Sunflower seed — Fat supply quantity in Viet Nam
Viet Nam: Sunflower seed — Fat supply quantity was 3,932 t in 2023. ◆ Volatile
Sunflower seed — Fat supply quantity in Viet Nam, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Viet Nam recorded 3,932 t for sunflower seed — fat supply quantity in 2023.
The figure is down 19.5% on the previous year and up 2,871.8% over ten years.
Over the whole period, sunflower seed — fat supply quantity in Viet Nam peaked at 4,886 t in 2022 and was at its lowest, 127.24 t, in 2017.
That places Viet Nam 13th out of 34 regions 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 | 252.12 t | 127.24 t | 645.98 t | 6 |
| 2020s | 2,525 t | 503.47 t | 4,886 t | 4 |
Countries ranked near Viet Nam
- 10 Brazil 1,512 t compare
- 11 China (People’s Republic of) 1,348 t compare
- 12 China, Taiwan Province of 1,337 t compare
- 13 Philippines 1,253 t compare
- 14 Republic of Korea 1,149 t compare
- 15 Paraguay 898.16 t compare
- 16 Mexico 847.03 t compare
More agriculture & rural data for Viet Nam
- Pulses, Total — Yield 1,021 kg/ha (2024)
- Sheep and Goats — Stocks 3.17 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 1.64 million An (2024)
- Sheep and Goat Meat — Production 24,593 t (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 15 kg/An (2024)
- Roots and Tubers, Total — Production 11.86 million t (2024)
- Roots and Tubers, Total — Yield 19,186 kg/ha (2024)
- Roots and Tubers, Total — Area harvested 618,234 ha (2024)
- Pulses, Total — Production 279,795 t (2024)
- Oilcrops, Cake Equivalent — Yield 996.7 kg/ha (2024)
Frequently asked questions
- What is sunflower seed — fat supply quantity in Viet Nam?
- Sunflower seed — fat supply quantity in Viet Nam was 3,932 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sunflower seed — fat supply quantity recorded in Viet Nam?
- The highest recorded value was 4,886 t in 2022.
- What is the lowest sunflower seed — fat supply quantity recorded in Viet Nam?
- The lowest recorded value was 127.24 t in 2017.
- How does Viet Nam rank for sunflower seed — fat supply quantity?
- Viet Nam ranks 13th out of 34 regions with data for 2023.
- Is sunflower seed — fat supply quantity rising or falling in Viet Nam?
- Over the last ten years it is up 2,871.8%. The long-run trend across the full record is volatile.
- Where does this Viet Nam data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sunflower seed — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.