Animal fats — Production in Peru

Peru: Animal fats — Production was 233 1000 t in 2023. ▼ Falling

Latest (2023)
233 1000 t
Change on year
up 0.9%
World rank
28th
of 163 countries
All-time high
362 1000 t
in 2011
All-time low
125 1000 t
in 2015
Years of data
14
2010–2023

Animal fats — Production in Peru, 2010–2023

1001502002503003502010201620232010: 280 1000 t2011: 362 1000 t2012: 223 1000 t2013: 203 1000 t2014: 132 1000 t2015: 125 1000 t2016: 134 1000 t2017: 190 1000 t2018: 301 1000 t2019: 140 1000 t2020: 205 1000 t2021: 232 1000 t2022: 231 1000 t2023: 233 1000 t

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

Analysis

The most recent figure for animal fats — production in Peru is 233 1000 t, measured in 2023.

The figure is up 0.9% on the previous year and up 14.8% over ten years.

Over the whole period, animal fats — production in Peru peaked at 362 1000 t in 2011 and was at its lowest, 125 1000 t, in 2015.

That places Peru 28th out of 163 countries with data for 2023, putting it in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 209 1000 t 125 1000 t 362 1000 t 10
2020s 225.25 1000 t 205 1000 t 233 1000 t 4

Countries ranked near Peru

  1. 25 Malaysia 313 1000 t compare
  2. 26 Belarus, Republic of 285 1000 t compare
  3. 27 Austria 262 1000 t compare
  4. 29 Romania 230 1000 t compare
  5. 30 Ukraine 211 1000 t compare
  6. 31 Czechia 184 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Peru

All data for Peru →

Frequently asked questions

What is animal fats — production in Peru?
Animal fats — production in Peru was 233 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest animal fats — production recorded in Peru?
The highest recorded value was 362 1000 t in 2011.
What is the lowest animal fats — production recorded in Peru?
The lowest recorded value was 125 1000 t in 2015.
How does Peru rank for animal fats — production?
Peru ranks 28th out of 163 countries with data for 2023.
Is animal fats — production rising or falling in Peru?
Over the last ten years it is up 14.8%. The long-run trend across the full record is falling.
Where does this Peru data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Animal fats — Production. Statizoid updates them automatically from the source API.

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Animal fats — Production in Peru. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 19 August 2026, from https://agriculture.statizoid.com/stat/animal-fats-production/peru/

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About this data

Indicator
Animal fats — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,896 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.