Fats, Animals, Raw — Stock Variation in World

World: Fats, Animals, Raw — Stock Variation was 432 1000 t in 2023. ◆ Volatile

Latest (2023)
432 1000 t
Change on year
up 51.0%
Rank
1st
of 31 groups
All-time high
766 1000 t
in 2016
All-time low
-149 1000 t
in 2013
Years of data
14
2010–2023

Fats, Animals, Raw — Stock Variation in World, 2010–2023

-20002004006008002010201620232010: -19 1000 t2011: -42 1000 t2012: 97 1000 t2013: -149 1000 t2014: 471 1000 t2015: 663 1000 t2016: 766 1000 t2017: 464 1000 t2018: 322 1000 t2019: 419 1000 t2020: 401 1000 t2021: 172 1000 t2022: 286 1000 t2023: 432 1000 t

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

Analysis

In 2023, fats, animals, raw — stock variation in World stood at 432 1000 t.

That represents a change of up 51.0% on the previous year and up 389.9% over ten years.

Over the whole period, fats, animals, raw — stock variation in World peaked at 766 1000 t in 2016 and was at its lowest, -149 1000 t, in 2013.

That places World 1st out of 31 groups with data for 2023, putting it in the top 10%.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 299.2 1000 t -149 1000 t 766 1000 t 10
2020s 322.75 1000 t 172 1000 t 432 1000 t 4

Countries ranked near World

  1. 1 Netherlands (Kingdom of the) 157 1000 t compare
  2. 2 France 117 1000 t compare
  3. 3 New Zealand 21 1000 t compare
  4. 4 China, mainland 20 1000 t compare
  5. 4 China 20 1000 t compare

See the full ranking of 208 places →

More agriculture & rural data for World

All data for World →

Frequently asked questions

What is fats, animals, raw — stock variation in World?
Fats, animals, raw — stock variation in World was 432 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fats, animals, raw — stock variation recorded in World?
The highest recorded value was 766 1000 t in 2016.
What is the lowest fats, animals, raw — stock variation recorded in World?
The lowest recorded value was -149 1000 t in 2013.
How does World rank for fats, animals, raw — stock variation?
World ranks 1st out of 31 groups with data for 2023.
Is fats, animals, raw — stock variation rising or falling in World?
Over the last ten years it is up 389.9%. The long-run trend across the full record is volatile.
Where does this World data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Stock Variation. 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 — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
208 places, 2,794 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.