Roots, Other — Fat supply quantity in Philippines

Philippines: Roots, Other — Fat supply quantity was 377.9 t in 2023. ▼ Falling

Latest (2023)
377.9 t
Change on year
down 2.4%
World rank
31st
of 177 countries
All-time high
461.32 t
in 2010
All-time low
352.31 t
in 2020
Years of data
14
2010–2023

Roots, Other — Fat supply quantity in Philippines, 2010–2023

01002003004005002010201620232010: 461.3 t2011: 434.5 t2012: 424.3 t2013: 434.2 t2014: 428.3 t2015: 422.9 t2016: 390.3 t2017: 382.8 t2018: 372.4 t2019: 368.7 t2020: 352.3 t2021: 383.6 t2022: 387.1 t2023: 377.9 t

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

Analysis

In 2023, roots, other — fat supply quantity in Philippines stood at 377.9 t.

That represents a change of down 2.4% on the previous year and down 13.0% over ten years.

Over the whole period, roots, other — fat supply quantity in Philippines peaked at 461.32 t in 2010 and was at its lowest, 352.31 t, in 2020.

That places Philippines 31st out of 177 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 411.95 t 368.66 t 461.32 t 10
2020s 375.23 t 352.31 t 387.11 t 4

Countries ranked near Philippines

  1. 28 Rwanda 447.25 t compare
  2. 29 Jamaica 444.62 t compare
  3. 30 Egypt 378.44 t compare
  4. 32 Indonesia 365.8 t compare
  5. 33 Timor-Leste 339.41 t compare
  6. 34 Madagascar 313.45 t compare

See the full ranking of 208 places →

More agriculture & rural data for Philippines

All data for Philippines →

Frequently asked questions

What is roots, other — fat supply quantity in Philippines?
Roots, other — fat supply quantity in Philippines was 377.9 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest roots, other — fat supply quantity recorded in Philippines?
The highest recorded value was 461.32 t in 2010.
What is the lowest roots, other — fat supply quantity recorded in Philippines?
The lowest recorded value was 352.31 t in 2020.
How does Philippines rank for roots, other — fat supply quantity?
Philippines ranks 31st out of 177 countries with data for 2023.
Is roots, other — fat supply quantity rising or falling in Philippines?
Over the last ten years it is down 13.0%. The long-run trend across the full record is falling.
Where does this Philippines data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — 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
Roots, Other — 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
208 places, 2,774 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.