Pineapples and products — Fat supply quantity in Israel
Israel: Pineapples and products — Fat supply quantity was 23.11 t in 2023. ▲ Rising
Pineapples and products — Fat supply quantity in Israel, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pineapples and products — fat supply quantity in Israel is 23.11 t, measured in 2023.
The figure is down 25.3% on the previous year and up 72.5% over ten years.
Over the whole period, pineapples and products — fat supply quantity in Israel peaked at 30.94 t in 2022 and was at its lowest, 11.41 t, in 2018.
That places Israel 59th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 14.07 t | 11.41 t | 18.8 t | 10 |
| 2020s | 23.32 t | 15.92 t | 30.94 t | 4 |
Countries ranked near Israel
- 56 Greece 24.51 t compare
- 57 Papua New Guinea 24 t compare
- 58 New Zealand 23.99 t compare
- 60 China, Hong Kong SAR 22.21 t compare
- 61 Austria 22.04 t compare
- 62 South Africa 21.01 t compare
More agriculture & rural data for Israel
- Rural population, annual growth rate 0.7021 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0842 units per person (2025)
- Agriculture share gdp 1.29 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.29 (2024)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 8.4% (2025)
- Rural population growth 0.7% (2025)
- Rural population 852,511 (2025)
Frequently asked questions
- What is pineapples and products — fat supply quantity in Israel?
- Pineapples and products — fat supply quantity in Israel was 23.11 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pineapples and products — fat supply quantity recorded in Israel?
- The highest recorded value was 30.94 t in 2022.
- What is the lowest pineapples and products — fat supply quantity recorded in Israel?
- The lowest recorded value was 11.41 t in 2018.
- How does Israel rank for pineapples and products — fat supply quantity?
- Israel ranks 59th out of 164 countries with data for 2023.
- Is pineapples and products — fat supply quantity rising or falling in Israel?
- Over the last ten years it is up 72.5%. The long-run trend across the full record is rising.
- Where does this Israel data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pineapples and products — 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.