Treenuts — Food supply in Indonesia
Indonesia: Treenuts — Food supply was 539,168 million Kcal in 2023. ▲ Rising
Treenuts — Food supply in Indonesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, treenuts — food supply in Indonesia stood at 539,168 million Kcal.
The figure is down 5.5% on the previous year and up 49.7% over ten years.
Over the whole period, treenuts — food supply in Indonesia peaked at 570,746 million Kcal in 2022 and was at its lowest, 307,319 million Kcal, in 2010.
Indonesia ranks 12th of 164 countries on this measure, 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 | 354,986 million Kcal | 307,319 million Kcal | 423,755 million Kcal | 10 |
| 2020s | 511,694 million Kcal | 468,153 million Kcal | 570,746 million Kcal | 4 |
Countries ranked near Indonesia
- 9 Canada 662,262 million Kcal compare
- 10 Republic of Korea 648,568 million Kcal compare
- 11 Mexico 591,417 million Kcal compare
- 13 United Kingdom of Great Britain and Northern Ireland 505,786 million Kcal compare
- 14 Australia and New Zealand 502,793 million Kcal compare
- 15 Australia 433,269 million Kcal compare
More agriculture & rural data for Indonesia
- Agriculture share gdp 13.1 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.1 (2025)
- Agricultural raw materials exports 3.7% (2025)
- Agricultural raw materials imports 1.9% (2025)
- Rural population 40.6% (2025)
- Rural population growth -0.8% (2025)
- Rural population 116.02 million (2025)
- Agriculture, forestry, and fishing, value added 13.1% (2025)
- Agriculture, forestry, and fishing, value added 189.37 billion current US$ (2025)
- Bananas — Production 9.26 million t (2024)
Frequently asked questions
- What is treenuts — food supply in Indonesia?
- Treenuts — food supply in Indonesia was 539,168 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest treenuts — food supply recorded in Indonesia?
- The highest recorded value was 570,746 million Kcal in 2022.
- What is the lowest treenuts — food supply recorded in Indonesia?
- The lowest recorded value was 307,319 million Kcal in 2010.
- How does Indonesia rank for treenuts — food supply?
- Indonesia ranks 12th out of 164 countries with data for 2023.
- Is treenuts — food supply rising or falling in Indonesia?
- Over the last ten years it is up 49.7%. The long-run trend across the full record is rising.
- Where does this Indonesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Treenuts — 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.