Offals, Edible — Domestic supply quantity in Chile
Chile: Offals, Edible — Domestic supply quantity was 33 1000 t in 2023. ▼ Falling
Offals, Edible — Domestic supply quantity in Chile, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, offals, edible — domestic supply quantity in Chile stood at 33 1000 t.
The figure is down 2.9% on the previous year and down 5.7% over ten years.
Over the whole period, offals, edible — domestic supply quantity in Chile peaked at 47 1000 t in 2010 and was at its lowest, 24 1000 t, in 2019.
That places Chile 80th out of 182 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 37 1000 t | 24 1000 t | 47 1000 t | 10 |
| 2020s | 30.75 1000 t | 26 1000 t | 34 1000 t | 4 |
Countries ranked near Chile
- 77 Bulgaria 35 1000 t compare
- 77 Cameroon 35 1000 t compare
- 79 Malawi 34 1000 t compare
- 80 Lao People's Democratic Republic 33 1000 t compare
- 80 United Arab Emirates 33 1000 t compare
- 80 China, Hong Kong SAR 33 1000 t compare
- 80 Greece 33 1000 t compare
More agriculture & rural data for Chile
- Agriculture share gdp 3.45 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.45 (2025)
- Agricultural raw materials exports 4.7% (2025)
- Agricultural raw materials imports 0.7% (2025)
- Rural population 10.8% (2025)
- Rural population growth -1.2% (2025)
- Rural population 2.15 million (2025)
- Agriculture, forestry, and fishing, value added 3.5% (2025)
- Agriculture, forestry, and fishing, value added 12.34 billion current US$ (2025)
- Unmanufactured tobacco — Production 3,031 t (2024)
Frequently asked questions
- What is offals, edible — domestic supply quantity in Chile?
- Offals, edible — domestic supply quantity in Chile was 33 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals, edible — domestic supply quantity recorded in Chile?
- The highest recorded value was 47 1000 t in 2010.
- What is the lowest offals, edible — domestic supply quantity recorded in Chile?
- The lowest recorded value was 24 1000 t in 2019.
- How does Chile rank for offals, edible — domestic supply quantity?
- Chile ranks 80th out of 182 countries with data for 2023.
- Is offals, edible — domestic supply quantity rising or falling in Chile?
- Over the last ten years it is down 5.7%. The long-run trend across the full record is falling.
- Where does this Chile data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — Domestic supply quantity. 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.