Onions — Fat supply quantity in Costa Rica
Costa Rica: Onions — Fat supply quantity was 65.75 t in 2023. ▲ Rising
Onions — Fat supply quantity in Costa Rica, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Costa Rica recorded 65.75 t for onions — fat supply quantity in 2023.
The figure is up 14.2% on the previous year and up 58.3% over ten years.
Over the whole period, onions — fat supply quantity in Costa Rica peaked at 66.19 t in 2021 and was at its lowest, 41.53 t, in 2013.
That places Costa Rica 86th out of 162 countries with data for 2023, putting it 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 | 46.55 t | 41.53 t | 63.51 t | 10 |
| 2020s | 60.37 t | 51.96 t | 66.19 t | 4 |
Countries ranked near Costa Rica
- 83 Turkmenistan 78.39 t compare
- 84 Switzerland 76.83 t compare
- 85 Slovak Republic 65.86 t compare
- 87 North Macedonia 63.95 t compare
- 88 Hungary 63.12 t compare
- 89 Panama 62.38 t compare
More agriculture & rural data for Costa Rica
- Agriculture, forestry, and fishing, value added (current US$), annual 4.56 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0337 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 672.15 current US$ per person (2025)
- Rural population, annual growth rate -1.57 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2027 units per person (2025)
- Agriculture share gdp 3.37 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.37 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 1.0% (2024)
Frequently asked questions
- What is onions — fat supply quantity in Costa Rica?
- Onions — fat supply quantity in Costa Rica was 65.75 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest onions — fat supply quantity recorded in Costa Rica?
- The highest recorded value was 66.19 t in 2021.
- What is the lowest onions — fat supply quantity recorded in Costa Rica?
- The lowest recorded value was 41.53 t in 2013.
- How does Costa Rica rank for onions — fat supply quantity?
- Costa Rica ranks 86th out of 162 countries with data for 2023.
- Is onions — fat supply quantity rising or falling in Costa Rica?
- Over the last ten years it is up 58.3%. The long-run trend across the full record is rising.
- Where does this Costa Rica data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Onions — 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
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.