Starchy Roots — Food supply in Hungary
Hungary: Starchy Roots — Food supply was 220,938 million Kcal in 2023. ▼ Falling
Starchy Roots — Food supply in Hungary, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, starchy roots — food supply in Hungary stood at 220,938 million Kcal.
That represents a change of up 3.7% on the previous year and down 27.9% over ten years.
Over the whole period, starchy roots — food supply in Hungary peaked at 388,033 million Kcal in 2011 and was at its lowest, 213,115 million Kcal, in 2022.
Hungary ranks 89th 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 | 305,942 million Kcal | 233,810 million Kcal | 388,033 million Kcal | 10 |
| 2020s | 223,185 million Kcal | 213,115 million Kcal | 231,712 million Kcal | 4 |
Countries ranked near Hungary
More agriculture & rural data for Hungary
- Agriculture, forestry, and fishing, value added (current US$), annual 8.23 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0265 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 687.58 current US$ per person (2025)
- Rural population, annual growth rate -1.18 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2931 units per person (2025)
- Agriculture share gdp 2.65 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.65 (2025)
- Agricultural raw materials exports 0.5% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is starchy roots — food supply in Hungary?
- Starchy roots — food supply in Hungary was 220,938 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Hungary?
- The highest recorded value was 388,033 million Kcal in 2011.
- What is the lowest starchy roots — food supply recorded in Hungary?
- The lowest recorded value was 213,115 million Kcal in 2022.
- How does Hungary rank for starchy roots — food supply?
- Hungary ranks 89th out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Hungary?
- Over the last ten years it is down 27.9%. The long-run trend across the full record is falling.
- Where does this Hungary 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.