Tea (including mate) — Fat supply quantity in Nicaragua
Nicaragua: Tea (including mate) — Fat supply quantity was 0.39 t in 2023. ▬ Flat
Tea (including mate) — Fat supply quantity in Nicaragua, 2010–2023
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 Nicaragua is 0.39 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 44.4% on the previous year and up 44.4% over ten years.
Over the whole period, tea (including mate) — fat supply quantity in Nicaragua peaked at 0.39 t in 2023 and was at its lowest, 0.2 t, in 2015.
That places Nicaragua 131st out of 182 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.281 t | 0.2 t | 0.36 t | 10 |
| 2020s | 0.2925 t | 0.21 t | 0.39 t | 4 |
Countries ranked near Nicaragua
- 128 Armenia 0.44 t compare
- 129 Solomon Islands 0.4 t compare
- 129 El Salvador 0.4 t compare
- 131 Cyprus 0.39 t compare
- 133 Venezuela (Bolivarian Republic of) 0.38 t compare
- 134 Republic of Moldova 0.35 t compare
- 134 Trinidad and Tobago 0.35 t compare
More agriculture & rural data for Nicaragua
- Agriculture share gdp 14.48 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 14.48 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.3% (2024)
- Rural population 40.6% (2025)
- Rural population growth 0.9% (2025)
- Rural population 2.84 million (2025)
- Agriculture, forestry, and fishing, value added 14.5% (2025)
- Agriculture, forestry, and fishing, value added 3.22 billion current US$ (2025)
- Bananas — Production 90,616 t (2023)
Frequently asked questions
- What is tea (including mate) — fat supply quantity in Nicaragua?
- Tea (including mate) — fat supply quantity in Nicaragua was 0.39 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 Nicaragua?
- The highest recorded value was 0.39 t in 2023.
- What is the lowest tea (including mate) — fat supply quantity recorded in Nicaragua?
- The lowest recorded value was 0.2 t in 2015.
- How does Nicaragua rank for tea (including mate) — fat supply quantity?
- Nicaragua ranks 131st out of 182 countries with data for 2023.
- Is tea (including mate) — fat supply quantity rising or falling in Nicaragua?
- Over the last ten years it is up 44.4%. The long-run trend across the full record is flat.
- Where does this Nicaragua 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
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.