Offals, Edible — Protein supply quantity in France
France: Offals, Edible — Protein supply quantity was 53,832 t in 2023. ▼ Falling
Offals, Edible — Protein supply quantity in France, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
France recorded 53,832 t for offals, edible — protein supply quantity in 2023. That is the lowest value across all 14 years on record.
The figure is down 1.9% on the previous year and down 4.1% over ten years.
Over the whole period, offals, edible — protein supply quantity in France peaked at 62,974 t in 2010 and was at its lowest, 53,832 t, in 2023.
That places France 11th out of 182 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 59,730 t | 55,982 t | 62,974 t | 10 |
| 2020s | 54,965 t | 53,832 t | 56,008 t | 4 |
Countries ranked near France
- 8 Philippines 102,373 t compare
- 9 Argentina 72,291 t compare
- 10 Pakistan 64,452 t compare
- 12 Republic of Korea 51,994 t compare
- 13 Australia and New Zealand 46,035 t compare
- 14 Germany 43,413 t compare
More agriculture & rural data for France
- Agriculture share gdp 1.4 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.4 (2025)
- Agricultural raw materials exports 1.0% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 21.2% (2025)
- Rural population growth 0.0% (2025)
- Rural population 14.54 million (2025)
- Agriculture, forestry, and fishing, value added 1.4% (2025)
- Agriculture, forestry, and fishing, value added 47.24 billion current US$ (2025)
- Bananas — Production 210,920 t (2024)
Frequently asked questions
- What is offals, edible — protein supply quantity in France?
- Offals, edible — protein supply quantity in France was 53,832 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals, edible — protein supply quantity recorded in France?
- The highest recorded value was 62,974 t in 2010.
- What is the lowest offals, edible — protein supply quantity recorded in France?
- The lowest recorded value was 53,832 t in 2023.
- How does France rank for offals, edible — protein supply quantity?
- France ranks 11th out of 182 countries with data for 2023.
- Is offals, edible — protein supply quantity rising or falling in France?
- Over the last ten years it is down 4.1%. The long-run trend across the full record is falling.
- Where does this France data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — 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.