Rape and Mustardseed — Fat supply quantity in Hungary

Hungary: Rape and Mustardseed — Fat supply quantity was 226.12 t in 2023. ▲ Rising

Latest (2023)
226.12 t
Change on year
down 13.5%
World rank
43rd
of 180 countries
All-time high
378.69 t
in 2014
All-time low
27.38 t
in 2010
Years of data
14
2010–2023

Rape and Mustardseed — Fat supply quantity in Hungary, 2010–2023

01002003004002010201620232010: 27.4 t2011: 129.2 t2012: 178.1 t2013: 263.1 t2014: 378.7 t2015: 305.9 t2016: 311.1 t2017: 355.3 t2018: 351.7 t2019: 277.7 t2020: 317.3 t2021: 81.6 t2022: 261.6 t2023: 226.1 t

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

Analysis

Hungary recorded 226.12 t for rape and mustardseed — fat supply quantity in 2023.

The figure is down 13.5% on the previous year and down 14.1% over ten years.

Over the whole period, rape and mustardseed — fat supply quantity in Hungary peaked at 378.69 t in 2014 and was at its lowest, 27.38 t, in 2010.

Hungary ranks 43rd of 180 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

DecadeAverage LowestHighest Years
2010s 257.81 t 27.38 t 378.69 t 10
2020s 221.64 t 81.6 t 317.27 t 4

Countries ranked near Hungary

  1. 40 El Salvador 272.12 t compare
  2. 41 Honduras 271.39 t compare
  3. 42 Gabon 236.97 t compare
  4. 44 New Zealand 214.99 t compare
  5. 45 Serbia 214.83 t compare
  6. 46 Norway 208.85 t compare

See the full ranking of 211 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is rape and mustardseed — fat supply quantity in Hungary?
Rape and mustardseed — fat supply quantity in Hungary was 226.12 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustardseed — fat supply quantity recorded in Hungary?
The highest recorded value was 378.69 t in 2014.
What is the lowest rape and mustardseed — fat supply quantity recorded in Hungary?
The lowest recorded value was 27.38 t in 2010.
How does Hungary rank for rape and mustardseed — fat supply quantity?
Hungary ranks 43rd out of 180 countries with data for 2023.
Is rape and mustardseed — fat supply quantity rising or falling in Hungary?
Over the last ten years it is down 14.1%. The long-run trend across the full record is rising.
Where does this Hungary data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustardseed — 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

Indicator
Rape and Mustardseed — 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
211 places, 2,824 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.