Fish, Liver Oil — Fat supply quantity in Ireland

Ireland: Fish, Liver Oil — Fat supply quantity was 108.44 t in 2023. ▼ Falling

Latest (2023)
108.44 t
Change on year
unchanged
World rank
11th
of 44 countries
All-time high
282 t
in 2018
All-time low
69 t
in 2010
Years of data
14
2010–2023

Fish, Liver Oil — Fat supply quantity in Ireland, 2010–2023

501001502002503002010201620232010: 69 t2011: 269 t2012: 189 t2013: 84 t2014: 120 t2015: 258 t2016: 129 t2017: 172 t2018: 282 t2019: 108.4 t2020: 108.4 t2021: 108.4 t2022: 108.4 t2023: 108.4 t

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

Analysis

Ireland recorded 108.44 t for fish, liver oil — fat supply quantity in 2023.

That represents a change of up 29.1% over ten years.

Over the whole period, fish, liver oil — fat supply quantity in Ireland peaked at 282 t in 2018 and was at its lowest, 69 t, in 2010.

Ireland ranks 11th of 44 countries on this measure, in the top quarter.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 168.04 t 69 t 282 t 10
2020s 108.44 t 108.44 t 108.44 t 4

Countries ranked near Ireland

  1. 8 Malaysia 167.8 t compare
  2. 9 Germany 162.95 t compare
  3. 10 Iceland 114.07 t compare
  4. 12 Australia 102.96 t compare
  5. 12 Australia and New Zealand 102.96 t compare
  6. 14 Mexico 91.88 t compare

See the full ranking of 77 places →

More agriculture & rural data for Ireland

All data for Ireland →

Frequently asked questions

What is fish, liver oil — fat supply quantity in Ireland?
Fish, liver oil — fat supply quantity in Ireland was 108.44 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fish, liver oil — fat supply quantity recorded in Ireland?
The highest recorded value was 282 t in 2018.
What is the lowest fish, liver oil — fat supply quantity recorded in Ireland?
The lowest recorded value was 69 t in 2010.
How does Ireland rank for fish, liver oil — fat supply quantity?
Ireland ranks 11th out of 44 countries with data for 2023.
Is fish, liver oil — fat supply quantity rising or falling in Ireland?
Over the last ten years it is up 29.1%. The long-run trend across the full record is falling.
Where does this Ireland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fish, Liver Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Fish, Liver Oil — Fat supply quantity in Ireland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 21 August 2026, from https://agriculture.statizoid.com/stat/fish-liver-oil-fat-supply-quantity-t/ireland/

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About this data

Indicator
Fish, Liver Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
77 places, 953 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.