Pimento — Fat supply quantity in North Macedonia
North Macedonia: Pimento — Fat supply quantity was 464.64 t in 2023. ▼ Falling
Pimento — Fat supply quantity in North Macedonia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pimento — fat supply quantity in North Macedonia is 464.64 t, measured in 2023.
Compared with earlier readings it is up 0.4% on the previous year and down 18.6% over ten years.
Over the whole period, pimento — fat supply quantity in North Macedonia peaked at 570.7 t in 2013 and was at its lowest, 441.03 t, in 2021.
That places North Macedonia 48th out of 179 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 499.78 t | 443.7 t | 570.7 t | 10 |
| 2020s | 452.88 t | 441.03 t | 464.64 t | 4 |
Countries ranked near North Macedonia
- 45 Saudi Arabia 564.89 t compare
- 46 Senegal 559.56 t compare
- 47 Sierra Leone 472.02 t compare
- 49 Serbia 442.87 t compare
- 50 Netherlands (Kingdom of the) 415.4 t compare
- 51 Iran (Islamic Republic of) 407.41 t compare
More agriculture & rural data for North Macedonia
- Agriculture share gdp 5.98 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.98 (2025)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.6% (2024)
- Rural population 37.1% (2025)
- Rural population growth -1.1% (2025)
- Rural population 675,721 (2025)
- Agriculture, forestry, and fishing, value added 6.0% (2025)
- Agriculture, forestry, and fishing, value added 1.14 billion current US$ (2025)
- Unmanufactured tobacco — Production 24,116 t (2024)
Frequently asked questions
- What is pimento — fat supply quantity in North Macedonia?
- Pimento — fat supply quantity in North Macedonia was 464.64 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — fat supply quantity recorded in North Macedonia?
- The highest recorded value was 570.7 t in 2013.
- What is the lowest pimento — fat supply quantity recorded in North Macedonia?
- The lowest recorded value was 441.03 t in 2021.
- How does North Macedonia rank for pimento — fat supply quantity?
- North Macedonia ranks 48th out of 179 countries with data for 2023.
- Is pimento — fat supply quantity rising or falling in North Macedonia?
- Over the last ten years it is down 18.6%. The long-run trend across the full record is falling.
- Where does this North Macedonia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — 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.