Spices, Other — Protein supply quantity in Türkiye
Türkiye: Spices, Other — Protein supply quantity was 72,101 t in 2023. ◆ Volatile
Spices, Other — Protein supply quantity in Türkiye, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for spices, other — protein supply quantity in Türkiye is 72,101 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 1.4% on the previous year and up 252.6% over ten years.
Over the whole period, spices, other — protein supply quantity in Türkiye peaked at 72,101 t in 2023 and was at its lowest, 12,168 t, in 2010.
Türkiye ranks 6th of 39 regions on this measure, in the top quarter.
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 | 18,528 t | 12,168 t | 24,762 t | 10 |
| 2020s | 63,134 t | 43,925 t | 72,101 t | 4 |
Countries ranked near Türkiye
- 3 China, People's Republic of 38,530 t compare
- 4 China, mainland 36,705 t compare
- 5 Ethiopia, The Federal Democratic Republic of 30,074 t compare
- 6 Indonesia 28,179 t compare
- 7 Yemen, Republic of 27,790 t compare
- 8 Nigeria 27,736 t compare
- 9 Pakistan 18,500 t compare
More agriculture & rural data for Türkiye
- Tomatoes — Area harvested 182,324 ha (2024)
- Bananas — Area harvested 12,918 ha (2024)
- Bananas — Production 875,000 t (2024)
- Unmanufactured tobacco — Production 108,000 t (2024)
- Unmanufactured tobacco — Area harvested 78,033 ha (2024)
- Tomatoes — Production 14.62 million t (2024)
- Tomatoes — Yield 80,170 kg/ha (2024)
- Swine / pigs — Stocks 1,724 An (2024)
- Fat of pigs — Producing Animals/Slaughtered 0 An (2017)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (2017)
Frequently asked questions
- What is spices, other — protein supply quantity in Türkiye?
- Spices, other — protein supply quantity in Türkiye was 72,101 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — protein supply quantity recorded in Türkiye?
- The highest recorded value was 72,101 t in 2023.
- What is the lowest spices, other — protein supply quantity recorded in Türkiye?
- The lowest recorded value was 12,168 t in 2010.
- How does Türkiye rank for spices, other — protein supply quantity?
- Türkiye ranks 6th out of 39 regions with data for 2023.
- Is spices, other — protein supply quantity rising or falling in Türkiye?
- Over the last ten years it is up 252.6%. The long-run trend across the full record is volatile.
- Where does this Türkiye 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.