Animal fats — Export quantity in France

France: Animal fats — Export quantity was 751 1000 t in 2023. ▼ Falling

Latest (2023)
751 1000 t
Change on year
up 4.7%
World rank
4th
of 169 countries
All-time high
840 1000 t
in 2015
All-time low
717 1000 t
in 2022
Years of data
14
2010–2023

Animal fats — Export quantity in France, 2010–2023

02004006008002010201620232010: 720 1000 t2011: 819 1000 t2012: 765 1000 t2013: 729 1000 t2014: 772 1000 t2015: 840 1000 t2016: 766 1000 t2017: 724 1000 t2018: 721 1000 t2019: 723 1000 t2020: 738 1000 t2021: 760 1000 t2022: 717 1000 t2023: 751 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, animal fats — export quantity in France stood at 751 1000 t.

Compared with earlier readings it is up 4.7% on the previous year and up 3.0% over ten years.

Over the whole period, animal fats — export quantity in France peaked at 840 1000 t in 2015 and was at its lowest, 717 1000 t, in 2022.

That places France 4th out of 169 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

DecadeAverage LowestHighest Years
2010s 757.9 1000 t 720 1000 t 840 1000 t 10
2020s 741.5 1000 t 717 1000 t 760 1000 t 4

Countries ranked near France

  1. 1 Netherlands (Kingdom of the) 1,647 1000 t compare
  2. 2 Australia and New Zealand 1,397 1000 t compare
  3. 3 Germany 1,156 1000 t compare
  4. 5 New Zealand 730 1000 t compare
  5. 6 Belgium 715 1000 t compare
  6. 7 Australia 667 1000 t compare

See the full ranking of 200 places →

More agriculture & rural data for France

All data for France →

Frequently asked questions

What is animal fats — export quantity in France?
Animal fats — export quantity in France was 751 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest animal fats — export quantity recorded in France?
The highest recorded value was 840 1000 t in 2015.
What is the lowest animal fats — export quantity recorded in France?
The lowest recorded value was 717 1000 t in 2022.
How does France rank for animal fats — export quantity?
France ranks 4th out of 169 countries with data for 2023.
Is animal fats — export quantity rising or falling in France?
Over the last ten years it is up 3.0%. The long-run trend across the full record is falling.
Where does this France data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Animal fats — Export quantity. 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
Animal fats — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
200 places, 2,617 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.