Soyabean Oil — Fat supply quantity in Timor-Leste

Timor-Leste: Soyabean Oil — Fat supply quantity was 110.13 t in 2023. ◆ Volatile

Latest (2023)
110.13 t
Change on year
up 100,018.0%
Rank
157th
of 181 regions
All-time high
130.19 t
in 2020
All-time low
0.01 t
in 2015
Years of data
8
2014–2023

Soyabean Oil — Fat supply quantity in Timor-Leste, 2014–2023

0501001502014201820232014: 5 t2015: 0.01 t2017: 0.38 t2019: 130.1 t2020: 130.2 t2021: 0.04 t2022: 0.11 t2023: 110.1 t

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

Analysis

The most recent figure for soyabean oil — fat supply quantity in Timor-Leste is 110.13 t, measured in 2023.

Compared with earlier readings it is up 100,018.0% on the previous year and up 2,120.4% over ten years.

Over the whole period, soyabean oil — fat supply quantity in Timor-Leste peaked at 130.19 t in 2020 and was at its lowest, 0.01 t, in 2015.

That places Timor-Leste 157th out of 181 regions with data for 2023, putting it in the bottom quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 33.86 t 0.01 t 130.08 t 4
2020s 60.12 t 0.04 t 130.19 t 4

Countries ranked near Timor-Leste

  1. 154 Estonia 254.96 t compare
  2. 155 Gambia 152.35 t compare
  3. 156 New Caledonia 125 t compare
  4. 159 Marshall Islands 60.4 t compare
  5. 160 Liberia 48.24 t compare

See the full ranking of 212 places →

More agriculture & rural data for Timor-Leste

All data for Timor-Leste →

Frequently asked questions

What is soyabean oil — fat supply quantity in Timor-Leste?
Soyabean oil — fat supply quantity in Timor-Leste was 110.13 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean oil — fat supply quantity recorded in Timor-Leste?
The highest recorded value was 130.19 t in 2020.
What is the lowest soyabean oil — fat supply quantity recorded in Timor-Leste?
The lowest recorded value was 0.01 t in 2015.
How does Timor-Leste rank for soyabean oil — fat supply quantity?
Timor-Leste ranks 157th out of 181 regions with data for 2023.
Is soyabean oil — fat supply quantity rising or falling in Timor-Leste?
Over the last ten years it is up 2,120.4%. The long-run trend across the full record is volatile.
Where does this Timor-Leste data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Soyabean Oil — Fat supply quantity in Timor-Leste. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/soyabean-oil-fat-supply-quantity-t/timor-leste-2/

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About this data

Indicator
Soyabean Oil — 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
212 places, 2,875 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.