Spices — Protein supply quantity in China, Macao SAR
China, Macao SAR: Spices — Protein supply quantity was 109.04 t in 2023. ▲ Rising
Spices — Protein supply quantity in China, Macao SAR, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
China, Macao SAR recorded 109.04 t for spices — protein supply quantity in 2023. That is the highest value across all 14 years on record.
That represents a change of up 5.8% on the previous year and up 104.7% over ten years.
Over the whole period, spices — protein supply quantity in China, Macao SAR peaked at 109.04 t in 2023 and was at its lowest, 40.47 t, in 2010.
That places China, Macao SAR 138th out of 182 countries 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 | 52.24 t | 40.47 t | 91.01 t | 10 |
| 2020s | 101.76 t | 90.5 t | 109.04 t | 4 |
Countries ranked near China, Macao SAR
More agriculture & rural data for China, Macao SAR
- Crops — Gross per capita Production Index Number 90.39 (2024)
- Meat of goat, fresh or chilled (indigenous) — Gross Production Index 120.18 (2024)
- Meat of goat, fresh or chilled (indigenous) — Gross per capita 103.79 (2024)
- Agriculture — Gross Production Index Number 87.04 (2024)
- Agriculture — Gross per capita Production Index Number 75.03 (2024)
- Crops — Gross Production Index Number 104.66 (2024)
- Food — Gross per capita Production Index Number 75.03 (2024)
- Livestock — Gross per capita Production Index Number 69.15 (2024)
- Livestock — Gross Production Index Number 80.29 (2024)
- Meat of chickens, fresh or chilled (indigenous) — Gross per capita 39.83 (2024)
Frequently asked questions
- What is spices — protein supply quantity in China, Macao SAR?
- Spices — protein supply quantity in China, Macao SAR was 109.04 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in China, Macao SAR?
- The highest recorded value was 109.04 t in 2023.
- What is the lowest spices — protein supply quantity recorded in China, Macao SAR?
- The lowest recorded value was 40.47 t in 2010.
- How does China, Macao SAR rank for spices — protein supply quantity?
- China, Macao SAR ranks 138th out of 182 countries with data for 2023.
- Is spices — protein supply quantity rising or falling in China, Macao SAR?
- Over the last ten years it is up 104.7%. The long-run trend across the full record is rising.
- Where does this China, Macao SAR 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.
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.