Wine — Protein supply quantity in Lithuania

Lithuania: Wine — Protein supply quantity was 53.64 t in 2023. ▼ Falling

Latest (2023)
53.64 t
Change on year
down 11.3%
World rank
49th
of 180 countries
All-time high
78.92 t
in 2016
All-time low
53.64 t
in 2023
Years of data
14
2010–2023

Wine — Protein supply quantity in Lithuania, 2010–2023

0204060802010201620232010: 63.4 t2011: 71.7 t2012: 71.5 t2013: 77.5 t2014: 77.2 t2015: 77.3 t2016: 78.9 t2017: 78 t2018: 71 t2019: 73.2 t2020: 63.3 t2021: 65.6 t2022: 60.5 t2023: 53.6 t

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

Analysis

Lithuania recorded 53.64 t for wine — protein supply quantity in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 11.3% on the previous year and down 30.8% over ten years.

Over the whole period, wine — protein supply quantity in Lithuania peaked at 78.92 t in 2016 and was at its lowest, 53.64 t, in 2023.

That places Lithuania 49th out of 180 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 73.95 t 63.43 t 78.92 t 10
2020s 60.74 t 53.64 t 65.58 t 4

Countries ranked near Lithuania

  1. 46 Angola 70.44 t compare
  2. 47 Serbia 67.53 t compare
  3. 48 Tunisia 55.34 t compare
  4. 50 Namibia 52.89 t compare
  5. 51 Venezuela (Bolivarian Republic of) 52.43 t compare
  6. 52 Republic of Moldova 51.41 t compare

See the full ranking of 211 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is wine — protein supply quantity in Lithuania?
Wine — protein supply quantity in Lithuania was 53.64 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest wine — protein supply quantity recorded in Lithuania?
The highest recorded value was 78.92 t in 2016.
What is the lowest wine — protein supply quantity recorded in Lithuania?
The lowest recorded value was 53.64 t in 2023.
How does Lithuania rank for wine — protein supply quantity?
Lithuania ranks 49th out of 180 countries with data for 2023.
Is wine — protein supply quantity rising or falling in Lithuania?
Over the last ten years it is down 30.8%. The long-run trend across the full record is falling.
Where does this Lithuania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — 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
Wine — 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
211 places, 2,855 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.