Spices, Other — Fat supply quantity in Tajikistan
Tajikistan: Spices, Other — Fat supply quantity was 59.43 t in 2023. ◆ Volatile
Spices, Other — Fat supply quantity in Tajikistan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Tajikistan recorded 59.43 t for spices, other — fat supply quantity in 2023.
That represents a change of up 8.3% on the previous year and up 217.3% over five years.
Over the whole period, spices, other — fat supply quantity in Tajikistan peaked at 66.21 t in 2021 and was at its lowest, 0 t, in 2010.
That places Tajikistan 112th out of 164 countries with data for 2023, putting it in the middle of the range.
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 | 8.11 t | 0 t | 44.8 t | 10 |
| 2020s | 48.76 t | 14.55 t | 66.21 t | 4 |
Countries ranked near Tajikistan
- 109 Saint Vincent and the Grenadines 63.53 t compare
- 110 Luxembourg 62.77 t compare
- 111 Costa Rica 60.04 t compare
- 113 Papua New Guinea 58.67 t compare
- 114 Slovenia 57.97 t compare
- 115 Cyprus 53.46 t compare
More agriculture & rural data for Tajikistan
- Agriculture, forestry, and fishing, value added (current US$), annual 18.82 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2305 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 314.01 current US$ per person (2024)
- Rural population, annual growth rate 1.87 % change on previous year (2025)
- Rural population, per unit of GDP 0.0005 units per US$ of GDP (2025)
- Rural population, per capita 0.7384 units per person (2025)
- Agriculture share gdp 23.05 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.05 (2024)
- Agricultural raw materials exports 16.2% (2023)
- Agricultural raw materials imports 4.1% (2023)
Frequently asked questions
- What is spices, other — fat supply quantity in Tajikistan?
- Spices, other — fat supply quantity in Tajikistan was 59.43 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — fat supply quantity recorded in Tajikistan?
- The highest recorded value was 66.21 t in 2021.
- What is the lowest spices, other — fat supply quantity recorded in Tajikistan?
- The lowest recorded value was 0 t in 2010.
- How does Tajikistan rank for spices, other — fat supply quantity?
- Tajikistan ranks 112th out of 164 countries with data for 2023.
- Where does this Tajikistan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, 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
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.