Vegetal Products — Protein supply quantity in Uganda
Uganda: Vegetal Products — Protein supply quantity was 740,018 t in 2023. ▲ Rising
Vegetal Products — Protein supply quantity in Uganda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, vegetal products — protein supply quantity in Uganda stood at 740,018 t. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 2.0% on the previous year and up 30.4% over ten years.
Over the whole period, vegetal products — protein supply quantity in Uganda peaked at 740,018 t in 2023 and was at its lowest, 479,884 t, in 2019.
That places Uganda 29th out of 164 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 556,006 t | 479,884 t | 606,532 t | 10 |
| 2020s | 676,087 t | 610,719 t | 740,018 t | 4 |
Countries ranked near Uganda
- 26 Afghanistan 814,938 t compare
- 27 Niger 792,886 t compare
- 28 Argentina 763,447 t compare
- 30 Uzbekistan 734,604 t compare
- 31 Saudi Arabia 715,633 t compare
- 32 Nepal 710,803 t compare
More agriculture & rural data for Uganda
- Agriculture share gdp 26.13 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 26.13 (2025)
- Agricultural raw materials exports 1.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 68.1% (2025)
- Rural population growth 1.7% (2025)
- Rural population 34.97 million (2025)
- Agriculture, forestry, and fishing, value added 26.1% (2025)
- Agriculture, forestry, and fishing, value added 16.20 billion current US$ (2025)
- Bananas — Production 560,000 t (1990)
Frequently asked questions
- What is vegetal products — protein supply quantity in Uganda?
- Vegetal products — protein supply quantity in Uganda was 740,018 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetal products — protein supply quantity recorded in Uganda?
- The highest recorded value was 740,018 t in 2023.
- What is the lowest vegetal products — protein supply quantity recorded in Uganda?
- The lowest recorded value was 479,884 t in 2019.
- How does Uganda rank for vegetal products — protein supply quantity?
- Uganda ranks 29th out of 164 countries with data for 2023.
- Is vegetal products — protein supply quantity rising or falling in Uganda?
- Over the last ten years it is up 30.4%. The long-run trend across the full record is rising.
- Where does this Uganda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetal Products — 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.