Pepper — Protein supply quantity in Algeria

Algeria: Pepper — Protein supply quantity was 160.06 t in 2023. ▼ Falling

Latest (2023)
160.06 t
Change on year
down 26.3%
World rank
47th
of 181 countries
All-time high
322.63 t
in 2013
All-time low
160.06 t
in 2023
Years of data
14
2010–2023

Pepper — Protein supply quantity in Algeria, 2010–2023

01002003002010201620232010: 250.1 t2011: 256.1 t2012: 263 t2013: 322.6 t2014: 277.4 t2015: 285.4 t2016: 293 t2017: 298.3 t2018: 302.8 t2019: 286.1 t2020: 300.3 t2021: 222.1 t2022: 217.1 t2023: 160.1 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Algeria recorded 160.06 t for pepper — protein supply quantity in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 26.3% on the previous year and down 50.4% over ten years.

Over the whole period, pepper — protein supply quantity in Algeria peaked at 322.63 t in 2013 and was at its lowest, 160.06 t, in 2023.

That places Algeria 47th out of 181 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.

Averages by decade

DecadeAverage LowestHighest Years
2010s 283.48 t 250.13 t 322.63 t 10
2020s 224.88 t 160.06 t 300.26 t 4

Countries ranked near Algeria

  1. 44 Spain 170.91 t compare
  2. 45 Peru 166.58 t compare
  3. 46 Kazakhstan 162.49 t compare
  4. 48 Bangladesh 159.75 t compare
  5. 49 Romania 150.68 t compare
  6. 50 Libya 148.54 t compare

See the full ranking of 212 places →

More agriculture & rural data for Algeria

All data for Algeria →

Frequently asked questions

What is pepper — protein supply quantity in Algeria?
Pepper — protein supply quantity in Algeria was 160.06 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pepper — protein supply quantity recorded in Algeria?
The highest recorded value was 322.63 t in 2013.
What is the lowest pepper — protein supply quantity recorded in Algeria?
The lowest recorded value was 160.06 t in 2023.
How does Algeria rank for pepper — protein supply quantity?
Algeria ranks 47th out of 181 countries with data for 2023.
Is pepper — protein supply quantity rising or falling in Algeria?
Over the last ten years it is down 50.4%. The long-run trend across the full record is falling.
Where does this Algeria data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — 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

Indicator
Pepper — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,876 data points, 2010–2023
Last refreshed

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.