Spices, Other β Protein supply quantity in Switzerland
Switzerland: Spices, Other β Protein supply quantity was 398.08 t in 2023. β² Rising
Spices, Other β Protein supply quantity in Switzerland, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Switzerland recorded 398.08 t for spices, other β protein supply quantity in 2023.
That represents a change of down 9.6% on the previous year and up 18.6% over ten years.
Over the whole period, spices, other β protein supply quantity in Switzerland peaked at 440.17 t in 2022 and was at its lowest, 317.47 t, in 2012.
That places Switzerland 67th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 340.98 t | 317.47 t | 389.19 t | 10 |
| 2020s | 417.32 t | 396.12 t | 440.17 t | 4 |
Countries ranked near Switzerland
More agriculture & rural data for Switzerland
- Agriculture, forestry, and fishing, value added (current US$), annual 13.79 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0064 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 739.83 current US$ per person (2025)
- Rural population, annual growth rate -0.8806 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1427 units per person (2025)
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
Frequently asked questions
- What is spices, other β protein supply quantity in Switzerland?
- Spices, other β protein supply quantity in Switzerland was 398.08 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other β protein supply quantity recorded in Switzerland?
- The highest recorded value was 440.17 t in 2022.
- What is the lowest spices, other β protein supply quantity recorded in Switzerland?
- The lowest recorded value was 317.47 t in 2012.
- How does Switzerland rank for spices, other β protein supply quantity?
- Switzerland ranks 67th out of 164 countries with data for 2023.
- Is spices, other β protein supply quantity rising or falling in Switzerland?
- Over the last ten years it is up 18.6%. The long-run trend across the full record is rising.
- Where does this Switzerland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other β Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.