Tea (including mate) — Fat supply quantity in Malaysia

Malaysia: Tea (including mate) — Fat supply quantity was 17.86 t in 2023. ▼ Falling

Latest (2023)
17.86 t
Change on year
up 11.8%
World rank
39th
of 182 countries
All-time high
57.5 t
in 2010
All-time low
11.11 t
in 2021
Years of data
14
2010–2023

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

1020304050602010201620232010: 57.5 t2011: 53.7 t2012: 49.6 t2013: 47.6 t2014: 57 t2015: 49.4 t2016: 55.9 t2017: 51.5 t2018: 53.9 t2019: 49.7 t2020: 49.8 t2021: 11.1 t2022: 16 t2023: 17.9 t

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

Analysis

Malaysia recorded 17.86 t for tea (including mate) — fat supply quantity in 2023.

The figure is up 11.8% on the previous year and down 62.5% over ten years.

Over the whole period, tea (including mate) — fat supply quantity in Malaysia peaked at 57.5 t in 2010 and was at its lowest, 11.11 t, in 2021.

Malaysia ranks 39th of 182 countries on this measure, in the top quarter.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 52.59 t 47.64 t 57.5 t 10
2020s 23.69 t 11.11 t 49.83 t 4

Countries ranked near Malaysia

  1. 36 China, Hong Kong SAR 21.43 t compare
  2. 37 Zimbabwe 21.03 t compare
  3. 38 Australia and New Zealand 18.75 t compare
  4. 40 Australia 17.41 t compare
  5. 41 Chile 14.82 t compare
  6. 42 Melanesia 14.3 t compare

See the full ranking of 213 places →

More agriculture & rural data for Malaysia

All data for Malaysia →

Frequently asked questions

What is tea (including mate) — fat supply quantity in Malaysia?
Tea (including mate) — fat supply quantity in Malaysia was 17.86 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 Malaysia?
The highest recorded value was 57.5 t in 2010.
What is the lowest tea (including mate) — fat supply quantity recorded in Malaysia?
The lowest recorded value was 11.11 t in 2021.
How does Malaysia rank for tea (including mate) — fat supply quantity?
Malaysia ranks 39th out of 182 countries with data for 2023.
Is tea (including mate) — fat supply quantity rising or falling in Malaysia?
Over the last ten years it is down 62.5%. The long-run trend across the full record is falling.
Where does this Malaysia 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.