Starchy Roots — Food supply in Kazakhstan
Kazakhstan: Starchy Roots — Food supply was 627,886 million Kcal in 2023. ▲ Rising
Starchy Roots — Food supply in Kazakhstan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, starchy roots — food supply in Kazakhstan stood at 627,886 million Kcal.
That represents a change of up 3.3% on the previous year and up 1.8% over ten years.
Over the whole period, starchy roots — food supply in Kazakhstan peaked at 712,901 million Kcal in 2021 and was at its lowest, 473,584 million Kcal, in 2010.
That places Kazakhstan 63rd out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 621,653 million Kcal | 473,584 million Kcal | 702,061 million Kcal | 10 |
| 2020s | 664,511 million Kcal | 607,855 million Kcal | 712,901 million Kcal | 4 |
Countries ranked near Kazakhstan
More agriculture & rural data for Kazakhstan
- Agriculture, forestry, and fishing, value added (current US$), annual 1.32 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0374 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 550.04 current US$ per person (2025)
- Rural population, annual growth rate 0.3844 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3761 units per person (2025)
- Agriculture share gdp 3.74 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.74 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 0.7% (2024)
Frequently asked questions
- What is starchy roots — food supply in Kazakhstan?
- Starchy roots — food supply in Kazakhstan was 627,886 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Kazakhstan?
- The highest recorded value was 712,901 million Kcal in 2021.
- What is the lowest starchy roots — food supply recorded in Kazakhstan?
- The lowest recorded value was 473,584 million Kcal in 2010.
- How does Kazakhstan rank for starchy roots — food supply?
- Kazakhstan ranks 63rd out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Kazakhstan?
- Over the last ten years it is up 1.8%. The long-run trend across the full record is rising.
- Where does this Kazakhstan 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.