Oranges, Mandarines — Fat supply quantity in Estonia

Estonia: Oranges, Mandarines — Fat supply quantity was 14.55 t in 2023. ▲ Rising

Latest (2023)
14.55 t
Change on year
down 12.8%
World rank
121st
of 182 countries
All-time high
16.8 t
in 2021
All-time low
11.12 t
in 2011
Years of data
14
2010–2023

Oranges, Mandarines — Fat supply quantity in Estonia, 2010–2023

0510152010201620232010: 11.7 t2011: 11.1 t2012: 14.1 t2013: 15 t2014: 13.6 t2015: 14.1 t2016: 13.1 t2017: 13.8 t2018: 15.4 t2019: 15.1 t2020: 15.5 t2021: 16.8 t2022: 16.7 t2023: 14.6 t

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

Analysis

In 2023, oranges, mandarines — fat supply quantity in Estonia stood at 14.55 t.

The figure is down 12.8% on the previous year and down 2.8% over ten years.

Over the whole period, oranges, mandarines — fat supply quantity in Estonia peaked at 16.8 t in 2021 and was at its lowest, 11.12 t, in 2011.

That places Estonia 121st out of 182 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

DecadeAverage LowestHighest Years
2010s 13.69 t 11.12 t 15.41 t 10
2020s 15.87 t 14.55 t 16.8 t 4

Countries ranked near Estonia

  1. 118 Georgia 16.68 t compare
  2. 119 Myanmar 16.48 t compare
  3. 120 Melanesia 14.99 t compare
  4. 122 Republic of Moldova 14.53 t compare
  5. 123 Montenegro 13.78 t compare
  6. 124 Latvia 13.41 t compare

See the full ranking of 213 places →

More agriculture & rural data for Estonia

All data for Estonia →

Frequently asked questions

What is oranges, mandarines — fat supply quantity in Estonia?
Oranges, mandarines — fat supply quantity in Estonia was 14.55 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oranges, mandarines — fat supply quantity recorded in Estonia?
The highest recorded value was 16.8 t in 2021.
What is the lowest oranges, mandarines — fat supply quantity recorded in Estonia?
The lowest recorded value was 11.12 t in 2011.
How does Estonia rank for oranges, mandarines — fat supply quantity?
Estonia ranks 121st out of 182 countries with data for 2023.
Is oranges, mandarines — fat supply quantity rising or falling in Estonia?
Over the last ten years it is down 2.8%. The long-run trend across the full record is rising.
Where does this Estonia 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

Indicator
Oranges, Mandarines — 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
213 places, 2,897 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.