Vegetables — Food supply in Congo
Congo: Vegetables — Food supply was 23,133 million Kcal in 2023. ▼ Falling
Vegetables — Food supply in Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for vegetables — food supply in Congo is 23,133 million Kcal, measured in 2023. That is the lowest value across all 14 years on record.
The figure is down 17.9% on the previous year and down 62.0% over ten years.
Over the whole period, vegetables — food supply in Congo peaked at 66,965 million Kcal in 2015 and was at its lowest, 23,133 million Kcal, in 2023.
Congo ranks 143rd of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 63,009 million Kcal | 59,425 million Kcal | 66,965 million Kcal | 10 |
| 2020s | 26,444 million Kcal | 23,133 million Kcal | 28,456 million Kcal | 4 |
Countries ranked near Congo
- 140 China, Macao SAR 25,530 million Kcal compare
- 141 Gabon 24,187 million Kcal compare
- 142 Botswana 23,684 million Kcal compare
- 144 Trinidad and Tobago 22,008 million Kcal compare
- 145 Namibia 21,099 million Kcal compare
- 146 Montenegro 19,914 million Kcal compare
More agriculture & rural data for Congo
- Agriculture share gdp 10.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.11 (2025)
- Agricultural raw materials exports 2.4% (2023)
- Agricultural raw materials imports 1.0% (2023)
- Rural population 35.9% (2025)
- Rural population growth 1.7% (2025)
- Rural population 2.33 million (2025)
- Agriculture, forestry, and fishing, value added 10.1% (2025)
- Agriculture, forestry, and fishing, value added 1.65 billion current US$ (2025)
- Bananas — Production 86,254 t (2024)
Frequently asked questions
- What is vegetables — food supply in Congo?
- Vegetables — food supply in Congo was 23,133 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Congo?
- The highest recorded value was 66,965 million Kcal in 2015.
- What is the lowest vegetables — food supply recorded in Congo?
- The lowest recorded value was 23,133 million Kcal in 2023.
- How does Congo rank for vegetables — food supply?
- Congo ranks 143rd out of 182 countries with data for 2023.
- Is vegetables — food supply rising or falling in Congo?
- Over the last ten years it is down 62.0%. The long-run trend across the full record is falling.
- Where does this Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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.