Fats, Animals, Raw — Export quantity in Hungary

Hungary: Fats, Animals, Raw — Export quantity was 28 1000 t in 2023. ▲ Rising

Latest (2023)
28 1000 t
Change on year
down 3.4%
World rank
29th
of 154 countries
All-time high
32 1000 t
in 2021
All-time low
15 1000 t
in 2020
Years of data
14
2010–2023

Fats, Animals, Raw — Export quantity in Hungary, 2010–2023

01020302010201620232010: 24 1000 t2011: 25 1000 t2012: 22 1000 t2013: 26 1000 t2014: 27 1000 t2015: 21 1000 t2016: 21 1000 t2017: 23 1000 t2018: 29 1000 t2019: 18 1000 t2020: 15 1000 t2021: 32 1000 t2022: 29 1000 t2023: 28 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Hungary recorded 28 1000 t for fats, animals, raw — export quantity in 2023.

That represents a change of down 3.4% on the previous year and up 7.7% over ten years.

Over the whole period, fats, animals, raw — export quantity in Hungary peaked at 32 1000 t in 2021 and was at its lowest, 15 1000 t, in 2020.

That places Hungary 29th out of 154 countries with data for 2023, putting it 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 23.6 1000 t 18 1000 t 29 1000 t 10
2020s 26 1000 t 15 1000 t 32 1000 t 4

Countries ranked near Hungary

  1. 26 Portugal 36 1000 t compare
  2. 27 Austria 34 1000 t compare
  3. 28 Viet Nam 32 1000 t compare
  4. 30 Slovakia 23 1000 t compare
  5. 31 Chile 22 1000 t compare
  6. 32 China 21 1000 t compare

See the full ranking of 185 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is fats, animals, raw — export quantity in Hungary?
Fats, animals, raw — export quantity in Hungary was 28 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fats, animals, raw — export quantity recorded in Hungary?
The highest recorded value was 32 1000 t in 2021.
What is the lowest fats, animals, raw — export quantity recorded in Hungary?
The lowest recorded value was 15 1000 t in 2020.
How does Hungary rank for fats, animals, raw — export quantity?
Hungary ranks 29th out of 154 countries with data for 2023.
Is fats, animals, raw — export quantity rising or falling in Hungary?
Over the last ten years it is up 7.7%. The long-run trend across the full record is rising.
Where does this Hungary data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Export quantity. 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
Fats, Animals, Raw — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
185 places, 2,347 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.