Spices — Protein supply quantity in Uruguay
Uruguay: Spices — Protein supply quantity was 87.67 t in 2023. ▲ Rising
Spices — Protein supply quantity in Uruguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for spices — protein supply quantity in Uruguay is 87.67 t, measured in 2023.
Compared with earlier readings it is down 3.0% on the previous year and up 20.2% over ten years.
Over the whole period, spices — protein supply quantity in Uruguay peaked at 91.48 t in 2021 and was at its lowest, 65.33 t, in 2015.
Uruguay ranks 141st of 182 countries on this measure, 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 | 73.07 t | 65.33 t | 80.34 t | 10 |
| 2020s | 88.02 t | 82.53 t | 91.48 t | 4 |
Countries ranked near Uruguay
- 138 China, Macao SAR 109.04 t compare
- 139 Cyprus 101.64 t compare
- 140 Luxembourg 92.38 t compare
- 142 Republic of Moldova 82.3 t compare
- 143 Saint Vincent and the Grenadines 77.75 t compare
- 144 Belarus 75.97 t compare
More agriculture & rural data for Uruguay
- Agriculture share gdp 6.38 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.38 (2025)
- Agricultural raw materials exports 14.1% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 4.3% (2025)
- Rural population growth -1.3% (2025)
- Rural population 147,108 (2025)
- Agriculture, forestry, and fishing, value added 6.4% (2025)
- Agriculture, forestry, and fishing, value added 5.45 billion current US$ (2025)
- Unmanufactured tobacco — Production 3,350 t (2024)
Frequently asked questions
- What is spices — protein supply quantity in Uruguay?
- Spices — protein supply quantity in Uruguay was 87.67 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in Uruguay?
- The highest recorded value was 91.48 t in 2021.
- What is the lowest spices — protein supply quantity recorded in Uruguay?
- The lowest recorded value was 65.33 t in 2015.
- How does Uruguay rank for spices — protein supply quantity?
- Uruguay ranks 141st out of 182 countries with data for 2023.
- Is spices — protein supply quantity rising or falling in Uruguay?
- Over the last ten years it is up 20.2%. The long-run trend across the full record is rising.
- Where does this Uruguay 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.