Honey — Protein supply quantity in Senegal

Senegal: Honey — Protein supply quantity was 10.67 t in 2023. ▲ Rising

Latest (2023)
10.67 t
Change on year
up 2.2%
World rank
58th
of 181 countries
All-time high
12.63 t
in 2017
All-time low
8.87 t
in 2010
Years of data
14
2010–2023

Honey — Protein supply quantity in Senegal, 2010–2023

0510152010201620232010: 8.9 t2011: 9 t2012: 9.4 t2013: 9.8 t2014: 10.2 t2015: 11 t2016: 11.8 t2017: 12.6 t2018: 12.6 t2019: 10.4 t2020: 10.9 t2021: 10.9 t2022: 10.4 t2023: 10.7 t

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

Analysis

Senegal recorded 10.67 t for honey — protein supply quantity in 2023.

The figure is up 2.2% on the previous year and up 9.2% over ten years.

Over the whole period, honey — protein supply quantity in Senegal peaked at 12.63 t in 2017 and was at its lowest, 8.87 t, in 2010.

Senegal ranks 58th of 181 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 10.56 t 8.87 t 12.63 t 10
2020s 10.73 t 10.44 t 10.91 t 4

Countries ranked near Senegal

  1. 55 Azerbaijan 11.62 t compare
  2. 56 Madagascar 11.24 t compare
  3. 59 Bulgaria 10.33 t compare
  4. 60 Thailand 9.71 t compare
  5. 61 Guatemala 9.28 t compare

See the full ranking of 212 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is honey — protein supply quantity in Senegal?
Honey — protein supply quantity in Senegal was 10.67 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest honey — protein supply quantity recorded in Senegal?
The highest recorded value was 12.63 t in 2017.
What is the lowest honey — protein supply quantity recorded in Senegal?
The lowest recorded value was 8.87 t in 2010.
How does Senegal rank for honey — protein supply quantity?
Senegal ranks 58th out of 181 countries with data for 2023.
Is honey — protein supply quantity rising or falling in Senegal?
Over the last ten years it is up 9.2%. The long-run trend across the full record is rising.
Where does this Senegal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Honey — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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Honey — Protein supply quantity in Senegal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/honey-protein-supply-quantity-t/senegal/

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About this data

Indicator
Honey — 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
212 places, 2,878 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.