Plantains — Fat supply quantity in Germany

Germany: Plantains — Fat supply quantity was 22.85 t in 2023. ◆ Volatile

Latest (2023)
22.85 t
Change on year
up 16.6%
World rank
58th
of 155 countries
All-time high
31.81 t
in 2019
All-time low
0.52 t
in 2014
Years of data
14
2010–2023

Plantains — Fat supply quantity in Germany, 2010–2023

01020302010201620232010: 3.3 t2011: 2 t2012: 3.7 t2013: 3.8 t2014: 0.52 t2015: 2.9 t2016: 4.9 t2017: 5 t2018: 15.9 t2019: 31.8 t2020: 26.2 t2021: 17.2 t2022: 19.6 t2023: 22.9 t

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

Analysis

Germany recorded 22.85 t for plantains — fat supply quantity in 2023.

That represents a change of up 16.6% on the previous year and up 502.9% over ten years.

Over the whole period, plantains — fat supply quantity in Germany peaked at 31.81 t in 2019 and was at its lowest, 0.52 t, in 2014.

That places Germany 58th out of 155 countries with data for 2023, putting it 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 7.37 t 0.52 t 31.81 t 10
2020s 21.46 t 17.17 t 26.22 t 4

Countries ranked near Germany

  1. 55 Melanesia 34.17 t compare
  2. 56 Fiji 33.7 t compare
  3. 57 Mauritania 24.59 t compare
  4. 59 Montenegro 21.87 t compare
  5. 60 Bahrain 20.79 t compare
  6. 61 Syrian Arab Republic 17.59 t compare

See the full ranking of 186 places →

More agriculture & rural data for Germany

All data for Germany →

Frequently asked questions

What is plantains — fat supply quantity in Germany?
Plantains — fat supply quantity in Germany was 22.85 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest plantains — fat supply quantity recorded in Germany?
The highest recorded value was 31.81 t in 2019.
What is the lowest plantains — fat supply quantity recorded in Germany?
The lowest recorded value was 0.52 t in 2014.
How does Germany rank for plantains — fat supply quantity?
Germany ranks 58th out of 155 countries with data for 2023.
Is plantains — fat supply quantity rising or falling in Germany?
Over the last ten years it is up 502.9%. The long-run trend across the full record is volatile.
Where does this Germany 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 Germany. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/plantains-fat-supply-quantity-t/germany/

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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.