Cereals - Excluding Beer — Fat supply quantity in Lebanon
Lebanon: Cereals - Excluding Beer — Fat supply quantity was 14,020 t in 2023. ▲ Rising
Cereals - Excluding Beer — Fat supply quantity in Lebanon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, cereals - excluding beer — fat supply quantity in Lebanon stood at 14,020 t.
That represents a change of down 2.4% on the previous year and down 1.6% over ten years.
Over the whole period, cereals - excluding beer — fat supply quantity in Lebanon peaked at 16,500 t in 2015 and was at its lowest, 11,548 t, in 2010.
Lebanon ranks 97th 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 | 14,639 t | 11,548 t | 16,500 t | 10 |
| 2020s | 13,463 t | 12,175 t | 14,370 t | 4 |
Countries ranked near Lebanon
- 94 Bulgaria 14,399 t compare
- 95 Mauritania, Islamic Republic of 14,381 t compare
- 96 Mongolia 14,233 t compare
- 98 Ireland 14,007 t compare
- 99 New Zealand 13,645 t compare
- 100 Dominican Republic 13,643 t compare
More agriculture & rural data for Lebanon
- Agriculture share gdp 1.05 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.05 (2024)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
- Rural population 9.0% (2025)
- Rural population growth -2.1% (2025)
- Rural population 528,774 (2025)
- Agriculture, forestry, and fishing, value added 1.0% (2024)
- Agriculture, forestry, and fishing, value added 271.42 million current US$ (2024)
- Bananas — Production 40,600 t (2024)
Frequently asked questions
- What is cereals - excluding beer — fat supply quantity in Lebanon?
- Cereals - excluding beer — fat supply quantity in Lebanon was 14,020 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals - excluding beer — fat supply quantity recorded in Lebanon?
- The highest recorded value was 16,500 t in 2015.
- What is the lowest cereals - excluding beer — fat supply quantity recorded in Lebanon?
- The lowest recorded value was 11,548 t in 2010.
- How does Lebanon rank for cereals - excluding beer — fat supply quantity?
- Lebanon ranks 97th out of 164 countries with data for 2023.
- Is cereals - excluding beer — fat supply quantity rising or falling in Lebanon?
- Over the last ten years it is down 1.6%. The long-run trend across the full record is rising.
- Where does this Lebanon data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals - Excluding Beer — Fat supply quantity (t). 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.