Butter, Ghee — Fat supply quantity in Haiti

Haiti: Butter, Ghee — Fat supply quantity was 53.47 t in 2023. ◆ Volatile

Latest (2023)
53.47 t
Change on year
down 24.4%
World rank
166th
of 182 countries
All-time high
1,004 t
in 2014
All-time low
53.47 t
in 2023
Years of data
14
2010–2023

Butter, Ghee — Fat supply quantity in Haiti, 2010–2023

02004006008001.0k2010201620232010: 68.8 t2011: 80.3 t2012: 80.3 t2013: 80.3 t2014: 1.0k t2015: 721.5 t2016: 804.1 t2017: 179.3 t2018: 422.2 t2019: 397.2 t2020: 125.7 t2021: 87.3 t2022: 70.7 t2023: 53.5 t

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

Analysis

Haiti recorded 53.47 t for butter, ghee — fat supply quantity in 2023. That is the lowest value across all 14 years on record.

The figure is down 24.4% on the previous year and down 33.4% over ten years.

Over the whole period, butter, ghee — fat supply quantity in Haiti peaked at 1,004 t in 2014 and was at its lowest, 53.47 t, in 2023.

Haiti ranks 166th of 182 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 383.76 t 68.8 t 1,004 t 10
2020s 84.3 t 53.47 t 125.74 t 4

Countries ranked near Haiti

  1. 163 Djibouti 77.34 t compare
  2. 164 Saint Lucia 60.96 t compare
  3. 165 Malawi 56.81 t compare
  4. 168 Liberia 48.63 t compare
  5. 169 Vanuatu 45.99 t compare

See the full ranking of 213 places →

More agriculture & rural data for Haiti

All data for Haiti →

Frequently asked questions

What is butter, ghee — fat supply quantity in Haiti?
Butter, ghee — fat supply quantity in Haiti was 53.47 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest butter, ghee — fat supply quantity recorded in Haiti?
The highest recorded value was 1,004 t in 2014.
What is the lowest butter, ghee — fat supply quantity recorded in Haiti?
The lowest recorded value was 53.47 t in 2023.
How does Haiti rank for butter, ghee — fat supply quantity?
Haiti ranks 166th out of 182 countries with data for 2023.
Is butter, ghee — fat supply quantity rising or falling in Haiti?
Over the last ten years it is down 33.4%. The long-run trend across the full record is volatile.
Where does this Haiti data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Butter, Ghee — Fat supply quantity in Haiti. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/butter-ghee-fat-supply-quantity-t/haiti/

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About this data

Indicator
Butter, Ghee — 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
213 places, 2,901 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.