Cream — Protein supply quantity in Armenia

Armenia: Cream — Protein supply quantity was 125.63 t in 2023. ◆ Volatile

Latest (2023)
125.63 t
Change on year
down 53.1%
World rank
51st
of 173 countries
All-time high
267.69 t
in 2022
All-time low
0.76 t
in 2010
Years of data
14
2010–2023

Cream — Protein supply quantity in Armenia, 2010–2023

01002003002010201620232010: 0.76 t2011: 0.98 t2012: 1.1 t2013: 1 t2014: 4 t2015: 1 t2016: 1.6 t2017: 2.1 t2018: 1.7 t2019: 3.2 t2020: 18.5 t2021: 52.1 t2022: 267.7 t2023: 125.6 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Armenia recorded 125.63 t for cream — protein supply quantity in 2023.

The figure is down 53.1% on the previous year and up 12,463.0% over ten years.

Over the whole period, cream — protein supply quantity in Armenia peaked at 267.69 t in 2022 and was at its lowest, 0.76 t, in 2010.

Armenia ranks 51st of 173 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1.74 t 0.76 t 3.99 t 10
2020s 115.97 t 18.46 t 267.69 t 4

Countries ranked near Armenia

  1. 48 Botswana 140.24 t compare
  2. 49 Mauritius 138.21 t compare
  3. 50 Jordan 136.48 t compare
  4. 52 Pakistan 119.9 t compare
  5. 53 Venezuela (Bolivarian Republic of) 107.43 t compare
  6. 54 Iceland 100.17 t compare

See the full ranking of 204 places →

More agriculture & rural data for Armenia

All data for Armenia →

Frequently asked questions

What is cream — protein supply quantity in Armenia?
Cream — protein supply quantity in Armenia was 125.63 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cream — protein supply quantity recorded in Armenia?
The highest recorded value was 267.69 t in 2022.
What is the lowest cream — protein supply quantity recorded in Armenia?
The lowest recorded value was 0.76 t in 2010.
How does Armenia rank for cream — protein supply quantity?
Armenia ranks 51st out of 173 countries with data for 2023.
Is cream — protein supply quantity rising or falling in Armenia?
Over the last ten years it is up 12,463.0%. The long-run trend across the full record is volatile.
Where does this Armenia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Cream — Protein supply quantity in Armenia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/cream-protein-supply-quantity-t/armenia/

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About this data

Indicator
Cream — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
204 places, 2,713 data points, 2010–2023
Last refreshed

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.