Stimulants — Food supply in Bhutan
Bhutan: Stimulants — Food supply was 1,301 million Kcal in 2023. ▲ Rising
Stimulants — Food supply in Bhutan, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Bhutan recorded 1,301 million Kcal for stimulants — food supply in 2023.
That represents a change of down 11.6% on the previous year and up 48.5% over five years.
Bhutan ranks 153rd of 164 countries on this measure, in the bottom quarter.
Stimulants — Food supply in Bhutan, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 876.46 million Kcal | — |
| 2020 | 973.57 million Kcal | +11.1% |
| 2021 | 1,467 million Kcal | +50.7% |
| 2022 | 1,471 million Kcal | +0.3% |
| 2023 | 1,301 million Kcal | -11.6% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 876.46 million Kcal | 876.46 million Kcal | 876.46 million Kcal | 1 |
| 2020s | 1,303 million Kcal | 973.57 million Kcal | 1,471 million Kcal | 4 |
Countries ranked near Bhutan
- 150 Samoa 1,677 million Kcal compare
- 151 Sao Tome and Principe 1,656 million Kcal compare
- 152 Saint Vincent and the Grenadines 1,336 million Kcal compare
- 154 Grenada 1,247 million Kcal compare
- 155 Zambia 1,205 million Kcal compare
- 156 Saint Lucia 1,039 million Kcal compare
More agriculture & rural data for Bhutan
- Agriculture, forestry, and fishing, value added (current US$), annual 3.41 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1368 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 614.64 current US$ per person (2025)
- Rural population, annual growth rate -0.8653 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.5657 units per person (2025)
- Agriculture share gdp 13.68 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.68 (2025)
- Agricultural raw materials exports 2.0% (2025)
- Agricultural raw materials imports 1.8% (2025)
Frequently asked questions
- What is stimulants — food supply in Bhutan?
- Stimulants — food supply in Bhutan was 1,301 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest stimulants — food supply recorded in Bhutan?
- The highest recorded value was 1,471 million Kcal in 2022.
- What is the lowest stimulants — food supply recorded in Bhutan?
- The lowest recorded value was 876.46 million Kcal in 2019.
- How does Bhutan rank for stimulants — food supply?
- Bhutan ranks 153rd out of 164 countries with data for 2023.
- Where does this Bhutan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Stimulants — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
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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.