)
- Agriculture share gdp 20.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 20.3 (2025)
- Agricultural raw materials exports 0.8% (2022)
- Agricultural raw materials imports 0.9% (2022)
Frequently asked questions
- What is spices — protein supply quantity in Rwanda?
- Spices — protein supply quantity in Rwanda was 0.06 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in Rwanda?
- The highest recorded value was 0.1 g/cap/d in 2022.
- What is the lowest spices — protein supply quantity recorded in Rwanda?
- The lowest recorded value was 0.06 g/cap/d in 2020.
- How does Rwanda rank for spices — protein supply quantity?
- Rwanda ranks 131st out of 164 countries with data for 2023.
- Is spices — protein supply quantity rising or falling in Rwanda?
- Over the last ten years it is down 14.3%. The long-run trend across the full record is flat.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — Protein supply quantity (g/capita/day). 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.