Oilcrops, Other — Protein supply quantity in Myanmar
Myanmar: Oilcrops, Other — Protein supply quantity was 0.1 t in 2023. ◆ Volatile
Oilcrops, Other — Protein supply quantity in Myanmar, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Myanmar recorded 0.1 t for oilcrops, other — protein supply quantity in 2023.
Compared with earlier readings it is down 100.0% over ten years.
Over the whole period, oilcrops, other — protein supply quantity in Myanmar peaked at 1,849 t in 2017 and was at its lowest, 0 t, in 2020.
That places Myanmar 111th out of 152 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 496.74 t | 6.17 t | 1,849 t | 5 |
| 2020s | 0.025 t | 0 t | 0.1 t | 4 |
Countries ranked near Myanmar
- 108 South Africa 0.15 t compare
- 109 Spain 0.14 t compare
- 110 China, Hong Kong SAR 0.12 t compare
- 112 Guinea-Bissau 0.08 t compare
- 113 Belarus, Republic of 0.05 t compare
- 113 Eswatini, Kingdom of 0.05 t compare
- 113 Paraguay 0.05 t compare
More agriculture & rural data for Myanmar
- Agriculture, forestry, and fishing, value added (current US$), annual 10.26 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.253 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 376.69 current US$ per person (2025)
- Rural population, annual growth rate 0.4495 % change on previous year (2025)
- Rural population, per unit of GDP 0.0005 units per US$ of GDP (2025)
- Rural population, per capita 0.6942 units per person (2025)
- Agriculture share gdp 25.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.3 (2025)
- Agricultural raw materials exports 3.3% (2024)
- Agricultural raw materials imports 0.5% (2024)
Frequently asked questions
- What is oilcrops, other — protein supply quantity in Myanmar?
- Oilcrops, other — protein supply quantity in Myanmar was 0.1 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops, other — protein supply quantity recorded in Myanmar?
- The highest recorded value was 1,849 t in 2017.
- What is the lowest oilcrops, other — protein supply quantity recorded in Myanmar?
- The lowest recorded value was 0 t in 2020.
- How does Myanmar rank for oilcrops, other — protein supply quantity?
- Myanmar ranks 111th out of 152 countries with data for 2023.
- Is oilcrops, other — protein supply quantity rising or falling in Myanmar?
- Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
- Where does this Myanmar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops, Other — Protein supply quantity (t). Statizoid updates them automatically from the source API.
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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.