Bananas — Fat supply quantity in Israel

Israel: Bananas — Fat supply quantity was 240.72 t in 2023. ▲ Rising

Latest (2023)
240.72 t
Change on year
up 4.8%
World rank
58th
of 181 countries
All-time high
240.72 t
in 2023
All-time low
121.86 t
in 2010
Years of data
14
2010–2023

Bananas — Fat supply quantity in Israel, 2010–2023

0501001502002502010201620232010: 121.9 t2011: 135.9 t2012: 151.8 t2013: 153.8 t2014: 160.1 t2015: 143 t2016: 169.4 t2017: 157.9 t2018: 168.7 t2019: 181 t2020: 192.5 t2021: 217.4 t2022: 229.7 t2023: 240.7 t

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

Analysis

In 2023, bananas — fat supply quantity in Israel stood at 240.72 t. That is the highest value across all 14 years on record.

The figure is up 4.8% on the previous year and up 56.6% over ten years.

Over the whole period, bananas — fat supply quantity in Israel peaked at 240.72 t in 2023 and was at its lowest, 121.86 t, in 2010.

Israel ranks 58th of 181 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 154.34 t 121.86 t 181.02 t 10
2020s 220.07 t 192.53 t 240.72 t 4

Countries ranked near Israel

  1. 55 Portugal 259.36 t compare
  2. 56 Ukraine 257.25 t compare
  3. 57 Guinea 251.15 t compare
  4. 59 New Zealand 225.1 t compare
  5. 60 Romania 218.35 t compare
  6. 61 Iraq 217.8 t compare

See the full ranking of 212 places →

More agriculture & rural data for Israel

All data for Israel →

Frequently asked questions

What is bananas — fat supply quantity in Israel?
Bananas — fat supply quantity in Israel was 240.72 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in Israel?
The highest recorded value was 240.72 t in 2023.
What is the lowest bananas — fat supply quantity recorded in Israel?
The lowest recorded value was 121.86 t in 2010.
How does Israel rank for bananas — fat supply quantity?
Israel ranks 58th out of 181 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in Israel?
Over the last ten years it is up 56.6%. The long-run trend across the full record is rising.
Where does this Israel data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Bananas — Fat supply quantity in Israel. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/bananas-fat-supply-quantity-t/israel/

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About this data

Indicator
Bananas — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,848 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.