Offals — Protein supply quantity in Bangladesh

Bangladesh: Offals — Protein supply quantity was 14,550 t in 2023. ▲ Rising

Latest (2023)
14,550 t
Change on year
down 0.9%
World rank
39th
of 182 countries
All-time high
14,677 t
in 2022
All-time low
12,133 t
in 2010
Years of data
14
2010–2023

Offals — Protein supply quantity in Bangladesh, 2010–2023

05.0k10.0k15.0k2010201620232010: 12.1k t2011: 12.5k t2012: 12.6k t2013: 12.8k t2014: 13.0k t2015: 12.9k t2016: 12.9k t2017: 13.4k t2018: 13.4k t2019: 13.9k t2020: 14.0k t2021: 14.1k t2022: 14.7k t2023: 14.5k t

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

Analysis

The most recent figure for offals — protein supply quantity in Bangladesh is 14,550 t, measured in 2023.

The figure is down 0.9% on the previous year and up 14.0% over ten years.

Over the whole period, offals — protein supply quantity in Bangladesh peaked at 14,677 t in 2022 and was at its lowest, 12,133 t, in 2010.

That places Bangladesh 39th out of 182 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 12,941 t 12,133 t 13,850 t 10
2020s 14,316 t 13,987 t 14,677 t 4

Countries ranked near Bangladesh

  1. 36 Kazakhstan 15,480 t compare
  2. 37 Sweden 15,383 t compare
  3. 38 Iran (Islamic Republic of) 15,162 t compare
  4. 40 Morocco 14,414 t compare
  5. 41 Belarus 13,594 t compare
  6. 42 Ukraine 13,115 t compare

See the full ranking of 213 places →

More agriculture & rural data for Bangladesh

All data for Bangladesh →

Frequently asked questions

What is offals — protein supply quantity in Bangladesh?
Offals — protein supply quantity in Bangladesh was 14,550 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest offals — protein supply quantity recorded in Bangladesh?
The highest recorded value was 14,677 t in 2022.
What is the lowest offals — protein supply quantity recorded in Bangladesh?
The lowest recorded value was 12,133 t in 2010.
How does Bangladesh rank for offals — protein supply quantity?
Bangladesh ranks 39th out of 182 countries with data for 2023.
Is offals — protein supply quantity rising or falling in Bangladesh?
Over the last ten years it is up 14.0%. The long-run trend across the full record is rising.
Where does this Bangladesh data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — 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

Indicator
Offals — 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
213 places, 2,901 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.