Groundnuts — Protein supply quantity in Belgium

Belgium: Groundnuts — Protein supply quantity was 333.49 t in 2023. ▲ Rising

Latest (2023)
333.49 t
Change on year
down 13.8%
World rank
132nd
of 182 countries
All-time high
686.48 t
in 2020
All-time low
269.74 t
in 2012
Years of data
14
2010–2023

Groundnuts — Protein supply quantity in Belgium, 2010–2023

02004006002010201620232010: 440.8 t2011: 311.8 t2012: 269.7 t2013: 643 t2014: 448.4 t2015: 478.2 t2016: 525.4 t2017: 570.5 t2018: 566.1 t2019: 524.5 t2020: 686.5 t2021: 435.2 t2022: 386.7 t2023: 333.5 t

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

Analysis

The most recent figure for groundnuts — protein supply quantity in Belgium is 333.49 t, measured in 2023.

The figure is down 13.8% on the previous year and down 48.1% over ten years.

Over the whole period, groundnuts — protein supply quantity in Belgium peaked at 686.48 t in 2020 and was at its lowest, 269.74 t, in 2012.

That places Belgium 132nd out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 477.85 t 269.74 t 643.02 t 10
2020s 460.47 t 333.49 t 686.48 t 4

Countries ranked near Belgium

  1. 129 Armenia 407.15 t compare
  2. 130 Vanuatu 383.72 t compare
  3. 131 Latvia 337.29 t compare
  4. 133 Ukraine 325.61 t compare
  5. 134 Namibia 300.48 t compare
  6. 135 Morocco 283.81 t compare

See the full ranking of 213 places →

More agriculture & rural data for Belgium

All data for Belgium →

Frequently asked questions

What is groundnuts — protein supply quantity in Belgium?
Groundnuts — protein supply quantity in Belgium was 333.49 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — protein supply quantity recorded in Belgium?
The highest recorded value was 686.48 t in 2020.
What is the lowest groundnuts — protein supply quantity recorded in Belgium?
The lowest recorded value was 269.74 t in 2012.
How does Belgium rank for groundnuts — protein supply quantity?
Belgium ranks 132nd out of 182 countries with data for 2023.
Is groundnuts — protein supply quantity rising or falling in Belgium?
Over the last ten years it is down 48.1%. The long-run trend across the full record is rising.
Where does this Belgium data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnuts — 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
Groundnuts — 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
213 places, 2,881 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.