Barley and products β Protein supply quantity in Uganda
Uganda: Barley and products β Protein supply quantity was 172.37 t in 2023. β Volatile
Barley and products β Protein supply quantity in Uganda, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Uganda recorded 172.37 t for barley and products β protein supply quantity in 2023.
Compared with earlier readings it is down 28.9% on the previous year and down 71.1% over ten years.
Over the whole period, barley and products β protein supply quantity in Uganda peaked at 1,436 t in 2021 and was at its lowest, 82.25 t, in 2017.
That places Uganda 69th out of 163 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 | 660.15 t | 82.25 t | 1,372 t | 10 |
| 2020s | 510.72 t | 172.37 t | 1,436 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 barley and products β protein supply quantity in Uganda?
- Barley and products β protein supply quantity in Uganda was 172.37 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest barley and products β protein supply quantity recorded in Uganda?
- The highest recorded value was 1,436 t in 2021.
- What is the lowest barley and products β protein supply quantity recorded in Uganda?
- The lowest recorded value was 82.25 t in 2017.
- How does Uganda rank for barley and products β protein supply quantity?
- Uganda ranks 69th out of 163 countries with data for 2023.
- Is barley and products β protein supply quantity rising or falling in Uganda?
- Over the last ten years it is down 71.1%. 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 Barley and products β Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.