Beverages, Alcoholic — Fat supply quantity in Indonesia
Indonesia: Beverages, Alcoholic — Fat supply quantity was 668.87 t in 2023. ▼ Falling
Beverages, Alcoholic — Fat supply quantity in Indonesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Indonesia recorded 668.87 t for beverages, alcoholic — fat supply quantity in 2023.
The figure is down 13.8% on the previous year and down 7.3% over ten years.
Over the whole period, beverages, alcoholic — fat supply quantity in Indonesia peaked at 1,023 t in 2012 and was at its lowest, 651.06 t, in 2019.
That places Indonesia 54th out of 180 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 782.45 t | 651.06 t | 1,023 t | 10 |
| 2020s | 761.15 t | 668.87 t | 830.24 t | 4 |
Countries ranked near Indonesia
- 51 Mongolia 760.4 t compare
- 52 Costa Rica 756.56 t compare
- 53 Nicaragua 670.97 t compare
- 55 Estonia 631.21 t compare
- 56 Lao People's Democratic Republic 608.57 t compare
- 57 El Salvador 603.52 t compare
More agriculture & rural data for Indonesia
- 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)
- Rural population 40.6% (2025)
- Rural population growth -0.8% (2025)
- Rural population 116.02 million (2025)
- Agriculture, forestry, and fishing, value added 13.1% (2025)
- Agriculture, forestry, and fishing, value added 189.37 billion current US$ (2025)
- Bananas — Production 9.26 million t (2024)
Frequently asked questions
- What is beverages, alcoholic — fat supply quantity in Indonesia?
- Beverages, alcoholic — fat supply quantity in Indonesia was 668.87 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, alcoholic — fat supply quantity recorded in Indonesia?
- The highest recorded value was 1,023 t in 2012.
- What is the lowest beverages, alcoholic — fat supply quantity recorded in Indonesia?
- The lowest recorded value was 651.06 t in 2019.
- How does Indonesia rank for beverages, alcoholic — fat supply quantity?
- Indonesia ranks 54th out of 180 countries with data for 2023.
- Is beverages, alcoholic — fat supply quantity rising or falling in Indonesia?
- Over the last ten years it is down 7.3%. The long-run trend across the full record is falling.
- Where does this Indonesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Alcoholic — 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.