Starchy Roots — Food supply in Georgia
Georgia: Starchy Roots — Food supply was 125,920 million Kcal in 2023. ▼ Falling
Starchy Roots — Food supply in Georgia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Georgia recorded 125,920 million Kcal for starchy roots — food supply in 2023.
Compared with earlier readings it is up 19.8% on the previous year and down 19.4% over ten years.
Over the whole period, starchy roots — food supply in Georgia peaked at 156,297 million Kcal in 2013 and was at its lowest, 105,076 million Kcal, in 2022.
Georgia ranks 108th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 130,538 million Kcal | 117,051 million Kcal | 156,297 million Kcal | 10 |
| 2020s | 121,635 million Kcal | 105,076 million Kcal | 132,500 million Kcal | 4 |
Countries ranked near Georgia
More agriculture & rural data for Georgia
- Agriculture, forestry, and fishing, value added (current US$), annual 5.39 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0518 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 502.19 current US$ per person (2025)
- Rural population, annual growth rate 2.97 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3882 units per person (2025)
- Agriculture share gdp 5.18 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.18 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is starchy roots — food supply in Georgia?
- Starchy roots — food supply in Georgia was 125,920 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Georgia?
- The highest recorded value was 156,297 million Kcal in 2013.
- What is the lowest starchy roots — food supply recorded in Georgia?
- The lowest recorded value was 105,076 million Kcal in 2022.
- How does Georgia rank for starchy roots — food supply?
- Georgia ranks 108th out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Georgia?
- Over the last ten years it is down 19.4%. The long-run trend across the full record is falling.
- Where does this Georgia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Food supply (kcal). 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.