Wine — Protein supply quantity in Tajikistan

Tajikistan: Wine — Protein supply quantity was 0.65 t in 2023. ▼ Falling

Latest (2023)
0.65 t
Change on year
down 3.0%
World rank
139th
of 162 countries
All-time high
1.03 t
in 2018
All-time low
0.33 t
in 2019
Years of data
14
2010–2023

Wine — Protein supply quantity in Tajikistan, 2010–2023

0.40.60.812010201620232010: 0.86 t2011: 0.69 t2012: 0.72 t2013: 0.76 t2014: 0.79 t2015: 0.83 t2016: 0.88 t2017: 0.98 t2018: 1 t2019: 0.33 t2020: 0.69 t2021: 0.75 t2022: 0.67 t2023: 0.65 t

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

Analysis

In 2023, wine — protein supply quantity in Tajikistan stood at 0.65 t.

That represents a change of down 3.0% on the previous year and down 14.5% over ten years.

Over the whole period, wine — protein supply quantity in Tajikistan peaked at 1.03 t in 2018 and was at its lowest, 0.33 t, in 2019.

That places Tajikistan 139th out of 162 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.787 t 0.33 t 1.03 t 10
2020s 0.69 t 0.65 t 0.75 t 4

Countries ranked near Tajikistan

  1. 136 Guyana 0.82 t compare
  2. 137 Belize 0.74 t compare
  3. 138 Iraq 0.7 t compare
  4. 140 Bangladesh 0.64 t compare
  5. 141 Malawi 0.59 t compare
  6. 142 Niger 0.45 t compare

See the full ranking of 211 places →

More agriculture & rural data for Tajikistan

All data for Tajikistan →

Frequently asked questions

What is wine — protein supply quantity in Tajikistan?
Wine — protein supply quantity in Tajikistan was 0.65 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest wine — protein supply quantity recorded in Tajikistan?
The highest recorded value was 1.03 t in 2018.
What is the lowest wine — protein supply quantity recorded in Tajikistan?
The lowest recorded value was 0.33 t in 2019.
How does Tajikistan rank for wine — protein supply quantity?
Tajikistan ranks 139th out of 162 countries with data for 2023.
Is wine — protein supply quantity rising or falling in Tajikistan?
Over the last ten years it is down 14.5%. The long-run trend across the full record is falling.
Where does this Tajikistan 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.

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Wine — Protein supply quantity in Tajikistan. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/wine-protein-supply-quantity-t/tajikistan/

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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.