Fats, Animals, Raw — Food in Nauru, Republic of
Nauru, Republic of: Fats, Animals, Raw — Food was 0 1000 t in 2023. ▬ Flat
Fats, Animals, Raw — Food in Nauru, Republic of, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fats, animals, raw — food in Nauru, Republic of is 0 1000 t, measured in 2023. That is the highest value across all 5 years on record.
Nauru, Republic of ranks 134th of 164 countries on this measure, in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | 1 |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | 4 |
Countries ranked near Nauru, Republic of
- 134 Tuvalu 0 1000 t compare
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- 134 Guinea-Bissau 0 1000 t compare
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- 134 Gambia, The 0 1000 t compare
- 134 St. Kitts and Nevis 0 1000 t compare
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- 134 Suriname 0 1000 t compare
- 134 Vanuatu 0 1000 t compare
- 134 Maldives 0 1000 t compare
- 134 St. Vincent and the Grenadines 0 1000 t compare
- 134 Gabon 0 1000 t compare
- 134 Guyana 0 1000 t compare
- 134 French Polynesia 0 1000 t compare
- 134 Seychelles 0 1000 t compare
- 134 Grenada 0 1000 t compare
- 134 Congo, Republic of 0 1000 t compare
- 134 Bahamas, The 0 1000 t compare
- 134 New Caledonia 0 1000 t compare
- 134 Antigua and Barbuda 0 1000 t compare
- 134 Belize 0 1000 t compare
- 134 Mauritius 0 1000 t compare
- 134 Fiji, Republic of 0 1000 t compare
More agriculture & rural data for Nauru, Republic of
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0 units per person (2025)
- Rural population 0 (2025)
- Rural population 0.0% (2025)
- Capture fisheries vs aquaculture 0.5 (2024)
- Aquaculture farmed fish production 0.5 (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 30 kg/An (2024)
- Vegetables Primary — Production 6.93 t (2024)
- Cabbages — Area harvested 0 ha (2024)
- Cabbages — Yield 19,784 kg/ha (2024)
Frequently asked questions
- What is fats, animals, raw — food in Nauru, Republic of?
- Fats, animals, raw — food in Nauru, Republic of was 0 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — food recorded in Nauru, Republic of?
- The highest recorded value was 0 1000 t in 2019.
- What is the lowest fats, animals, raw — food recorded in Nauru, Republic of?
- The lowest recorded value was 0 1000 t in 2019.
- How does Nauru, Republic of rank for fats, animals, raw — food?
- Nauru, Republic of ranks 134th out of 164 countries with data for 2023.
- Where does this Nauru, Republic of data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Food. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.