Beans — Fat supply quantity in Latvia
Latvia: Beans — Fat supply quantity was 0 t in 2023. ◆ Volatile
Beans — Fat supply quantity in Latvia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for beans — fat supply quantity in Latvia is 0 t, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 100.0% over ten years.
Over the whole period, beans — fat supply quantity in Latvia peaked at 1.64 t in 2012 and was at its lowest, 0 t, in 2014.
That places Latvia 168th out of 181 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.681 t | 0 t | 1.64 t | 10 |
| 2020s | 0 t | 0 t | 0 t | 4 |
Countries ranked near Latvia
- 166 Tonga 0.01 t compare
- 166 Solomon Islands 0.01 t compare
- 168 Micronesia (Federated States of) 0 t compare
- 168 Tuvalu 0 t compare
- 168 Nauru 0 t compare
- 168 Kiribati 0 t compare
- 168 Turkmenistan 0 t compare
- 168 Vanuatu 0 t compare
- 168 Uzbekistan 0 t compare
- 168 Lithuania 0 t compare
- 168 Belarus 0 t compare
- 168 Poland 0 t compare
- 168 Burkina Faso 0 t compare
- 168 Botswana 0 t compare
- 168 Senegal 0 t compare
More agriculture & rural data for Latvia
- Agriculture share gdp 4.01 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.01 (2025)
- Agricultural raw materials exports 9.8% (2025)
- Agricultural raw materials imports 2.1% (2025)
- Rural population 31.4% (2025)
- Rural population growth -1.5% (2025)
- Rural population 579,603 (2025)
- Agriculture, forestry, and fishing, value added 4.0% (2025)
- Agriculture, forestry, and fishing, value added 1.95 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is beans — fat supply quantity in Latvia?
- Beans — fat supply quantity in Latvia was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beans — fat supply quantity recorded in Latvia?
- The highest recorded value was 1.64 t in 2012.
- What is the lowest beans — fat supply quantity recorded in Latvia?
- The lowest recorded value was 0 t in 2014.
- How does Latvia rank for beans — fat supply quantity?
- Latvia ranks 168th out of 181 countries with data for 2023.
- Is beans — fat supply quantity rising or falling in Latvia?
- Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
- Where does this Latvia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beans — 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.