Stimulants — Protein supply quantity in Lithuania

Lithuania: Stimulants — Protein supply quantity was 712.49 t in 2023. ▲ Rising

Latest (2023)
712.49 t
Change on year
up 3.4%
World rank
112th
of 182 countries
All-time high
981.68 t
in 2014
All-time low
454.41 t
in 2011
Years of data
14
2010–2023

Stimulants — Protein supply quantity in Lithuania, 2010–2023

02004006008001.0k2010201620232010: 467.6 t2011: 454.4 t2012: 470.2 t2013: 459.3 t2014: 981.7 t2015: 805 t2016: 704 t2017: 481 t2018: 697 t2019: 660.3 t2020: 564.3 t2021: 866.9 t2022: 688.8 t2023: 712.5 t

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

Analysis

The most recent figure for stimulants — protein supply quantity in Lithuania is 712.49 t, measured in 2023.

That represents a change of up 3.4% on the previous year and up 55.1% over ten years.

Over the whole period, stimulants — protein supply quantity in Lithuania peaked at 981.68 t in 2014 and was at its lowest, 454.41 t, in 2011.

Lithuania ranks 112th of 182 countries on this measure, 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 618.05 t 454.41 t 981.68 t 10
2020s 708.14 t 564.31 t 866.93 t 4

Countries ranked near Lithuania

  1. 109 Bahrain 751.1 t compare
  2. 110 United Arab Emirates 742.86 t compare
  3. 111 Madagascar 733.47 t compare
  4. 113 Afghanistan 687.56 t compare
  5. 114 Cyprus 665.91 t compare
  6. 115 Panama 646.88 t compare

See the full ranking of 213 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is stimulants — protein supply quantity in Lithuania?
Stimulants — protein supply quantity in Lithuania was 712.49 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest stimulants — protein supply quantity recorded in Lithuania?
The highest recorded value was 981.68 t in 2014.
What is the lowest stimulants — protein supply quantity recorded in Lithuania?
The lowest recorded value was 454.41 t in 2011.
How does Lithuania rank for stimulants — protein supply quantity?
Lithuania ranks 112th out of 182 countries with data for 2023.
Is stimulants — protein supply quantity rising or falling in Lithuania?
Over the last ten years it is up 55.1%. The long-run trend across the full record is rising.
Where does this Lithuania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Stimulants — 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
Stimulants — 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.