Citrus, Other — Fat supply quantity in Poland

Poland: Citrus, Other — Fat supply quantity was 30.68 t in 2023. ◆ Volatile

Latest (2023)
30.68 t
Change on year
down 11.6%
World rank
45th
of 181 countries
All-time high
83.92 t
in 2013
All-time low
2.05 t
in 2015
Years of data
14
2010–2023

Citrus, Other — Fat supply quantity in Poland, 2010–2023

0204060802010201620232010: 54.1 t2011: 60.9 t2012: 66.6 t2013: 83.9 t2014: 3.6 t2015: 2 t2016: 4 t2017: 3 t2018: 8.2 t2019: 22.3 t2020: 45.8 t2021: 34.3 t2022: 34.7 t2023: 30.7 t

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

Analysis

Poland recorded 30.68 t for citrus, other — fat supply quantity in 2023.

The figure is down 11.6% on the previous year and down 63.4% over ten years.

Over the whole period, citrus, other — fat supply quantity in Poland peaked at 83.92 t in 2013 and was at its lowest, 2.05 t, in 2015.

Poland ranks 45th of 181 countries on this measure, in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 30.88 t 2.05 t 83.92 t 10
2020s 36.38 t 30.68 t 45.78 t 4

Countries ranked near Poland

  1. 42 Egypt 37.91 t compare
  2. 43 Azerbaijan 31.75 t compare
  3. 44 Indonesia 31.4 t compare
  4. 46 Suriname 28.21 t compare
  5. 47 Czechia 25.69 t compare
  6. 48 United Arab Emirates 25.61 t compare

See the full ranking of 212 places →

More agriculture & rural data for Poland

All data for Poland →

Frequently asked questions

What is citrus, other — fat supply quantity in Poland?
Citrus, other — fat supply quantity in Poland was 30.68 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest citrus, other — fat supply quantity recorded in Poland?
The highest recorded value was 83.92 t in 2013.
What is the lowest citrus, other — fat supply quantity recorded in Poland?
The lowest recorded value was 2.05 t in 2015.
How does Poland rank for citrus, other — fat supply quantity?
Poland ranks 45th out of 181 countries with data for 2023.
Is citrus, other — fat supply quantity rising or falling in Poland?
Over the last ten years it is down 63.4%. The long-run trend across the full record is volatile.
Where does this Poland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Citrus, Other — Fat supply quantity in Poland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/citrus-other-fat-supply-quantity-t/poland/

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About this data

Indicator
Citrus, Other — 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
212 places, 2,841 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.