Treenuts — Food supply in Seychelles
Seychelles: Treenuts — Food supply was 1,035 million Kcal in 2023. ▲ Rising
Treenuts — Food supply in Seychelles, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for treenuts — food supply in Seychelles is 1,035 million Kcal, measured in 2023.
Compared with earlier readings it is down 11.1% on the previous year and up 237.4% over ten years.
Over the whole period, treenuts — food supply in Seychelles peaked at 1,165 million Kcal in 2022 and was at its lowest, 274.42 million Kcal, in 2011.
Seychelles ranks 151st of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 559.28 million Kcal | 274.42 million Kcal | 1,015 million Kcal | 10 |
| 2020s | 997.42 million Kcal | 746.32 million Kcal | 1,165 million Kcal | 4 |
Countries ranked near Seychelles
- 148 New Caledonia 1,161 million Kcal compare
- 149 Fiji 1,100 million Kcal compare
- 150 Cuba 1,037 million Kcal compare
- 152 Micronesia 976.85 million Kcal compare
- 153 Solomon Islands 926.63 million Kcal compare
- 154 Democratic Republic of the Congo 884.72 million Kcal compare
More agriculture & rural data for Seychelles
- Agriculture share gdp 2.61 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.61 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 54.5% (2025)
- Rural population growth 0.8% (2025)
- Rural population 66,909 (2025)
- Agriculture, forestry, and fishing, value added 2.6% (2025)
- Agriculture, forestry, and fishing, value added 62.21 million current US$ (2025)
- Bananas — Production 2,016 t (2024)
Frequently asked questions
- What is treenuts — food supply in Seychelles?
- Treenuts — food supply in Seychelles was 1,035 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest treenuts — food supply recorded in Seychelles?
- The highest recorded value was 1,165 million Kcal in 2022.
- What is the lowest treenuts — food supply recorded in Seychelles?
- The lowest recorded value was 274.42 million Kcal in 2011.
- How does Seychelles rank for treenuts — food supply?
- Seychelles ranks 151st out of 182 countries with data for 2023.
- Is treenuts — food supply rising or falling in Seychelles?
- Over the last ten years it is up 237.4%. The long-run trend across the full record is rising.
- Where does this Seychelles 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.