Rye and products — Protein supply quantity in Kuwait

Kuwait: Rye and products — Protein supply quantity was 0.01 t in 2021. ◆ Volatile

Latest (2021)
0.01 t
Change on year
unchanged
World rank
96th
of 161 countries
All-time high
0.02 t
in 2019
All-time low
0 t
in 2010
Years of data
12
2010–2021

Rye and products — Protein supply quantity in Kuwait, 2010–2021

00.0050.010.0150.022010201520212010: 0 t2011: 0 t2012: 0 t2013: 0 t2014: 0 t2015: 0 t2016: 0.01 t2017: 0.01 t2018: 0.01 t2019: 0.02 t2020: 0.01 t2021: 0.01 t

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

Analysis

The most recent figure for rye and products — protein supply quantity in Kuwait is 0.01 t, measured in 2021.

Compared with earlier readings it is unchanged over five years.

Over the whole period, rye and products — protein supply quantity in Kuwait peaked at 0.02 t in 2019 and was at its lowest, 0 t, in 2010.

That places Kuwait 96th out of 161 countries with data for 2021, putting it 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 0.005 t 0 t 0.02 t 10
2020s 0.01 t 0.01 t 0.01 t 2

Countries ranked near Kuwait

  1. 95 Fiji 0.02 t compare
  2. 96 Bahrain 0.01 t
  3. 96 Liberia 0.01 t compare
  4. 96 Antigua and Barbuda 0.01 t compare
  5. 96 Grenada 0.01 t compare
  6. 96 Seychelles 0.01 t compare
  7. 96 Sierra Leone 0.01 t compare
  8. 96 Democratic Republic of the Congo 0.01 t compare

See the full ranking of 192 places →

More agriculture & rural data for Kuwait

All data for Kuwait →

Frequently asked questions

What is rye and products — protein supply quantity in Kuwait?
Rye and products — protein supply quantity in Kuwait was 0.01 t in 2021, according to Food and Agriculture Organization of the United Nations.
What is the highest rye and products — protein supply quantity recorded in Kuwait?
The highest recorded value was 0.02 t in 2019.
What is the lowest rye and products — protein supply quantity recorded in Kuwait?
The lowest recorded value was 0 t in 2010.
How does Kuwait rank for rye and products — protein supply quantity?
Kuwait ranks 96th out of 161 countries with data for 2021.
Where does this Kuwait 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.

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Rye and products — Protein supply quantity in Kuwait. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/rye-and-products-protein-supply-quantity-t/kuwait/

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About this data

Indicator
Rye and products — 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
192 places, 2,460 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.