Olive Oil β Fat supply quantity in Net Food Importing Developing Countries (NFIDCs)
Net Food Importing Developing Countries (NFIDCs): Olive Oil β Fat supply quantity was 289,213 t in 2023. β² Rising
Olive Oil β Fat supply quantity in Net Food Importing Developing Countries (NFIDCs), 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for olive oil β fat supply quantity in Net Food Importing Developing Countries (NFIDCs) is 289,213 t, measured in 2023.
That represents a change of up 7.2% on the previous year and up 57.2% over ten years.
Over the whole period, olive oil β fat supply quantity in Net Food Importing Developing Countries (NFIDCs) peaked at 297,539 t in 2021 and was at its lowest, 171,958 t, in 2011.
Net Food Importing Developing Countries (NFIDCs) ranks 12th of 31 groups 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 215,681 t | 171,958 t | 296,276 t | 10 |
| 2020s | 286,891 t | 269,890 t | 297,539 t | 4 |
Countries ranked near Net Food Importing Developing Countries (NFIDCs)
More agriculture & rural data for Net Food Importing Developing Countries (NFIDCs)
- Unmanufactured tobacco β Production 858,098 t (2024)
- Bananas β Production 31.46 million t (2024)
- Bananas β Area harvested 2.33 million ha (2024)
- Meat of pig with the bone, fresh or chilled β Production 2.59 million t (2024)
- Tomatoes β Yield 24,497 kg/ha (2024)
- Tomatoes β Area harvested 865,518 ha (2024)
- Edible offal of pigs, fresh, chilled or frozen β Producing 52.34 million An (2024)
- Meat of pig with the bone, fresh or chilled β Producing 52.34 million An (2024)
- Fat of pigs β Production 184,718 t (2024)
- Swine / pigs β Stocks 66.19 million An (2024)
All data for Net Food Importing Developing Countries (NFIDCs) β
Frequently asked questions
- What is olive oil β fat supply quantity in Net Food Importing Developing Countries (NFIDCs)?
- Olive oil β fat supply quantity in Net Food Importing Developing Countries (NFIDCs) was 289,213 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olive oil β fat supply quantity recorded in Net Food Importing Developing Countries (NFIDCs)?
- The highest recorded value was 297,539 t in 2021.
- What is the lowest olive oil β fat supply quantity recorded in Net Food Importing Developing Countries (NFIDCs)?
- The lowest recorded value was 171,958 t in 2011.
- How does Net Food Importing Developing Countries (NFIDCs) rank for olive oil β fat supply quantity?
- Net Food Importing Developing Countries (NFIDCs) ranks 12th out of 31 groups with data for 2023.
- Is olive oil β fat supply quantity rising or falling in Net Food Importing Developing Countries (NFIDCs)?
- Over the last ten years it is up 57.2%. The long-run trend across the full record is rising.
- Where does this Net Food Importing Developing Countries (NFIDCs) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil β Fat supply quantity (t). Statizoid updates them automatically from the source API.
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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.