Miscellaneous — Fat supply quantity in Montenegro

Montenegro: Miscellaneous — Fat supply quantity was 177.94 t in 2023. ▲ Rising

Latest (2023)
177.94 t
Change on year
up 12.1%
World rank
84th
of 177 countries
All-time high
177.94 t
in 2023
All-time low
80.59 t
in 2010
Years of data
14
2010–2023

Miscellaneous — Fat supply quantity in Montenegro, 2010–2023

0501001502002010201620232010: 80.6 t2011: 80.7 t2012: 80.8 t2013: 80.8 t2014: 80.9 t2015: 80.9 t2016: 81 t2017: 81 t2018: 81 t2019: 123.6 t2020: 124.1 t2021: 127.4 t2022: 158.7 t2023: 177.9 t

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

Analysis

Montenegro recorded 177.94 t for miscellaneous — fat supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 12.1% on the previous year and up 120.1% over ten years.

Over the whole period, miscellaneous — fat supply quantity in Montenegro peaked at 177.94 t in 2023 and was at its lowest, 80.59 t, in 2010.

Montenegro ranks 84th of 177 countries 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

DecadeAverage LowestHighest Years
2010s 85.14 t 80.59 t 123.57 t 10
2020s 147.01 t 124.06 t 177.94 t 4

Countries ranked near Montenegro

  1. 81 Armenia 194.85 t compare
  2. 82 Djibouti 188.51 t compare
  3. 83 Cuba 181.76 t compare
  4. 85 Namibia 173.95 t compare
  5. 86 Luxembourg 169.32 t compare
  6. 87 Liberia 169.11 t compare

See the full ranking of 208 places →

More agriculture & rural data for Montenegro

All data for Montenegro →

Frequently asked questions

What is miscellaneous — fat supply quantity in Montenegro?
Miscellaneous — fat supply quantity in Montenegro was 177.94 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest miscellaneous — fat supply quantity recorded in Montenegro?
The highest recorded value was 177.94 t in 2023.
What is the lowest miscellaneous — fat supply quantity recorded in Montenegro?
The lowest recorded value was 80.59 t in 2010.
How does Montenegro rank for miscellaneous — fat supply quantity?
Montenegro ranks 84th out of 177 countries with data for 2023.
Is miscellaneous — fat supply quantity rising or falling in Montenegro?
Over the last ten years it is up 120.1%. The long-run trend across the full record is rising.
Where does this Montenegro 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

Indicator
Miscellaneous — 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
208 places, 2,817 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.