Bananas — Fat supply quantity in New Zealand

New Zealand: Bananas — Fat supply quantity was 225.1 t in 2023. ▬ Flat

Latest (2023)
225.1 t
Change on year
down 1.8%
World rank
51st
of 163 countries
All-time high
393.95 t
in 2014
All-time low
176.72 t
in 2011
Years of data
14
2010–2023

Bananas — Fat supply quantity in New Zealand, 2010–2023

01002003004002010201620232010: 267.7 t2011: 176.7 t2012: 198.2 t2013: 183.2 t2014: 393.9 t2015: 247.3 t2016: 276.2 t2017: 215.8 t2018: 280.7 t2019: 228.9 t2020: 236.5 t2021: 254 t2022: 229.2 t2023: 225.1 t

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

Analysis

In 2023, bananas — fat supply quantity in New Zealand stood at 225.1 t.

Compared with earlier readings it is down 1.8% on the previous year and up 22.8% over ten years.

Over the whole period, bananas — fat supply quantity in New Zealand peaked at 393.95 t in 2014 and was at its lowest, 176.72 t, in 2011.

That places New Zealand 51st out of 163 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 246.88 t 176.72 t 393.95 t 10
2020s 236.21 t 225.1 t 254.03 t 4

Countries ranked near New Zealand

  1. 48 Ukraine 257.25 t compare
  2. 49 Guinea 251.15 t compare
  3. 50 Israel 240.72 t compare
  4. 52 Romania 218.35 t compare
  5. 53 Iraq 217.8 t compare
  6. 54 Haiti 213.53 t compare

See the full ranking of 212 places →

More agriculture & rural data for New Zealand

All data for New Zealand →

Frequently asked questions

What is bananas — fat supply quantity in New Zealand?
Bananas — fat supply quantity in New Zealand was 225.1 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in New Zealand?
The highest recorded value was 393.95 t in 2014.
What is the lowest bananas — fat supply quantity recorded in New Zealand?
The lowest recorded value was 176.72 t in 2011.
How does New Zealand rank for bananas — fat supply quantity?
New Zealand ranks 51st out of 163 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in New Zealand?
Over the last ten years it is up 22.8%. The long-run trend across the full record is flat.
Where does this New Zealand 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 New Zealand. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 21 August 2026, from https://agriculture.statizoid.com/stat/bananas-fat-supply-quantity-t/new-zealand/

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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.