Miscellaneous — Fat supply quantity in Kyrgyzstan
Kyrgyzstan: Miscellaneous — Fat supply quantity was 241.77 t in 2023. ▲ Rising
Miscellaneous — Fat supply quantity in Kyrgyzstan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for miscellaneous — fat supply quantity in Kyrgyzstan is 241.77 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 233.2% on the previous year and up 87.6% over ten years.
Over the whole period, miscellaneous — fat supply quantity in Kyrgyzstan peaked at 241.77 t in 2023 and was at its lowest, 72.55 t, in 2022.
That places Kyrgyzstan 69th out of 177 countries with data for 2023, putting it 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 | 132.86 t | 121.94 t | 144.28 t | 10 |
| 2020s | 134.46 t | 72.55 t | 241.77 t | 4 |
Countries ranked near Kyrgyzstan
- 66 Israel 244.68 t compare
- 67 Haiti 244.22 t compare
- 68 Bolivia (Plurinational State of) 243.46 t compare
- 70 Mongolia 234.99 t compare
- 71 China, Macao SAR 227.58 t compare
- 72 Sierra Leone 223.13 t compare
More agriculture & rural data for Kyrgyzstan
- Agriculture share gdp 8 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8 (2025)
- Agricultural raw materials exports 0.8% (2025)
- Agricultural raw materials imports 0.8% (2025)
- Rural population 65.3% (2025)
- Rural population growth 1.6% (2025)
- Rural population 4.79 million (2025)
- Agriculture, forestry, and fishing, value added 8.0% (2025)
- Agriculture, forestry, and fishing, value added 1.81 billion current US$ (2025)
- Unmanufactured tobacco — Production 972 t (2024)
Frequently asked questions
- What is miscellaneous — fat supply quantity in Kyrgyzstan?
- Miscellaneous — fat supply quantity in Kyrgyzstan was 241.77 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest miscellaneous — fat supply quantity recorded in Kyrgyzstan?
- The highest recorded value was 241.77 t in 2023.
- What is the lowest miscellaneous — fat supply quantity recorded in Kyrgyzstan?
- The lowest recorded value was 72.55 t in 2022.
- How does Kyrgyzstan rank for miscellaneous — fat supply quantity?
- Kyrgyzstan ranks 69th out of 177 countries with data for 2023.
- Is miscellaneous — fat supply quantity rising or falling in Kyrgyzstan?
- Over the last ten years it is up 87.6%. The long-run trend across the full record is rising.
- Where does this Kyrgyzstan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Miscellaneous — 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.