Fats, Animals, Raw — Protein supply quantity in Lithuania
Lithuania: Fats, Animals, Raw — Protein supply quantity was 50.84 t in 2023. ▲ Rising
Fats, Animals, Raw — Protein supply quantity in Lithuania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for fats, animals, raw — protein supply quantity in Lithuania is 50.84 t, measured in 2023.
Compared with earlier readings it is down 5.4% on the previous year and up 167.6% over ten years.
Over the whole period, fats, animals, raw — protein supply quantity in Lithuania peaked at 60.7 t in 2019 and was at its lowest, 17.41 t, in 2012.
Lithuania ranks 118th of 182 countries on this measure, 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 | 37.45 t | 17.41 t | 60.7 t | 10 |
| 2020s | 53.2 t | 50.84 t | 54.31 t | 4 |
Countries ranked near Lithuania
- 115 Finland 66.76 t compare
- 116 Tajikistan 65.06 t compare
- 117 Timor-Leste 52.32 t compare
- 119 Estonia 45.18 t compare
- 120 Sierra Leone 41.97 t compare
- 121 China, Hong Kong SAR 41.32 t compare
More agriculture & rural data for Lithuania
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 2.4% (2025)
- Agricultural raw materials imports 1.7% (2025)
- Rural population 30.9% (2025)
- Rural population growth -0.8% (2025)
- Rural population 893,162 (2025)
- Agriculture, forestry, and fishing, value added 2.3% (2025)
- Agriculture, forestry, and fishing, value added 2.16 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is fats, animals, raw — protein supply quantity in Lithuania?
- Fats, animals, raw — protein supply quantity in Lithuania was 50.84 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — protein supply quantity recorded in Lithuania?
- The highest recorded value was 60.7 t in 2019.
- What is the lowest fats, animals, raw — protein supply quantity recorded in Lithuania?
- The lowest recorded value was 17.41 t in 2012.
- How does Lithuania rank for fats, animals, raw — protein supply quantity?
- Lithuania ranks 118th out of 182 countries with data for 2023.
- Is fats, animals, raw — protein supply quantity rising or falling in Lithuania?
- Over the last ten years it is up 167.6%. The long-run trend across the full record is rising.
- Where does this Lithuania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Protein 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.