Oats — Fat supply quantity in Luxembourg

Luxembourg: Oats — Fat supply quantity was 37.81 t in 2023. ▲ Rising

Latest (2023)
37.81 t
Change on year
down 28.4%
World rank
109th
of 180 countries
All-time high
52.85 t
in 2019
All-time low
25.08 t
in 2014
Years of data
14
2010–2023

Oats — Fat supply quantity in Luxembourg, 2010–2023

02040602010201620232010: 31.7 t2011: 29.2 t2012: 27.2 t2013: 31.6 t2014: 25.1 t2015: 34.3 t2016: 35.5 t2017: 39.1 t2018: 41.7 t2019: 52.9 t2020: 39.2 t2021: 45.9 t2022: 52.8 t2023: 37.8 t

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

Analysis

The most recent figure for oats — fat supply quantity in Luxembourg is 37.81 t, measured in 2023.

The figure is down 28.4% on the previous year and up 19.5% over ten years.

Over the whole period, oats — fat supply quantity in Luxembourg peaked at 52.85 t in 2019 and was at its lowest, 25.08 t, in 2014.

Luxembourg ranks 109th of 180 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 34.83 t 25.08 t 52.85 t 10
2020s 43.95 t 37.81 t 52.83 t 4

Countries ranked near Luxembourg

  1. 106 Zambia 42.39 t compare
  2. 107 Mauritius 41.65 t compare
  3. 108 Bahrain 39 t compare
  4. 110 United Arab Emirates 36.84 t compare
  5. 111 Jordan 32.52 t compare
  6. 112 Melanesia 30.68 t compare

See the full ranking of 211 places →

More agriculture & rural data for Luxembourg

All data for Luxembourg →

Frequently asked questions

What is oats — fat supply quantity in Luxembourg?
Oats — fat supply quantity in Luxembourg was 37.81 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oats — fat supply quantity recorded in Luxembourg?
The highest recorded value was 52.85 t in 2019.
What is the lowest oats — fat supply quantity recorded in Luxembourg?
The lowest recorded value was 25.08 t in 2014.
How does Luxembourg rank for oats — fat supply quantity?
Luxembourg ranks 109th out of 180 countries with data for 2023.
Is oats — fat supply quantity rising or falling in Luxembourg?
Over the last ten years it is up 19.5%. The long-run trend across the full record is rising.
Where does this Luxembourg 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 Luxembourg. 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/luxembourg/

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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.