Sweet potatoes — Food supply in Rwanda
Rwanda: Sweet potatoes — Food supply was 1.10 million million Kcal in 2023. ▲ Rising
Sweet potatoes — Food supply in Rwanda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, sweet potatoes — food supply in Rwanda stood at 1.10 million million Kcal.
The figure is down 4.4% on the previous year and up 40.1% over ten years.
Over the whole period, sweet potatoes — food supply in Rwanda peaked at 1.15 million million Kcal in 2022 and was at its lowest, 701,094 million Kcal, in 2010.
That places Rwanda 8th out of 156 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 815,739 million Kcal | 701,094 million Kcal | 1.04 million million Kcal | 10 |
| 2020s | 1.11 million million Kcal | 1.07 million million Kcal | 1.15 million million Kcal | 4 |
Countries ranked near Rwanda
More agriculture & rural data for Rwanda
- Agriculture, forestry, and fishing, value added (current US$), annual 5.79 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.203 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 228.16 current US$ per person (2025)
- Rural population, annual growth rate 0.6953 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6909 units per person (2025)
- Agriculture share gdp 20.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 20.3 (2025)
- Agricultural raw materials exports 0.8% (2022)
- Agricultural raw materials imports 0.9% (2022)
Frequently asked questions
- What is sweet potatoes — food supply in Rwanda?
- Sweet potatoes — food supply in Rwanda was 1.10 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sweet potatoes — food supply recorded in Rwanda?
- The highest recorded value was 1.15 million million Kcal in 2022.
- What is the lowest sweet potatoes — food supply recorded in Rwanda?
- The lowest recorded value was 701,094 million Kcal in 2010.
- How does Rwanda rank for sweet potatoes — food supply?
- Rwanda ranks 8th out of 156 countries with data for 2023.
- Is sweet potatoes — food supply rising or falling in Rwanda?
- Over the last ten years it is up 40.1%. The long-run trend across the full record is rising.
- Where does this Rwanda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sweet potatoes — 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.