Fats, Animals, Raw — Production in Slovak Republic
Slovak Republic: Fats, Animals, Raw — Production was 39 1000 t in 2023. ▲ Rising
Fats, Animals, Raw — Production in Slovak Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fats, animals, raw — production in Slovak Republic is 39 1000 t, measured in 2023.
That represents a change of down 9.3% on the previous year and up 5.4% over ten years.
Over the whole period, fats, animals, raw — production in Slovak Republic peaked at 43 1000 t in 2022 and was at its lowest, 26 1000 t, in 2015.
That places Slovak Republic 56th out of 180 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 | 34.6 1000 t | 26 1000 t | 41 1000 t | 10 |
| 2020s | 41.5 1000 t | 39 1000 t | 43 1000 t | 4 |
Countries ranked near Slovak Republic
- 53 China, Hong Kong SAR 42 1000 t compare
- 53 Indonesia 42 1000 t compare
- 55 Nigeria 40 1000 t compare
- 57 Croatia 37 1000 t compare
- 58 Kazakhstan 32 1000 t compare
- 58 Costa Rica 32 1000 t compare
More agriculture & rural data for Slovak Republic
- Agriculture share gdp 1.59 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.59 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 46.8% (2025)
- Rural population growth -0.2% (2025)
- Rural population 2.53 million (2025)
- Agriculture, forestry, and fishing, value added 1.6% (2025)
- Agriculture, forestry, and fishing, value added 2.46 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is fats, animals, raw — production in Slovak Republic?
- Fats, animals, raw — production in Slovak Republic was 39 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — production recorded in Slovak Republic?
- The highest recorded value was 43 1000 t in 2022.
- What is the lowest fats, animals, raw — production recorded in Slovak Republic?
- The lowest recorded value was 26 1000 t in 2015.
- How does Slovak Republic rank for fats, animals, raw — production?
- Slovak Republic ranks 56th out of 180 countries with data for 2023.
- Is fats, animals, raw — production rising or falling in Slovak Republic?
- Over the last ten years it is up 5.4%. The long-run trend across the full record is rising.
- Where does this Slovak Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Production. 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.