Cephalopods — Fat supply quantity in Jordan

Jordan: Cephalopods — Fat supply quantity was 2.91 t in 2023. ◆ Volatile

Latest (2023)
2.91 t
Change on year
unchanged
World rank
101st
of 176 countries
All-time high
2.91 t
in 2021
All-time low
0.41 t
in 2010
Years of data
14
2010–2023

Cephalopods — Fat supply quantity in Jordan, 2010–2023

0.511.522.532010201620232010: 0.41 t2011: 0.52 t2012: 1 t2013: 0.73 t2014: 1.2 t2015: 1.4 t2016: 0.56 t2017: 1.2 t2018: 1.4 t2019: 2.3 t2020: 1.7 t2021: 2.9 t2022: 2.9 t2023: 2.9 t

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

Analysis

The most recent figure for cephalopods — fat supply quantity in Jordan is 2.91 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 298.6% over ten years.

Over the whole period, cephalopods — fat supply quantity in Jordan peaked at 2.91 t in 2021 and was at its lowest, 0.41 t, in 2010.

Jordan ranks 101st of 176 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1.07 t 0.41 t 2.34 t 10
2020s 2.6 t 1.68 t 2.91 t 4

Countries ranked near Jordan

  1. 98 Melanesia 3.52 t compare
  2. 99 Kenya 3.35 t compare
  3. 100 Bahrain 2.95 t compare
  4. 102 Finland 2.81 t compare
  5. 103 Honduras 2.76 t compare
  6. 104 Kuwait 2.55 t compare

See the full ranking of 207 places →

More agriculture & rural data for Jordan

All data for Jordan →

Frequently asked questions

What is cephalopods — fat supply quantity in Jordan?
Cephalopods — fat supply quantity in Jordan was 2.91 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cephalopods — fat supply quantity recorded in Jordan?
The highest recorded value was 2.91 t in 2021.
What is the lowest cephalopods — fat supply quantity recorded in Jordan?
The lowest recorded value was 0.41 t in 2010.
How does Jordan rank for cephalopods — fat supply quantity?
Jordan ranks 101st out of 176 countries with data for 2023.
Is cephalopods — fat supply quantity rising or falling in Jordan?
Over the last ten years it is up 298.6%. The long-run trend across the full record is volatile.
Where does this Jordan 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 Jordan. 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/jordan/

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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.