Oats — Protein supply quantity in Mozambique

Mozambique: Oats — Protein supply quantity was 8.6 t in 2023. ◆ Volatile

Latest (2023)
8.6 t
Change on year
up 12.9%
World rank
145th
of 180 countries
All-time high
79.97 t
in 2020
All-time low
2.47 t
in 2015
Years of data
14
2010–2023

Oats — Protein supply quantity in Mozambique, 2010–2023

0204060802010201620232010: 2.6 t2011: 3.7 t2012: 8.3 t2013: 8.3 t2014: 4.4 t2015: 2.5 t2016: 7.6 t2017: 6.5 t2018: 4.2 t2019: 27.3 t2020: 80 t2021: 32 t2022: 7.6 t2023: 8.6 t

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

Analysis

Mozambique recorded 8.6 t for oats — protein supply quantity in 2023.

That represents a change of up 12.9% on the previous year and up 3.6% over ten years.

Over the whole period, oats — protein supply quantity in Mozambique peaked at 79.97 t in 2020 and was at its lowest, 2.47 t, in 2015.

Mozambique ranks 145th of 180 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 7.53 t 2.47 t 27.3 t 10
2020s 32.05 t 7.62 t 79.97 t 4

Countries ranked near Mozambique

  1. 142 Rwanda 9.97 t compare
  2. 143 Saint Vincent and the Grenadines 8.85 t compare
  3. 144 Seychelles 8.69 t compare
  4. 146 Malawi 8.21 t compare
  5. 147 Antigua and Barbuda 7.95 t compare
  6. 148 Guyana 7.44 t compare

See the full ranking of 211 places →

More agriculture & rural data for Mozambique

All data for Mozambique →

Frequently asked questions

What is oats — protein supply quantity in Mozambique?
Oats — protein supply quantity in Mozambique was 8.6 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oats — protein supply quantity recorded in Mozambique?
The highest recorded value was 79.97 t in 2020.
What is the lowest oats — protein supply quantity recorded in Mozambique?
The lowest recorded value was 2.47 t in 2015.
How does Mozambique rank for oats — protein supply quantity?
Mozambique ranks 145th out of 180 countries with data for 2023.
Is oats — protein supply quantity rising or falling in Mozambique?
Over the last ten years it is up 3.6%. The long-run trend across the full record is volatile.
Where does this Mozambique 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 Mozambique. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/oats-protein-supply-quantity-t/mozambique/

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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.