Dates — Protein supply quantity in Azerbaijan

Azerbaijan: Dates — Protein supply quantity was 122.87 t in 2023. ◆ Volatile

Latest (2023)
122.87 t
Change on year
up 8.4%
World rank
42nd
of 179 countries
All-time high
122.87 t
in 2023
All-time low
0 t
in 2014
Years of data
14
2010–2023

Dates — Protein supply quantity in Azerbaijan, 2010–2023

02550751001252010201620232010: 7 t2011: 3.9 t2012: 2.9 t2013: 8.8 t2014: 0 t2015: 10.9 t2016: 69.5 t2017: 75 t2018: 100.3 t2019: 87.2 t2020: 104.7 t2021: 112.3 t2022: 113.4 t2023: 122.9 t

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

Analysis

The most recent figure for dates — protein supply quantity in Azerbaijan is 122.87 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 8.4% on the previous year and up 1,299.4% over ten years.

Over the whole period, dates — protein supply quantity in Azerbaijan peaked at 122.87 t in 2023 and was at its lowest, 0 t, in 2014.

That places Azerbaijan 42nd out of 179 countries with data for 2023, putting it in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 36.55 t 0 t 100.33 t 10
2020s 113.32 t 104.69 t 122.87 t 4

Countries ranked near Azerbaijan

  1. 39 Sri Lanka 140.98 t compare
  2. 40 Lebanon 135.94 t compare
  3. 41 Kenya 126.41 t compare
  4. 43 Australia and New Zealand 102.64 t compare
  5. 44 Australia 96.5 t compare
  6. 45 Senegal 88.47 t compare

See the full ranking of 210 places →

More agriculture & rural data for Azerbaijan

All data for Azerbaijan →

Frequently asked questions

What is dates — protein supply quantity in Azerbaijan?
Dates — protein supply quantity in Azerbaijan was 122.87 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest dates — protein supply quantity recorded in Azerbaijan?
The highest recorded value was 122.87 t in 2023.
What is the lowest dates — protein supply quantity recorded in Azerbaijan?
The lowest recorded value was 0 t in 2014.
How does Azerbaijan rank for dates — protein supply quantity?
Azerbaijan ranks 42nd out of 179 countries with data for 2023.
Is dates — protein supply quantity rising or falling in Azerbaijan?
Over the last ten years it is up 1,299.4%. The long-run trend across the full record is volatile.
Where does this Azerbaijan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Dates — 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

Indicator
Dates — 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
210 places, 2,810 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.