Wine — Food supply in United Republic of Tanzania
United Republic of Tanzania: Wine — Food supply was 0.22 kcal/cap/d in 2023. ▼ Falling
Wine — Food supply in United Republic of Tanzania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
United Republic of Tanzania recorded 0.22 kcal/cap/d for wine — food supply in 2023.
Compared with earlier readings it is down 12.0% on the previous year and unchanged over ten years.
Over the whole period, wine — food supply in United Republic of Tanzania peaked at 0.26 kcal/cap/d in 2012 and was at its lowest, 0.11 kcal/cap/d, in 2018.
United Republic of Tanzania ranks 157th of 191 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Wine — Food supply in United Republic of Tanzania, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 0.2 kcal/cap/d | — |
| 2011 | 0.21 kcal/cap/d | +5.0% |
| 2012 | 0.26 kcal/cap/d | +23.8% |
| 2013 | 0.22 kcal/cap/d | -15.4% |
| 2014 | 0.25 kcal/cap/d | +13.6% |
| 2015 | 0.21 kcal/cap/d | -16.0% |
| 2016 | 0.2 kcal/cap/d | -4.8% |
| 2017 | 0.15 kcal/cap/d | -25.0% |
| 2018 | 0.11 kcal/cap/d | -26.7% |
| 2019 | 0.16 kcal/cap/d | +45.5% |
| 2020 | 0.2 kcal/cap/d | +25.0% |
| 2021 | 0.24 kcal/cap/d | +20.0% |
| 2022 | 0.25 kcal/cap/d | +4.2% |
| 2023 | 0.22 kcal/cap/d | -12.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.197 kcal/cap/d | 0.11 kcal/cap/d | 0.26 kcal/cap/d | 10 |
| 2020s | 0.2275 kcal/cap/d | 0.2 kcal/cap/d | 0.25 kcal/cap/d | 4 |
Countries ranked near United Republic of Tanzania
- 154 Sierra Leone 0.24 kcal/cap/d compare
- 154 Rwanda 0.24 kcal/cap/d compare
- 154 Ghana 0.24 kcal/cap/d compare
- 158 Bhutan 0.21 kcal/cap/d compare
- 159 Lao People's Democratic Republic 0.18 kcal/cap/d compare
- 159 Nigeria 0.18 kcal/cap/d compare
- 159 Sri Lanka 0.18 kcal/cap/d compare
- 159 Thailand 0.18 kcal/cap/d compare
- 159 Laos 0.18 kcal/cap/d compare
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Frequently asked questions
- What is wine — food supply in United Republic of Tanzania?
- Wine — food supply in United Republic of Tanzania was 0.22 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply recorded in United Republic of Tanzania?
- The highest recorded value was 0.26 kcal/cap/d in 2012.
- What is the lowest wine — food supply recorded in United Republic of Tanzania?
- The lowest recorded value was 0.11 kcal/cap/d in 2018.
- How does United Republic of Tanzania rank for wine — food supply?
- United Republic of Tanzania ranks 157th out of 191 countries with data for 2023.
- Is wine — food supply rising or falling in United Republic of Tanzania?
- Over the last ten years it is unchanged. The long-run trend across the full record is falling.
- Where does this United Republic of Tanzania 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.