Bananas — Fat supply quantity in Slovenia

Slovenia: Bananas — Fat supply quantity was 39.22 t in 2023. ▲ Rising

Latest (2023)
39.22 t
Change on year
up 0.6%
World rank
110th
of 181 countries
All-time high
44 t
in 2020
All-time low
31.05 t
in 2012
Years of data
14
2010–2023

Bananas — Fat supply quantity in Slovenia, 2010–2023

0102030402010201620232010: 34.9 t2011: 35.4 t2012: 31.1 t2013: 32.6 t2014: 38 t2015: 38.9 t2016: 42.2 t2017: 40.5 t2018: 41.5 t2019: 37 t2020: 44 t2021: 39.7 t2022: 39 t2023: 39.2 t

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

Analysis

The most recent figure for bananas — fat supply quantity in Slovenia is 39.22 t, measured in 2023.

The figure is up 0.6% on the previous year and up 20.4% over ten years.

Over the whole period, bananas — fat supply quantity in Slovenia peaked at 44 t in 2020 and was at its lowest, 31.05 t, in 2012.

That places Slovenia 110th out of 181 countries with data for 2023, putting it 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 37.2 t 31.05 t 42.24 t 10
2020s 40.48 t 38.97 t 44 t 4

Countries ranked near Slovenia

  1. 107 Georgia 46.61 t compare
  2. 108 Lithuania 45.75 t compare
  3. 109 Kyrgyzstan 43.16 t compare
  4. 111 Costa Rica 38.4 t compare
  5. 112 Tajikistan 33.96 t compare
  6. 113 Armenia 30.11 t compare

See the full ranking of 212 places →

More agriculture & rural data for Slovenia

All data for Slovenia →

Frequently asked questions

What is bananas — fat supply quantity in Slovenia?
Bananas — fat supply quantity in Slovenia was 39.22 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in Slovenia?
The highest recorded value was 44 t in 2020.
What is the lowest bananas — fat supply quantity recorded in Slovenia?
The lowest recorded value was 31.05 t in 2012.
How does Slovenia rank for bananas — fat supply quantity?
Slovenia ranks 110th out of 181 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in Slovenia?
Over the last ten years it is up 20.4%. The long-run trend across the full record is rising.
Where does this Slovenia 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 Slovenia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/bananas-fat-supply-quantity-t/slovenia/

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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.