Tea (including mate) — Fat supply quantity in Hungary

Hungary: Tea (including mate) — Fat supply quantity was 0.5 t in 2023. ◆ Volatile

Latest (2023)
0.5 t
Change on year
down 12.3%
World rank
124th
of 182 countries
All-time high
2.33 t
in 2017
All-time low
0.34 t
in 2021
Years of data
14
2010–2023

Tea (including mate) — Fat supply quantity in Hungary, 2010–2023

0.511.522.52010201620232010: 1.4 t2011: 0.96 t2012: 0.79 t2013: 0.55 t2014: 0.89 t2015: 1 t2016: 0.99 t2017: 2.3 t2018: 2 t2019: 1.4 t2020: 1.1 t2021: 0.34 t2022: 0.57 t2023: 0.5 t

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

Analysis

The most recent figure for tea (including mate) — fat supply quantity in Hungary is 0.5 t, measured in 2023.

Compared with earlier readings it is down 12.3% on the previous year and down 9.1% over ten years.

Over the whole period, tea (including mate) — fat supply quantity in Hungary peaked at 2.33 t in 2017 and was at its lowest, 0.34 t, in 2021.

That places Hungary 124th out of 182 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

DecadeAverage LowestHighest Years
2010s 1.24 t 0.55 t 2.33 t 10
2020s 0.62 t 0.34 t 1.07 t 4

Countries ranked near Hungary

  1. 122 Bulgaria 0.52 t compare
  2. 123 Suriname 0.51 t compare
  3. 124 Eswatini 0.5 t compare
  4. 124 Guatemala 0.5 t compare
  5. 127 Costa Rica 0.46 t compare

See the full ranking of 213 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is tea (including mate) — fat supply quantity in Hungary?
Tea (including mate) — fat supply quantity in Hungary was 0.5 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest tea (including mate) — fat supply quantity recorded in Hungary?
The highest recorded value was 2.33 t in 2017.
What is the lowest tea (including mate) — fat supply quantity recorded in Hungary?
The lowest recorded value was 0.34 t in 2021.
How does Hungary rank for tea (including mate) — fat supply quantity?
Hungary ranks 124th out of 182 countries with data for 2023.
Is tea (including mate) — fat supply quantity rising or falling in Hungary?
Over the last ten years it is down 9.1%. The long-run trend across the full record is volatile.
Where does this Hungary data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Tea (including mate) — 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

Indicator
Tea (including mate) — 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
213 places, 2,896 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.