Olives (including preserved) — Protein supply quantity in Mexico
Mexico: Olives (including preserved) — Protein supply quantity was 230.36 t in 2023. ▲ Rising
Olives (including preserved) — Protein supply quantity in Mexico, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for olives (including preserved) — protein supply quantity in Mexico is 230.36 t, measured in 2023.
That represents a change of down 27.1% on the previous year and down 18.6% over ten years.
Over the whole period, olives (including preserved) — protein supply quantity in Mexico peaked at 366.59 t in 2021 and was at its lowest, 122.98 t, in 2014.
Mexico ranks 24th of 163 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 196.9 t | 122.98 t | 288.98 t | 10 |
| 2020s | 304.43 t | 230.36 t | 366.59 t | 4 |
Countries ranked near Mexico
More agriculture & rural data for Mexico
- Agriculture share gdp 3.88 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.88 (2025)
- Agricultural raw materials exports 0.1% (2025)
- Agricultural raw materials imports 0.7% (2025)
- Rural population 20.0% (2025)
- Rural population growth -0.6% (2025)
- Rural population 26.34 million (2025)
- Agriculture, forestry, and fishing, value added 3.9% (2025)
- Agriculture, forestry, and fishing, value added 71.18 billion current US$ (2025)
- Bananas — Production 2.67 million t (2024)
Frequently asked questions
- What is olives (including preserved) — protein supply quantity in Mexico?
- Olives (including preserved) — protein supply quantity in Mexico was 230.36 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 Mexico?
- The highest recorded value was 366.59 t in 2021.
- What is the lowest olives (including preserved) — protein supply quantity recorded in Mexico?
- The lowest recorded value was 122.98 t in 2014.
- How does Mexico rank for olives (including preserved) — protein supply quantity?
- Mexico ranks 24th out of 163 countries with data for 2023.
- Is olives (including preserved) — protein supply quantity rising or falling in Mexico?
- Over the last ten years it is down 18.6%. The long-run trend across the full record is rising.
- Where does this Mexico 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.