Pigmeat — Fat supply quantity in Albania

Albania: Pigmeat — Fat supply quantity was 3,193 t in 2023. ▼ Falling

Latest (2023)
3,193 t
Change on year
up 7.4%
World rank
104th
of 180 countries
All-time high
4,810 t
in 2013
All-time low
2,950 t
in 2018
Years of data
14
2010–2023

Pigmeat — Fat supply quantity in Albania, 2010–2023

01.0k2.0k3.0k4.0k5.0k2010201620232010: 4.7k t2011: 4.7k t2012: 4.7k t2013: 4.8k t2014: 3.3k t2015: 3.5k t2016: 3.5k t2017: 4.0k t2018: 2.9k t2019: 3.6k t2020: 3.0k t2021: 3.0k t2022: 3.0k t2023: 3.2k t

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

Analysis

The most recent figure for pigmeat — fat supply quantity in Albania is 3,193 t, measured in 2023.

The figure is up 7.4% on the previous year and down 33.6% over ten years.

Over the whole period, pigmeat — fat supply quantity in Albania peaked at 4,810 t in 2013 and was at its lowest, 2,950 t, in 2018.

Albania ranks 104th of 180 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 3,974 t 2,950 t 4,810 t 10
2020s 3,023 t 2,964 t 3,193 t 4

Countries ranked near Albania

  1. 101 Iraq 3,595 t compare
  2. 102 Timor-Leste 3,472 t compare
  3. 103 Zimbabwe 3,221 t compare
  4. 105 Lesotho 2,867 t compare
  5. 106 Liberia 2,646 t compare
  6. 107 Côte d'Ivoire 2,551 t compare

See the full ranking of 211 places →

More agriculture & rural data for Albania

All data for Albania →

Frequently asked questions

What is pigmeat — fat supply quantity in Albania?
Pigmeat — fat supply quantity in Albania was 3,193 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — fat supply quantity recorded in Albania?
The highest recorded value was 4,810 t in 2013.
What is the lowest pigmeat — fat supply quantity recorded in Albania?
The lowest recorded value was 2,950 t in 2018.
How does Albania rank for pigmeat — fat supply quantity?
Albania ranks 104th out of 180 countries with data for 2023.
Is pigmeat — fat supply quantity rising or falling in Albania?
Over the last ten years it is down 33.6%. The long-run trend across the full record is falling.
Where does this Albania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pigmeat — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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

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About this data

Indicator
Pigmeat — 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
211 places, 2,860 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.