Dates — Protein supply quantity in Mauritania

Mauritania: Dates — Protein supply quantity was 431.73 t in 2023. ▲ Rising

Latest (2023)
431.73 t
Change on year
up 0.3%
World rank
24th
of 179 countries
All-time high
431.73 t
in 2023
All-time low
332.65 t
in 2011
Years of data
14
2010–2023

Dates — Protein supply quantity in Mauritania, 2010–2023

01002003004002010201620232010: 342.7 t2011: 332.6 t2012: 334.1 t2013: 345.1 t2014: 339.2 t2015: 347.9 t2016: 377 t2017: 369 t2018: 343.7 t2019: 366.4 t2020: 379.2 t2021: 406.3 t2022: 430.6 t2023: 431.7 t

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

Analysis

In 2023, dates — protein supply quantity in Mauritania stood at 431.73 t. That is the highest value across all 14 years on record.

That represents a change of up 0.3% on the previous year and up 25.1% over ten years.

Over the whole period, dates — protein supply quantity in Mauritania peaked at 431.73 t in 2023 and was at its lowest, 332.65 t, in 2011.

That places Mauritania 24th out of 179 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 349.77 t 332.65 t 376.97 t 10
2020s 411.94 t 379.16 t 431.73 t 4

Countries ranked near Mauritania

  1. 21 Qatar 608.26 t compare
  2. 22 Jordan 568.28 t compare
  3. 23 Kazakhstan 439.2 t compare
  4. 25 France 395.93 t compare
  5. 26 Bangladesh 327.16 t compare
  6. 27 Germany 308.41 t compare

See the full ranking of 210 places →

More agriculture & rural data for Mauritania

All data for Mauritania →

Frequently asked questions

What is dates — protein supply quantity in Mauritania?
Dates — protein supply quantity in Mauritania was 431.73 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest dates — protein supply quantity recorded in Mauritania?
The highest recorded value was 431.73 t in 2023.
What is the lowest dates — protein supply quantity recorded in Mauritania?
The lowest recorded value was 332.65 t in 2011.
How does Mauritania rank for dates — protein supply quantity?
Mauritania ranks 24th out of 179 countries with data for 2023.
Is dates — protein supply quantity rising or falling in Mauritania?
Over the last ten years it is up 25.1%. The long-run trend across the full record is rising.
Where does this Mauritania 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.