Pepper — Protein supply quantity in Djibouti

Djibouti: Pepper — Protein supply quantity was 5.73 t in 2023. ◆ Volatile

Latest (2023)
5.73 t
Change on year
up 75.2%
World rank
133rd
of 181 countries
All-time high
118.88 t
in 2012
All-time low
3.27 t
in 2022
Years of data
14
2010–2023

Pepper — Protein supply quantity in Djibouti, 2010–2023

02550751001252010201620232010: 23.1 t2011: 39 t2012: 118.9 t2013: 104.6 t2014: 34.5 t2015: 33 t2016: 39.2 t2017: 31 t2018: 5.2 t2019: 8.4 t2020: 14.6 t2021: 15.7 t2022: 3.3 t2023: 5.7 t

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

Analysis

Djibouti recorded 5.73 t for pepper — protein supply quantity in 2023.

The figure is up 75.2% on the previous year and down 94.5% over ten years.

Over the whole period, pepper — protein supply quantity in Djibouti peaked at 118.88 t in 2012 and was at its lowest, 3.27 t, in 2022.

Djibouti ranks 133rd of 181 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 43.68 t 5.24 t 118.88 t 10
2020s 9.83 t 3.27 t 15.69 t 4

Countries ranked near Djibouti

  1. 130 Liberia 7.31 t compare
  2. 131 Antigua and Barbuda 6.68 t compare
  3. 132 Iceland 6 t compare
  4. 134 United Republic of Tanzania 5.67 t compare
  5. 135 Luxembourg 5.49 t compare
  6. 136 Seychelles 5.08 t compare

See the full ranking of 212 places →

More agriculture & rural data for Djibouti

All data for Djibouti →

Frequently asked questions

What is pepper — protein supply quantity in Djibouti?
Pepper — protein supply quantity in Djibouti was 5.73 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pepper — protein supply quantity recorded in Djibouti?
The highest recorded value was 118.88 t in 2012.
What is the lowest pepper — protein supply quantity recorded in Djibouti?
The lowest recorded value was 3.27 t in 2022.
How does Djibouti rank for pepper — protein supply quantity?
Djibouti ranks 133rd out of 181 countries with data for 2023.
Is pepper — protein supply quantity rising or falling in Djibouti?
Over the last ten years it is down 94.5%. The long-run trend across the full record is volatile.
Where does this Djibouti 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.

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Pepper — Protein supply quantity in Djibouti. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/pepper-protein-supply-quantity-t/djibouti/

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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.