Fats, Animals, Raw — Processing in Spain
Spain: Fats, Animals, Raw — Processing was 1 1000 t in 2023. ▲ Rising
Fats, Animals, Raw — Processing in Spain, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, fats, animals, raw — processing in Spain stood at 1 1000 t. That is the lowest value across all 14 years on record.
That represents a change of unchanged over ten years.
Over the whole period, fats, animals, raw — processing in Spain peaked at 2 1000 t in 2015 and was at its lowest, 1 1000 t, in 2010.
That places Spain 22nd out of 32 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.5 1000 t | 1 1000 t | 2 1000 t | 10 |
| 2020s | 1.25 1000 t | 1 1000 t | 2 1000 t | 4 |
Countries ranked near Spain
- 19 Lithuania 3 1000 t compare
- 19 Kenya 3 1000 t compare
- 21 Croatia 2 1000 t compare
- 22 Latvia 1 1000 t compare
- 22 Australia 1 1000 t compare
- 25 Iceland 0 1000 t compare
- 25 Paraguay 0 1000 t compare
- 25 Slovakia 0 1000 t compare
- 25 Malta 0 1000 t compare
- 25 Hungary 0 1000 t compare
- 25 Philippines 0 1000 t compare
- 25 Sri Lanka 0 1000 t compare
- 25 Guatemala 0 1000 t compare
More agriculture & rural data for Spain
- Agriculture share gdp 2.68 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.68 (2025)
- Agricultural raw materials exports 0.9% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 19.5% (2025)
- Rural population growth 0.0% (2025)
- Rural population 9.62 million (2025)
- Agriculture, forestry, and fishing, value added 2.7% (2025)
- Agriculture, forestry, and fishing, value added 51.14 billion current US$ (2025)
- Bananas — Production 421,320 t (2024)
Frequently asked questions
- What is fats, animals, raw — processing in Spain?
- Fats, animals, raw — processing in Spain was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — processing recorded in Spain?
- The highest recorded value was 2 1000 t in 2015.
- What is the lowest fats, animals, raw — processing recorded in Spain?
- The lowest recorded value was 1 1000 t in 2010.
- How does Spain rank for fats, animals, raw — processing?
- Spain ranks 22nd out of 32 countries with data for 2023.
- Is fats, animals, raw — processing rising or falling in Spain?
- Over the last ten years it is unchanged. The long-run trend across the full record is rising.
- Where does this Spain data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Processing. 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.