Offals — Fat supply quantity in Eastern Asia

Eastern Asia: Offals — Fat supply quantity was 583,736 t in 2023. ▲ Rising

Latest (2023)
583,736 t
Change on year
up 4.2%
Rank
3rd
of 31 groups
All-time high
583,736 t
in 2023
All-time low
466,834 t
in 2010
Years of data
14
2010–2023

Offals — Fat supply quantity in Eastern Asia, 2010–2023

0200.0k400.0k600.0k2010201620232010: 466.8k t2011: 488.4k t2012: 493.2k t2013: 503.9k t2014: 523.6k t2015: 517.3k t2016: 573.3k t2017: 561.8k t2018: 533.9k t2019: 504.0k t2020: 529.3k t2021: 577.6k t2022: 559.9k t2023: 583.7k t

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

Analysis

Eastern Asia recorded 583,736 t for offals — fat supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 4.2% on the previous year and up 15.8% over ten years.

Over the whole period, offals — fat supply quantity in Eastern Asia peaked at 583,736 t in 2023 and was at its lowest, 466,834 t, in 2010.

That places Eastern Asia 3rd out of 31 groups with data for 2023, putting it in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 516,643 t 466,834 t 573,288 t 10
2020s 562,632 t 529,264 t 583,736 t 4

Countries ranked near Eastern Asia

  1. 1 China 521,608 t compare
  2. 2 China, mainland 513,599 t compare
  3. 3 Brazil 73,961 t compare
  4. 4 Russian Federation 61,573 t compare
  5. 5 Viet Nam 61,369 t compare
  6. 6 Mexico 60,401 t compare

See the full ranking of 213 places →

More agriculture & rural data for Eastern Asia

All data for Eastern Asia →

Frequently asked questions

What is offals — fat supply quantity in Eastern Asia?
Offals — fat supply quantity in Eastern Asia was 583,736 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest offals — fat supply quantity recorded in Eastern Asia?
The highest recorded value was 583,736 t in 2023.
What is the lowest offals — fat supply quantity recorded in Eastern Asia?
The lowest recorded value was 466,834 t in 2010.
How does Eastern Asia rank for offals — fat supply quantity?
Eastern Asia ranks 3rd out of 31 groups with data for 2023.
Is offals — fat supply quantity rising or falling in Eastern Asia?
Over the last ten years it is up 15.8%. The long-run trend across the full record is rising.
Where does this Eastern Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — 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

Indicator
Offals — 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
213 places, 2,901 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.