Spices — Protein supply quantity in Honduras

Honduras: Spices — Protein supply quantity was 213.95 t in 2023. ▲ Rising

Latest (2023)
213.95 t
Change on year
up 22.0%
World rank
121st
of 182 countries
All-time high
213.95 t
in 2023
All-time low
93.8 t
in 2015
Years of data
14
2010–2023

Spices — Protein supply quantity in Honduras, 2010–2023

0501001502002010201620232010: 176.3 t2011: 199.8 t2012: 118.4 t2013: 181.2 t2014: 100.5 t2015: 93.8 t2016: 133.9 t2017: 109.4 t2018: 119.3 t2019: 133.1 t2020: 150.3 t2021: 148 t2022: 175.3 t2023: 213.9 t

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

Analysis

Honduras recorded 213.95 t for spices — protein supply quantity in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 22.0% on the previous year and up 18.1% over ten years.

Over the whole period, spices — protein supply quantity in Honduras peaked at 213.95 t in 2023 and was at its lowest, 93.8 t, in 2015.

That places Honduras 121st out of 182 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

DecadeAverage LowestHighest Years
2010s 136.58 t 93.8 t 199.75 t 10
2020s 171.88 t 147.96 t 213.95 t 4

Countries ranked near Honduras

  1. 118 Estonia 245.2 t compare
  2. 119 Azerbaijan 236.05 t compare
  3. 120 Cuba 227.71 t compare
  4. 122 Slovenia 213.4 t compare
  5. 123 Georgia 207.5 t compare
  6. 124 Cabo Verde 201.37 t compare

See the full ranking of 213 places →

More agriculture & rural data for Honduras

All data for Honduras →

Frequently asked questions

What is spices — protein supply quantity in Honduras?
Spices — protein supply quantity in Honduras was 213.95 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices — protein supply quantity recorded in Honduras?
The highest recorded value was 213.95 t in 2023.
What is the lowest spices — protein supply quantity recorded in Honduras?
The lowest recorded value was 93.8 t in 2015.
How does Honduras rank for spices — protein supply quantity?
Honduras ranks 121st out of 182 countries with data for 2023.
Is spices — protein supply quantity rising or falling in Honduras?
Over the last ten years it is up 18.1%. The long-run trend across the full record is rising.
Where does this Honduras 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.