Beverages, Fermented — Protein supply quantity in Northern America
Northern America: Beverages, Fermented — Protein supply quantity was 1,941 t in 2023. ▬ Flat
Beverages, Fermented — Protein supply quantity in Northern America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for beverages, fermented — protein supply quantity in Northern America is 1,941 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 65.5% on the previous year and up 41.6% over ten years.
Over the whole period, beverages, fermented — protein supply quantity in Northern America peaked at 1,941 t in 2023 and was at its lowest, 561.8 t, in 2017.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,351 t | 561.8 t | 1,892 t | 10 |
| 2020s | 1,275 t | 865.98 t | 1,941 t | 4 |
Countries ranked near Northern America
- 3 Burkina Faso 5,919 t compare
- 4 Ethiopia 5,547 t compare
- 5 Republic of Korea 4,631 t compare
- 6 Nigeria 4,246 t compare
- 7 China 3,753 t compare
- 8 China, mainland 3,631 t compare
- 9 Kenya 2,794 t compare
More agriculture & rural data for Northern America
- Tomatoes — Production 11.23 million t (2024)
- Bananas — Area harvested 334 ha (2024)
- Bananas — Production 3,561 t (2024)
- Unmanufactured tobacco — Production 175,300 t (2024)
- Unmanufactured tobacco — Area harvested 77,565 ha (2024)
- Tomatoes — Yield 100,157 kg/ha (2024)
- Swine / pigs — Stocks 88.89 million An (2024)
- Tomatoes — Area harvested 112,141 ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 14.89 million t (2024)
- Fat of pigs — Production 3.56 million t (2024)
Frequently asked questions
- What is beverages, fermented — protein supply quantity in Northern America?
- Beverages, fermented — protein supply quantity in Northern America was 1,941 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented — protein supply quantity recorded in Northern America?
- The highest recorded value was 1,941 t in 2023.
- What is the lowest beverages, fermented — protein supply quantity recorded in Northern America?
- The lowest recorded value was 561.8 t in 2017.
- How does Northern America rank for beverages, fermented — protein supply quantity?
- Northern America ranks 6th out of 10 groups with data for 2023.
- Is beverages, fermented — protein supply quantity rising or falling in Northern America?
- Over the last ten years it is up 41.6%. The long-run trend across the full record is flat.
- Where does this Northern America data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Fermented — 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.