Nuts and products — Fat supply quantity in Indonesia
Indonesia: Nuts and products — Fat supply quantity was 47,889 t in 2023. ▲ Rising
Nuts and products — Fat supply quantity in Indonesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for nuts and products — fat supply quantity in Indonesia is 47,889 t, measured in 2023.
The figure is down 5.2% on the previous year and up 46.7% over ten years.
Over the whole period, nuts and products — fat supply quantity in Indonesia peaked at 50,511 t in 2022 and was at its lowest, 28,044 t, in 2010.
Indonesia ranks 16th of 182 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 32,332 t | 28,044 t | 38,216 t | 10 |
| 2020s | 45,769 t | 42,237 t | 50,511 t | 4 |
Countries ranked near Indonesia
- 13 Mexico 56,078 t compare
- 14 Republic of Korea 52,522 t compare
- 15 Syrian Arab Republic 48,275 t compare
- 17 Australia and New Zealand 43,628 t compare
- 18 United Kingdom of Great Britain and Northern Ireland 42,992 t compare
- 19 Australia 37,654 t compare
More agriculture & rural data for Indonesia
- Agriculture share gdp 13.1 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.1 (2025)
- Agricultural raw materials exports 3.7% (2025)
- Agricultural raw materials imports 1.9% (2025)
- Rural population 40.6% (2025)
- Rural population growth -0.8% (2025)
- Rural population 116.02 million (2025)
- Agriculture, forestry, and fishing, value added 13.1% (2025)
- Agriculture, forestry, and fishing, value added 189.37 billion current US$ (2025)
- Bananas — Production 9.26 million t (2024)
Frequently asked questions
- What is nuts and products — fat supply quantity in Indonesia?
- Nuts and products — fat supply quantity in Indonesia was 47,889 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest nuts and products — fat supply quantity recorded in Indonesia?
- The highest recorded value was 50,511 t in 2022.
- What is the lowest nuts and products — fat supply quantity recorded in Indonesia?
- The lowest recorded value was 28,044 t in 2010.
- How does Indonesia rank for nuts and products — fat supply quantity?
- Indonesia ranks 16th out of 182 countries with data for 2023.
- Is nuts and products — fat supply quantity rising or falling in Indonesia?
- Over the last ten years it is up 46.7%. The long-run trend across the full record is rising.
- Where does this Indonesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Nuts and products — 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.