Pulses — Fat supply quantity in Kyrgyz Republic
Kyrgyz Republic: Pulses — Fat supply quantity was 953.64 t in 2023. ◆ Volatile
Pulses — Fat supply quantity in Kyrgyz Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pulses — fat supply quantity in Kyrgyz Republic is 953.64 t, measured in 2023.
Compared with earlier readings it is down 31.1% on the previous year and up 437.6% over ten years.
Over the whole period, pulses — fat supply quantity in Kyrgyz Republic peaked at 1,384 t in 2022 and was at its lowest, 74.27 t, in 2011.
Kyrgyz Republic ranks 77th of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 253.95 t | 74.27 t | 477.82 t | 10 |
| 2020s | 987.76 t | 314.12 t | 1,384 t | 4 |
Countries ranked near Kyrgyz Republic
- 74 Tajikistan, Republic of 992.46 t compare
- 75 China, Taiwan Province of 990.31 t compare
- 76 Oman 983.09 t compare
- 78 Namibia 945.33 t compare
- 79 Netherlands (Kingdom of the) 944.51 t compare
- 80 Lebanon 924.95 t compare
More agriculture & rural data for Kyrgyz Republic
- Agriculture share gdp 8 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8 (2025)
- Agricultural raw materials exports 0.8% (2025)
- Agricultural raw materials imports 0.8% (2025)
- Rural population 65.3% (2025)
- Rural population growth 1.6% (2025)
- Rural population 4.79 million (2025)
- Agriculture, forestry, and fishing, value added 8.0% (2025)
- Agriculture, forestry, and fishing, value added 1.81 billion current US$ (2025)
- Unmanufactured tobacco — Production 972 t (2024)
Frequently asked questions
- What is pulses — fat supply quantity in Kyrgyz Republic?
- Pulses — fat supply quantity in Kyrgyz Republic was 953.64 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pulses — fat supply quantity recorded in Kyrgyz Republic?
- The highest recorded value was 1,384 t in 2022.
- What is the lowest pulses — fat supply quantity recorded in Kyrgyz Republic?
- The lowest recorded value was 74.27 t in 2011.
- How does Kyrgyz Republic rank for pulses — fat supply quantity?
- Kyrgyz Republic ranks 77th out of 164 countries with data for 2023.
- Is pulses — fat supply quantity rising or falling in Kyrgyz Republic?
- Over the last ten years it is up 437.6%. The long-run trend across the full record is volatile.
- Where does this Kyrgyz Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pulses — 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.