Peas — Fat supply quantity in El Salvador

El Salvador: Peas — Fat supply quantity was 0.17 t in 2023. ◆ Volatile

Latest (2023)
0.17 t
Change on year
up 54.5%
World rank
152nd
of 178 countries
All-time high
5.74 t
in 2012
All-time low
0.08 t
in 2018
Years of data
14
2010–2023

Peas — Fat supply quantity in El Salvador, 2010–2023

02462010201620232010: 3.2 t2011: 4.2 t2012: 5.7 t2013: 2.2 t2014: 2 t2015: 0.88 t2016: 0.1 t2017: 0.1 t2018: 0.08 t2019: 0.1 t2020: 0.16 t2021: 0.15 t2022: 0.11 t2023: 0.17 t

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

Analysis

The most recent figure for peas — fat supply quantity in El Salvador is 0.17 t, measured in 2023.

The figure is up 54.5% on the previous year and down 92.1% over ten years.

Over the whole period, peas — fat supply quantity in El Salvador peaked at 5.74 t in 2012 and was at its lowest, 0.08 t, in 2018.

El Salvador ranks 152nd of 178 countries on this measure, in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 1.86 t 0.08 t 5.74 t 10
2020s 0.1475 t 0.11 t 0.17 t 4

Countries ranked near El Salvador

  1. 149 China, Macao SAR 0.27 t compare
  2. 150 Namibia 0.26 t compare
  3. 151 Saint Lucia 0.19 t compare
  4. 153 Nicaragua 0.16 t compare
  5. 154 Albania 0.14 t compare
  6. 155 French Polynesia 0.11 t compare
  7. 155 Zambia 0.11 t compare

See the full ranking of 209 places →

More agriculture & rural data for El Salvador

All data for El Salvador →

Frequently asked questions

What is peas — fat supply quantity in El Salvador?
Peas — fat supply quantity in El Salvador was 0.17 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest peas — fat supply quantity recorded in El Salvador?
The highest recorded value was 5.74 t in 2012.
What is the lowest peas — fat supply quantity recorded in El Salvador?
The lowest recorded value was 0.08 t in 2018.
How does El Salvador rank for peas — fat supply quantity?
El Salvador ranks 152nd out of 178 countries with data for 2023.
Is peas — fat supply quantity rising or falling in El Salvador?
Over the last ten years it is down 92.1%. The long-run trend across the full record is volatile.
Where does this El Salvador data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Peas — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Peas — Fat supply quantity in El Salvador. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/peas-fat-supply-quantity-t/el-salvador/

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About this data

Indicator
Peas — 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, 2,833 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.