Starchy Roots — Food supply in Ecuador
Ecuador: Starchy Roots — Food supply was 50.8 kcal/cap/d in 2023. ▬ Flat
Starchy Roots — Food supply in Ecuador, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, starchy roots — food supply in Ecuador stood at 50.8 kcal/cap/d.
The figure is down 8.8% on the previous year and up 6.8% over ten years.
Over the whole period, starchy roots — food supply in Ecuador peaked at 62.72 kcal/cap/d in 2016 and was at its lowest, 43.61 kcal/cap/d, in 2019.
That places Ecuador 136th out of 164 countries with data for 2023, putting it in the bottom quarter.
Starchy Roots — Food supply in Ecuador, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 50.94 kcal/cap/d | — |
| 2011 | 48.92 kcal/cap/d | -4.0% |
| 2012 | 51.88 kcal/cap/d | +6.1% |
| 2013 | 47.57 kcal/cap/d | -8.3% |
| 2014 | 62.29 kcal/cap/d | +30.9% |
| 2015 | 54.28 kcal/cap/d | -12.9% |
| 2016 | 62.72 kcal/cap/d | +15.5% |
| 2017 | 59.94 kcal/cap/d | -4.4% |
| 2018 | 52.27 kcal/cap/d | -12.8% |
| 2019 | 43.61 kcal/cap/d | -16.6% |
| 2020 | 55.22 kcal/cap/d | +26.6% |
| 2021 | 45.07 kcal/cap/d | -18.4% |
| 2022 | 55.69 kcal/cap/d | +23.6% |
| 2023 | 50.8 kcal/cap/d | -8.8% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 53.44 kcal/cap/d | 43.61 kcal/cap/d | 62.72 kcal/cap/d | 10 |
| 2020s | 51.7 kcal/cap/d | 45.07 kcal/cap/d | 55.69 kcal/cap/d | 4 |
Countries ranked near Ecuador
More agriculture & rural data for Ecuador
- Agriculture, forestry, and fishing, value added (current US$), annual 10.59 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.097 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 691.36 current US$ per person (2025)
- Rural population, annual growth rate 0.4287 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3661 units per person (2025)
- Agriculture share gdp 9.7 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.7 (2025)
- Agricultural raw materials exports 3.9% (2024)
- Agricultural raw materials imports 0.7% (2024)
Frequently asked questions
- What is starchy roots — food supply in Ecuador?
- Starchy roots — food supply in Ecuador was 50.8 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Ecuador?
- The highest recorded value was 62.72 kcal/cap/d in 2016.
- What is the lowest starchy roots — food supply recorded in Ecuador?
- The lowest recorded value was 43.61 kcal/cap/d in 2019.
- How does Ecuador rank for starchy roots — food supply?
- Ecuador ranks 136th out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Ecuador?
- Over the last ten years it is up 6.8%. The long-run trend across the full record is flat.
- Where does this Ecuador data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
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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.