Wheat and products — Protein supply quantity in Italy
Italy: Wheat and products — Protein supply quantity was 649,441 t in 2023. ▼ Falling
Wheat and products — Protein supply quantity in Italy, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, wheat and products — protein supply quantity in Italy stood at 649,441 t.
That represents a change of up 3.5% on the previous year and down 7.3% over ten years.
Over the whole period, wheat and products — protein supply quantity in Italy peaked at 706,723 t in 2015 and was at its lowest, 627,512 t, in 2022.
That places Italy 11th out of 164 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 694,729 t | 671,613 t | 706,723 t | 10 |
| 2020s | 641,630 t | 627,512 t | 649,441 t | 4 |
Countries ranked near Italy
More agriculture & rural data for Italy
- Agriculture, forestry, and fishing, value added (current US$), annual 10.12 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0207 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 894.54 current US$ per person (2025)
- Rural population, annual growth rate -0.3131 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3032 units per person (2025)
- Agriculture share gdp 2.07 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.07 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.5% (2024)
Frequently asked questions
- What is wheat and products — protein supply quantity in Italy?
- Wheat and products — protein supply quantity in Italy was 649,441 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wheat and products — protein supply quantity recorded in Italy?
- The highest recorded value was 706,723 t in 2015.
- What is the lowest wheat and products — protein supply quantity recorded in Italy?
- The lowest recorded value was 627,512 t in 2022.
- How does Italy rank for wheat and products — protein supply quantity?
- Italy ranks 11th out of 164 countries with data for 2023.
- Is wheat and products — protein supply quantity rising or falling in Italy?
- Over the last ten years it is down 7.3%. The long-run trend across the full record is falling.
- Where does this Italy data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wheat and 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.