Apples and products — Protein supply quantity in Uganda
Uganda: Apples and products — Protein supply quantity was 21.43 t in 2023. ◆ Volatile
Apples and products — Protein supply quantity in Uganda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for apples and products — protein supply quantity in Uganda is 21.43 t, measured in 2023.
The figure is up 0.6% on the previous year and up 186.5% over ten years.
Over the whole period, apples and products — protein supply quantity in Uganda peaked at 30.35 t in 2021 and was at its lowest, 5.35 t, in 2010.
That places Uganda 113th out of 164 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 10.32 t | 5.35 t | 21.61 t | 10 |
| 2020s | 22.93 t | 18.61 t | 30.35 t | 4 |
Countries ranked near Uganda
More agriculture & rural data for Uganda
- Agriculture, forestry, and fishing, value added (current US$), annual 22.05 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2613 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 315.24 current US$ per person (2025)
- Rural population, annual growth rate 1.75 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6806 units per person (2025)
- Agriculture share gdp 26.13 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 26.13 (2025)
- Agricultural raw materials exports 1.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
Frequently asked questions
- What is apples and products — protein supply quantity in Uganda?
- Apples and products — protein supply quantity in Uganda was 21.43 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest apples and products — protein supply quantity recorded in Uganda?
- The highest recorded value was 30.35 t in 2021.
- What is the lowest apples and products — protein supply quantity recorded in Uganda?
- The lowest recorded value was 5.35 t in 2010.
- How does Uganda rank for apples and products — protein supply quantity?
- Uganda ranks 113th out of 164 countries with data for 2023.
- Is apples and products — protein supply quantity rising or falling in Uganda?
- Over the last ten years it is up 186.5%. The long-run trend across the full record is volatile.
- Where does this Uganda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Apples and products — Protein supply quantity (t). 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.