Pineapples and products — Fat supply quantity in Italy
Italy: Pineapples and products — Fat supply quantity was 118 t in 2023. ▼ Falling
Pineapples and products — Fat supply quantity in Italy, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, pineapples and products — fat supply quantity in Italy stood at 118 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 5.6% on the previous year and down 19.7% over ten years.
Over the whole period, pineapples and products — fat supply quantity in Italy peaked at 155.44 t in 2018 and was at its lowest, 118 t, in 2023.
Italy ranks 29th of 164 countries on this measure, in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 144.59 t | 128.62 t | 155.44 t | 10 |
| 2020s | 124.35 t | 118 t | 128.84 t | 4 |
Countries ranked near Italy
- 26 Australia and New Zealand 140.66 t compare
- 27 Republic of Korea 132.49 t compare
- 28 Russian Federation 119.48 t compare
- 30 Australia 116.66 t compare
- 31 Guatemala 104.88 t compare
- 32 Panama 95.55 t compare
More agriculture & rural data for Italy
- Agriculture share gdp 2.07 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.07 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.5% (2024)
- Rural population 30.3% (2025)
- Rural population growth -0.3% (2025)
- Rural population 17.86 million (2025)
- Agriculture, forestry, and fishing, value added 2.1% (2025)
- Agriculture, forestry, and fishing, value added 52.70 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is pineapples and products — fat supply quantity in Italy?
- Pineapples and products — fat supply quantity in Italy was 118 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 Italy?
- The highest recorded value was 155.44 t in 2018.
- What is the lowest pineapples and products — fat supply quantity recorded in Italy?
- The lowest recorded value was 118 t in 2023.
- How does Italy rank for pineapples and products — fat supply quantity?
- Italy ranks 29th out of 164 countries with data for 2023.
- Is pineapples and products — fat supply quantity rising or falling in Italy?
- Over the last ten years it is down 19.7%. The long-run trend across the full record is falling.
- Where does this Italy 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.