Starchy Roots — Food supply in Viet Nam
Viet Nam: Starchy Roots — Food supply was 47.76 kcal/cap/d in 2023. ▬ Flat
Starchy Roots — Food supply in Viet Nam, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Viet Nam recorded 47.76 kcal/cap/d for starchy roots — food supply in 2023.
The figure is down 2.0% on the previous year and down 2.7% over ten years.
Over the whole period, starchy roots — food supply in Viet Nam peaked at 50.92 kcal/cap/d in 2012 and was at its lowest, 46.72 kcal/cap/d, in 2018.
Viet Nam ranks 18th of 20 countries on this measure, in the bottom quarter.
Starchy Roots — Food supply in Viet Nam, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 47.05 kcal/cap/d | — |
| 2011 | 50.88 kcal/cap/d | +8.1% |
| 2012 | 50.92 kcal/cap/d | +0.1% |
| 2013 | 49.11 kcal/cap/d | -3.6% |
| 2014 | 49.6 kcal/cap/d | +1.0% |
| 2015 | 50.77 kcal/cap/d | +2.4% |
| 2016 | 48.51 kcal/cap/d | -4.5% |
| 2017 | 46.88 kcal/cap/d | -3.4% |
| 2018 | 46.72 kcal/cap/d | -0.3% |
| 2019 | 48.1 kcal/cap/d | +3.0% |
| 2020 | 50.83 kcal/cap/d | +5.7% |
| 2021 | 48.85 kcal/cap/d | -3.9% |
| 2022 | 48.71 kcal/cap/d | -0.3% |
| 2023 | 47.76 kcal/cap/d | -2.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 48.85 kcal/cap/d | 46.72 kcal/cap/d | 50.92 kcal/cap/d | 10 |
| 2020s | 49.04 kcal/cap/d | 47.76 kcal/cap/d | 50.83 kcal/cap/d | 4 |
Countries ranked near Viet Nam
More agriculture & rural data for Viet Nam
- Fat of pigs — Production, annual growth rate 6.65 % change on previous year (2024)
- Cabbages — Area harvested, annual growth rate -0.7244 % change on previous year (2024)
- Cabbages — Yield, annual growth rate 0.6968 % change on previous year (2024)
- Cabbages — Production, annual growth rate -0.0326 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 6.65 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 5.69 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual 6.65 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 3.81 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing 5.69 % change on previous year (2024)
- Roots and Tubers, Total — Production, annual growth rate 1.43 % change on previous year (2024)
Frequently asked questions
- What is starchy roots — food supply in Viet Nam?
- Starchy roots — food supply in Viet Nam was 47.76 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 Viet Nam?
- The highest recorded value was 50.92 kcal/cap/d in 2012.
- What is the lowest starchy roots — food supply recorded in Viet Nam?
- The lowest recorded value was 46.72 kcal/cap/d in 2018.
- How does Viet Nam rank for starchy roots — food supply?
- Viet Nam ranks 18th out of 20 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Viet Nam?
- Over the last ten years it is down 2.7%. The long-run trend across the full record is flat.
- Where does this Viet Nam 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.
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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.