Cream — Protein supply quantity in Eastern Europe
Eastern Europe: Cream — Protein supply quantity was 16,755 t in 2023. ▼ Falling
Cream — Protein supply quantity in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, cream — protein supply quantity in Eastern Europe stood at 16,755 t.
That represents a change of up 0.2% on the previous year and down 20.9% over ten years.
Over the whole period, cream — protein supply quantity in Eastern Europe peaked at 23,116 t in 2018 and was at its lowest, 15,723 t, in 2019.
That places Eastern Europe 4th out of 39 groups with data for 2023, putting it in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 20,753 t | 15,723 t | 23,116 t | 10 |
| 2020s | 16,735 t | 16,225 t | 17,230 t | 4 |
Countries ranked near Eastern Europe
- 1 Italy 18,042 t compare
- 2 France 13,374 t compare
- 3 Germany 11,394 t compare
- 4 China, People's Republic of 8,379 t compare
- 5 Poland, Republic of 7,489 t compare
- 6 China, mainland 6,876 t compare
- 7 Canada 6,569 t compare
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is cream — protein supply quantity in Eastern Europe?
- Cream — protein supply quantity in Eastern Europe was 16,755 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — protein supply quantity recorded in Eastern Europe?
- The highest recorded value was 23,116 t in 2018.
- What is the lowest cream — protein supply quantity recorded in Eastern Europe?
- The lowest recorded value was 15,723 t in 2019.
- How does Eastern Europe rank for cream — protein supply quantity?
- Eastern Europe ranks 4th out of 39 groups with data for 2023.
- Is cream — protein supply quantity rising or falling in Eastern Europe?
- Over the last ten years it is down 20.9%. The long-run trend across the full record is falling.
- Where does this Eastern Europe 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.
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.