Butter, Ghee — Food in Iran (Islamic Republic of)
Iran (Islamic Republic of): Butter, Ghee — Food was 204 1000 t in 2023. ▼ Falling
Butter, Ghee — Food in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for butter, ghee — food in Iran (Islamic Republic of) is 204 1000 t, measured in 2023.
The figure is up 14.6% on the previous year and down 18.4% over ten years.
Over the whole period, butter, ghee — food in Iran (Islamic Republic of) peaked at 264 1000 t in 2014 and was at its lowest, 178 1000 t, in 2022.
That places Iran (Islamic Republic of) 3rd out of 20 regions with data for 2023, putting it in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Butter, Ghee — Food in Iran (Islamic Republic of), year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 242 1000 t | — |
| 2011 | 243 1000 t | +0.4% |
| 2012 | 255 1000 t | +4.9% |
| 2013 | 250 1000 t | -2.0% |
| 2014 | 264 1000 t | +5.6% |
| 2015 | 184 1000 t | -30.3% |
| 2016 | 215 1000 t | +16.8% |
| 2017 | 230 1000 t | +7.0% |
| 2018 | 209 1000 t | -9.1% |
| 2019 | 212 1000 t | +1.4% |
| 2020 | 220 1000 t | +3.8% |
| 2021 | 219 1000 t | -0.5% |
| 2022 | 178 1000 t | -18.7% |
| 2023 | 204 1000 t | +14.6% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 230.4 1000 t | 184 1000 t | 264 1000 t | 10 |
| 2020s | 205.25 1000 t | 178 1000 t | 220 1000 t | 4 |
Countries ranked near Iran (Islamic Republic of)
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- Meat of pig with the bone, fresh or chilled — Producing -100 % change on previous year (1980)
- Fat of pigs — Production, annual growth rate -100 % change on previous year (1980)
- Meat of pig with the bone, fresh or chilled — Production, annual -100 % change on previous year (1980)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate -100 % change on previous year (1980)
- Edible offal of pigs, fresh, chilled or frozen — Producing -100 % change on previous year (1980)
Frequently asked questions
- What is butter, ghee — food in Iran (Islamic Republic of)?
- Butter, ghee — food in Iran (Islamic Republic of) was 204 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — food recorded in Iran (Islamic Republic of)?
- The highest recorded value was 264 1000 t in 2014.
- What is the lowest butter, ghee — food recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 178 1000 t in 2022.
- How does Iran (Islamic Republic of) rank for butter, ghee — food?
- Iran (Islamic Republic of) ranks 3rd out of 20 regions with data for 2023.
- Is butter, ghee — food rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is down 18.4%. The long-run trend across the full record is falling.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Food. 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.