Citrus, Other — Protein supply quantity in Türkiye
Türkiye: Citrus, Other — Protein supply quantity was 181.05 t in 2023. ▲ Rising
Citrus, Other — Protein supply quantity in Türkiye, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, citrus, other — protein supply quantity in Türkiye stood at 181.05 t. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 131.4% on the previous year and up 208.5% over ten years.
Over the whole period, citrus, other — protein supply quantity in Türkiye peaked at 181.05 t in 2023 and was at its lowest, 48.58 t, in 2012.
Türkiye ranks 7th of 20 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 56.94 t | 48.58 t | 71.51 t | 10 |
| 2020s | 108.22 t | 78.25 t | 181.05 t | 4 |
Countries ranked near Türkiye
- 4 India 7,911 t compare
- 5 Angola 5,421 t compare
- 6 Guinea 2,680 t compare
- 7 Tunisia 1,573 t compare
- 8 Sierra Leone 1,269 t compare
- 9 Philippines 1,139 t compare
- 10 Saudi Arabia 955.74 t compare
More agriculture & rural data for Türkiye
- Swine / pigs — Stocks 1,724 An (2024)
- Fat of pigs — Production 0.12 t (2009)
- Fat of pigs — Producing Animals/Slaughtered 0 An (2017)
- Tomatoes — Production 14.62 million t (2024)
- Tomatoes — Yield 80,170 kg/ha (2024)
- Tomatoes — Area harvested 182,324 ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 0 t (2011)
- Unmanufactured tobacco — Production 108,000 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 64 kg/An (2009)
- Unmanufactured tobacco — Area harvested 78,033 ha (2024)
Frequently asked questions
- What is citrus, other — protein supply quantity in Türkiye?
- Citrus, other — protein supply quantity in Türkiye was 181.05 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest citrus, other — protein supply quantity recorded in Türkiye?
- The highest recorded value was 181.05 t in 2023.
- What is the lowest citrus, other — protein supply quantity recorded in Türkiye?
- The lowest recorded value was 48.58 t in 2012.
- How does Türkiye rank for citrus, other — protein supply quantity?
- Türkiye ranks 7th out of 20 groups with data for 2023.
- Is citrus, other — protein supply quantity rising or falling in Türkiye?
- Over the last ten years it is up 208.5%. The long-run trend across the full record is rising.
- Where does this Türkiye 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 — 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.