Fish, Body Oil — Fat supply quantity in Paraguay
Paraguay: Fish, Body Oil — Fat supply quantity was 5.42 t in 2023. ◆ Volatile
Fish, Body Oil — Fat supply quantity in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Paraguay recorded 5.42 t for fish, body oil — fat supply quantity in 2023. That is the highest value across all 7 years on record.
That represents a change of up 442.0% over ten years.
Over the whole period, fish, body oil — fat supply quantity in Paraguay peaked at 5.42 t in 2021 and was at its lowest, 1 t, in 2010.
Fish, Body Oil — Fat supply quantity in Paraguay, year by year
| Year | t | Change |
|---|---|---|
| 2010 | 1 t | — |
| 2018 | 1 t | +0.0% |
| 2019 | 1.41 t | +41.0% |
| 2020 | 2.29 t | +62.4% |
| 2021 | 5.42 t | +136.7% |
| 2022 | 5.42 t | +0.0% |
| 2023 | 5.42 t | +0.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.14 t | 1 t | 1.41 t | 3 |
| 2020s | 4.64 t | 2.29 t | 5.42 t | 4 |
Countries ranked near Paraguay
More agriculture & rural data for Paraguay
- Agriculture, forestry, and fishing, value added (current US$), annual 14.01 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1164 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 817.98 current US$ per person (2025)
- Rural population, annual growth rate -0.5603 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2961 units per person (2025)
- Agriculture share gdp 11.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.64 (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is fish, body oil — fat supply quantity in Paraguay?
- Fish, body oil — fat supply quantity in Paraguay was 5.42 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fish, body oil — fat supply quantity recorded in Paraguay?
- The highest recorded value was 5.42 t in 2021.
- What is the lowest fish, body oil — fat supply quantity recorded in Paraguay?
- The lowest recorded value was 1 t in 2010.
- How does Paraguay rank for fish, body oil — fat supply quantity?
- Paraguay ranks 5th out of 9 countries with data for 2023.
- Is fish, body oil — fat supply quantity rising or falling in Paraguay?
- Over the last ten years it is up 442.0%. The long-run trend across the full record is volatile.
- Where does this Paraguay data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fish, Body Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 7 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.