Oats — Protein supply quantity in Algeria

Algeria: Oats — Protein supply quantity was 474.15 t in 2023. ◆ Volatile

Latest (2023)
474.15 t
Change on year
down 23.0%
World rank
64th
of 180 countries
All-time high
615.96 t
in 2022
All-time low
0 t
in 2010
Years of data
14
2010–2023

Oats — Protein supply quantity in Algeria, 2010–2023

02004006002010201620232010: 0 t2011: 3.7 t2012: 8.8 t2013: 19.3 t2014: 12.4 t2015: 13 t2016: 30 t2017: 52.2 t2018: 215.6 t2019: 132.7 t2020: 378.7 t2021: 331.8 t2022: 616 t2023: 474.1 t

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

Analysis

Algeria recorded 474.15 t for oats — protein supply quantity in 2023.

The figure is down 23.0% on the previous year and up 2,355.5% over ten years.

Over the whole period, oats — protein supply quantity in Algeria peaked at 615.96 t in 2022 and was at its lowest, 0 t, in 2010.

That places Algeria 64th out of 180 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 48.77 t 0 t 215.55 t 10
2020s 450.15 t 331.75 t 615.96 t 4

Countries ranked near Algeria

  1. 61 Democratic People's Republic of Korea 500.2 t compare
  2. 62 Honduras 499.01 t compare
  3. 63 Jamaica 492.01 t compare
  4. 65 Sweden 459.54 t compare
  5. 66 Senegal 446.01 t compare
  6. 67 Thailand 433.69 t compare

See the full ranking of 211 places →

More agriculture & rural data for Algeria

All data for Algeria →

Frequently asked questions

What is oats — protein supply quantity in Algeria?
Oats — protein supply quantity in Algeria was 474.15 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oats — protein supply quantity recorded in Algeria?
The highest recorded value was 615.96 t in 2022.
What is the lowest oats — protein supply quantity recorded in Algeria?
The lowest recorded value was 0 t in 2010.
How does Algeria rank for oats — protein supply quantity?
Algeria ranks 64th out of 180 countries with data for 2023.
Is oats — protein supply quantity rising or falling in Algeria?
Over the last ten years it is up 2,355.5%. The long-run trend across the full record is volatile.
Where does this Algeria data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oats — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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

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About this data

Indicator
Oats — 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
211 places, 2,838 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.