Wine — Food supply in Paraguay
Paraguay: Wine — Food supply was 11,061 million Kcal in 2023. ▼ Falling
Wine — Food supply in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, wine — food supply in Paraguay stood at 11,061 million Kcal. That is the lowest value across all 14 years on record.
That represents a change of down 37.1% on the previous year and down 32.0% over ten years.
Over the whole period, wine — food supply in Paraguay peaked at 35,726 million Kcal in 2010 and was at its lowest, 11,061 million Kcal, in 2023.
That places Paraguay 64th out of 162 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 21,309 million Kcal | 13,184 million Kcal | 35,726 million Kcal | 10 |
| 2020s | 17,773 million Kcal | 11,061 million Kcal | 22,241 million Kcal | 4 |
Countries ranked near Paraguay
- 61 North Macedonia 12,355 million Kcal compare
- 62 Cuba 12,189 million Kcal compare
- 63 Philippines 11,636 million Kcal compare
- 65 Guinea-Bissau 9,850 million Kcal compare
- 66 Ecuador 9,587 million Kcal compare
- 67 Madagascar 8,934 million Kcal compare
More agriculture & rural data for Paraguay
- Agriculture, forestry, and fishing, value added (current US$), annual 14.01 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1164 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 817.98 current US$ per person (2025)
- Rural population, annual growth rate -0.5603 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2961 units per person (2025)
- Agriculture share gdp 11.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.64 (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is wine — food supply in Paraguay?
- Wine — food supply in Paraguay was 11,061 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply recorded in Paraguay?
- The highest recorded value was 35,726 million Kcal in 2010.
- What is the lowest wine — food supply recorded in Paraguay?
- The lowest recorded value was 11,061 million Kcal in 2023.
- How does Paraguay rank for wine — food supply?
- Paraguay ranks 64th out of 162 countries with data for 2023.
- Is wine — food supply rising or falling in Paraguay?
- Over the last ten years it is down 32.0%. The long-run trend across the full record is falling.
- Where does this Paraguay data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — 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.