Maize and products — Fat supply quantity in Central America
Central America: Maize and products — Fat supply quantity was 510,976 t in 2023. ▲ Rising
Maize and products — Fat supply quantity in Central America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for maize and products — fat supply quantity in Central America is 510,976 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 3.1% on the previous year and up 20.0% over ten years.
Over the whole period, maize and products — fat supply quantity in Central America peaked at 510,976 t in 2023 and was at its lowest, 421,129 t, in 2011.
That places Central America 5th out of 39 groups with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 452,678 t | 421,129 t | 494,892 t | 10 |
| 2020s | 500,436 t | 495,634 t | 510,976 t | 4 |
Countries ranked near Central America
More agriculture & rural data for Central America
- Unmanufactured tobacco — Area harvested 32,019 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 25.03 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.05 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 82 kg/An (2024)
- Bananas — Production 9.27 million t (2024)
- Bananas — Area harvested 215,845 ha (2024)
- Tomatoes — Production 5.12 million t (2024)
- Tomatoes — Area harvested 100,964 ha (2024)
- Swine / pigs — Stocks 25.41 million An (2024)
- Tomatoes — Yield 50,692 kg/ha (2024)
Frequently asked questions
- What is maize and products — fat supply quantity in Central America?
- Maize and products — fat supply quantity in Central America was 510,976 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest maize and products — fat supply quantity recorded in Central America?
- The highest recorded value was 510,976 t in 2023.
- What is the lowest maize and products — fat supply quantity recorded in Central America?
- The lowest recorded value was 421,129 t in 2011.
- How does Central America rank for maize and products — fat supply quantity?
- Central America ranks 5th out of 39 groups with data for 2023.
- Is maize and products — fat supply quantity rising or falling in Central America?
- Over the last ten years it is up 20.0%. The long-run trend across the full record is rising.
- Where does this Central America data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Maize and products — Fat 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.