Yams — Protein supply quantity in Italy

Italy: Yams — Protein supply quantity was 18.36 t in 2023. ◆ Volatile

Latest (2023)
18.36 t
Change on year
up 88.1%
World rank
48th
of 106 countries
All-time high
18.36 t
in 2023
All-time low
0 t
in 2010
Years of data
14
2010–2023

Yams — Protein supply quantity in Italy, 2010–2023

051015202010201620232010: 0 t2011: 0 t2012: 14.7 t2013: 14.7 t2014: 10.1 t2015: 9 t2016: 4.4 t2017: 7.5 t2018: 7.2 t2019: 3.6 t2020: 3.9 t2021: 6.5 t2022: 9.8 t2023: 18.4 t

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

Analysis

In 2023, yams — protein supply quantity in Italy stood at 18.36 t. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 88.1% on the previous year and up 24.7% over ten years.

Over the whole period, yams — protein supply quantity in Italy peaked at 18.36 t in 2023 and was at its lowest, 0 t, in 2010.

That places Italy 48th out of 106 countries with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 7.14 t 0 t 14.72 t 10
2020s 9.62 t 3.9 t 18.36 t 4

Countries ranked near Italy

  1. 45 Netherlands (Kingdom of the) 31.53 t compare
  2. 46 Guyana 25.31 t compare
  3. 47 New Caledonia 24.48 t compare
  4. 49 Australia and New Zealand 16.02 t compare
  5. 50 Nicaragua 14.42 t compare
  6. 51 Qatar 12.65 t compare

See the full ranking of 136 places →

More agriculture & rural data for Italy

All data for Italy →

Frequently asked questions

What is yams — protein supply quantity in Italy?
Yams — protein supply quantity in Italy was 18.36 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest yams — protein supply quantity recorded in Italy?
The highest recorded value was 18.36 t in 2023.
What is the lowest yams — protein supply quantity recorded in Italy?
The lowest recorded value was 0 t in 2010.
How does Italy rank for yams — protein supply quantity?
Italy ranks 48th out of 106 countries with data for 2023.
Is yams — protein supply quantity rising or falling in Italy?
Over the last ten years it is up 24.7%. The long-run trend across the full record is volatile.
Where does this Italy data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Yams — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Yams — Protein supply quantity in Italy. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/yams-protein-supply-quantity-t/italy/

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About this data

Indicator
Yams — 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
136 places, 1,720 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.