Roots, Other — Protein supply quantity in Malaysia
Malaysia: Roots, Other — Protein supply quantity was 719.28 t in 2023. ◆ Volatile
Roots, Other — Protein supply quantity in Malaysia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for roots, other — protein supply quantity in Malaysia is 719.28 t, measured in 2023.
That represents a change of down 3.9% on the previous year and up 206.6% over ten years.
Over the whole period, roots, other — protein supply quantity in Malaysia peaked at 1,873 t in 2015 and was at its lowest, 234.61 t, in 2013.
That places Malaysia 40th out of 177 countries with data for 2023, putting it in the top 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 | 475.23 t | 234.61 t | 1,873 t | 10 |
| 2020s | 724.21 t | 538.88 t | 890.36 t | 4 |
Countries ranked near Malaysia
- 37 Gabon 814.65 t compare
- 38 Solomon Islands 769.19 t compare
- 39 Cambodia 746.6 t compare
- 41 Bolivia (Plurinational State of) 686.18 t compare
- 42 Bhutan 615.56 t compare
- 43 Lao People's Democratic Republic 540.85 t compare
More agriculture & rural data for Malaysia
- Agriculture share gdp 8.22 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.22 (2025)
- Agricultural raw materials exports 1.1% (2025)
- Agricultural raw materials imports 1.3% (2025)
- Rural population 22.6% (2025)
- Rural population growth -0.9% (2025)
- Rural population 8.13 million (2025)
- Agriculture, forestry, and fishing, value added 8.2% (2025)
- Agriculture, forestry, and fishing, value added 38.79 billion current US$ (2025)
- Bananas — Production 335,444 t (2024)
Frequently asked questions
- What is roots, other — protein supply quantity in Malaysia?
- Roots, other — protein supply quantity in Malaysia was 719.28 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — protein supply quantity recorded in Malaysia?
- The highest recorded value was 1,873 t in 2015.
- What is the lowest roots, other — protein supply quantity recorded in Malaysia?
- The lowest recorded value was 234.61 t in 2013.
- How does Malaysia rank for roots, other — protein supply quantity?
- Malaysia ranks 40th out of 177 countries with data for 2023.
- Is roots, other — protein supply quantity rising or falling in Malaysia?
- Over the last ten years it is up 206.6%. The long-run trend across the full record is volatile.
- Where does this Malaysia 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.