Starchy Roots — Food supply in Thailand
Thailand: Starchy Roots — Food supply was 36.93 kcal/cap/d in 2023. ▬ Flat
Starchy Roots — Food supply in Thailand, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for starchy roots — food supply in Thailand is 36.93 kcal/cap/d, measured in 2023.
Compared with earlier readings it is up 20.3% on the previous year and down 2.5% over ten years.
Over the whole period, starchy roots — food supply in Thailand peaked at 38.42 kcal/cap/d in 2015 and was at its lowest, 29.24 kcal/cap/d, in 2010.
That places Thailand 150th out of 164 countries with data for 2023, putting it in the bottom quarter.
Starchy Roots — Food supply in Thailand, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 29.24 kcal/cap/d | — |
| 2011 | 30.24 kcal/cap/d | +3.4% |
| 2012 | 37.76 kcal/cap/d | +24.9% |
| 2013 | 37.88 kcal/cap/d | +0.3% |
| 2014 | 37.16 kcal/cap/d | -1.9% |
| 2015 | 38.42 kcal/cap/d | +3.4% |
| 2016 | 34.15 kcal/cap/d | -11.1% |
| 2017 | 31.81 kcal/cap/d | -6.9% |
| 2018 | 30.38 kcal/cap/d | -4.5% |
| 2019 | 36.37 kcal/cap/d | +19.7% |
| 2020 | 33.58 kcal/cap/d | -7.7% |
| 2021 | 34.94 kcal/cap/d | +4.1% |
| 2022 | 30.71 kcal/cap/d | -12.1% |
| 2023 | 36.93 kcal/cap/d | +20.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 34.34 kcal/cap/d | 29.24 kcal/cap/d | 38.42 kcal/cap/d | 10 |
| 2020s | 34.04 kcal/cap/d | 30.71 kcal/cap/d | 36.93 kcal/cap/d | 4 |
Countries ranked near Thailand
More agriculture & rural data for Thailand
- Agriculture, forestry, and fishing, value added (current US$), annual 7.21 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0875 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 704.7 current US$ per person (2025)
- Rural population, annual growth rate -2.51 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.372 units per person (2025)
- Share of GDP from agriculture 8.7% (2025)
- Agriculture as a share of GDP vs. GDP per capita 8.7% (2025)
- Agricultural raw materials exports 4.0% (2024)
- Agricultural raw materials imports 1.3% (2024)
Frequently asked questions
- What is starchy roots — food supply in Thailand?
- Starchy roots — food supply in Thailand was 36.93 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 Thailand?
- The highest recorded value was 38.42 kcal/cap/d in 2015.
- What is the lowest starchy roots — food supply recorded in Thailand?
- The lowest recorded value was 29.24 kcal/cap/d in 2010.
- How does Thailand rank for starchy roots — food supply?
- Thailand ranks 150th out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Thailand?
- Over the last ten years it is down 2.5%. The long-run trend across the full record is flat.
- Where does this Thailand 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.