Groundnuts — Protein supply quantity in Georgia

Georgia: Groundnuts — Protein supply quantity was 784.46 t in 2023. ▲ Rising

Latest (2023)
784.46 t
Change on year
down 1.1%
World rank
106th
of 182 countries
All-time high
793.26 t
in 2022
All-time low
425.24 t
in 2011
Years of data
14
2010–2023

Groundnuts — Protein supply quantity in Georgia, 2010–2023

02004006008002010201620232010: 428 t2011: 425.2 t2012: 432.6 t2013: 449.7 t2014: 490.5 t2015: 480.4 t2016: 519.7 t2017: 573.9 t2018: 620.2 t2019: 650.3 t2020: 613.1 t2021: 571.7 t2022: 793.3 t2023: 784.5 t

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

Analysis

Georgia recorded 784.46 t for groundnuts — protein supply quantity in 2023.

That represents a change of down 1.1% on the previous year and up 74.4% over ten years.

Over the whole period, groundnuts — protein supply quantity in Georgia peaked at 793.26 t in 2022 and was at its lowest, 425.24 t, in 2011.

Georgia ranks 106th of 182 countries on this measure, 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 507.03 t 425.24 t 650.33 t 10
2020s 690.64 t 571.74 t 793.26 t 4

Countries ranked near Georgia

  1. 103 Jordan 828.95 t compare
  2. 104 Jamaica 806.9 t compare
  3. 105 Lithuania 786.15 t compare
  4. 107 Kyrgyzstan 783.16 t compare
  5. 108 Portugal 751.64 t compare
  6. 109 Venezuela (Bolivarian Republic of) 749.05 t compare

See the full ranking of 213 places →

More agriculture & rural data for Georgia

All data for Georgia →

Frequently asked questions

What is groundnuts — protein supply quantity in Georgia?
Groundnuts — protein supply quantity in Georgia was 784.46 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — protein supply quantity recorded in Georgia?
The highest recorded value was 793.26 t in 2022.
What is the lowest groundnuts — protein supply quantity recorded in Georgia?
The lowest recorded value was 425.24 t in 2011.
How does Georgia rank for groundnuts — protein supply quantity?
Georgia ranks 106th out of 182 countries with data for 2023.
Is groundnuts — protein supply quantity rising or falling in Georgia?
Over the last ten years it is up 74.4%. The long-run trend across the full record is rising.
Where does this Georgia 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.