Olive Oil — Food supply in Low Income Food Deficit Countries (LIFDCs)
Low Income Food Deficit Countries (LIFDCs): Olive Oil — Food supply was 932,233 million Kcal in 2023. ▼ Falling
Olive Oil — Food supply in Low Income Food Deficit Countries (LIFDCs), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, olive oil — food supply in Low Income Food Deficit Countries (LIFDCs) stood at 932,233 million Kcal.
The figure is down 32.9% on the previous year and down 16.2% over ten years.
Over the whole period, olive oil — food supply in Low Income Food Deficit Countries (LIFDCs) peaked at 1.66 million million Kcal in 2010 and was at its lowest, 527,506 million Kcal, in 2014.
That places Low Income Food Deficit Countries (LIFDCs) 14th out of 29 groups 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.
Olive Oil — Food supply in Low Income Food Deficit Countries (LIFDCs), year by year
| Year | million Kcal | Change |
|---|---|---|
| 2010 | 1.66 million million Kcal | — |
| 2011 | 1.63 million million Kcal | -1.8% |
| 2012 | 1.65 million million Kcal | +1.3% |
| 2013 | 1.11 million million Kcal | -32.4% |
| 2014 | 527,506 million Kcal | -52.6% |
| 2015 | 975,264 million Kcal | +84.9% |
| 2016 | 805,764 million Kcal | -17.4% |
| 2017 | 1.27 million million Kcal | +57.6% |
| 2018 | 830,974 million Kcal | -34.5% |
| 2019 | 1.06 million million Kcal | +27.4% |
| 2020 | 842,294 million Kcal | -20.4% |
| 2021 | 874,539 million Kcal | +3.8% |
| 2022 | 1.39 million million Kcal | +58.9% |
| 2023 | 932,233 million Kcal | -32.9% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.15 million million Kcal | 527,506 million Kcal | 1.66 million million Kcal | 10 |
| 2020s | 1.01 million million Kcal | 842,294 million Kcal | 1.39 million million Kcal | 4 |
Countries ranked near Low Income Food Deficit Countries (LIFDCs)
- 11 United Kingdom of Great Britain and Northern Ireland 537,236 million Kcal compare
- 11 Bolivia (Plurinational State of) 2,851 million Kcal compare
- 12 Polynesia 2,845 million Kcal compare
- 12 Australia and New Zealand 467,243 million Kcal compare
- 13 Democratic Republic of the Congo 2,473 million Kcal compare
- 13 Australia 423,707 million Kcal compare
- 14 Republic of Moldova 1,339 million Kcal compare
- 14 Canada 399,784 million Kcal compare
- 15 Egypt 317,113 million Kcal compare
- 15 United Republic of Tanzania 1,076 million Kcal compare
- 16 Timor-Leste 264.25 million Kcal compare
- 16 China 293,462 million Kcal compare
- 17 Micronesia 122.08 million Kcal compare
- 17 Israel 223,369 million Kcal compare
More agriculture & rural data for Low Income Food Deficit Countries (LIFDCs)
- Roots and Tubers, Total — Production, annual growth rate 2.26 % change on previous year (2024)
- Pulses, Total — Yield, annual growth rate 4.33 % change on previous year (2024)
- Pulses, Total — Production, annual growth rate 3.38 % change on previous year (2024)
- Roots and Tubers, Total — Area harvested, annual growth rate 0.3601 % change on previous year (2024)
- Roots and Tubers, Total — Yield, annual growth rate 1.89 % change on previous year (2024)
- Sheep and Goat Meat — Production, annual growth rate 3.62 % change on previous year (2024)
- Sheep and Goats — Stocks, annual growth rate 2.71 % change on previous year (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered, annual growth 1.06 % change on previous year (2024)
- Pulses, Total — Area harvested, annual growth rate -0.9081 % change on previous year (2024)
- Sheep and Goat Meat — Yield/Carcass Weight, annual growth rate 7.14 % change on previous year (2024)
Frequently asked questions
- What is olive oil — food supply in Low Income Food Deficit Countries (LIFDCs)?
- Olive oil — food supply in Low Income Food Deficit Countries (LIFDCs) was 932,233 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olive oil — food supply recorded in Low Income Food Deficit Countries (LIFDCs)?
- The highest recorded value was 1.66 million million Kcal in 2010.
- What is the lowest olive oil — food supply recorded in Low Income Food Deficit Countries (LIFDCs)?
- The lowest recorded value was 527,506 million Kcal in 2014.
- How does Low Income Food Deficit Countries (LIFDCs) rank for olive oil — food supply?
- Low Income Food Deficit Countries (LIFDCs) ranks 14th out of 29 groups with data for 2023.
- Is olive oil — food supply rising or falling in Low Income Food Deficit Countries (LIFDCs)?
- Over the last ten years it is down 16.2%. The long-run trend across the full record is falling.
- Where does this Low Income Food Deficit Countries (LIFDCs) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — Food supply (kcal). 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.