Nuts and products — Protein supply quantity in Paraguay
Paraguay: Nuts and products — Protein supply quantity was 36.34 t in 2023. ▲ Rising
Nuts and products — Protein supply quantity in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Paraguay recorded 36.34 t for nuts and products — protein supply quantity in 2023.
The figure is up 29.9% on the previous year and up 184.1% over ten years.
Over the whole period, nuts and products — protein supply quantity in Paraguay peaked at 40.75 t in 2018 and was at its lowest, 10.69 t, in 2010.
That places Paraguay 131st out of 164 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 24.22 t | 10.69 t | 40.75 t | 10 |
| 2020s | 32.11 t | 27.98 t | 36.34 t | 4 |
Countries ranked near Paraguay
More agriculture & rural data for Paraguay
- Agriculture, forestry, and fishing, value added (current US$), annual 14.01 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1164 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 817.98 current US$ per person (2025)
- Rural population, annual growth rate -0.5603 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2961 units per person (2025)
- Agriculture share gdp 11.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.64 (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is nuts and products — protein supply quantity in Paraguay?
- Nuts and products — protein supply quantity in Paraguay was 36.34 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest nuts and products — protein supply quantity recorded in Paraguay?
- The highest recorded value was 40.75 t in 2018.
- What is the lowest nuts and products — protein supply quantity recorded in Paraguay?
- The lowest recorded value was 10.69 t in 2010.
- How does Paraguay rank for nuts and products — protein supply quantity?
- Paraguay ranks 131st out of 164 countries with data for 2023.
- Is nuts and products — protein supply quantity rising or falling in Paraguay?
- Over the last ten years it is up 184.1%. The long-run trend across the full record is rising.
- Where does this Paraguay data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Nuts and products — 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
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.