Spices — Protein supply quantity in Czechia

Czechia: Spices — Protein supply quantity was 526.72 t in 2023. ▼ Falling

Latest (2023)
526.72 t
Change on year
down 16.8%
World rank
88th
of 182 countries
All-time high
937.31 t
in 2011
All-time low
417.02 t
in 2019
Years of data
14
2010–2023

Spices — Protein supply quantity in Czechia, 2010–2023

02004006008001.0k2010201620232010: 754.9 t2011: 937.3 t2012: 833 t2013: 641.1 t2014: 804.3 t2015: 787.6 t2016: 725.6 t2017: 716 t2018: 734.3 t2019: 417 t2020: 439.4 t2021: 495.4 t2022: 632.8 t2023: 526.7 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for spices — protein supply quantity in Czechia is 526.72 t, measured in 2023.

That represents a change of down 16.8% on the previous year and down 17.8% over ten years.

Over the whole period, spices — protein supply quantity in Czechia peaked at 937.31 t in 2011 and was at its lowest, 417.02 t, in 2019.

That places Czechia 88th out of 182 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 735.1 t 417.02 t 937.31 t 10
2020s 523.57 t 439.37 t 632.77 t 4

Countries ranked near Czechia

  1. 85 Namibia 580.27 t compare
  2. 86 Uganda 560.35 t compare
  3. 87 Romania 550.51 t compare
  4. 89 Bhutan 518.82 t compare
  5. 90 Kyrgyzstan 513.19 t compare
  6. 91 New Zealand 485.81 t compare

See the full ranking of 213 places →

More agriculture & rural data for Czechia

All data for Czechia →

Frequently asked questions

What is spices — protein supply quantity in Czechia?
Spices — protein supply quantity in Czechia was 526.72 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices — protein supply quantity recorded in Czechia?
The highest recorded value was 937.31 t in 2011.
What is the lowest spices — protein supply quantity recorded in Czechia?
The lowest recorded value was 417.02 t in 2019.
How does Czechia rank for spices — protein supply quantity?
Czechia ranks 88th out of 182 countries with data for 2023.
Is spices — protein supply quantity rising or falling in Czechia?
Over the last ten years it is down 17.8%. The long-run trend across the full record is falling.
Where does this Czechia 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

Indicator
Spices — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.