Pimento — Protein supply quantity in Mozambique
Mozambique: Pimento — Protein supply quantity was 0 t in 2023. ◆ Volatile
Pimento — Protein supply quantity in Mozambique, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pimento — protein supply quantity in Mozambique is 0 t, measured in 2023. That is the lowest value across all 12 years on record.
The figure is down 100.0% over five years.
Over the whole period, pimento — protein supply quantity in Mozambique peaked at 172.86 t in 2020 and was at its lowest, 0 t, in 2010.
That places Mozambique 165th out of 179 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11.77 t | 0 t | 56.41 t | 8 |
| 2020s | 60.54 t | 0 t | 172.86 t | 4 |
Countries ranked near Mozambique
- 163 Kiribati 0.01 t compare
- 163 Saint Kitts and Nevis 0.01 t compare
- 165 Micronesia (Federated States of) 0 t compare
- 165 Tuvalu 0 t compare
- 165 Comoros 0 t compare
- 165 Sao Tome and Principe 0 t compare
- 165 Afghanistan 0 t compare
- 165 Jordan 0 t compare
- 165 Namibia 0 t compare
- 165 Rwanda 0 t compare
- 165 Zambia 0 t compare
- 165 Ecuador 0 t compare
- 165 Zimbabwe 0 t compare
- 165 Honduras 0 t compare
- 165 Spain 0 t compare
- 165 Peru 0 t compare
More agriculture & rural data for Mozambique
- Agriculture share gdp 25.57 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.57 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 62.8% (2025)
- Rural population growth 1.6% (2025)
- Rural population 22.37 million (2025)
- Agriculture, forestry, and fishing, value added 25.6% (2025)
- Agriculture, forestry, and fishing, value added 5.71 billion current US$ (2025)
- Bananas — Production 387,740 t (2024)
Frequently asked questions
- What is pimento — protein supply quantity in Mozambique?
- Pimento — protein supply quantity in Mozambique was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — protein supply quantity recorded in Mozambique?
- The highest recorded value was 172.86 t in 2020.
- What is the lowest pimento — protein supply quantity recorded in Mozambique?
- The lowest recorded value was 0 t in 2010.
- How does Mozambique rank for pimento — protein supply quantity?
- Mozambique ranks 165th out of 179 countries with data for 2023.
- Where does this Mozambique 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 — 12 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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.