Citrus, Other — Protein supply quantity in Myanmar
Myanmar: Citrus, Other — Protein supply quantity was 0 t in 2023. ◆ Volatile
Citrus, Other — Protein supply quantity in Myanmar, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Myanmar recorded 0 t for citrus, other — protein supply quantity in 2023. That is the lowest value across all 5 years on record.
Compared with earlier readings it is down 100.0% over five years.
Over the whole period, citrus, other — protein supply quantity in Myanmar peaked at 0.9 t in 2017 and was at its lowest, 0 t, in 2014.
That places Myanmar 161st out of 181 countries with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.45 t | 0 t | 0.9 t | 2 |
| 2020s | 0 t | 0 t | 0 t | 3 |
Countries ranked near Myanmar
- 158 Djibouti 0.02 t compare
- 158 Saint Vincent and the Grenadines 0.02 t compare
- 160 Fiji 0.01 t compare
- 161 Tuvalu 0 t compare
- 161 Nauru 0 t compare
- 161 Guinea-Bissau 0 t compare
- 161 Solomon Islands 0 t compare
- 161 Vanuatu 0 t compare
- 161 Bahamas 0 t compare
- 161 Papua New Guinea 0 t compare
- 161 Congo 0 t compare
- 161 Uruguay 0 t compare
- 161 Chile 0 t compare
- 161 Belize 0 t compare
- 161 Rwanda 0 t compare
- 161 Madagascar 0 t compare
- 161 Senegal 0 t compare
- 161 Cambodia 0 t compare
- 161 Costa Rica 0 t compare
- 161 Colombia 0 t compare
More agriculture & rural data for Myanmar
- Agriculture share gdp 25.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.3 (2025)
- Agricultural raw materials exports 3.3% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 69.4% (2025)
- Rural population growth 0.4% (2025)
- Rural population 38.08 million (2025)
- Agriculture, forestry, and fishing, value added 25.3% (2025)
- Agriculture, forestry, and fishing, value added 20.66 billion current US$ (2025)
- Unmanufactured tobacco — Production 26,644 t (2024)
Frequently asked questions
- What is citrus, other — protein supply quantity in Myanmar?
- Citrus, other — protein supply quantity in Myanmar was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest citrus, other — protein supply quantity recorded in Myanmar?
- The highest recorded value was 0.9 t in 2017.
- What is the lowest citrus, other — protein supply quantity recorded in Myanmar?
- The lowest recorded value was 0 t in 2014.
- How does Myanmar rank for citrus, other — protein supply quantity?
- Myanmar ranks 161st out of 181 countries with data for 2023.
- Where does this Myanmar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.