Oats — Fat supply quantity in Portugal

Portugal: Oats — Fat supply quantity was 771.62 t in 2023. ▲ Rising

Latest (2023)
771.62 t
Change on year
up 4.4%
World rank
38th
of 180 countries
All-time high
833.47 t
in 2021
All-time low
396.86 t
in 2012
Years of data
14
2010–2023

Oats — Fat supply quantity in Portugal, 2010–2023

02004006008002010201620232010: 530.6 t2011: 462.2 t2012: 396.9 t2013: 605.1 t2014: 562.5 t2015: 502.1 t2016: 677.1 t2017: 568.9 t2018: 758.9 t2019: 792.8 t2020: 809 t2021: 833.5 t2022: 739.1 t2023: 771.6 t

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

Analysis

Portugal recorded 771.62 t for oats — fat supply quantity in 2023.

That represents a change of up 4.4% on the previous year and up 27.5% over ten years.

Over the whole period, oats — fat supply quantity in Portugal peaked at 833.47 t in 2021 and was at its lowest, 396.86 t, in 2012.

That places Portugal 38th 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 585.71 t 396.86 t 792.83 t 10
2020s 788.31 t 739.11 t 833.47 t 4

Countries ranked near Portugal

  1. 35 Indonesia 810.38 t compare
  2. 36 Philippines 806.13 t compare
  3. 37 Ireland 789.03 t compare
  4. 39 Nicaragua 760.48 t compare
  5. 40 Bolivia (Plurinational State of) 734.47 t compare
  6. 41 Kazakhstan 690.72 t compare

See the full ranking of 211 places →

More agriculture & rural data for Portugal

All data for Portugal →

Frequently asked questions

What is oats — fat supply quantity in Portugal?
Oats — fat supply quantity in Portugal was 771.62 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oats — fat supply quantity recorded in Portugal?
The highest recorded value was 833.47 t in 2021.
What is the lowest oats — fat supply quantity recorded in Portugal?
The lowest recorded value was 396.86 t in 2012.
How does Portugal rank for oats — fat supply quantity?
Portugal ranks 38th out of 180 countries with data for 2023.
Is oats — fat supply quantity rising or falling in Portugal?
Over the last ten years it is up 27.5%. The long-run trend across the full record is rising.
Where does this Portugal 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 Portugal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/oats-fat-supply-quantity-t/portugal/

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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.