Cloves — Fat supply quantity in European Union (27)
European Union (27): Cloves — Fat supply quantity was 176.81 t in 2023. ▼ Falling
Cloves — Fat supply quantity in European Union (27), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for cloves — fat supply quantity in European Union (27) is 176.81 t, measured in 2023.
The figure is down 13.6% on the previous year and down 4.8% over ten years.
Over the whole period, cloves — fat supply quantity in European Union (27) peaked at 221.06 t in 2012 and was at its lowest, 139.27 t, in 2017.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 178.43 t | 139.27 t | 221.06 t | 10 |
| 2020s | 193.77 t | 176.81 t | 204.66 t | 4 |
Countries ranked near European Union (27)
- 3 China (People’s Republic of) 286.53 t compare
- 4 China, mainland 271.67 t compare
- 5 Comoros, Union of the 190.85 t compare
- 6 Saudi Arabia 183.17 t compare
- 7 Bangladesh 152.33 t compare
- 8 Kenya 144.8 t compare
- 9 Pakistan 134.19 t compare
More agriculture & rural data for European Union (27)
- Tomatoes — Production 16.90 million t (2024)
- Bananas — Production 669,430 t (2024)
- Bananas — Area harvested 21,250 ha (2024)
- Unmanufactured tobacco — Production 100,090 t (2024)
- Unmanufactured tobacco — Area harvested 41,140 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 223.89 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 21.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 95 kg/An (2024)
- Swine / pigs — Stocks 132.13 million An (2024)
- Tomatoes — Area harvested 232,110 ha (2024)
Frequently asked questions
- What is cloves — fat supply quantity in European Union (27)?
- Cloves — fat supply quantity in European Union (27) was 176.81 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — fat supply quantity recorded in European Union (27)?
- The highest recorded value was 221.06 t in 2012.
- What is the lowest cloves — fat supply quantity recorded in European Union (27)?
- The lowest recorded value was 139.27 t in 2017.
- How does European Union (27) rank for cloves — fat supply quantity?
- European Union (27) ranks 6th out of 10 groups with data for 2023.
- Is cloves — fat supply quantity rising or falling in European Union (27)?
- Over the last ten years it is down 4.8%. The long-run trend across the full record is falling.
- Where does this European Union (27) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — 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.