Barley and products — Fat supply quantity in Indonesia
Indonesia: Barley and products — Fat supply quantity was 300.73 t in 2023. ▲ Rising
Barley and products — Fat supply quantity in Indonesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Indonesia recorded 300.73 t for barley and products — fat supply quantity in 2023.
Compared with earlier readings it is down 14.9% on the previous year and down 5.7% over ten years.
Over the whole period, barley and products — fat supply quantity in Indonesia peaked at 410.15 t in 2020 and was at its lowest, 155.72 t, in 2010.
Indonesia ranks 34th of 163 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 266.7 t | 155.72 t | 319 t | 10 |
| 2020s | 331.6 t | 262.16 t | 410.15 t | 4 |
Countries ranked near Indonesia
More agriculture & rural data for Indonesia
- Agriculture, forestry, and fishing, value added (current US$), annual 7.56 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.131 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 662.79 current US$ per person (2025)
- Rural population, annual growth rate -0.7808 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4061 units per person (2025)
- Agriculture share gdp 13.1 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.1 (2025)
- Agricultural raw materials exports 3.7% (2025)
- Agricultural raw materials imports 1.9% (2025)
Frequently asked questions
- What is barley and products — fat supply quantity in Indonesia?
- Barley and products — fat supply quantity in Indonesia was 300.73 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest barley and products — fat supply quantity recorded in Indonesia?
- The highest recorded value was 410.15 t in 2020.
- What is the lowest barley and products — fat supply quantity recorded in Indonesia?
- The lowest recorded value was 155.72 t in 2010.
- How does Indonesia rank for barley and products — fat supply quantity?
- Indonesia ranks 34th out of 163 countries with data for 2023.
- Is barley and products — fat supply quantity rising or falling in Indonesia?
- Over the last ten years it is down 5.7%. The long-run trend across the full record is rising.
- Where does this Indonesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Barley and products — Fat supply quantity (t). 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.