Groundnuts — Protein supply quantity in Jordan

Jordan: Groundnuts — Protein supply quantity was 828.95 t in 2023. ▼ Falling

Latest (2023)
828.95 t
Change on year
down 14.1%
World rank
103rd
of 182 countries
All-time high
3,110 t
in 2016
All-time low
828.95 t
in 2023
Years of data
14
2010–2023

Groundnuts — Protein supply quantity in Jordan, 2010–2023

1.0k1.5k2.0k2.5k3.0k2010201620232010: 1.9k t2011: 2.0k t2012: 2.1k t2013: 2.5k t2014: 2.5k t2015: 2.7k t2016: 3.1k t2017: 2.2k t2018: 2.2k t2019: 2.0k t2020: 2.5k t2021: 2.0k t2022: 964.5 t2023: 829 t

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

Analysis

In 2023, groundnuts — protein supply quantity in Jordan stood at 828.95 t. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 14.1% on the previous year and down 66.8% over ten years.

Over the whole period, groundnuts — protein supply quantity in Jordan peaked at 3,110 t in 2016 and was at its lowest, 828.95 t, in 2023.

Jordan ranks 103rd of 182 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 2,316 t 1,897 t 3,110 t 10
2020s 1,587 t 828.95 t 2,510 t 4

Countries ranked near Jordan

  1. 100 Tunisia 856.82 t compare
  2. 101 Comoros 850.21 t compare
  3. 102 Uruguay 846.29 t compare
  4. 104 Jamaica 806.9 t compare
  5. 105 Lithuania 786.15 t compare
  6. 106 Georgia 784.46 t compare

See the full ranking of 213 places →

More agriculture & rural data for Jordan

All data for Jordan →

Frequently asked questions

What is groundnuts — protein supply quantity in Jordan?
Groundnuts — protein supply quantity in Jordan was 828.95 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — protein supply quantity recorded in Jordan?
The highest recorded value was 3,110 t in 2016.
What is the lowest groundnuts — protein supply quantity recorded in Jordan?
The lowest recorded value was 828.95 t in 2023.
How does Jordan rank for groundnuts — protein supply quantity?
Jordan ranks 103rd out of 182 countries with data for 2023.
Is groundnuts — protein supply quantity rising or falling in Jordan?
Over the last ten years it is down 66.8%. The long-run trend across the full record is falling.
Where does this Jordan 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.