Starchy Roots — Food supply in Republic of Korea
Republic of Korea: Starchy Roots — Food supply was 39.39 kcal/cap/d in 2023. ▲ Rising
Starchy Roots — Food supply in Republic of Korea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Republic of Korea recorded 39.39 kcal/cap/d for starchy roots — food supply in 2023.
The figure is up 1.0% on the previous year and up 7.8% over ten years.
Over the whole period, starchy roots — food supply in Republic of Korea peaked at 44.25 kcal/cap/d in 2019 and was at its lowest, 36.17 kcal/cap/d, in 2011.
That places Republic of Korea 147th out of 164 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Starchy Roots — Food supply in Republic of Korea, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 36.61 kcal/cap/d | — |
| 2011 | 36.17 kcal/cap/d | -1.2% |
| 2012 | 37.83 kcal/cap/d | +4.6% |
| 2013 | 36.55 kcal/cap/d | -3.4% |
| 2014 | 39.21 kcal/cap/d | +7.3% |
| 2015 | 39.15 kcal/cap/d | -0.2% |
| 2016 | 42.91 kcal/cap/d | +9.6% |
| 2017 | 39.53 kcal/cap/d | -7.9% |
| 2018 | 39.81 kcal/cap/d | +0.7% |
| 2019 | 44.25 kcal/cap/d | +11.2% |
| 2020 | 41.38 kcal/cap/d | -6.5% |
| 2021 | 40.69 kcal/cap/d | -1.7% |
| 2022 | 39.01 kcal/cap/d | -4.1% |
| 2023 | 39.39 kcal/cap/d | +1.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 39.2 kcal/cap/d | 36.17 kcal/cap/d | 44.25 kcal/cap/d | 10 |
| 2020s | 40.12 kcal/cap/d | 39.01 kcal/cap/d | 41.38 kcal/cap/d | 4 |
Countries ranked near Republic of Korea
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- Fruit Primary — Area harvested, annual growth rate 1.72 % change on previous year (2024)
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Frequently asked questions
- What is starchy roots — food supply in Republic of Korea?
- Starchy roots — food supply in Republic of Korea was 39.39 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 Republic of Korea?
- The highest recorded value was 44.25 kcal/cap/d in 2019.
- What is the lowest starchy roots — food supply recorded in Republic of Korea?
- The lowest recorded value was 36.17 kcal/cap/d in 2011.
- How does Republic of Korea rank for starchy roots — food supply?
- Republic of Korea ranks 147th out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Republic of Korea?
- Over the last ten years it is up 7.8%. The long-run trend across the full record is rising.
- Where does this Republic of Korea 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
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.