Beans — Protein supply quantity in Azerbaijan

Azerbaijan: Beans — Protein supply quantity was 907.62 t in 2023. ▼ Falling

Latest (2023)
907.62 t
Change on year
down 43.3%
World rank
99th
of 181 countries
All-time high
1,935 t
in 2020
All-time low
907.62 t
in 2023
Years of data
14
2010–2023

Beans — Protein supply quantity in Azerbaijan, 2010–2023

05001.0k1.5k2.0k2010201620232010: 1.8k t2011: 1.8k t2012: 1.8k t2013: 1.9k t2014: 1.6k t2015: 1.4k t2016: 1.5k t2017: 1.4k t2018: 1.2k t2019: 1.2k t2020: 1.9k t2021: 1.2k t2022: 1.6k t2023: 907.6 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Azerbaijan recorded 907.62 t for beans — protein supply quantity in 2023. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 43.3% on the previous year and down 52.0% over ten years.

Over the whole period, beans — protein supply quantity in Azerbaijan peaked at 1,935 t in 2020 and was at its lowest, 907.62 t, in 2023.

Azerbaijan ranks 99th of 181 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,574 t 1,231 t 1,890 t 10
2020s 1,423 t 907.62 t 1,935 t 4

Countries ranked near Azerbaijan

  1. 96 Lesotho 999.53 t compare
  2. 97 Israel 955.12 t compare
  3. 98 Qatar 950.79 t compare
  4. 100 Congo 873.31 t compare
  5. 101 Syrian Arab Republic 872.96 t compare
  6. 102 Jordan 681.25 t compare

See the full ranking of 212 places →

More agriculture & rural data for Azerbaijan

All data for Azerbaijan →

Frequently asked questions

What is beans — protein supply quantity in Azerbaijan?
Beans — protein supply quantity in Azerbaijan was 907.62 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest beans — protein supply quantity recorded in Azerbaijan?
The highest recorded value was 1,935 t in 2020.
What is the lowest beans — protein supply quantity recorded in Azerbaijan?
The lowest recorded value was 907.62 t in 2023.
How does Azerbaijan rank for beans — protein supply quantity?
Azerbaijan ranks 99th out of 181 countries with data for 2023.
Is beans — protein supply quantity rising or falling in Azerbaijan?
Over the last ten years it is down 52.0%. The long-run trend across the full record is falling.
Where does this Azerbaijan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Beans — 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

Indicator
Beans — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,853 data points, 2010–2023
Last refreshed

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.