Molluscs, Other — Fat supply quantity in Hungary

Hungary: Molluscs, Other — Fat supply quantity was 5.08 t in 2023. ▲ Rising

Latest (2023)
5.08 t
Change on year
unchanged
World rank
78th
of 179 countries
All-time high
5.43 t
in 2019
All-time low
1.66 t
in 2012
Years of data
14
2010–2023

Molluscs, Other — Fat supply quantity in Hungary, 2010–2023

23452010201620232010: 3.3 t2011: 3.4 t2012: 1.7 t2013: 2.7 t2014: 3.5 t2015: 4.2 t2016: 5 t2017: 4.5 t2018: 3.5 t2019: 5.4 t2020: 3.5 t2021: 5.1 t2022: 5.1 t2023: 5.1 t

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

Analysis

In 2023, molluscs, other — fat supply quantity in Hungary stood at 5.08 t.

That represents a change of up 89.6% over ten years.

Over the whole period, molluscs, other — fat supply quantity in Hungary peaked at 5.43 t in 2019 and was at its lowest, 1.66 t, in 2012.

That places Hungary 78th out of 179 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

DecadeAverage LowestHighest Years
2010s 3.71 t 1.66 t 5.43 t 10
2020s 4.69 t 3.52 t 5.08 t 4

Countries ranked near Hungary

  1. 75 Saudi Arabia 5.75 t compare
  2. 76 Qatar 5.15 t compare
  3. 77 Polynesia 5.14 t compare
  4. 79 Kazakhstan 4.95 t compare
  5. 80 Albania 4.69 t compare
  6. 81 Finland 4.37 t compare

See the full ranking of 210 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is molluscs, other — fat supply quantity in Hungary?
Molluscs, other — fat supply quantity in Hungary was 5.08 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest molluscs, other — fat supply quantity recorded in Hungary?
The highest recorded value was 5.43 t in 2019.
What is the lowest molluscs, other — fat supply quantity recorded in Hungary?
The lowest recorded value was 1.66 t in 2012.
How does Hungary rank for molluscs, other — fat supply quantity?
Hungary ranks 78th out of 179 countries with data for 2023.
Is molluscs, other — fat supply quantity rising or falling in Hungary?
Over the last ten years it is up 89.6%. The long-run trend across the full record is rising.
Where does this Hungary data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Molluscs, Other — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Molluscs, Other — Fat supply quantity in Hungary. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/molluscs-other-fat-supply-quantity-t/hungary/

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About this data

Indicator
Molluscs, Other — 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
210 places, 2,819 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.