Dates — Fat supply quantity in Syrian Arab Republic

Syrian Arab Republic: Dates — Fat supply quantity was 33.61 t in 2023. ▲ Rising

Latest (2023)
33.61 t
Change on year
down 14.5%
World rank
34th
of 179 countries
All-time high
52.55 t
in 2010
All-time low
9.58 t
in 2012
Years of data
14
2010–2023

Dates — Fat supply quantity in Syrian Arab Republic, 2010–2023

10203040502010201620232010: 52.5 t2011: 9.9 t2012: 9.6 t2013: 14.6 t2014: 26.6 t2015: 50.7 t2016: 28.6 t2017: 27.9 t2018: 37 t2019: 36.9 t2020: 26.1 t2021: 35.2 t2022: 39.3 t2023: 33.6 t

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

Analysis

In 2023, dates — fat supply quantity in Syrian Arab Republic stood at 33.61 t.

The figure is down 14.5% on the previous year and up 130.5% over ten years.

Over the whole period, dates — fat supply quantity in Syrian Arab Republic peaked at 52.55 t in 2010 and was at its lowest, 9.58 t, in 2012.

Syrian Arab Republic ranks 34th of 179 countries on this measure, in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 29.43 t 9.58 t 52.55 t 10
2020s 33.56 t 26.14 t 39.33 t 4

Countries ranked near Syrian Arab Republic

  1. 31 Malaysia 38.83 t compare
  2. 32 Italy 36.38 t compare
  3. 33 Albania 35.4 t compare
  4. 35 Spain 32.77 t compare
  5. 36 Uzbekistan 31.49 t compare
  6. 37 Russian Federation 30.22 t compare

See the full ranking of 210 places →

More agriculture & rural data for Syrian Arab Republic

All data for Syrian Arab Republic →

Frequently asked questions

What is dates — fat supply quantity in Syrian Arab Republic?
Dates — fat supply quantity in Syrian Arab Republic was 33.61 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest dates — fat supply quantity recorded in Syrian Arab Republic?
The highest recorded value was 52.55 t in 2010.
What is the lowest dates — fat supply quantity recorded in Syrian Arab Republic?
The lowest recorded value was 9.58 t in 2012.
How does Syrian Arab Republic rank for dates — fat supply quantity?
Syrian Arab Republic ranks 34th out of 179 countries with data for 2023.
Is dates — fat supply quantity rising or falling in Syrian Arab Republic?
Over the last ten years it is up 130.5%. The long-run trend across the full record is rising.
Where does this Syrian Arab Republic data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Dates — 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

Indicator
Dates — 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
210 places, 2,810 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.