Soyabeans — Fat supply quantity in Iran (Islamic Republic of)
Iran (Islamic Republic of): Soyabeans — Fat supply quantity was 0.04 t in 2023. ◆ Volatile
Soyabeans — Fat supply quantity in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, soyabeans — fat supply quantity in Iran (Islamic Republic of) stood at 0.04 t.
The figure is up 33.3% on the previous year and down 20.0% over five years.
Over the whole period, soyabeans — fat supply quantity in Iran (Islamic Republic of) peaked at 0.09 t in 2020 and was at its lowest, 0 t, in 2012.
Iran (Islamic Republic of) ranks 39th of 39 regions on this measure, in the bottom quarter.
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 | 0.017 t | 0 t | 0.08 t | 10 |
| 2020s | 0.0525 t | 0.03 t | 0.09 t | 4 |
Countries ranked near Iran (Islamic Republic of)
- 36 Zimbabwe 591.81 t compare
- 37 Bosnia and Herzegovina 590.54 t compare
- 38 Poland 565.52 t compare
- 39 Liberia 527.94 t compare
- 40 Australia and New Zealand 463.43 t compare
- 41 New Zealand 442.41 t compare
- 42 Saudi Arabia 400.44 t compare
More agriculture & rural data for Iran (Islamic Republic of)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (2006)
- Edible offal of pigs, fresh, chilled or frozen — Production 0 t (1990)
- Edible offal of pigs, fresh, chilled or frozen — Producing 0 An (2006)
- Swine / pigs — Stocks 0 An (1992)
- Tomatoes — Area harvested 68,517 ha (2024)
- Tomatoes — Yield 47,156 kg/ha (2024)
- Fat of pigs — Production 0 t (1990)
- Tomatoes — Production 3.23 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 0 t (2006)
- Unmanufactured tobacco — Production 20,948 t (2024)
Frequently asked questions
- What is soyabeans — fat supply quantity in Iran (Islamic Republic of)?
- Soyabeans — fat supply quantity in Iran (Islamic Republic of) was 0.04 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabeans — fat supply quantity recorded in Iran (Islamic Republic of)?
- The highest recorded value was 0.09 t in 2020.
- What is the lowest soyabeans — fat supply quantity recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 0 t in 2012.
- How does Iran (Islamic Republic of) rank for soyabeans — fat supply quantity?
- Iran (Islamic Republic of) ranks 39th out of 39 regions with data for 2023.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabeans — 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.