Pineapples and products — Fat supply quantity in Nicaragua
Nicaragua: Pineapples and products — Fat supply quantity was 69.6 t in 2023. ▲ Rising
Pineapples and products — Fat supply quantity in Nicaragua, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Nicaragua recorded 69.6 t for pineapples and products — fat supply quantity in 2023.
That represents a change of up 1.2% on the previous year and up 11.8% over ten years.
Over the whole period, pineapples and products — fat supply quantity in Nicaragua peaked at 69.84 t in 2018 and was at its lowest, 56.01 t, in 2010.
Nicaragua ranks 37th of 164 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 63.44 t | 56.01 t | 69.84 t | 10 |
| 2020s | 67.46 t | 65.17 t | 69.6 t | 4 |
Countries ranked near Nicaragua
More agriculture & rural data for Nicaragua
- Agriculture, forestry, and fishing, value added (current US$), annual 12.55 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1448 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 459.4 current US$ per person (2025)
- Rural population, annual growth rate 0.8714 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4056 units per person (2025)
- Agriculture share gdp 14.48 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 14.48 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.3% (2024)
Frequently asked questions
- What is pineapples and products — fat supply quantity in Nicaragua?
- Pineapples and products — fat supply quantity in Nicaragua was 69.6 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 Nicaragua?
- The highest recorded value was 69.84 t in 2018.
- What is the lowest pineapples and products — fat supply quantity recorded in Nicaragua?
- The lowest recorded value was 56.01 t in 2010.
- How does Nicaragua rank for pineapples and products — fat supply quantity?
- Nicaragua ranks 37th out of 164 countries with data for 2023.
- Is pineapples and products — fat supply quantity rising or falling in Nicaragua?
- Over the last ten years it is up 11.8%. The long-run trend across the full record is rising.
- Where does this Nicaragua 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.