Rye and products — Protein supply quantity in Georgia
Georgia: Rye and products — Protein supply quantity was 141.32 t in 2023. ◆ Volatile
Rye and products — Protein supply quantity in Georgia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Georgia recorded 141.32 t for rye and products — protein supply quantity in 2023. That is the highest value across all 14 years on record.
The figure is up 6.2% on the previous year and up 90.4% over ten years.
Over the whole period, rye and products — protein supply quantity in Georgia peaked at 141.32 t in 2023 and was at its lowest, 4.17 t, in 2018.
Georgia ranks 43rd of 145 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 60.17 t | 4.17 t | 133.29 t | 10 |
| 2020s | 101.82 t | 18.18 t | 141.32 t | 4 |
Countries ranked near Georgia
- 40 Greece 184.5 t compare
- 41 Morocco 178.75 t compare
- 42 Armenia, Republic of 156.76 t compare
- 44 South Africa 128.81 t compare
- 45 Egypt, Arab Republic of 114.44 t compare
- 46 Australia and New Zealand 102.89 t compare
More agriculture & rural data for Georgia
- Agriculture share gdp 5.18 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.18 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 38.8% (2025)
- Rural population growth 2.9% (2025)
- Rural population 1.53 million (2025)
- Agriculture, forestry, and fishing, value added 5.2% (2025)
- Agriculture, forestry, and fishing, value added 1.98 billion current US$ (2025)
- Unmanufactured tobacco — Production 272.34 t (2024)
Frequently asked questions
- What is rye and products — protein supply quantity in Georgia?
- Rye and products — protein supply quantity in Georgia was 141.32 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 Georgia?
- The highest recorded value was 141.32 t in 2023.
- What is the lowest rye and products — protein supply quantity recorded in Georgia?
- The lowest recorded value was 4.17 t in 2018.
- How does Georgia rank for rye and products — protein supply quantity?
- Georgia ranks 43rd out of 145 countries with data for 2023.
- Is rye and products — protein supply quantity rising or falling in Georgia?
- Over the last ten years it is up 90.4%. The long-run trend across the full record is volatile.
- Where does this Georgia 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.