Animal fats — Residuals in Europe
Europe: Animal fats — Residuals was -496 1000 t in 2023. ◆ Volatile
Animal fats — Residuals in Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for animal fats — residuals in Europe is -496 1000 t, measured in 2023.
The figure is up 11.0% on the previous year and down 470.1% over ten years.
Over the whole period, animal fats — residuals in Europe peaked at 32 1000 t in 2010 and was at its lowest, -634 1000 t, in 2019.
Europe ranks 27th of 29 groups on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Animal fats — Residuals in Europe, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 32 1000 t | — |
| 2011 | -6 1000 t | -118.8% |
| 2012 | -154 1000 t | +2466.7% |
| 2013 | -87 1000 t | -43.5% |
| 2014 | -466 1000 t | +435.6% |
| 2015 | -444 1000 t | -4.7% |
| 2016 | -441 1000 t | -0.7% |
| 2017 | -489 1000 t | +10.9% |
| 2018 | -301 1000 t | -38.4% |
| 2019 | -634 1000 t | +110.6% |
| 2020 | -473 1000 t | -25.4% |
| 2021 | -590 1000 t | +24.7% |
| 2022 | -557 1000 t | -5.6% |
| 2023 | -496 1000 t | -11.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | -299 1000 t | -634 1000 t | 32 1000 t | 10 |
| 2020s | -529 1000 t | -590 1000 t | -473 1000 t | 4 |
More agriculture & rural data for Europe
- Cabbages — Area harvested, annual growth rate 1.65 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 4.64 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 4.06 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate 0.5591 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.1143 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing -0.3107 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual 2.54 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 2.15 % change on previous year (2024)
- Cabbages — Yield, annual growth rate -0.1915 % change on previous year (2024)
- Cabbages — Production, annual growth rate 1.46 % change on previous year (2024)
Frequently asked questions
- What is animal fats — residuals in Europe?
- Animal fats — residuals in Europe was -496 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest animal fats — residuals recorded in Europe?
- The highest recorded value was 32 1000 t in 2010.
- What is the lowest animal fats — residuals recorded in Europe?
- The lowest recorded value was -634 1000 t in 2019.
- How does Europe rank for animal fats — residuals?
- Europe ranks 27th out of 29 groups with data for 2023.
- Is animal fats — residuals rising or falling in Europe?
- Over the last ten years it is down 470.1%. The long-run trend across the full record is volatile.
- Where does this Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Animal fats — Residuals. 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
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.