Wheat and products — Food supply in Congo
Congo: Wheat and products — Food supply was 703,355 million Kcal in 2023. ▲ Rising
Wheat and products — Food supply in Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, wheat and products — food supply in Congo stood at 703,355 million Kcal.
The figure is down 0.7% on the previous year and up 48.4% over ten years.
Over the whole period, wheat and products — food supply in Congo peaked at 738,577 million Kcal in 2021 and was at its lowest, 368,355 million Kcal, in 2012.
That places Congo 105th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 506,050 million Kcal | 368,355 million Kcal | 635,590 million Kcal | 10 |
| 2020s | 692,242 million Kcal | 618,723 million Kcal | 738,577 million Kcal | 4 |
Countries ranked near Congo
More agriculture & rural data for Congo
- Agriculture, forestry, and fishing, value added (current US$), annual 11.08 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1011 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 254.21 current US$ per person (2025)
- Rural population, annual growth rate 1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3588 units per person (2025)
- 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)
Frequently asked questions
- What is wheat and products — food supply in Congo?
- Wheat and products — food supply in Congo was 703,355 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wheat and products — food supply recorded in Congo?
- The highest recorded value was 738,577 million Kcal in 2021.
- What is the lowest wheat and products — food supply recorded in Congo?
- The lowest recorded value was 368,355 million Kcal in 2012.
- How does Congo rank for wheat and products — food supply?
- Congo ranks 105th out of 164 countries with data for 2023.
- Is wheat and products — food supply rising or falling in Congo?
- Over the last ten years it is up 48.4%. The long-run trend across the full record is rising.
- Where does this Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wheat and products — 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.