Pimento — Protein supply quantity in Lebanon

Lebanon: Pimento — Protein supply quantity was 58.81 t in 2023. ▲ Rising

Latest (2023)
58.81 t
Change on year
down 11.0%
World rank
87th
of 161 countries
All-time high
76.88 t
in 2017
All-time low
40.84 t
in 2010
Years of data
14
2010–2023

Pimento — Protein supply quantity in Lebanon, 2010–2023

0204060802010201620232010: 40.8 t2011: 42 t2012: 44 t2013: 50.2 t2014: 61.8 t2015: 40.9 t2016: 41.5 t2017: 76.9 t2018: 71.8 t2019: 43.3 t2020: 51.9 t2021: 76 t2022: 66.1 t2023: 58.8 t

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

Analysis

In 2023, pimento — protein supply quantity in Lebanon stood at 58.81 t.

That represents a change of down 11.0% on the previous year and up 17.1% over ten years.

Over the whole period, pimento — protein supply quantity in Lebanon peaked at 76.88 t in 2017 and was at its lowest, 40.84 t, in 2010.

That places Lebanon 87th out of 161 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 51.32 t 40.84 t 76.88 t 10
2020s 63.19 t 51.9 t 75.97 t 4

Countries ranked near Lebanon

  1. 84 El Salvador 71.42 t compare
  2. 85 Finland 68.67 t compare
  3. 86 Estonia 67.56 t compare
  4. 88 Armenia 58.47 t compare
  5. 89 Georgia 55.92 t compare
  6. 90 Norway 51.98 t compare

See the full ranking of 210 places →

More agriculture & rural data for Lebanon

All data for Lebanon →

Frequently asked questions

What is pimento — protein supply quantity in Lebanon?
Pimento — protein supply quantity in Lebanon was 58.81 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pimento — protein supply quantity recorded in Lebanon?
The highest recorded value was 76.88 t in 2017.
What is the lowest pimento — protein supply quantity recorded in Lebanon?
The lowest recorded value was 40.84 t in 2010.
How does Lebanon rank for pimento — protein supply quantity?
Lebanon ranks 87th out of 161 countries with data for 2023.
Is pimento — protein supply quantity rising or falling in Lebanon?
Over the last ten years it is up 17.1%. The long-run trend across the full record is rising.
Where does this Lebanon data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Pimento — Protein supply quantity in Lebanon. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/pimento-protein-supply-quantity-t/lebanon/

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About this data

Indicator
Pimento — 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
210 places, 2,822 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.