Barley and products — Fat supply quantity in Lithuania
Lithuania: Barley and products — Fat supply quantity was 421.87 t in 2023. ▲ Rising
Barley and products — Fat supply quantity in Lithuania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for barley and products — fat supply quantity in Lithuania is 421.87 t, measured in 2023.
The figure is down 8.4% on the previous year and up 50.1% over ten years.
Over the whole period, barley and products — fat supply quantity in Lithuania peaked at 569.13 t in 2020 and was at its lowest, 280.98 t, in 2013.
That places Lithuania 27th out of 179 countries with data for 2023, putting it 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 | 373.49 t | 280.98 t | 451.71 t | 10 |
| 2020s | 450.22 t | 349.13 t | 569.13 t | 4 |
Countries ranked near Lithuania
- 24 Germany 519.61 t compare
- 25 Chile 487.1 t compare
- 26 Iran (Islamic Republic of) 431.99 t compare
- 28 Netherlands (Kingdom of the) 411.73 t compare
- 29 Kazakhstan 391.45 t compare
- 30 Azerbaijan 365.49 t compare
More agriculture & rural data for Lithuania
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 2.4% (2025)
- Agricultural raw materials imports 1.7% (2025)
- Rural population 30.9% (2025)
- Rural population growth -0.8% (2025)
- Rural population 893,162 (2025)
- Agriculture, forestry, and fishing, value added 2.3% (2025)
- Agriculture, forestry, and fishing, value added 2.16 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is barley and products — fat supply quantity in Lithuania?
- Barley and products — fat supply quantity in Lithuania was 421.87 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 Lithuania?
- The highest recorded value was 569.13 t in 2020.
- What is the lowest barley and products — fat supply quantity recorded in Lithuania?
- The lowest recorded value was 280.98 t in 2013.
- How does Lithuania rank for barley and products — fat supply quantity?
- Lithuania ranks 27th out of 179 countries with data for 2023.
- Is barley and products — fat supply quantity rising or falling in Lithuania?
- Over the last ten years it is up 50.1%. The long-run trend across the full record is rising.
- Where does this Lithuania 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.