Pimento — Fat supply quantity in Southern Asia
Southern Asia: Pimento — Fat supply quantity was 315,657 t in 2023. ▲ Rising
Pimento — Fat supply quantity in Southern Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, pimento — fat supply quantity in Southern Asia stood at 315,657 t. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 32.9% on the previous year and up 107.2% over ten years.
Over the whole period, pimento — fat supply quantity in Southern Asia peaked at 315,657 t in 2023 and was at its lowest, 136,440 t, in 2011.
That places Southern Asia 2nd out of 39 groups 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 169,112 t | 136,440 t | 226,052 t | 10 |
| 2020s | 232,348 t | 173,217 t | 315,657 t | 4 |
Countries ranked near Southern Asia
- 1 India 218,053 t compare
- 2 Bangladesh 72,499 t compare
- 3 Thailand 46,190 t compare
- 4 Ethiopia, The Federal Democratic Republic of 28,931 t compare
- 5 China, People's Republic of 17,057 t compare
More agriculture & rural data for Southern Asia
- Tomatoes — Production 25.92 million t (2024)
- Bananas — Production 39.26 million t (2024)
- Bananas — Area harvested 1.07 million ha (2024)
- Unmanufactured tobacco — Production 1.04 million t (2024)
- Unmanufactured tobacco — Area harvested 522,889 ha (2024)
- Cattle and Buffaloes — Stocks 459.10 million An (2024)
- Eggs Primary — Yield/Carcass Weight 9,595 g/An (2024)
- Citrus Fruit, Total — Production 21.49 million t (2024)
- Citrus Fruit, Total — Yield 13,863 kg/ha (2024)
- Citrus Fruit, Total — Area harvested 1.55 million ha (2024)
Frequently asked questions
- What is pimento — fat supply quantity in Southern Asia?
- Pimento — fat supply quantity in Southern Asia was 315,657 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — fat supply quantity recorded in Southern Asia?
- The highest recorded value was 315,657 t in 2023.
- What is the lowest pimento — fat supply quantity recorded in Southern Asia?
- The lowest recorded value was 136,440 t in 2011.
- How does Southern Asia rank for pimento — fat supply quantity?
- Southern Asia ranks 2nd out of 39 groups with data for 2023.
- Is pimento — fat supply quantity rising or falling in Southern Asia?
- Over the last ten years it is up 107.2%. The long-run trend across the full record is rising.
- Where does this Southern Asia 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.