Wine — Food supply in Kenya
Kenya: Wine — Food supply was 0.39 kcal/cap/d in 2023. ▲ Rising
Wine — Food supply in Kenya, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Kenya recorded 0.39 kcal/cap/d for wine — food supply in 2023.
That represents a change of up 5.4% on the previous year and up 25.8% over ten years.
Over the whole period, wine — food supply in Kenya peaked at 0.4 kcal/cap/d in 2019 and was at its lowest, 0.3 kcal/cap/d, in 2010.
Kenya ranks 121st of 162 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Wine — Food supply in Kenya, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 0.3 kcal/cap/d | — |
| 2011 | 0.31 kcal/cap/d | +3.3% |
| 2012 | 0.31 kcal/cap/d | +0.0% |
| 2013 | 0.31 kcal/cap/d | +0.0% |
| 2014 | 0.33 kcal/cap/d | +6.5% |
| 2015 | 0.34 kcal/cap/d | +3.0% |
| 2016 | 0.35 kcal/cap/d | +2.9% |
| 2017 | 0.35 kcal/cap/d | +0.0% |
| 2018 | 0.36 kcal/cap/d | +2.9% |
| 2019 | 0.4 kcal/cap/d | +11.1% |
| 2020 | 0.33 kcal/cap/d | -17.5% |
| 2021 | 0.35 kcal/cap/d | +6.1% |
| 2022 | 0.37 kcal/cap/d | +5.7% |
| 2023 | 0.39 kcal/cap/d | +5.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.336 kcal/cap/d | 0.3 kcal/cap/d | 0.4 kcal/cap/d | 10 |
| 2020s | 0.36 kcal/cap/d | 0.33 kcal/cap/d | 0.39 kcal/cap/d | 4 |
Countries ranked near Kenya
More agriculture & rural data for Kenya
- Agriculture, forestry, and fishing, value added (current US$), annual 16.52 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2316 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 547.24 current US$ per person (2025)
- Rural population, annual growth rate 1.47 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.6779 units per person (2025)
- Agriculture share gdp 23.16 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.16 (2025)
- Agricultural raw materials exports 12.9% (2024)
- Agricultural raw materials imports 2.0% (2024)
Frequently asked questions
- What is wine — food supply in Kenya?
- Wine — food supply in Kenya was 0.39 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply recorded in Kenya?
- The highest recorded value was 0.4 kcal/cap/d in 2019.
- What is the lowest wine — food supply recorded in Kenya?
- The lowest recorded value was 0.3 kcal/cap/d in 2010.
- How does Kenya rank for wine — food supply?
- Kenya ranks 121st out of 162 countries with data for 2023.
- Is wine — food supply rising or falling in Kenya?
- Over the last ten years it is up 25.8%. The long-run trend across the full record is rising.
- Where does this Kenya data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — Food supply (kcal/capita/day). 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.