Beans — Protein supply quantity in Guinea-Bissau

Guinea-Bissau: Beans — Protein supply quantity was 35.39 t in 2023. ◆ Volatile

Latest (2023)
35.39 t
Change on year
up 1.5%
World rank
143rd
of 181 countries
All-time high
415.75 t
in 2013
All-time low
1.87 t
in 2015
Years of data
14
2010–2023

Beans — Protein supply quantity in Guinea-Bissau, 2010–2023

01002003004002010201620232010: 285.6 t2011: 284.9 t2012: 335.1 t2013: 415.8 t2014: 5.1 t2015: 1.9 t2016: 108.2 t2017: 101.4 t2018: 111.3 t2019: 5.2 t2020: 44.2 t2021: 37.2 t2022: 34.9 t2023: 35.4 t

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

Analysis

The most recent figure for beans — protein supply quantity in Guinea-Bissau is 35.39 t, measured in 2023.

Compared with earlier readings it is up 1.5% on the previous year and down 91.5% over ten years.

Over the whole period, beans — protein supply quantity in Guinea-Bissau peaked at 415.75 t in 2013 and was at its lowest, 1.87 t, in 2015.

That places Guinea-Bissau 143rd out of 181 countries with data for 2023, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 165.45 t 1.87 t 415.75 t 10
2020s 37.92 t 34.86 t 44.19 t 4

Countries ranked near Guinea-Bissau

  1. 140 New Caledonia 44.14 t compare
  2. 141 Gambia 41.79 t compare
  3. 142 Fiji 41.62 t compare
  4. 144 Iceland 35.18 t compare
  5. 145 Grenada 33.52 t compare
  6. 146 Finland 31.86 t compare

See the full ranking of 212 places →

More agriculture & rural data for Guinea-Bissau

All data for Guinea-Bissau →

Frequently asked questions

What is beans — protein supply quantity in Guinea-Bissau?
Beans — protein supply quantity in Guinea-Bissau was 35.39 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest beans — protein supply quantity recorded in Guinea-Bissau?
The highest recorded value was 415.75 t in 2013.
What is the lowest beans — protein supply quantity recorded in Guinea-Bissau?
The lowest recorded value was 1.87 t in 2015.
How does Guinea-Bissau rank for beans — protein supply quantity?
Guinea-Bissau ranks 143rd out of 181 countries with data for 2023.
Is beans — protein supply quantity rising or falling in Guinea-Bissau?
Over the last ten years it is down 91.5%. The long-run trend across the full record is volatile.
Where does this Guinea-Bissau 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.