Pepper — Protein supply quantity in Nigeria

Nigeria: Pepper — Protein supply quantity was 7.35 t in 2023. ◆ Volatile

Latest (2023)
7.35 t
Change on year
down 23.2%
World rank
129th
of 181 countries
All-time high
90.09 t
in 2011
All-time low
7.35 t
in 2023
Years of data
14
2010–2023

Pepper — Protein supply quantity in Nigeria, 2010–2023

0204060801002010201620232010: 46.3 t2011: 90.1 t2012: 90.1 t2013: 72.1 t2014: 76.5 t2015: 65.6 t2016: 26.1 t2017: 28.4 t2018: 27.4 t2019: 23.6 t2020: 46.1 t2021: 30.7 t2022: 9.6 t2023: 7.3 t

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

Analysis

In 2023, pepper — protein supply quantity in Nigeria stood at 7.35 t. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 23.2% on the previous year and down 89.8% over ten years.

Over the whole period, pepper — protein supply quantity in Nigeria peaked at 90.09 t in 2011 and was at its lowest, 7.35 t, in 2023.

That places Nigeria 129th out of 181 countries with data for 2023, putting it 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 54.62 t 23.59 t 90.09 t 10
2020s 23.41 t 7.35 t 46.08 t 4

Countries ranked near Nigeria

  1. 126 Albania 8.66 t compare
  2. 127 Guatemala 8.46 t compare
  3. 128 Mauritius 7.97 t compare
  4. 130 Liberia 7.31 t compare
  5. 131 Antigua and Barbuda 6.68 t compare
  6. 132 Iceland 6 t compare

See the full ranking of 212 places →

More agriculture & rural data for Nigeria

All data for Nigeria →

Frequently asked questions

What is pepper — protein supply quantity in Nigeria?
Pepper — protein supply quantity in Nigeria was 7.35 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pepper — protein supply quantity recorded in Nigeria?
The highest recorded value was 90.09 t in 2011.
What is the lowest pepper — protein supply quantity recorded in Nigeria?
The lowest recorded value was 7.35 t in 2023.
How does Nigeria rank for pepper — protein supply quantity?
Nigeria ranks 129th out of 181 countries with data for 2023.
Is pepper — protein supply quantity rising or falling in Nigeria?
Over the last ten years it is down 89.8%. The long-run trend across the full record is volatile.
Where does this Nigeria 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.