Sweet potatoes — Protein supply quantity in Botswana

Botswana: Sweet potatoes — Protein supply quantity was 21.2 t in 2023. ◆ Volatile

Latest (2023)
21.2 t
Change on year
up 2.0%
World rank
93rd
of 173 countries
All-time high
34.8 t
in 2019
All-time low
2.1 t
in 2018
Years of data
14
2010–2023

Sweet potatoes — Protein supply quantity in Botswana, 2010–2023

01020302010201620232010: 5.2 t2011: 5.3 t2012: 5.4 t2013: 5.4 t2014: 3.6 t2015: 6.7 t2016: 5 t2017: 2.5 t2018: 2.1 t2019: 34.8 t2020: 7.3 t2021: 20.4 t2022: 20.8 t2023: 21.2 t

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

Analysis

The most recent figure for sweet potatoes — protein supply quantity in Botswana is 21.2 t, measured in 2023.

The figure is up 2.0% on the previous year and up 290.4% over ten years.

Over the whole period, sweet potatoes — protein supply quantity in Botswana peaked at 34.8 t in 2019 and was at its lowest, 2.1 t, in 2018.

That places Botswana 93rd out of 173 countries with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 7.6 t 2.1 t 34.8 t 10
2020s 17.42 t 7.29 t 21.2 t 4

Countries ranked near Botswana

  1. 90 Mauritius 22.19 t compare
  2. 91 Finland 21.61 t compare
  3. 92 Jordan 21.44 t compare
  4. 94 Slovakia 18.55 t compare
  5. 95 Switzerland 18.31 t compare
  6. 96 China, Hong Kong SAR 17.93 t compare

See the full ranking of 204 places →

More agriculture & rural data for Botswana

All data for Botswana →

Frequently asked questions

What is sweet potatoes — protein supply quantity in Botswana?
Sweet potatoes — protein supply quantity in Botswana was 21.2 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sweet potatoes — protein supply quantity recorded in Botswana?
The highest recorded value was 34.8 t in 2019.
What is the lowest sweet potatoes — protein supply quantity recorded in Botswana?
The lowest recorded value was 2.1 t in 2018.
How does Botswana rank for sweet potatoes — protein supply quantity?
Botswana ranks 93rd out of 173 countries with data for 2023.
Is sweet potatoes — protein supply quantity rising or falling in Botswana?
Over the last ten years it is up 290.4%. The long-run trend across the full record is volatile.
Where does this Botswana data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sweet potatoes — 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
Sweet potatoes — 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
204 places, 2,692 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.