Maize and products — Fat supply quantity in Georgia

Georgia: Maize and products — Fat supply quantity was 2,011 t in 2023. ▬ Flat

Latest (2023)
2,011 t
Change on year
down 22.4%
World rank
85th
of 181 countries
All-time high
2,592 t
in 2022
All-time low
1,851 t
in 2013
Years of data
14
2010–2023

Maize and products — Fat supply quantity in Georgia, 2010–2023

01.0k2.0k3.0k2010201620232010: 2.5k t2011: 2.2k t2012: 2.1k t2013: 1.9k t2014: 2.1k t2015: 2.0k t2016: 2.1k t2017: 2.0k t2018: 1.9k t2019: 1.9k t2020: 2.1k t2021: 2.2k t2022: 2.6k t2023: 2.0k t

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

Analysis

In 2023, maize and products — fat supply quantity in Georgia stood at 2,011 t.

The figure is down 22.4% on the previous year and up 8.7% over ten years.

Over the whole period, maize and products — fat supply quantity in Georgia peaked at 2,592 t in 2022 and was at its lowest, 1,851 t, in 2013.

Georgia ranks 85th of 181 countries on this measure, in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 2,084 t 1,851 t 2,469 t 10
2020s 2,215 t 2,011 t 2,592 t 4

Countries ranked near Georgia

  1. 82 Costa Rica 2,468 t compare
  2. 83 Austria 2,454 t compare
  3. 84 Oman 2,434 t compare
  4. 86 Ireland 1,884 t compare
  5. 87 Uruguay 1,815 t compare
  6. 88 Iraq 1,814 t compare

See the full ranking of 212 places →

More agriculture & rural data for Georgia

All data for Georgia →

Frequently asked questions

What is maize and products — fat supply quantity in Georgia?
Maize and products — fat supply quantity in Georgia was 2,011 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 Georgia?
The highest recorded value was 2,592 t in 2022.
What is the lowest maize and products — fat supply quantity recorded in Georgia?
The lowest recorded value was 1,851 t in 2013.
How does Georgia rank for maize and products — fat supply quantity?
Georgia ranks 85th out of 181 countries with data for 2023.
Is maize and products — fat supply quantity rising or falling in Georgia?
Over the last ten years it is up 8.7%. The long-run trend across the full record is flat.
Where does this Georgia 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.

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Maize and products — Fat supply quantity in Georgia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/maize-and-products-fat-supply-quantity-t/georgia/

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About this data

Indicator
Maize and products — 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
212 places, 2,884 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.