Food supply, per person, per day

calories, 1961–2013

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Amount of food available for each individual in the total population during the reference period. Caloric content is derived by applying the appropriate food composition factors to the quantities of the commodities. Per person supplies are derived from the total amount of food available for human consumption by dividing total calories by total population actually partaking of the food supplies during the reference period. However, per person figures represent only the average supply available food for each individual.

Source: FAO Source: fao.org