Vegetables — Food supply in Guinea-Bissau
Guinea-Bissau: Vegetables — Food supply was 10,512 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Guinea-Bissau, 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 Guinea-Bissau is 10,512 million Kcal, measured in 2023.
The figure is down 7.7% on the previous year and up 8.9% over ten years.
Over the whole period, vegetables — food supply in Guinea-Bissau peaked at 11,695 million Kcal in 2018 and was at its lowest, 8,238 million Kcal, in 2010.
Guinea-Bissau ranks 141st of 164 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 | 9,996 million Kcal | 8,238 million Kcal | 11,695 million Kcal | 10 |
| 2020s | 11,104 million Kcal | 10,512 million Kcal | 11,392 million Kcal | 4 |
Countries ranked near Guinea-Bissau
More agriculture & rural data for Guinea-Bissau
- Agriculture, forestry, and fishing, value added (current US$), annual 13.52 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.4063 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 456.57 current US$ per person (2025)
- Rural population, annual growth rate 1.17 % change on previous year (2025)
- Rural population, per unit of GDP 0.0005 units per US$ of GDP (2025)
- Rural population, per capita 0.5335 units per person (2025)
- Agriculture share gdp 40.63 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 40.63 (2025)
- Agricultural raw materials exports 31.5% (2018)
- Agricultural raw materials imports 1.2% (2018)
Frequently asked questions
- What is vegetables — food supply in Guinea-Bissau?
- Vegetables — food supply in Guinea-Bissau was 10,512 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Guinea-Bissau?
- The highest recorded value was 11,695 million Kcal in 2018.
- What is the lowest vegetables — food supply recorded in Guinea-Bissau?
- The lowest recorded value was 8,238 million Kcal in 2010.
- How does Guinea-Bissau rank for vegetables — food supply?
- Guinea-Bissau ranks 141st out of 164 countries with data for 2023.
- Is vegetables — food supply rising or falling in Guinea-Bissau?
- Over the last ten years it is up 8.9%. The long-run trend across the full record is rising.
- Where does this Guinea-Bissau 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.