Fats, Animals, Raw — Export quantity in Viet Nam

Viet Nam: Fats, Animals, Raw — Export quantity was 32 1000 t in 2023. ◆ Volatile

Latest (2023)
32 1000 t
Change on year
down 15.8%
World rank
28th
of 154 countries
All-time high
38 1000 t
in 2022
All-time low
1 1000 t
in 2015
Years of data
10
2014–2023

Fats, Animals, Raw — Export quantity in Viet Nam, 2014–2023

0102030402014201820232014: 2 1000 t2015: 1 1000 t2016: 6 1000 t2017: 14 1000 t2018: 18 1000 t2019: 18 1000 t2020: 23 1000 t2021: 21 1000 t2022: 38 1000 t2023: 32 1000 t

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

Analysis

Viet Nam recorded 32 1000 t for fats, animals, raw — export quantity in 2023.

Compared with earlier readings it is down 15.8% on the previous year and up 1,500.0% over ten years.

Over the whole period, fats, animals, raw — export quantity in Viet Nam peaked at 38 1000 t in 2022 and was at its lowest, 1 1000 t, in 2015.

That places Viet Nam 28th out of 154 countries with data for 2023, putting it in the top quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 9.83 1000 t 1 1000 t 18 1000 t 6
2020s 28.5 1000 t 21 1000 t 38 1000 t 4

Countries ranked near Viet Nam

  1. 25 Guatemala 38 1000 t compare
  2. 26 Portugal 36 1000 t compare
  3. 27 Austria 34 1000 t compare
  4. 29 Hungary 28 1000 t compare
  5. 30 Slovakia 23 1000 t compare
  6. 31 Chile 22 1000 t compare

See the full ranking of 185 places →

More agriculture & rural data for Viet Nam

All data for Viet Nam →

Frequently asked questions

What is fats, animals, raw — export quantity in Viet Nam?
Fats, animals, raw — export quantity in Viet Nam was 32 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 Viet Nam?
The highest recorded value was 38 1000 t in 2022.
What is the lowest fats, animals, raw — export quantity recorded in Viet Nam?
The lowest recorded value was 1 1000 t in 2015.
How does Viet Nam rank for fats, animals, raw — export quantity?
Viet Nam ranks 28th out of 154 countries with data for 2023.
Is fats, animals, raw — export quantity rising or falling in Viet Nam?
Over the last ten years it is up 1,500.0%. The long-run trend across the full record is volatile.
Where does this Viet Nam 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 — 10 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.