Alcoholic Beverages — Protein supply quantity in Tuvalu
Tuvalu: Alcoholic Beverages — Protein supply quantity was 0.25 g/cap/d in 2023. ▲ Rising
Alcoholic Beverages — Protein supply quantity in Tuvalu, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Tuvalu recorded 0.25 g/cap/d for alcoholic beverages — protein supply quantity in 2023. That is the highest value across all 5 years on record.
Compared with earlier readings it is up 38.9% on the previous year and up 92.3% over five years.
That places Tuvalu 102nd out of 163 countries with data for 2023, putting it in the middle of the range.
Alcoholic Beverages — Protein supply quantity in Tuvalu, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2019 | 0.13 g/cap/d | — |
| 2020 | 0.14 g/cap/d | +7.7% |
| 2021 | 0.18 g/cap/d | +28.6% |
| 2022 | 0.18 g/cap/d | +0.0% |
| 2023 | 0.25 g/cap/d | +38.9% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.13 g/cap/d | 0.13 g/cap/d | 0.13 g/cap/d | 1 |
| 2020s | 0.1875 g/cap/d | 0.14 g/cap/d | 0.25 g/cap/d | 4 |
Countries ranked near Tuvalu
More agriculture & rural data for Tuvalu
- Rural population, per capita 0.3456 units per person (2025)
- Agriculture, forestry, and fishing, value added (current US$), annual -17.15 % change on previous year (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1594 current US$ per US$ of GDP (2015)
- Agriculture, forestry, and fishing, value added (current US$), per 534.44 current US$ per person (2015)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, annual growth rate -3.61 % change on previous year (2025)
- Rural population 3,280 (2025)
- Agriculture share gdp 15.94 (2015)
- Value added in the agricultural sector as of gdp vs gdp per capita 15.94 (2015)
- Agricultural raw materials imports 1.1% (2008)
Frequently asked questions
- What is alcoholic beverages — protein supply quantity in Tuvalu?
- Alcoholic beverages — protein supply quantity in Tuvalu was 0.25 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — protein supply quantity recorded in Tuvalu?
- The highest recorded value was 0.25 g/cap/d in 2023.
- What is the lowest alcoholic beverages — protein supply quantity recorded in Tuvalu?
- The lowest recorded value was 0.13 g/cap/d in 2019.
- How does Tuvalu rank for alcoholic beverages — protein supply quantity?
- Tuvalu ranks 102nd out of 163 countries with data for 2023.
- Where does this Tuvalu data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Protein supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.