Coffee and products — Fat supply quantity in Georgia
Georgia: Coffee and products — Fat supply quantity was 99.22 t in 2023. ▲ Rising
Coffee and products — Fat supply quantity in Georgia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, coffee and products — fat supply quantity in Georgia stood at 99.22 t. That is the highest value across all 14 years on record.
That represents a change of up 3.9% on the previous year and up 39.1% over ten years.
Over the whole period, coffee and products — fat supply quantity in Georgia peaked at 99.22 t in 2023 and was at its lowest, 62.85 t, in 2010.
Georgia ranks 72nd 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 | 73.78 t | 62.85 t | 88.33 t | 10 |
| 2020s | 91.93 t | 85.9 t | 99.22 t | 4 |
Countries ranked near Georgia
More agriculture & rural data for Georgia
- Agriculture, forestry, and fishing, value added (current US$), annual 5.39 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0518 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 502.19 current US$ per person (2025)
- Rural population, annual growth rate 2.97 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3882 units per person (2025)
- Agriculture share gdp 5.18 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.18 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is coffee and products — fat supply quantity in Georgia?
- Coffee and products — fat supply quantity in Georgia was 99.22 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest coffee and products — fat supply quantity recorded in Georgia?
- The highest recorded value was 99.22 t in 2023.
- What is the lowest coffee and products — fat supply quantity recorded in Georgia?
- The lowest recorded value was 62.85 t in 2010.
- How does Georgia rank for coffee and products — fat supply quantity?
- Georgia ranks 72nd out of 164 countries with data for 2023.
- Is coffee and products — fat supply quantity rising or falling in Georgia?
- Over the last ten years it is up 39.1%. The long-run trend across the full record is rising.
- Where does this Georgia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Coffee and products — 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.