Treenuts — Protein supply quantity in Ecuador

Ecuador: Treenuts — Protein supply quantity was 381.3 t in 2023. ▲ Rising

Latest (2023)
381.3 t
Change on year
down 25.3%
World rank
107th
of 182 countries
All-time high
596.85 t
in 2021
All-time low
149.74 t
in 2011
Years of data
14
2010–2023

Treenuts — Protein supply quantity in Ecuador, 2010–2023

1002003004005006002010201620232010: 168.9 t2011: 149.7 t2012: 172.4 t2013: 188.6 t2014: 222.1 t2015: 184.7 t2016: 181.2 t2017: 256.3 t2018: 300.7 t2019: 412.6 t2020: 468.6 t2021: 596.9 t2022: 510.3 t2023: 381.3 t

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

Analysis

The most recent figure for treenuts — protein supply quantity in Ecuador is 381.3 t, measured in 2023.

Compared with earlier readings it is down 25.3% on the previous year and up 102.2% over ten years.

Over the whole period, treenuts — protein supply quantity in Ecuador peaked at 596.85 t in 2021 and was at its lowest, 149.74 t, in 2011.

That places Ecuador 107th 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 223.72 t 149.74 t 412.56 t 10
2020s 489.27 t 381.3 t 596.85 t 4

Countries ranked near Ecuador

  1. 104 Latvia 449.6 t compare
  2. 105 Melanesia 431.96 t compare
  3. 106 Cyprus 406.47 t compare
  4. 108 Papua New Guinea 350.74 t compare
  5. 109 Hungary 296.95 t compare
  6. 110 Honduras 282.96 t compare

See the full ranking of 213 places →

More agriculture & rural data for Ecuador

All data for Ecuador →

Frequently asked questions

What is treenuts — protein supply quantity in Ecuador?
Treenuts — protein supply quantity in Ecuador was 381.3 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest treenuts — protein supply quantity recorded in Ecuador?
The highest recorded value was 596.85 t in 2021.
What is the lowest treenuts — protein supply quantity recorded in Ecuador?
The lowest recorded value was 149.74 t in 2011.
How does Ecuador rank for treenuts — protein supply quantity?
Ecuador ranks 107th out of 182 countries with data for 2023.
Is treenuts — protein supply quantity rising or falling in Ecuador?
Over the last ten years it is up 102.2%. The long-run trend across the full record is rising.
Where does this Ecuador data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Treenuts — 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
Treenuts — 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, 2,897 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.