Vegetables, other — Food supply in Tuvalu
Tuvalu: Vegetables, other — Food supply was 181.18 million Kcal in 2023. ▲ Rising
Vegetables, other — Food supply in Tuvalu, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Tuvalu recorded 181.18 million Kcal for vegetables, other — food supply in 2023.
The figure is down 2.9% on the previous year and up 8.1% over five years.
Tuvalu ranks 163rd of 164 countries on this measure, in the bottom quarter.
Vegetables, other — Food supply in Tuvalu, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 167.61 million Kcal | — |
| 2020 | 174.36 million Kcal | +4.0% |
| 2021 | 191.1 million Kcal | +9.6% |
| 2022 | 186.53 million Kcal | -2.4% |
| 2023 | 181.18 million Kcal | -2.9% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 167.61 million Kcal | 167.61 million Kcal | 167.61 million Kcal | 1 |
| 2020s | 183.29 million Kcal | 174.36 million Kcal | 191.1 million Kcal | 4 |
Countries ranked near Tuvalu
- 160 Samoa 854.15 million Kcal compare
- 161 Marshall Islands 440.64 million Kcal compare
- 162 Saint Kitts and Nevis 230.81 million Kcal compare
- 164 Naoero 50.23 million Kcal compare
More agriculture & rural data for Tuvalu
- Agriculture, forestry, and fishing, value added (current US$), annual -17.15 % change on previous year (2015)
- Rural population, per capita 0.3456 units per person (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, annual growth rate -3.61 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 534.44 current US$ per person (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1594 current US$ per US$ of GDP (2015)
- Rural population 3,280 (2025)
- Agriculture share gdp 15.94 (2015)
- Value added in the agricultural sector as of gdp vs gdp per capita 15.94 (2015)
- Agricultural raw materials imports 1.1% (2008)
Frequently asked questions
- What is vegetables, other — food supply in Tuvalu?
- Vegetables, other — food supply in Tuvalu was 181.18 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — food supply recorded in Tuvalu?
- The highest recorded value was 191.1 million Kcal in 2021.
- What is the lowest vegetables, other — food supply recorded in Tuvalu?
- The lowest recorded value was 167.61 million Kcal in 2019.
- How does Tuvalu rank for vegetables, other — food supply?
- Tuvalu ranks 163rd out of 164 countries with data for 2023.
- Where does this Tuvalu data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.