Butter, Ghee — Food supply in Philippines
Philippines: Butter, Ghee — Food supply was 157,564 million Kcal in 2023. ▲ Rising
Butter, Ghee — Food supply in Philippines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Philippines recorded 157,564 million Kcal for butter, ghee — food supply in 2023.
Compared with earlier readings it is down 19.3% on the previous year and up 34.8% over ten years.
Over the whole period, butter, ghee — food supply in Philippines peaked at 303,066 million Kcal in 2019 and was at its lowest, 116,910 million Kcal, in 2013.
Philippines ranks 48th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 184,544 million Kcal | 116,910 million Kcal | 303,066 million Kcal | 10 |
| 2020s | 213,314 million Kcal | 157,564 million Kcal | 253,040 million Kcal | 4 |
Countries ranked near Philippines
More agriculture & rural data for Philippines
- Agriculture, forestry, and fishing, value added (current US$), annual -0.2488 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0859 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 358.34 current US$ per person (2025)
- Rural population, annual growth rate 0.0874 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4423 units per person (2025)
- Agriculture share gdp 8.59 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.59 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 0.6% (2024)
Frequently asked questions
- What is butter, ghee — food supply in Philippines?
- Butter, ghee — food supply in Philippines was 157,564 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — food supply recorded in Philippines?
- The highest recorded value was 303,066 million Kcal in 2019.
- What is the lowest butter, ghee — food supply recorded in Philippines?
- The lowest recorded value was 116,910 million Kcal in 2013.
- How does Philippines rank for butter, ghee — food supply?
- Philippines ranks 48th out of 164 countries with data for 2023.
- Is butter, ghee — food supply rising or falling in Philippines?
- Over the last ten years it is up 34.8%. The long-run trend across the full record is rising.
- Where does this Philippines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Food supply (kcal). 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.