Olives (including preserved) — Protein supply quantity in United States
United States: Olives (including preserved) — Protein supply quantity was 0.01 g/cap/d in 2023. ▼ Falling
Olives (including preserved) — Protein supply quantity in United States, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
United States recorded 0.01 g/cap/d for olives (including preserved) — protein supply quantity in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 50.0% over ten years.
Over the whole period, olives (including preserved) — protein supply quantity in United States peaked at 0.03 g/cap/d in 2010 and was at its lowest, 0.01 g/cap/d, in 2011.
That places United States 60th out of 191 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Olives (including preserved) — Protein supply quantity in United States, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 0.03 g/cap/d | — |
| 2011 | 0.01 g/cap/d | -66.7% |
| 2012 | 0.02 g/cap/d | +100.0% |
| 2013 | 0.02 g/cap/d | +0.0% |
| 2014 | 0.01 g/cap/d | -50.0% |
| 2015 | 0.02 g/cap/d | +100.0% |
| 2016 | 0.01 g/cap/d | -50.0% |
| 2017 | 0.02 g/cap/d | +100.0% |
| 2018 | 0.01 g/cap/d | -50.0% |
| 2019 | 0.01 g/cap/d | +0.0% |
| 2020 | 0.01 g/cap/d | +0.0% |
| 2021 | 0.01 g/cap/d | +0.0% |
| 2022 | 0.01 g/cap/d | +0.0% |
| 2023 | 0.01 g/cap/d | +0.0% |
United States compared with similar countries
- United States's 0.01 g/cap/d is below the median for high income countries, which is 0.02 g/cap/d, 50% of the median. (56 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.016 g/cap/d | 0.01 g/cap/d | 0.03 g/cap/d | 10 |
| 2020s | 0.01 g/cap/d | 0.01 g/cap/d | 0.01 g/cap/d | 4 |
Countries ranked near United States
- 60 Cabo Verde 0.01 g/cap/d compare
- 60 French Polynesia 0.01 g/cap/d compare
- 60 Grenada 0.01 g/cap/d compare
- 60 Bahamas 0.01 g/cap/d compare
- 60 Estonia 0.01 g/cap/d compare
- 60 Azerbaijan 0.01 g/cap/d compare
- 60 Bosnia and Herzegovina 0.01 g/cap/d compare
- 60 Maldives 0.01 g/cap/d compare
- 60 Finland 0.01 g/cap/d compare
- 60 Antigua and Barbuda 0.01 g/cap/d compare
- 60 Oman 0.01 g/cap/d compare
- 60 Belarus 0.01 g/cap/d compare
- 60 Slovakia 0.01 g/cap/d compare
- 60 Poland 0.01 g/cap/d compare
- 60 Norway 0.01 g/cap/d compare
- 60 Serbia 0.01 g/cap/d compare
- 60 Slovenia 0.01 g/cap/d compare
- 60 Ukraine 0.01 g/cap/d compare
- 60 Hungary 0.01 g/cap/d compare
- 60 Polynesia 0.01 g/cap/d compare
- 60 New Zealand 0.01 g/cap/d compare
- 60 Venezuela (Bolivarian Republic of) 0.01 g/cap/d compare
- 60 Russian Federation 0.01 g/cap/d compare
- 60 Spain 0.01 g/cap/d compare
- 60 Russia 0.01 g/cap/d compare
More agriculture & rural data for United States
- Agriculture, forestry, and fishing, value added (current US$), annual 11.96 % change on previous year (2021)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0094 current US$ per US$ of GDP (2021)
- Agriculture, forestry, and fishing, value added (current US$), per 673.66 current US$ per person (2021)
- Rural population, annual growth rate 0.1831 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1981 units per person (2025)
- Share of GDP from agriculture 0.9% (2021)
- Agriculture as a share of GDP vs. GDP per capita 0.9% (2021)
- Agricultural raw materials exports 1.6% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is olives (including preserved) — protein supply quantity in United States?
- Olives (including preserved) — protein supply quantity in United States was 0.01 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — protein supply quantity recorded in United States?
- The highest recorded value was 0.03 g/cap/d in 2010.
- What is the lowest olives (including preserved) — protein supply quantity recorded in United States?
- The lowest recorded value was 0.01 g/cap/d in 2011.
- How does United States rank for olives (including preserved) — protein supply quantity?
- United States ranks 60th out of 191 countries with data for 2023.
- Is olives (including preserved) — protein supply quantity rising or falling in United States?
- Over the last ten years it is down 50.0%. The long-run trend across the full record is falling.
- Where does this United States data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Protein supply quantity (g/capita/day). 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.