Starchy Roots — Protein supply quantity in Indonesia
Indonesia: Starchy Roots — Protein supply quantity was 181,654 t in 2023. ▼ Falling
Starchy Roots — Protein supply quantity in Indonesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Indonesia recorded 181,654 t for starchy roots — protein supply quantity in 2023.
Compared with earlier readings it is down 2.0% on the previous year and down 22.3% over ten years.
Over the whole period, starchy roots — protein supply quantity in Indonesia peaked at 236,483 t in 2012 and was at its lowest, 165,483 t, in 2021.
Indonesia ranks 8th of 182 countries on this measure, in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 211,824 t | 166,130 t | 236,483 t | 10 |
| 2020s | 175,494 t | 165,483 t | 185,407 t | 4 |
Countries ranked near Indonesia
- 5 Democratic Republic of the Congo 441,302 t compare
- 6 Ghana 208,398 t compare
- 7 Russian Federation 191,554 t compare
- 9 Côte d'Ivoire 170,927 t compare
- 10 Bangladesh 139,646 t compare
- 11 Brazil 117,657 t compare
More agriculture & rural data for Indonesia
- Agriculture share gdp 13.1 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.1 (2025)
- Agricultural raw materials exports 3.7% (2025)
- Agricultural raw materials imports 1.9% (2025)
- Rural population 40.6% (2025)
- Rural population growth -0.8% (2025)
- Rural population 116.02 million (2025)
- Agriculture, forestry, and fishing, value added 13.1% (2025)
- Agriculture, forestry, and fishing, value added 189.37 billion current US$ (2025)
- Bananas — Production 9.26 million t (2024)
Frequently asked questions
- What is starchy roots — protein supply quantity in Indonesia?
- Starchy roots — protein supply quantity in Indonesia was 181,654 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — protein supply quantity recorded in Indonesia?
- The highest recorded value was 236,483 t in 2012.
- What is the lowest starchy roots — protein supply quantity recorded in Indonesia?
- The lowest recorded value was 165,483 t in 2021.
- How does Indonesia rank for starchy roots — protein supply quantity?
- Indonesia ranks 8th out of 182 countries with data for 2023.
- Is starchy roots — protein supply quantity rising or falling in Indonesia?
- Over the last ten years it is down 22.3%. The long-run trend across the full record is falling.
- Where does this Indonesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — 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.