Butter, Ghee — Import quantity in Eastern Asia
Eastern Asia: Butter, Ghee — Import quantity was 214 1000 t in 2023. ▲ Rising
Butter, Ghee — Import quantity in Eastern Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for butter, ghee — import quantity in Eastern Asia is 214 1000 t, measured in 2023.
That represents a change of down 2.3% on the previous year and up 135.2% over ten years.
Over the whole period, butter, ghee — import quantity in Eastern Asia peaked at 219 1000 t in 2022 and was at its lowest, 59 1000 t, in 2010.
That places Eastern Asia 6th out of 31 groups with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 121.3 1000 t | 59 1000 t | 174 1000 t | 10 |
| 2020s | 204 1000 t | 180 1000 t | 219 1000 t | 4 |
Countries ranked near Eastern Asia
- 3 China 166 1000 t compare
- 4 Germany 153 1000 t compare
- 5 China, mainland 131 1000 t compare
- 6 Belgium 125 1000 t compare
- 7 Russian Federation 108 1000 t compare
- 8 Italy 74 1000 t compare
- 9 United Kingdom of Great Britain and Northern Ireland 58 1000 t compare
More agriculture & rural data for Eastern Asia
- Bananas — Production 12.10 million t (2024)
- Bananas — Area harvested 325,506 ha (2024)
- Unmanufactured tobacco — Production 2.38 million t (2024)
- Unmanufactured tobacco — Area harvested 1.10 million ha (2024)
- Swine / pigs — Stocks 454.78 million An (2024)
- Tomatoes — Production 62.75 million t (2024)
- Tomatoes — Area harvested 1.12 million ha (2024)
- Tomatoes — Yield 56,071 kg/ha (2024)
- Sheep fat, unrendered — Production 119,255 t (2024)
- Fruit Primary — Production 283.96 million t (2024)
Frequently asked questions
- What is butter, ghee — import quantity in Eastern Asia?
- Butter, ghee — import quantity in Eastern Asia was 214 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — import quantity recorded in Eastern Asia?
- The highest recorded value was 219 1000 t in 2022.
- What is the lowest butter, ghee — import quantity recorded in Eastern Asia?
- The lowest recorded value was 59 1000 t in 2010.
- How does Eastern Asia rank for butter, ghee — import quantity?
- Eastern Asia ranks 6th out of 31 groups with data for 2023.
- Is butter, ghee — import quantity rising or falling in Eastern Asia?
- Over the last ten years it is up 135.2%. The long-run trend across the full record is rising.
- Where does this Eastern Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Import quantity. 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.