Spices, Other — Protein supply quantity in China, mainland
China, mainland: Spices, Other — Protein supply quantity was 36,705 t in 2023. ▲ Rising
Spices, Other — Protein supply quantity in China, mainland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, spices, other — protein supply quantity in China, mainland stood at 36,705 t. That is the highest value across all 14 years on record.
That represents a change of up 12.7% on the previous year and up 89.2% over ten years.
Over the whole period, spices, other — protein supply quantity in China, mainland peaked at 36,705 t in 2023 and was at its lowest, 16,231 t, in 2010.
That places China, mainland 4th out of 164 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 19,890 t | 16,231 t | 25,085 t | 10 |
| 2020s | 34,267 t | 31,479 t | 36,705 t | 4 |
Countries ranked near China, mainland
More agriculture & rural data for China, mainland
- Unmanufactured tobacco — Production 2.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 81 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 57.06 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 702.56 million An (2024)
- Bananas — Production 11.76 million t (2024)
- Bananas — Area harvested 310,093 ha (2024)
- Tomatoes — Yield 56,478 kg/ha (2024)
- Tomatoes — Area harvested 1.09 million ha (2024)
- Swine / pigs — Stocks 427.43 million An (2024)
- Fat of pigs — Producing Animals/Slaughtered 702.56 million An (2024)
Frequently asked questions
- What is spices, other — protein supply quantity in China, mainland?
- Spices, other — protein supply quantity in China, mainland was 36,705 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — protein supply quantity recorded in China, mainland?
- The highest recorded value was 36,705 t in 2023.
- What is the lowest spices, other — protein supply quantity recorded in China, mainland?
- The lowest recorded value was 16,231 t in 2010.
- How does China, mainland rank for spices, other — protein supply quantity?
- China, mainland ranks 4th out of 164 countries with data for 2023.
- Is spices, other — protein supply quantity rising or falling in China, mainland?
- Over the last ten years it is up 89.2%. The long-run trend across the full record is rising.
- Where does this China, mainland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, 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.