Meat, Other — Fat supply quantity in Americas
Americas: Meat, Other — Fat supply quantity was 44,048 t in 2023. ▲ Rising
Meat, Other — Fat supply quantity in Americas, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, meat, other — fat supply quantity in Americas stood at 44,048 t.
Compared with earlier readings it is up 4.9% on the previous year and up 7.6% over ten years.
Over the whole period, meat, other — fat supply quantity in Americas peaked at 48,911 t in 2018 and was at its lowest, 38,348 t, in 2011.
Americas ranks 10th of 31 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 42,021 t | 38,348 t | 48,911 t | 10 |
| 2020s | 44,149 t | 41,996 t | 45,449 t | 4 |
Countries ranked near Americas
- 7 Côte d'Ivoire 13,832 t compare
- 8 Nigeria 12,783 t compare
- 9 Democratic Republic of the Congo 12,269 t compare
- 10 Kazakhstan 9,123 t compare
- 11 Ghana 8,919 t compare
- 12 Ethiopia 8,762 t compare
- 13 Democratic People's Republic of Korea 6,868 t compare
More agriculture & rural data for Americas
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (2024)
- Tomatoes — Production 25.19 million t (2024)
- Unmanufactured tobacco — Area harvested 532,819 ha (2024)
- Tomatoes — Yield 63,435 kg/ha (2024)
- Tomatoes — Area harvested 397,122 ha (2024)
- Unmanufactured tobacco — Production 1.02 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 267.48 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 25.17 million t (2024)
- Bananas — Area harvested 1.37 million ha (2024)
- Swine / pigs — Stocks 191.53 million An (2024)
Frequently asked questions
- What is meat, other — fat supply quantity in Americas?
- Meat, other — fat supply quantity in Americas was 44,048 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — fat supply quantity recorded in Americas?
- The highest recorded value was 48,911 t in 2018.
- What is the lowest meat, other — fat supply quantity recorded in Americas?
- The lowest recorded value was 38,348 t in 2011.
- How does Americas rank for meat, other — fat supply quantity?
- Americas ranks 10th out of 31 groups with data for 2023.
- Is meat, other — fat supply quantity rising or falling in Americas?
- Over the last ten years it is up 7.6%. The long-run trend across the full record is rising.
- Where does this Americas data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, Other — 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.