Spices — Protein supply quantity in Bolivia (Plurinational State of)
Bolivia (Plurinational State of): Spices — Protein supply quantity was 427.35 t in 2023. ▲ Rising
Spices — Protein supply quantity in Bolivia (Plurinational State of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Bolivia (Plurinational State of) recorded 427.35 t for spices — protein supply quantity in 2023.
Compared with earlier readings it is down 3.4% on the previous year and up 15.9% over ten years.
Over the whole period, spices — protein supply quantity in Bolivia (Plurinational State of) peaked at 637.83 t in 2018 and was at its lowest, 337.56 t, in 2011.
That places Bolivia (Plurinational State of) 31st out of 39 regions with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 439.14 t | 337.56 t | 637.83 t | 10 |
| 2020s | 458.89 t | 419.62 t | 546.25 t | 4 |
Countries ranked near Bolivia (Plurinational State of)
More agriculture & rural data for Bolivia (Plurinational State of)
- Edible offal of pigs, fresh, chilled or frozen — Production 4,599 t (2024)
- Unmanufactured tobacco — Area harvested 1,198 ha (2024)
- Cabbages — Area harvested 617 ha (2024)
- Cabbages — Yield 7,671 kg/ha (2024)
- Cabbages — Production 4,733 t (2024)
- Tomatoes — Production 80,420 t (2024)
- Tomatoes — Yield 15,764 kg/ha (2024)
- Swine / pigs — Stocks 3.14 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 135,959 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 2.16 million An (2024)
Frequently asked questions
- What is spices — protein supply quantity in Bolivia (Plurinational State of)?
- Spices — protein supply quantity in Bolivia (Plurinational State of) was 427.35 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in Bolivia (Plurinational State of)?
- The highest recorded value was 637.83 t in 2018.
- What is the lowest spices — protein supply quantity recorded in Bolivia (Plurinational State of)?
- The lowest recorded value was 337.56 t in 2011.
- How does Bolivia (Plurinational State of) rank for spices — protein supply quantity?
- Bolivia (Plurinational State of) ranks 31st out of 39 regions with data for 2023.
- Is spices — protein supply quantity rising or falling in Bolivia (Plurinational State of)?
- Over the last ten years it is up 15.9%. The long-run trend across the full record is rising.
- Where does this Bolivia (Plurinational State of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — Protein supply quantity (t). Statizoid updates them automatically from the source API.
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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.