Cream — Fat supply quantity in Kuwait
Kuwait: Cream — Fat supply quantity was 0 t in 2021. ◆ Volatile
Cream — Fat supply quantity in Kuwait, 2010–2021
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2021, cream — fat supply quantity in Kuwait stood at 0 t. That is the lowest value across all 7 years on record.
Compared with earlier readings it is down 100.0% over ten years.
Over the whole period, cream — fat supply quantity in Kuwait peaked at 395.09 t in 2012 and was at its lowest, 0 t, in 2010.
Kuwait ranks 154th of 173 countries on this measure, in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 127.28 t | 0 t | 395.09 t | 6 |
| 2020s | 0 t | 0 t | 0 t | 1 |
Countries ranked near Kuwait
- 152 Seychelles 0.17 t compare
- 153 Kiribati 0.01 t compare
- 154 Micronesia (Federated States of) 0 t
- 154 Tuvalu 0 t
- 154 Cabo Verde 0 t compare
- 154 Guyana 0 t compare
- 154 Oman 0 t compare
- 154 Grenada 0 t compare
- 154 Niger 0 t compare
- 154 Paraguay 0 t compare
- 154 Lithuania 0 t compare
- 154 Ukraine 0 t compare
- 154 Myanmar 0 t compare
- 154 Netherlands (Kingdom of the) 0 t compare
- 154 Zambia 0 t compare
- 154 United Arab Emirates 0 t compare
- 154 Ghana 0 t compare
- 154 Morocco 0 t compare
- 154 Bangladesh 0 t compare
- 154 Philippines 0 t compare
- 154 Mexico 0 t compare
More agriculture & rural data for Kuwait
- Agriculture share gdp 0.5305 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.5305 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 0.0% (2025)
- Rural population growth -146.8% (2004)
- Rural population 0 (2025)
- Agriculture, forestry, and fishing, value added 0.5% (2025)
- Agriculture, forestry, and fishing, value added 834.02 million current US$ (2025)
- Bananas — Production 0 t (1992)
Frequently asked questions
- What is cream — fat supply quantity in Kuwait?
- Cream — fat supply quantity in Kuwait was 0 t in 2021, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — fat supply quantity recorded in Kuwait?
- The highest recorded value was 395.09 t in 2012.
- What is the lowest cream — fat supply quantity recorded in Kuwait?
- The lowest recorded value was 0 t in 2010.
- How does Kuwait rank for cream — fat supply quantity?
- Kuwait ranks 154th out of 173 countries with data for 2021.
- Is cream — fat supply quantity rising or falling in Kuwait?
- Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
- Where does this Kuwait data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 7 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.