Fats, Animals, Raw — Losses in Philippines

Philippines: Fats, Animals, Raw — Losses was 12 1000 t in 2023. ▬ Flat

Latest (2023)
12 1000 t
Change on year
down 7.7%
World rank
14th
of 181 countries
All-time high
16 1000 t
in 2017
All-time low
12 1000 t
in 2021
Years of data
14
2010–2023

Fats, Animals, Raw — Losses in Philippines, 2010–2023

0510152010201620232010: 13 1000 t2011: 13 1000 t2012: 13 1000 t2013: 13 1000 t2014: 13 1000 t2015: 13 1000 t2016: 14 1000 t2017: 16 1000 t2018: 16 1000 t2019: 14 1000 t2020: 13 1000 t2021: 12 1000 t2022: 13 1000 t2023: 12 1000 t

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

Analysis

The most recent figure for fats, animals, raw — losses in Philippines is 12 1000 t, measured in 2023. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 7.7% on the previous year and down 7.7% over ten years.

Over the whole period, fats, animals, raw — losses in Philippines peaked at 16 1000 t in 2017 and was at its lowest, 12 1000 t, in 2021.

That places Philippines 14th out of 181 countries with data for 2023, putting it in the top 10%.

Averages by decade

DecadeAverage LowestHighest Years
2010s 13.8 1000 t 13 1000 t 16 1000 t 10
2020s 12.5 1000 t 12 1000 t 13 1000 t 4

Countries ranked near Philippines

  1. 11 Malaysia 16 1000 t compare
  2. 12 Viet Nam 15 1000 t compare
  3. 13 Mexico 14 1000 t compare
  4. 15 France 11 1000 t compare
  5. 15 Pakistan 11 1000 t compare
  6. 17 United Kingdom of Great Britain and Northern Ireland 10 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Philippines

All data for Philippines →

Frequently asked questions

What is fats, animals, raw — losses in Philippines?
Fats, animals, raw — losses in Philippines was 12 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fats, animals, raw — losses recorded in Philippines?
The highest recorded value was 16 1000 t in 2017.
What is the lowest fats, animals, raw — losses recorded in Philippines?
The lowest recorded value was 12 1000 t in 2021.
How does Philippines rank for fats, animals, raw — losses?
Philippines ranks 14th out of 181 countries with data for 2023.
Is fats, animals, raw — losses rising or falling in Philippines?
Over the last ten years it is down 7.7%. The long-run trend across the full record is flat.
Where does this Philippines data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Losses. 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 — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,807 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.