Groundnuts — Protein supply quantity in Paraguay

Paraguay: Groundnuts — Protein supply quantity was 191.63 t in 2023. ◆ Volatile

Latest (2023)
191.63 t
Change on year
up 59.5%
World rank
144th
of 182 countries
All-time high
634.03 t
in 2018
All-time low
120.12 t
in 2022
Years of data
14
2010–2023

Groundnuts — Protein supply quantity in Paraguay, 2010–2023

2004006002010201620232010: 168.6 t2011: 177.2 t2012: 192 t2013: 526.5 t2014: 207 t2015: 192.9 t2016: 210.4 t2017: 245.5 t2018: 634 t2019: 283.5 t2020: 301.7 t2021: 309 t2022: 120.1 t2023: 191.6 t

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

Analysis

Paraguay recorded 191.63 t for groundnuts — protein supply quantity in 2023.

The figure is up 59.5% on the previous year and down 63.6% over ten years.

Over the whole period, groundnuts — protein supply quantity in Paraguay peaked at 634.03 t in 2018 and was at its lowest, 120.12 t, in 2022.

Paraguay ranks 144th of 182 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 283.78 t 168.59 t 634.03 t 10
2020s 230.6 t 120.12 t 308.99 t 4

Countries ranked near Paraguay

  1. 141 Suriname 209.57 t compare
  2. 142 Guyana 204.91 t compare
  3. 143 Polynesia 200.91 t compare
  4. 145 Barbados 189.31 t compare
  5. 146 China, Macao SAR 188.53 t compare
  6. 147 Kuwait 178.27 t compare

See the full ranking of 213 places →

More agriculture & rural data for Paraguay

All data for Paraguay →

Frequently asked questions

What is groundnuts — protein supply quantity in Paraguay?
Groundnuts — protein supply quantity in Paraguay was 191.63 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — protein supply quantity recorded in Paraguay?
The highest recorded value was 634.03 t in 2018.
What is the lowest groundnuts — protein supply quantity recorded in Paraguay?
The lowest recorded value was 120.12 t in 2022.
How does Paraguay rank for groundnuts — protein supply quantity?
Paraguay ranks 144th out of 182 countries with data for 2023.
Is groundnuts — protein supply quantity rising or falling in Paraguay?
Over the last ten years it is down 63.6%. The long-run trend across the full record is volatile.
Where does this Paraguay 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.