Rye and products — Protein supply quantity in Slovenia
Slovenia: Rye and products — Protein supply quantity was 307.76 t in 2023. ▼ Falling
Rye and products — Protein supply quantity in Slovenia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, rye and products — protein supply quantity in Slovenia stood at 307.76 t.
Compared with earlier readings it is down 14.7% on the previous year and down 32.6% over ten years.
Over the whole period, rye and products — protein supply quantity in Slovenia peaked at 703.94 t in 2014 and was at its lowest, 201.98 t, in 2019.
That places Slovenia 34th out of 145 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 507.51 t | 201.98 t | 703.94 t | 10 |
| 2020s | 312.59 t | 273.33 t | 360.94 t | 4 |
Countries ranked near Slovenia
More agriculture & rural data for Slovenia
- Agriculture, forestry, and fishing, value added (current US$), annual 16.03 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0163 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 610.78 current US$ per person (2025)
- Rural population, annual growth rate -0.3588 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.4401 units per person (2025)
- Agriculture share gdp 1.63 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.63 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 1.2% (2024)
Frequently asked questions
- What is rye and products — protein supply quantity in Slovenia?
- Rye and products — protein supply quantity in Slovenia was 307.76 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 Slovenia?
- The highest recorded value was 703.94 t in 2014.
- What is the lowest rye and products — protein supply quantity recorded in Slovenia?
- The lowest recorded value was 201.98 t in 2019.
- How does Slovenia rank for rye and products — protein supply quantity?
- Slovenia ranks 34th out of 145 countries with data for 2023.
- Is rye and products — protein supply quantity rising or falling in Slovenia?
- Over the last ten years it is down 32.6%. The long-run trend across the full record is falling.
- Where does this Slovenia 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.