Olives (including preserved) — Protein supply quantity in Iran (Islamic Republic of)
Iran (Islamic Republic of): Olives (including preserved) — Protein supply quantity was 541.27 t in 2023. ▲ Rising
Olives (including preserved) — Protein supply quantity in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Iran (Islamic Republic of) recorded 541.27 t for olives (including preserved) — protein supply quantity in 2023.
That represents a change of down 1.3% on the previous year and up 34.4% over ten years.
Over the whole period, olives (including preserved) — protein supply quantity in Iran (Islamic Republic of) peaked at 548.52 t in 2022 and was at its lowest, 142.3 t, in 2014.
The long-run direction has been consistently rising across the 14 years of available data.
Olives (including preserved) — Protein supply quantity in Iran (Islamic Republic of), year by year
| Year | t | Change |
|---|---|---|
| 2010 | 309.56 t | — |
| 2011 | 409.59 t | +32.3% |
| 2012 | 303.49 t | -25.9% |
| 2013 | 402.68 t | +32.7% |
| 2014 | 142.3 t | -64.7% |
| 2015 | 383.9 t | +169.8% |
| 2016 | 415.33 t | +8.2% |
| 2017 | 427.18 t | +2.9% |
| 2018 | 428.62 t | +0.3% |
| 2019 | 527.13 t | +23.0% |
| 2020 | 475.46 t | -9.8% |
| 2021 | 374.15 t | -21.3% |
| 2022 | 548.52 t | +46.6% |
| 2023 | 541.27 t | -1.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 374.98 t | 142.3 t | 527.13 t | 10 |
| 2020s | 484.85 t | 374.15 t | 548.52 t | 4 |
Countries ranked near Iran (Islamic Republic of)
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Frequently asked questions
- What is olives (including preserved) — protein supply quantity in Iran (Islamic Republic of)?
- Olives (including preserved) — protein supply quantity in Iran (Islamic Republic of) was 541.27 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 Iran (Islamic Republic of)?
- The highest recorded value was 548.52 t in 2022.
- What is the lowest olives (including preserved) — protein supply quantity recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 142.3 t in 2014.
- How does Iran (Islamic Republic of) rank for olives (including preserved) — protein supply quantity?
- Iran (Islamic Republic of) ranks 3rd out of 18 regions with data for 2023.
- Is olives (including preserved) — protein supply quantity rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is up 34.4%. The long-run trend across the full record is rising.
- Where does this Iran (Islamic Republic of) 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.