Fats, Animals, Raw — Fat supply quantity in Luxembourg
Luxembourg: Fats, Animals, Raw — Fat supply quantity was 597.07 t in 2023. ▲ Rising
Fats, Animals, Raw — Fat supply quantity in Luxembourg, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for fats, animals, raw — fat supply quantity in Luxembourg is 597.07 t, measured in 2023.
Compared with earlier readings it is down 3.3% on the previous year and up 46.5% over ten years.
Over the whole period, fats, animals, raw — fat supply quantity in Luxembourg peaked at 617.69 t in 2022 and was at its lowest, 252.58 t, in 2010.
That places Luxembourg 141st out of 182 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 447.46 t | 252.58 t | 563.39 t | 10 |
| 2020s | 600.86 t | 586.2 t | 617.69 t | 4 |
Countries ranked near Luxembourg
- 138 Solomon Islands 677.44 t compare
- 139 Iran (Islamic Republic of) 666.14 t compare
- 140 Timor-Leste 619.21 t compare
- 142 Saint Lucia 590.26 t compare
- 143 Barbados 530.81 t compare
- 144 Iceland 467.72 t compare
More agriculture & rural data for Luxembourg
- Agriculture share gdp 0.2322 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.2322 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.6% (2024)
- Rural population 5.1% (2025)
- Rural population growth 0.7% (2025)
- Rural population 35,144 (2025)
- Agriculture, forestry, and fishing, value added 0.2% (2025)
- Agriculture, forestry, and fishing, value added 234.90 million current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is fats, animals, raw — fat supply quantity in Luxembourg?
- Fats, animals, raw — fat supply quantity in Luxembourg was 597.07 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 Luxembourg?
- The highest recorded value was 617.69 t in 2022.
- What is the lowest fats, animals, raw — fat supply quantity recorded in Luxembourg?
- The lowest recorded value was 252.58 t in 2010.
- How does Luxembourg rank for fats, animals, raw — fat supply quantity?
- Luxembourg ranks 141st out of 182 countries with data for 2023.
- Is fats, animals, raw — fat supply quantity rising or falling in Luxembourg?
- Over the last ten years it is up 46.5%. The long-run trend across the full record is rising.
- Where does this Luxembourg 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
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.