Vegetable Oils — Food supply in Maldives
Maldives: Vegetable Oils — Food supply was 30,642 million Kcal in 2023. ◆ Volatile
Vegetable Oils — Food supply in Maldives, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Maldives recorded 30,642 million Kcal for vegetable oils — food supply in 2023.
That represents a change of down 1.6% on the previous year and up 340.8% over ten years.
Over the whole period, vegetable oils — food supply in Maldives peaked at 31,150 million Kcal in 2022 and was at its lowest, 5,601 million Kcal, in 2012.
That places Maldives 151st out of 164 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11,878 million Kcal | 5,601 million Kcal | 24,918 million Kcal | 10 |
| 2020s | 26,439 million Kcal | 21,935 million Kcal | 31,150 million Kcal | 4 |
Countries ranked near Maldives
More agriculture & rural data for Maldives
- Agriculture, forestry, and fishing, value added (current US$), annual 30.99 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0459 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 670.93 current US$ per person (2025)
- Rural population, annual growth rate -0.5233 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.5749 units per person (2025)
- Agriculture share gdp 4.59 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.59 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 1.3% (2024)
Frequently asked questions
- What is vegetable oils — food supply in Maldives?
- Vegetable oils — food supply in Maldives was 30,642 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — food supply recorded in Maldives?
- The highest recorded value was 31,150 million Kcal in 2022.
- What is the lowest vegetable oils — food supply recorded in Maldives?
- The lowest recorded value was 5,601 million Kcal in 2012.
- How does Maldives rank for vegetable oils — food supply?
- Maldives ranks 151st out of 164 countries with data for 2023.
- Is vegetable oils — food supply rising or falling in Maldives?
- Over the last ten years it is up 340.8%. The long-run trend across the full record is volatile.
- Where does this Maldives data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — 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.