Pigmeat — Fat supply quantity in Argentina

Argentina: Pigmeat — Fat supply quantity was 153,192 t in 2023. ▲ Rising

Latest (2023)
153,192 t
Change on year
up 2.1%
World rank
16th
of 180 countries
All-time high
153,192 t
in 2023
All-time low
61,413 t
in 2010
Years of data
14
2010–2023

Pigmeat — Fat supply quantity in Argentina, 2010–2023

050.0k100.0k150.0k2010201620232010: 61.4k t2011: 66.9k t2012: 69.9k t2013: 84.5k t2014: 88.7k t2015: 97.2k t2016: 106.9k t2017: 116.4k t2018: 128.2k t2019: 128.2k t2020: 128.5k t2021: 141.4k t2022: 150.0k t2023: 153.2k t

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

Analysis

Argentina recorded 153,192 t for pigmeat — fat supply quantity in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 2.1% on the previous year and up 81.3% over ten years.

Over the whole period, pigmeat — fat supply quantity in Argentina peaked at 153,192 t in 2023 and was at its lowest, 61,413 t, in 2010.

That places Argentina 16th out of 180 countries with data for 2023, putting it in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 94,839 t 61,413 t 128,237 t 10
2020s 143,270 t 128,515 t 153,192 t 4

Countries ranked near Argentina

  1. 13 Republic of Korea 247,663 t compare
  2. 14 Italy 227,680 t compare
  3. 15 Thailand 177,471 t compare
  4. 17 China, Taiwan Province of 150,675 t compare
  5. 18 Colombia 130,392 t compare
  6. 19 Canada 121,817 t compare

See the full ranking of 211 places →

More agriculture & rural data for Argentina

All data for Argentina →

Frequently asked questions

What is pigmeat — fat supply quantity in Argentina?
Pigmeat — fat supply quantity in Argentina was 153,192 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — fat supply quantity recorded in Argentina?
The highest recorded value was 153,192 t in 2023.
What is the lowest pigmeat — fat supply quantity recorded in Argentina?
The lowest recorded value was 61,413 t in 2010.
How does Argentina rank for pigmeat — fat supply quantity?
Argentina ranks 16th out of 180 countries with data for 2023.
Is pigmeat — fat supply quantity rising or falling in Argentina?
Over the last ten years it is up 81.3%. 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 Pigmeat — 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
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.