Rape and Mustardseed — Protein supply quantity in Tunisia

Tunisia: Rape and Mustardseed — Protein supply quantity was 23.47 t in 2023. ◆ Volatile

Latest (2023)
23.47 t
Change on year
up 88.5%
World rank
113th
of 180 countries
All-time high
30.79 t
in 2021
All-time low
0 t
in 2010
Years of data
14
2010–2023

Rape and Mustardseed — Protein supply quantity in Tunisia, 2010–2023

01020302010201620232010: 0 t2011: 0 t2012: 0 t2013: 0 t2014: 0 t2015: 0 t2016: 0 t2017: 0 t2018: 4.6 t2019: 19.8 t2020: 17.7 t2021: 30.8 t2022: 12.4 t2023: 23.5 t

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

Analysis

In 2023, rape and mustardseed — protein supply quantity in Tunisia stood at 23.47 t.

The figure is up 88.5% on the previous year and up 413.6% over five years.

Over the whole period, rape and mustardseed — protein supply quantity in Tunisia peaked at 30.79 t in 2021 and was at its lowest, 0 t, in 2010.

Tunisia ranks 113th of 180 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 2.43 t 0 t 19.75 t 10
2020s 21.11 t 12.45 t 30.79 t 4

Countries ranked near Tunisia

  1. 110 Maldives 26.29 t compare
  2. 111 Montenegro 26.11 t compare
  3. 112 Bahamas 23.83 t compare
  4. 114 Belgium 23.12 t compare
  5. 114 Jamaica 23.12 t compare
  6. 116 New Caledonia 23.05 t compare

See the full ranking of 211 places →

More agriculture & rural data for Tunisia

All data for Tunisia →

Frequently asked questions

What is rape and mustardseed — protein supply quantity in Tunisia?
Rape and mustardseed — protein supply quantity in Tunisia was 23.47 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustardseed — protein supply quantity recorded in Tunisia?
The highest recorded value was 30.79 t in 2021.
What is the lowest rape and mustardseed — protein supply quantity recorded in Tunisia?
The lowest recorded value was 0 t in 2010.
How does Tunisia rank for rape and mustardseed — protein supply quantity?
Tunisia ranks 113th out of 180 countries with data for 2023.
Where does this Tunisia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustardseed — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Rape and Mustardseed — Protein supply quantity in Tunisia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/rape-and-mustardseed-protein-supply-quantity-t/tunisia/

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About this data

Indicator
Rape and Mustardseed — 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
211 places, 2,824 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.