Oats — Fat supply quantity in Israel

Israel: Oats — Fat supply quantity was 633.78 t in 2023. ▲ Rising

Latest (2023)
633.78 t
Change on year
down 10.2%
World rank
42nd
of 180 countries
All-time high
779.38 t
in 2020
All-time low
367.55 t
in 2010
Years of data
14
2010–2023

Oats — Fat supply quantity in Israel, 2010–2023

02004006008002010201620232010: 367.6 t2011: 371.9 t2012: 426.2 t2013: 414.4 t2014: 448.7 t2015: 491.5 t2016: 517.8 t2017: 493.5 t2018: 480.8 t2019: 677 t2020: 779.4 t2021: 678.6 t2022: 706 t2023: 633.8 t

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

Analysis

Israel recorded 633.78 t for oats — fat supply quantity in 2023.

Compared with earlier readings it is down 10.2% on the previous year and up 52.9% over ten years.

Over the whole period, oats — fat supply quantity in Israel peaked at 779.38 t in 2020 and was at its lowest, 367.55 t, in 2010.

That places Israel 42nd out of 180 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 468.94 t 367.55 t 677.05 t 10
2020s 699.43 t 633.78 t 779.38 t 4

Countries ranked near Israel

  1. 39 Nicaragua 760.48 t compare
  2. 40 Bolivia (Plurinational State of) 734.47 t compare
  3. 41 Kazakhstan 690.72 t compare
  4. 43 Dominican Republic 616.44 t compare
  5. 44 Switzerland 517.67 t compare
  6. 45 Ghana 514.95 t compare

See the full ranking of 211 places →

More agriculture & rural data for Israel

All data for Israel →

Frequently asked questions

What is oats — fat supply quantity in Israel?
Oats — fat supply quantity in Israel was 633.78 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oats — fat supply quantity recorded in Israel?
The highest recorded value was 779.38 t in 2020.
What is the lowest oats — fat supply quantity recorded in Israel?
The lowest recorded value was 367.55 t in 2010.
How does Israel rank for oats — fat supply quantity?
Israel ranks 42nd out of 180 countries with data for 2023.
Is oats — fat supply quantity rising or falling in Israel?
Over the last ten years it is up 52.9%. The long-run trend across the full record is rising.
Where does this Israel data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oats — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Oats — Fat supply quantity in Israel. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/oats-fat-supply-quantity-t/israel/

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About this data

Indicator
Oats — 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
211 places, 2,838 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.