Plantains — Fat supply quantity in Argentina

Argentina: Plantains — Fat supply quantity was 6.64 t in 2023. ◆ Volatile

Latest (2023)
6.64 t
Change on year
down 5.9%
World rank
67th
of 155 countries
All-time high
11.82 t
in 2014
All-time low
0 t
in 2010
Years of data
14
2010–2023

Plantains — Fat supply quantity in Argentina, 2010–2023

02.557.51012.52010201620232010: 0 t2011: 0 t2012: 5.6 t2013: 11.3 t2014: 11.8 t2015: 3.4 t2016: 3.7 t2017: 4.1 t2018: 3.7 t2019: 4.2 t2020: 6.7 t2021: 9.1 t2022: 7.1 t2023: 6.6 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2023, plantains — fat supply quantity in Argentina stood at 6.64 t.

That represents a change of down 5.9% on the previous year and down 41.1% over ten years.

Over the whole period, plantains — fat supply quantity in Argentina peaked at 11.82 t in 2014 and was at its lowest, 0 t, in 2010.

Argentina ranks 67th of 155 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 4.78 t 0 t 11.82 t 10
2020s 7.38 t 6.64 t 9.09 t 4

Countries ranked near Argentina

  1. 64 Portugal 8.97 t compare
  2. 65 Belize 7.33 t compare
  3. 66 Namibia 7.13 t compare
  4. 68 Polynesia 6.53 t compare
  5. 69 Czechia 6.47 t compare
  6. 70 Tonga 6.33 t compare

See the full ranking of 186 places →

More agriculture & rural data for Argentina

All data for Argentina →

Frequently asked questions

What is plantains — fat supply quantity in Argentina?
Plantains — fat supply quantity in Argentina was 6.64 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest plantains — fat supply quantity recorded in Argentina?
The highest recorded value was 11.82 t in 2014.
What is the lowest plantains — fat supply quantity recorded in Argentina?
The lowest recorded value was 0 t in 2010.
How does Argentina rank for plantains — fat supply quantity?
Argentina ranks 67th out of 155 countries with data for 2023.
Is plantains — fat supply quantity rising or falling in Argentina?
Over the last ten years it is down 41.1%. The long-run trend across the full record is volatile.
Where does this Argentina data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Plantains — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Plantains — Fat supply quantity in Argentina. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/plantains-fat-supply-quantity-t/argentina/

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About this data

Indicator
Plantains — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
186 places, 2,342 data points, 2010–2023
Last refreshed

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.