Cephalopods — Fat supply quantity in Brazil

Brazil: Cephalopods — Fat supply quantity was 88.68 t in 2023. ▲ Rising

Latest (2023)
88.68 t
Change on year
unchanged
World rank
31st
of 176 countries
All-time high
139.12 t
in 2017
All-time low
62.09 t
in 2010
Years of data
14
2010–2023

Cephalopods — Fat supply quantity in Brazil, 2010–2023

0501001502010201620232010: 62.1 t2011: 71.4 t2012: 81.9 t2013: 102.9 t2014: 123.2 t2015: 114.4 t2016: 126.5 t2017: 139.1 t2018: 127.4 t2019: 106.6 t2020: 98.8 t2021: 88.7 t2022: 88.7 t2023: 88.7 t

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

Analysis

Brazil recorded 88.68 t for cephalopods — fat supply quantity in 2023.

That represents a change of down 13.8% over ten years.

Over the whole period, cephalopods — fat supply quantity in Brazil peaked at 139.12 t in 2017 and was at its lowest, 62.09 t, in 2010.

That places Brazil 31st out of 176 countries 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

DecadeAverage LowestHighest Years
2010s 105.53 t 62.09 t 139.12 t 10
2020s 91.22 t 88.68 t 98.84 t 4

Countries ranked near Brazil

  1. 28 Democratic People's Republic of Korea 95.83 t compare
  2. 29 Pakistan 95.28 t compare
  3. 30 New Zealand 94.12 t compare
  4. 32 United Arab Emirates 87.01 t compare
  5. 33 Egypt 83.89 t compare
  6. 34 Colombia 82 t compare

See the full ranking of 207 places →

More agriculture & rural data for Brazil

All data for Brazil →

Frequently asked questions

What is cephalopods — fat supply quantity in Brazil?
Cephalopods — fat supply quantity in Brazil was 88.68 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cephalopods — fat supply quantity recorded in Brazil?
The highest recorded value was 139.12 t in 2017.
What is the lowest cephalopods — fat supply quantity recorded in Brazil?
The lowest recorded value was 62.09 t in 2010.
How does Brazil rank for cephalopods — fat supply quantity?
Brazil ranks 31st out of 176 countries with data for 2023.
Is cephalopods — fat supply quantity rising or falling in Brazil?
Over the last ten years it is down 13.8%. The long-run trend across the full record is rising.
Where does this Brazil data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Cephalopods — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Cephalopods — Fat supply quantity in Brazil. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/cephalopods-fat-supply-quantity-t/brazil/

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About this data

Indicator
Cephalopods — 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
207 places, 2,773 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.