Cloves — Protein supply quantity in Cambodia
Cambodia: Cloves — Protein supply quantity was 0 t in 2023. ◆ Volatile
Cloves — Protein supply quantity in Cambodia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for cloves — protein supply quantity in Cambodia is 0 t, measured in 2023. That is the lowest value across all 13 years on record.
That represents a change of down 100.0% on the previous year and down 100.0% over five years.
Over the whole period, cloves — protein supply quantity in Cambodia peaked at 0.02 t in 2019 and was at its lowest, 0 t, in 2010.
Cambodia ranks 155th of 172 countries 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 | 0.0044 t | 0 t | 0.02 t | 9 |
| 2020s | 0.005 t | 0 t | 0.01 t | 4 |
Countries ranked near Cambodia
- 155 Nauru 0 t compare
- 155 Turkmenistan 0 t compare
- 155 Timor-Leste 0 t compare
- 155 Kiribati 0 t compare
- 155 Guinea-Bissau 0 t compare
- 155 Tajikistan 0 t compare
- 155 Mongolia 0 t compare
- 155 Saint Kitts and Nevis 0 t compare
- 155 Solomon Islands 0 t compare
- 155 French Polynesia 0 t compare
- 155 New Caledonia 0 t compare
- 155 Burkina Faso 0 t compare
- 155 Belize 0 t compare
- 155 Madagascar 0 t compare
- 155 United Arab Emirates 0 t compare
- 155 Brazil 0 t compare
- 155 Guatemala 0 t compare
More agriculture & rural data for Cambodia
- Agriculture share gdp 16.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 16.11 (2025)
- Agricultural raw materials exports 2.6% (2024)
- Agricultural raw materials imports 3.0% (2024)
- Rural population 58.9% (2025)
- Rural population growth 0.8% (2025)
- Rural population 10.51 million (2025)
- Agriculture, forestry, and fishing, value added 16.1% (2025)
- Agriculture, forestry, and fishing, value added 8.26 billion current US$ (2025)
- Bananas — Production 374,923 t (2024)
Frequently asked questions
- What is cloves — protein supply quantity in Cambodia?
- Cloves — protein supply quantity in Cambodia was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — protein supply quantity recorded in Cambodia?
- The highest recorded value was 0.02 t in 2019.
- What is the lowest cloves — protein supply quantity recorded in Cambodia?
- The lowest recorded value was 0 t in 2010.
- How does Cambodia rank for cloves — protein supply quantity?
- Cambodia ranks 155th out of 172 countries with data for 2023.
- Where does this Cambodia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 13 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.