Roots, Other — Protein supply quantity in Honduras
Honduras: Roots, Other — Protein supply quantity was 19.86 t in 2023. ▼ Falling
Roots, Other — Protein supply quantity in Honduras, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, roots, other — protein supply quantity in Honduras stood at 19.86 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 12.9% on the previous year and down 78.6% over ten years.
Over the whole period, roots, other — protein supply quantity in Honduras peaked at 121.71 t in 2021 and was at its lowest, 19.86 t, in 2023.
Honduras ranks 83rd of 177 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 94.25 t | 85.12 t | 104.43 t | 10 |
| 2020s | 68.88 t | 19.86 t | 121.71 t | 4 |
Countries ranked near Honduras
- 80 Kiribati 27.08 t compare
- 81 Zimbabwe 21.83 t compare
- 82 Republic of Korea 21.36 t compare
- 84 United Kingdom of Great Britain and Northern Ireland 19.68 t compare
- 85 Netherlands (Kingdom of the) 17.87 t compare
- 86 China, Hong Kong SAR 17.64 t compare
More agriculture & rural data for Honduras
- Agriculture share gdp 13.32 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.32 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 40.7% (2025)
- Rural population growth 0.5% (2025)
- Rural population 4.48 million (2025)
- Agriculture, forestry, and fishing, value added 13.3% (2025)
- Agriculture, forestry, and fishing, value added 5.27 billion current US$ (2025)
- Bananas — Production 550,869 t (2024)
Frequently asked questions
- What is roots, other — protein supply quantity in Honduras?
- Roots, other — protein supply quantity in Honduras was 19.86 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — protein supply quantity recorded in Honduras?
- The highest recorded value was 121.71 t in 2021.
- What is the lowest roots, other — protein supply quantity recorded in Honduras?
- The lowest recorded value was 19.86 t in 2023.
- How does Honduras rank for roots, other — protein supply quantity?
- Honduras ranks 83rd out of 177 countries with data for 2023.
- Is roots, other — protein supply quantity rising or falling in Honduras?
- Over the last ten years it is down 78.6%. The long-run trend across the full record is falling.
- Where does this Honduras data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — 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
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.