Dates — Protein supply quantity in South America
South America: Dates — Protein supply quantity was 58.43 t in 2023. ▲ Rising
Dates — Protein supply quantity in South America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for dates — protein supply quantity in South America is 58.43 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 30.3% on the previous year and up 232.9% over ten years.
Over the whole period, dates — protein supply quantity in South America peaked at 58.43 t in 2023 and was at its lowest, 16.95 t, in 2015.
South America ranks 27th of 31 groups on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 23.41 t | 16.95 t | 30.78 t | 10 |
| 2020s | 44.38 t | 32.85 t | 58.43 t | 4 |
Countries ranked near South America
- 24 Mauritania 431.73 t compare
- 25 France 395.93 t compare
- 26 Bangladesh 327.16 t compare
- 27 Germany 308.41 t compare
- 28 United Kingdom of Great Britain and Northern Ireland 290.23 t compare
- 29 Bahrain 253.67 t compare
- 30 Canada 248.52 t compare
More agriculture & rural data for South America
- Swine / pigs — Stocks 75.21 million An (2024)
- Bananas — Production 20.74 million t (2024)
- Bananas — Area harvested 1.00 million ha (2024)
- Tomatoes — Area harvested 132,585 ha (2024)
- Tomatoes — Yield 62,811 kg/ha (2024)
- Tomatoes — Production 8.33 million t (2024)
- Unmanufactured tobacco — Production 747,608 t (2024)
- Unmanufactured tobacco — Area harvested 401,333 ha (2024)
- Milk, Total — Production 69.74 million t (2024)
- Meat, Poultry — Yield/Carcass Weight 2,181 g/An (2024)
Frequently asked questions
- What is dates — protein supply quantity in South America?
- Dates — protein supply quantity in South America was 58.43 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest dates — protein supply quantity recorded in South America?
- The highest recorded value was 58.43 t in 2023.
- What is the lowest dates — protein supply quantity recorded in South America?
- The lowest recorded value was 16.95 t in 2015.
- How does South America rank for dates — protein supply quantity?
- South America ranks 27th out of 31 groups with data for 2023.
- Is dates — protein supply quantity rising or falling in South America?
- Over the last ten years it is up 232.9%. The long-run trend across the full record is rising.
- Where does this South America 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
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.