Rye and products — Protein supply quantity in Asia
Asia: Rye and products — Protein supply quantity was 35,019 t in 2023. ▼ Falling
Rye and products — Protein supply quantity in Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, rye and products — protein supply quantity in Asia stood at 35,019 t.
Compared with earlier readings it is up 1.6% on the previous year and down 8.2% over ten years.
Over the whole period, rye and products — protein supply quantity in Asia peaked at 39,039 t in 2011 and was at its lowest, 28,925 t, in 2016.
Asia ranks 3rd of 37 groups on this measure, in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 33,322 t | 28,925 t | 39,039 t | 10 |
| 2020s | 33,507 t | 30,370 t | 35,019 t | 4 |
Countries ranked near Asia
- 1 Poland, Republic of 88,952 t compare
- 2 Germany 59,425 t compare
- 3 Russian Federation 54,515 t compare
- 4 Ukraine 18,226 t compare
- 5 Belarus, Republic of 15,976 t compare
- 6 Sweden 11,766 t compare
More agriculture & rural data for Asia
- Tomatoes — Production 113.95 million t (2024)
- Bananas — Production 73.05 million t (2024)
- Bananas — Area harvested 2.10 million ha (2024)
- Unmanufactured tobacco — Production 4.18 million t (2024)
- Unmanufactured tobacco — Area harvested 2.08 million ha (2024)
- Swine / pigs — Stocks 531.98 million An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 866.88 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 68.35 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 79 kg/An (2024)
- Tomatoes — Area harvested 2.65 million ha (2024)
Frequently asked questions
- What is rye and products — protein supply quantity in Asia?
- Rye and products — protein supply quantity in Asia was 35,019 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — protein supply quantity recorded in Asia?
- The highest recorded value was 39,039 t in 2011.
- What is the lowest rye and products — protein supply quantity recorded in Asia?
- The lowest recorded value was 28,925 t in 2016.
- How does Asia rank for rye and products — protein supply quantity?
- Asia ranks 3rd out of 37 groups with data for 2023.
- Is rye and products — protein supply quantity rising or falling in Asia?
- Over the last ten years it is down 8.2%. The long-run trend across the full record is falling.
- Where does this Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — 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.