Olives (including preserved) — Protein supply quantity in Finland
Finland: Olives (including preserved) — Protein supply quantity was 28.79 t in 2023. ▬ Flat
Olives (including preserved) — Protein supply quantity in Finland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Finland recorded 28.79 t for olives (including preserved) — protein supply quantity in 2023.
That represents a change of down 9.3% on the previous year and down 1.9% over ten years.
Over the whole period, olives (including preserved) — protein supply quantity in Finland peaked at 31.73 t in 2022 and was at its lowest, 26.45 t, in 2020.
That places Finland 53rd out of 163 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 29.55 t | 28.95 t | 30.04 t | 10 |
| 2020s | 28.48 t | 26.45 t | 31.73 t | 4 |
Countries ranked near Finland
More agriculture & rural data for Finland
- Agriculture, forestry, and fishing, value added (current US$), annual 12.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0261 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,466 current US$ per person (2025)
- Rural population, annual growth rate -0.5476 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2548 units per person (2025)
- Agriculture share gdp 2.61 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.61 (2025)
- Agricultural raw materials exports 7.1% (2024)
- Agricultural raw materials imports 1.7% (2024)
Frequently asked questions
- What is olives (including preserved) — protein supply quantity in Finland?
- Olives (including preserved) — protein supply quantity in Finland was 28.79 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — protein supply quantity recorded in Finland?
- The highest recorded value was 31.73 t in 2022.
- What is the lowest olives (including preserved) — protein supply quantity recorded in Finland?
- The lowest recorded value was 26.45 t in 2020.
- How does Finland rank for olives (including preserved) — protein supply quantity?
- Finland ranks 53rd out of 163 countries with data for 2023.
- Is olives (including preserved) — protein supply quantity rising or falling in Finland?
- Over the last ten years it is down 1.9%. The long-run trend across the full record is flat.
- Where does this Finland 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 (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.