Category: Global food supply

Globally, plant-based food sources account for over 60% of the per capita protein supply, a statistic that may surprise those in Western countries where animal protein is highly prominent. This major dietary reality indicates that where the world gets most of its protein varies greatly by geography, income level, and cultural tradition.

According to the Food and Agriculture Organization (FAO), global tilapia production exceeded 6 million tons in recent years, making it one of the most widely farmed species. This immense supply answers the question of where does most tilapia come from, with a spotlight on Asia and Africa as the primary production hubs.

Over half of the world's population depends on just three staple crops for the majority of their daily caloric intake. These few food sources, despite the existence of over 50,000 edible plant species, form the backbone of global nutrition and agricultural systems.

While severe protein deficiency is rare in many developed countries with diverse food access, an estimated one billion people worldwide suffer from inadequate protein intake. This disparity raises a critical question: why is protein rare in some places but not others? The answer lies not in inherent biological scarcity but in complex issues of production, distribution, and dietary choices.

According to the FAO, approximately two-thirds of human food consumption is derived from just three cereal crops. So, what are the top 3 staple foods that provide the bulk of the world's energy and sustenance? The answer lies in the ancient and powerful grains of rice, wheat, and maize, which have shaped human civilizations for millennia.