Fats, Animals, Raw — Fat supply quantity in Grenada

Grenada: Fats, Animals, Raw — Fat supply quantity was 63.24 t in 2023. ◆ Volatile

Latest (2023)
63.24 t
Change on year
down 28.4%
World rank
170th
of 182 countries
All-time high
88.37 t
in 2022
All-time low
17.28 t
in 2017
Years of data
14
2010–2023

Fats, Animals, Raw — Fat supply quantity in Grenada, 2010–2023

204060802010201620232010: 18.9 t2011: 19.3 t2012: 19.2 t2013: 18.4 t2014: 17.7 t2015: 17.8 t2016: 17.3 t2017: 17.3 t2018: 17.3 t2019: 19 t2020: 54 t2021: 34.8 t2022: 88.4 t2023: 63.2 t

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

Analysis

In 2023, fats, animals, raw — fat supply quantity in Grenada stood at 63.24 t.

The figure is down 28.4% on the previous year and up 242.8% over ten years.

Over the whole period, fats, animals, raw — fat supply quantity in Grenada peaked at 88.37 t in 2022 and was at its lowest, 17.28 t, in 2017.

Grenada ranks 170th of 182 countries on this measure, in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 18.22 t 17.28 t 19.26 t 10
2020s 60.11 t 34.83 t 88.37 t 4

Countries ranked near Grenada

  1. 167 Guyana 107.34 t compare
  2. 168 Mauritius 69.42 t compare
  3. 169 Kiribati 64.57 t compare
  4. 171 Micronesia (Federated States of) 62.29 t compare
  5. 172 Marshall Islands 61.81 t compare
  6. 173 Sao Tome and Principe 47.43 t compare

See the full ranking of 213 places →

More agriculture & rural data for Grenada

All data for Grenada →

Frequently asked questions

What is fats, animals, raw — fat supply quantity in Grenada?
Fats, animals, raw — fat supply quantity in Grenada was 63.24 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fats, animals, raw — fat supply quantity recorded in Grenada?
The highest recorded value was 88.37 t in 2022.
What is the lowest fats, animals, raw — fat supply quantity recorded in Grenada?
The lowest recorded value was 17.28 t in 2017.
How does Grenada rank for fats, animals, raw — fat supply quantity?
Grenada ranks 170th out of 182 countries with data for 2023.
Is fats, animals, raw — fat supply quantity rising or falling in Grenada?
Over the last ten years it is up 242.8%. The long-run trend across the full record is volatile.
Where does this Grenada data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — 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
Fats, Animals, Raw — 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
213 places, 2,897 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.