Butter, Ghee — Fat supply quantity in Timor-Leste
Timor-Leste: Butter, Ghee — Fat supply quantity was 24.26 t in 2023. ◆ Volatile
Butter, Ghee — Fat supply quantity in Timor-Leste, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, butter, ghee — fat supply quantity in Timor-Leste stood at 24.26 t.
Compared with earlier readings it is down 73.4% on the previous year and down 31.1% over ten years.
Over the whole period, butter, ghee — fat supply quantity in Timor-Leste peaked at 119.64 t in 2016 and was at its lowest, 19 t, in 2019.
Timor-Leste ranks 175th 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 57.1 t | 19 t | 119.64 t | 10 |
| 2020s | 51.26 t | 24.26 t | 91.07 t | 4 |
Countries ranked near Timor-Leste
- 172 Saint Vincent and the Grenadines 31.61 t compare
- 173 Saint Kitts and Nevis 30.6 t compare
- 174 Kiribati 26.78 t compare
- 176 Marshall Islands 15.89 t compare
- 177 Sao Tome and Principe 11.7 t compare
- 178 Nauru 6.45 t compare
More agriculture & rural data for Timor-Leste
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Pulses, Total — Yield 1,413 kg/ha (2024)
- Pulses, Total — Production 10,780 t (2024)
- Roots and Tubers, Total — Area harvested 16,385 ha (2024)
- Roots and Tubers, Total — Yield 3,095 kg/ha (2024)
- Roots and Tubers, Total — Production 50,708 t (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 42,336 An (2024)
- Vegetables Primary — Area harvested 17,870 ha (2024)
- Sheep and Goats — Stocks 184,192 An (2024)
- Pulses, Total — Area harvested 7,627 ha (2024)
Frequently asked questions
- What is butter, ghee — fat supply quantity in Timor-Leste?
- Butter, ghee — fat supply quantity in Timor-Leste was 24.26 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — fat supply quantity recorded in Timor-Leste?
- The highest recorded value was 119.64 t in 2016.
- What is the lowest butter, ghee — fat supply quantity recorded in Timor-Leste?
- The lowest recorded value was 19 t in 2019.
- How does Timor-Leste rank for butter, ghee — fat supply quantity?
- Timor-Leste ranks 175th out of 182 countries with data for 2023.
- Is butter, ghee — fat supply quantity rising or falling in Timor-Leste?
- Over the last ten years it is down 31.1%. The long-run trend across the full record is volatile.
- Where does this Timor-Leste 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.
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.