Onions — Fat supply quantity in Serbia

Serbia: Onions — Fat supply quantity was 24.28 t in 2023. ◆ Volatile

Latest (2023)
24.28 t
Change on year
up 179.7%
World rank
119th
of 178 countries
All-time high
145.68 t
in 2011
All-time low
8.68 t
in 2022
Years of data
14
2010–2023

Onions — Fat supply quantity in Serbia, 2010–2023

0501001502010201620232010: 115.6 t2011: 145.7 t2012: 123.7 t2013: 101.8 t2014: 54.7 t2015: 57.7 t2016: 37.9 t2017: 12.8 t2018: 10.9 t2019: 23.2 t2020: 30.8 t2021: 22.4 t2022: 8.7 t2023: 24.3 t

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

Analysis

The most recent figure for onions — fat supply quantity in Serbia is 24.28 t, measured in 2023.

Compared with earlier readings it is up 179.7% on the previous year and down 76.1% over ten years.

Over the whole period, onions — fat supply quantity in Serbia peaked at 145.68 t in 2011 and was at its lowest, 8.68 t, in 2022.

That places Serbia 119th out of 178 countries with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 68.4 t 10.93 t 145.68 t 10
2020s 21.55 t 8.68 t 30.8 t 4

Countries ranked near Serbia

  1. 116 Mauritius 27.4 t compare
  2. 117 Djibouti 27.06 t compare
  3. 118 Armenia 25.16 t compare
  4. 120 Namibia 23.78 t compare
  5. 121 Norway 19.61 t compare
  6. 122 Maldives 19.07 t compare

See the full ranking of 209 places →

More agriculture & rural data for Serbia

All data for Serbia →

Frequently asked questions

What is onions — fat supply quantity in Serbia?
Onions — fat supply quantity in Serbia was 24.28 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest onions — fat supply quantity recorded in Serbia?
The highest recorded value was 145.68 t in 2011.
What is the lowest onions — fat supply quantity recorded in Serbia?
The lowest recorded value was 8.68 t in 2022.
How does Serbia rank for onions — fat supply quantity?
Serbia ranks 119th out of 178 countries with data for 2023.
Is onions — fat supply quantity rising or falling in Serbia?
Over the last ten years it is down 76.1%. The long-run trend across the full record is volatile.
Where does this Serbia 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.

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Onions — Fat supply quantity in Serbia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/onions-fat-supply-quantity-t/serbia/

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About this data

Indicator
Onions — 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
209 places, 2,827 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.