Crustaceans β Protein supply quantity in Bolivia (Plurinational State of)
Bolivia (Plurinational State of): Crustaceans β Protein supply quantity was 5.26 t in 2023. β Volatile
Crustaceans β Protein supply quantity in Bolivia (Plurinational State of), 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, crustaceans β protein supply quantity in Bolivia (Plurinational State of) stood at 5.26 t.
The figure is up 64.9% over ten years.
Over the whole period, crustaceans β protein supply quantity in Bolivia (Plurinational State of) peaked at 9.19 t in 2020 and was at its lowest, 1.31 t, in 2011.
That places Bolivia (Plurinational State of) 37th out of 39 regions with data for 2023, putting it 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 | 4.05 t | 1.31 t | 9.14 t | 10 |
| 2020s | 6.24 t | 5.26 t | 9.19 t | 4 |
Countries ranked near Bolivia (Plurinational State of)
More agriculture & rural data for Bolivia (Plurinational State of)
- Unmanufactured tobacco β Production 1,207 t (2024)
- Unmanufactured tobacco β Area harvested 1,198 ha (2024)
- Bananas β Area harvested 20,061 ha (2024)
- Bananas β Production 301,638 t (2024)
- Meat of pig with the bone, fresh or chilled β Producing 2.16 million An (2024)
- Vegetables Primary β Yield 5,568 kg/ha (2024)
- Vegetables Primary β Production 478,076 t (2024)
- Tomatoes β Yield 15,764 kg/ha (2024)
- Tomatoes β Area harvested 5,101 ha (2024)
- Swine / pigs β Stocks 3.14 million An (2024)
Frequently asked questions
- What is crustaceans β protein supply quantity in Bolivia (Plurinational State of)?
- Crustaceans β protein supply quantity in Bolivia (Plurinational State of) was 5.26 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans β protein supply quantity recorded in Bolivia (Plurinational State of)?
- The highest recorded value was 9.19 t in 2020.
- What is the lowest crustaceans β protein supply quantity recorded in Bolivia (Plurinational State of)?
- The lowest recorded value was 1.31 t in 2011.
- How does Bolivia (Plurinational State of) rank for crustaceans β protein supply quantity?
- Bolivia (Plurinational State of) ranks 37th out of 39 regions with data for 2023.
- Is crustaceans β protein supply quantity rising or falling in Bolivia (Plurinational State of)?
- Over the last ten years it is up 64.9%. The long-run trend across the full record is volatile.
- Where does this Bolivia (Plurinational State of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans β Protein supply quantity (t). Statizoid updates them automatically from the source API.
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CSV Β· JSON β 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.