Citrus, Other — Fat supply quantity in World

World: Citrus, Other — Fat supply quantity was 105,147 t in 2023. ▲ Rising

Latest (2023)
105,147 t
Change on year
down 0.1%
Rank
1st
of 31 groups
All-time high
112,100 t
in 2019
All-time low
88,310 t
in 2011
Years of data
14
2010–2023

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

025.0k50.0k75.0k100.0k2010201620232010: 97.0k t2011: 88.3k t2012: 100.3k t2013: 99.2k t2014: 100.7k t2015: 102.3k t2016: 107.8k t2017: 110.9k t2018: 112.0k t2019: 112.1k t2020: 108.7k t2021: 110.3k t2022: 105.2k t2023: 105.1k t

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

Analysis

The most recent figure for citrus, other — fat supply quantity in World is 105,147 t, measured in 2023.

The figure is down 0.1% on the previous year and up 6.0% over ten years.

Over the whole period, citrus, other — fat supply quantity in World peaked at 112,100 t in 2019 and was at its lowest, 88,310 t, in 2011.

That places World 1st out of 31 groups with data for 2023, putting it in the top 10%.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 103,065 t 88,310 t 112,100 t 10
2020s 107,359 t 105,147 t 110,322 t 4

Countries ranked near World

  1. 1 China 46,238 t compare
  2. 2 China, mainland 46,039 t compare
  3. 3 Nigeria 36,094 t compare
  4. 4 India 6,068 t compare

See the full ranking of 212 places →

More agriculture & rural data for World

All data for World →

Frequently asked questions

What is citrus, other — fat supply quantity in World?
Citrus, other — fat supply quantity in World was 105,147 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest citrus, other — fat supply quantity recorded in World?
The highest recorded value was 112,100 t in 2019.
What is the lowest citrus, other — fat supply quantity recorded in World?
The lowest recorded value was 88,310 t in 2011.
How does World rank for citrus, other — fat supply quantity?
World ranks 1st out of 31 groups with data for 2023.
Is citrus, other — fat supply quantity rising or falling in World?
Over the last ten years it is up 6.0%. The long-run trend across the full record is rising.
Where does this World 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 World. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/citrus-other-fat-supply-quantity-t/world/

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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.