Oranges, Mandarines — Fat supply quantity in Argentina
Argentina: Oranges, Mandarines — Fat supply quantity was 836.87 t in 2023. ▲ Rising
Oranges, Mandarines — Fat supply quantity in Argentina, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oranges, mandarines — fat supply quantity in Argentina is 836.87 t, measured in 2023.
The figure is up 5.6% on the previous year and up 25.5% over ten years.
Over the whole period, oranges, mandarines — fat supply quantity in Argentina peaked at 895.15 t in 2011 and was at its lowest, 587.31 t, in 2010.
Argentina ranks 19th of 182 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 795.25 t | 587.31 t | 895.15 t | 10 |
| 2020s | 826.77 t | 792.65 t | 873.96 t | 4 |
Countries ranked near Argentina
- 16 Pakistan 1,098 t compare
- 17 United Kingdom of Great Britain and Northern Ireland 1,065 t compare
- 18 Russian Federation 1,032 t compare
- 20 Netherlands (Kingdom of the) 802.62 t compare
- 21 Colombia 724.23 t compare
- 22 Morocco 714.9 t compare
More agriculture & rural data for Argentina
- Agriculture share gdp 5.53 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.53 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 7.6% (2025)
- Rural population growth -0.7% (2025)
- Rural population 3.51 million (2025)
- Agriculture, forestry, and fishing, value added 5.5% (2025)
- Agriculture, forestry, and fishing, value added 37.79 billion current US$ (2025)
- Bananas — Production 177,082 t (2024)
Frequently asked questions
- What is oranges, mandarines — fat supply quantity in Argentina?
- Oranges, mandarines — fat supply quantity in Argentina was 836.87 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oranges, mandarines — fat supply quantity recorded in Argentina?
- The highest recorded value was 895.15 t in 2011.
- What is the lowest oranges, mandarines — fat supply quantity recorded in Argentina?
- The lowest recorded value was 587.31 t in 2010.
- How does Argentina rank for oranges, mandarines — fat supply quantity?
- Argentina ranks 19th out of 182 countries with data for 2023.
- Is oranges, mandarines — fat supply quantity rising or falling in Argentina?
- Over the last ten years it is up 25.5%. The long-run trend across the full record is rising.
- Where does this Argentina data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oranges, Mandarines — 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.