Spices and condiments — Fat supply — Value in Paraguay
Paraguay: Spices and condiments — Fat supply — Value was 0 g/cap/d in 2023. ▼ Falling
Spices and condiments — Fat supply — Value in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Paraguay recorded 0 g/cap/d for spices and condiments — fat supply — value in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 100.0% on the previous year and down 100.0% over ten years.
Over the whole period, spices and condiments — fat supply — value in Paraguay peaked at 0.1 g/cap/d in 2010 and was at its lowest, 0 g/cap/d, in 2023.
Paraguay ranks 131st of 163 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Spices and condiments — Fat supply — Value in Paraguay, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 0.1 g/cap/d | — |
| 2011 | 0.1 g/cap/d | +0.0% |
| 2012 | 0.1 g/cap/d | +0.0% |
| 2013 | 0.1 g/cap/d | +0.0% |
| 2014 | 0.1 g/cap/d | +0.0% |
| 2015 | 0.1 g/cap/d | +0.0% |
| 2016 | 0.1 g/cap/d | +0.0% |
| 2017 | 0.1 g/cap/d | +0.0% |
| 2018 | 0.1 g/cap/d | +0.0% |
| 2019 | 0.1 g/cap/d | +0.0% |
| 2020 | 0.1 g/cap/d | +0.0% |
| 2021 | 0.1 g/cap/d | +0.0% |
| 2022 | 0.1 g/cap/d | +0.0% |
| 2023 | 0 g/cap/d | -100.0% |
Paraguay compared with similar countries
- Paraguay's 0 g/cap/d is below the median for upper middle income countries, which is 0.2 g/cap/d. (50 countries reporting)
- Paraguay's 0 g/cap/d is below the median for Latin America & Caribbean, which is 0.1 g/cap/d. (30 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.1 g/cap/d | 0.1 g/cap/d | 0.1 g/cap/d | 10 |
| 2020s | 0.075 g/cap/d | 0 g/cap/d | 0.1 g/cap/d | 4 |
Countries ranked near Paraguay
- 131 Angola 0 g/cap/d
- 131 Azerbaijan 0 g/cap/d
- 131 Belarus 0 g/cap/d compare
- 131 Brazil 0 g/cap/d
- 131 Congo 0 g/cap/d
- 131 El Salvador 0 g/cap/d compare
- 131 Gabon 0 g/cap/d
- 131 Gambia 0 g/cap/d compare
- 131 Guinea 0 g/cap/d
- 131 Guinea-Bissau 0 g/cap/d
- 131 Haiti 0 g/cap/d
- 131 Italy 0 g/cap/d
- 131 Kiribati 0 g/cap/d compare
- 131 Liberia 0 g/cap/d
- 131 Madagascar 0 g/cap/d compare
- 131 Malawi 0 g/cap/d compare
- 131 Mauritania 0 g/cap/d compare
- 131 Mongolia 0 g/cap/d
- 131 Mozambique 0 g/cap/d
- 131 Nauru 0 g/cap/d compare
- 131 Nicaragua 0 g/cap/d
- 131 Papua New Guinea 0 g/cap/d compare
- 131 Peru 0 g/cap/d compare
- 131 Philippines 0 g/cap/d
- 131 Rwanda 0 g/cap/d
- 131 Sao Tome and Principe 0 g/cap/d compare
- 131 Spain 0 g/cap/d compare
- 131 Turkmenistan 0 g/cap/d
- 131 Uganda 0 g/cap/d
- 131 Ukraine 0 g/cap/d compare
- 131 Vanuatu 0 g/cap/d compare
- 131 Zambia 0 g/cap/d compare
More agriculture & rural data for Paraguay
- Agriculture, forestry, and fishing, value added (current US$), annual 14.01 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1164 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 817.98 current US$ per person (2025)
- Rural population, annual growth rate -0.5603 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2961 units per person (2025)
- Share of GDP from agriculture 11.6% (2025)
- Agriculture as a share of GDP vs. GDP per capita 11.6% (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is spices and condiments — fat supply — value in Paraguay?
- Spices and condiments — fat supply — value in Paraguay was 0 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — fat supply — value recorded in Paraguay?
- The highest recorded value was 0.1 g/cap/d in 2010.
- What is the lowest spices and condiments — fat supply — value recorded in Paraguay?
- The lowest recorded value was 0 g/cap/d in 2023.
- How does Paraguay rank for spices and condiments — fat supply — value?
- Paraguay ranks 131st out of 163 countries with data for 2023.
- Is spices and condiments — fat supply — value rising or falling in Paraguay?
- Over the last ten years it is down 100.0%. The long-run trend across the full record is falling.
- Where does this Paraguay data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices and condiments — Fat supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.