Beverages, Alcoholic β Protein supply quantity in Syrian Arab Republic
Syrian Arab Republic: Beverages, Alcoholic β Protein supply quantity was 3.74 t in 2023. β Volatile
Beverages, Alcoholic β Protein supply quantity in Syrian Arab Republic, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for beverages, alcoholic β protein supply quantity in Syrian Arab Republic is 3.74 t, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 45.6% on the previous year and down 67.5% over ten years.
Over the whole period, beverages, alcoholic β protein supply quantity in Syrian Arab Republic peaked at 37.62 t in 2010 and was at its lowest, 3.74 t, in 2023.
Syrian Arab Republic ranks 33rd of 39 regions on this measure, in the bottom quarter.
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 | 14.53 t | 8.91 t | 37.62 t | 10 |
| 2020s | 5.8 t | 3.74 t | 6.87 t | 4 |
Countries ranked near Syrian Arab Republic
More agriculture & rural data for Syrian Arab Republic
- Bananas β Area harvested 37 ha (2024)
- Tomatoes β Area harvested 14,731 ha (2024)
- Tomatoes β Yield 53,053 kg/ha (2024)
- Tomatoes β Production 781,518 t (2024)
- Bananas β Production 2,351 t (2024)
- Unmanufactured tobacco β Area harvested 5,735 ha (2024)
- Unmanufactured tobacco β Production 8,430 t (2024)
- Vegetables Primary β Yield 20,453 kg/ha (2024)
- Sheep and Goats β Stocks 20.01 million An (2024)
- Sugar Crops Primary β Yield 59,706 kg/ha (2024)
Frequently asked questions
- What is beverages, alcoholic β protein supply quantity in Syrian Arab Republic?
- Beverages, alcoholic β protein supply quantity in Syrian Arab Republic was 3.74 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, alcoholic β protein supply quantity recorded in Syrian Arab Republic?
- The highest recorded value was 37.62 t in 2010.
- What is the lowest beverages, alcoholic β protein supply quantity recorded in Syrian Arab Republic?
- The lowest recorded value was 3.74 t in 2023.
- How does Syrian Arab Republic rank for beverages, alcoholic β protein supply quantity?
- Syrian Arab Republic ranks 33rd out of 39 regions with data for 2023.
- Is beverages, alcoholic β protein supply quantity rising or falling in Syrian Arab Republic?
- Over the last ten years it is down 67.5%. The long-run trend across the full record is volatile.
- Where does this Syrian Arab Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Alcoholic 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.