Cloves — Fat supply quantity in New Zealand

New Zealand: Cloves — Fat supply quantity was 2.36 t in 2023. ▼ Falling

Latest (2023)
2.36 t
Change on year
down 17.2%
World rank
76th
of 157 countries
All-time high
6.73 t
in 2015
All-time low
1.29 t
in 2011
Years of data
14
2010–2023

Cloves — Fat supply quantity in New Zealand, 2010–2023

2462010201620232010: 4.8 t2011: 1.3 t2012: 5 t2013: 5.1 t2014: 3.1 t2015: 6.7 t2016: 5.9 t2017: 2.5 t2018: 2.4 t2019: 2.4 t2020: 2.6 t2021: 2.2 t2022: 2.9 t2023: 2.4 t

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

Analysis

In 2023, cloves — fat supply quantity in New Zealand stood at 2.36 t.

That represents a change of down 17.2% on the previous year and down 53.5% over ten years.

Over the whole period, cloves — fat supply quantity in New Zealand peaked at 6.73 t in 2015 and was at its lowest, 1.29 t, in 2011.

New Zealand ranks 76th of 157 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 3.92 t 1.29 t 6.73 t 10
2020s 2.51 t 2.23 t 2.85 t 4

Countries ranked near New Zealand

  1. 73 Mauritania, Islamic Republic of 2.48 t compare
  2. 74 Guinea 2.43 t compare
  3. 75 Sri Lanka 2.41 t compare
  4. 77 Ireland 2.34 t compare
  5. 78 Panama 2.3 t compare
  6. 79 Honduras 2.29 t compare

See the full ranking of 203 places →

More agriculture & rural data for New Zealand

All data for New Zealand →

Frequently asked questions

What is cloves — fat supply quantity in New Zealand?
Cloves — fat supply quantity in New Zealand was 2.36 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cloves — fat supply quantity recorded in New Zealand?
The highest recorded value was 6.73 t in 2015.
What is the lowest cloves — fat supply quantity recorded in New Zealand?
The lowest recorded value was 1.29 t in 2011.
How does New Zealand rank for cloves — fat supply quantity?
New Zealand ranks 76th out of 157 countries with data for 2023.
Is cloves — fat supply quantity rising or falling in New Zealand?
Over the last ten years it is down 53.5%. The long-run trend across the full record is falling.
Where does this New Zealand 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.

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Cloves — Fat supply quantity in New Zealand. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 18 August 2026, from https://agriculture.statizoid.com/stat/cloves-fat-supply-quantity-t/new-zealand/

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About this data

Indicator
Cloves — 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
203 places, 2,662 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.