Starchy Roots — Food supply in Kiribati
Kiribati: Starchy Roots — Food supply was 35.26 kcal/cap/d in 2023. ▬ Flat
Starchy Roots — Food supply in Kiribati, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, starchy roots — food supply in Kiribati stood at 35.26 kcal/cap/d.
The figure is down 0.2% on the previous year and down 1.3% over ten years.
Over the whole period, starchy roots — food supply in Kiribati peaked at 38.21 kcal/cap/d in 2021 and was at its lowest, 32.67 kcal/cap/d, in 2020.
Kiribati ranks 151st of 164 countries on this measure, in the bottom quarter.
Starchy Roots — Food supply in Kiribati, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 35.84 kcal/cap/d | — |
| 2011 | 36.42 kcal/cap/d | +1.6% |
| 2012 | 36.02 kcal/cap/d | -1.1% |
| 2013 | 35.74 kcal/cap/d | -0.8% |
| 2014 | 36.71 kcal/cap/d | +2.7% |
| 2015 | 34.96 kcal/cap/d | -4.8% |
| 2016 | 35.76 kcal/cap/d | +2.3% |
| 2017 | 36.96 kcal/cap/d | +3.4% |
| 2018 | 33.79 kcal/cap/d | -8.6% |
| 2019 | 34.31 kcal/cap/d | +1.5% |
| 2020 | 32.67 kcal/cap/d | -4.8% |
| 2021 | 38.21 kcal/cap/d | +17.0% |
| 2022 | 35.34 kcal/cap/d | -7.5% |
| 2023 | 35.26 kcal/cap/d | -0.2% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 35.65 kcal/cap/d | 33.79 kcal/cap/d | 36.96 kcal/cap/d | 10 |
| 2020s | 35.37 kcal/cap/d | 32.67 kcal/cap/d | 38.21 kcal/cap/d | 4 |
Countries ranked near Kiribati
More agriculture & rural data for Kiribati
- Agriculture, forestry, and fishing, value added (current US$), annual 1 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2317 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 590.95 current US$ per person (2024)
- Rural population, annual growth rate -1.03 % 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)
- Share of GDP from agriculture 23.2% (2024)
- Agriculture as a share of GDP vs. GDP per capita 23.2% (2024)
- Agricultural raw materials exports 0.0% (2021)
- Agricultural raw materials imports 2.3% (2021)
Frequently asked questions
- What is starchy roots — food supply in Kiribati?
- Starchy roots — food supply in Kiribati was 35.26 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 Kiribati?
- The highest recorded value was 38.21 kcal/cap/d in 2021.
- What is the lowest starchy roots — food supply recorded in Kiribati?
- The lowest recorded value was 32.67 kcal/cap/d in 2020.
- How does Kiribati rank for starchy roots — food supply?
- Kiribati ranks 151st out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Kiribati?
- Over the last ten years it is down 1.3%. The long-run trend across the full record is flat.
- Where does this Kiribati 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.