Vegetable Oils — Protein supply quantity in Czechia

Czechia: Vegetable Oils — Protein supply quantity was 155.06 t in 2023. ▲ Rising

Latest (2023)
155.06 t
Change on year
down 1.7%
World rank
32nd
of 182 countries
All-time high
167.3 t
in 2010
All-time low
97.06 t
in 2011
Years of data
14
2010–2023

Vegetable Oils — Protein supply quantity in Czechia, 2010–2023

0501001502010201620232010: 167.3 t2011: 97.1 t2012: 131.9 t2013: 148.1 t2014: 133.8 t2015: 134.6 t2016: 122.3 t2017: 122.2 t2018: 135.5 t2019: 135.3 t2020: 125.9 t2021: 157.6 t2022: 157.8 t2023: 155.1 t

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

Analysis

Czechia recorded 155.06 t for vegetable oils — protein supply quantity in 2023.

Compared with earlier readings it is down 1.7% on the previous year and up 4.7% over ten years.

Over the whole period, vegetable oils — protein supply quantity in Czechia peaked at 167.3 t in 2010 and was at its lowest, 97.06 t, in 2011.

Czechia ranks 32nd of 182 countries on this measure, in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 132.81 t 97.06 t 167.3 t 10
2020s 149.11 t 125.91 t 157.82 t 4

Countries ranked near Czechia

  1. 29 Romania 196.36 t compare
  2. 30 Ukraine 193.41 t compare
  3. 31 Netherlands (Kingdom of the) 179.74 t compare
  4. 33 Austria 143.42 t compare
  5. 34 Serbia 126.29 t compare
  6. 35 Tunisia 125.97 t compare

See the full ranking of 213 places →

More agriculture & rural data for Czechia

All data for Czechia →

Frequently asked questions

What is vegetable oils — protein supply quantity in Czechia?
Vegetable oils — protein supply quantity in Czechia was 155.06 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — protein supply quantity recorded in Czechia?
The highest recorded value was 167.3 t in 2010.
What is the lowest vegetable oils — protein supply quantity recorded in Czechia?
The lowest recorded value was 97.06 t in 2011.
How does Czechia rank for vegetable oils — protein supply quantity?
Czechia ranks 32nd out of 182 countries with data for 2023.
Is vegetable oils — protein supply quantity rising or falling in Czechia?
Over the last ten years it is up 4.7%. The long-run trend across the full record is rising.
Where does this Czechia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — 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
Vegetable Oils — 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.