Pimento — Protein supply quantity in Lithuania

Lithuania: Pimento — Protein supply quantity was 34.73 t in 2023. ▲ Rising

Latest (2023)
34.73 t
Change on year
up 7.3%
World rank
105th
of 179 countries
All-time high
34.73 t
in 2023
All-time low
17.77 t
in 2011
Years of data
14
2010–2023

Pimento — Protein supply quantity in Lithuania, 2010–2023

01020302010201620232010: 23 t2011: 17.8 t2012: 20.1 t2013: 19.4 t2014: 19.7 t2015: 19.8 t2016: 20 t2017: 20.3 t2018: 20.6 t2019: 20.2 t2020: 28.3 t2021: 28.1 t2022: 32.4 t2023: 34.7 t

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

Analysis

In 2023, pimento — protein supply quantity in Lithuania stood at 34.73 t. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 7.3% on the previous year and up 79.5% over ten years.

Over the whole period, pimento — protein supply quantity in Lithuania peaked at 34.73 t in 2023 and was at its lowest, 17.77 t, in 2011.

That places Lithuania 105th out of 179 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 20.09 t 17.77 t 23.03 t 10
2020s 30.89 t 28.13 t 34.73 t 4

Countries ranked near Lithuania

  1. 102 Azerbaijan 41.27 t compare
  2. 103 Trinidad and Tobago 38.56 t compare
  3. 104 Mauritius 36.13 t compare
  4. 106 Uruguay 32.74 t compare
  5. 107 Guinea 31.86 t compare
  6. 108 Bhutan 29.8 t compare

See the full ranking of 210 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is pimento — protein supply quantity in Lithuania?
Pimento — protein supply quantity in Lithuania was 34.73 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pimento — protein supply quantity recorded in Lithuania?
The highest recorded value was 34.73 t in 2023.
What is the lowest pimento — protein supply quantity recorded in Lithuania?
The lowest recorded value was 17.77 t in 2011.
How does Lithuania rank for pimento — protein supply quantity?
Lithuania ranks 105th out of 179 countries with data for 2023.
Is pimento — protein supply quantity rising or falling in Lithuania?
Over the last ten years it is up 79.5%. The long-run trend across the full record is rising.
Where does this Lithuania 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.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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.