Vegetable Oils — Fat supply quantity in Bulgaria

Bulgaria: Vegetable Oils — Fat supply quantity was 180,847 t in 2023. ▲ Rising

Latest (2023)
180,847 t
Change on year
down 5.2%
World rank
77th
of 182 countries
All-time high
190,864 t
in 2022
All-time low
84,543 t
in 2014
Years of data
14
2010–2023

Vegetable Oils — Fat supply quantity in Bulgaria, 2010–2023

050.0k100.0k150.0k200.0k2010201620232010: 107.2k t2011: 95.3k t2012: 91.2k t2013: 90.4k t2014: 84.5k t2015: 94.4k t2016: 91.3k t2017: 92.4k t2018: 121.4k t2019: 141.3k t2020: 163.6k t2021: 158.0k t2022: 190.9k t2023: 180.8k t

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

Analysis

Bulgaria recorded 180,847 t for vegetable oils — fat supply quantity in 2023.

Compared with earlier readings it is down 5.2% on the previous year and up 100.0% over ten years.

Over the whole period, vegetable oils — fat supply quantity in Bulgaria peaked at 190,864 t in 2022 and was at its lowest, 84,543 t, in 2014.

Bulgaria ranks 77th of 182 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 100,944 t 84,543 t 141,313 t 10
2020s 173,325 t 157,976 t 190,864 t 4

Countries ranked near Bulgaria

  1. 74 Jordan 192,888 t compare
  2. 75 Dominican Republic 192,685 t compare
  3. 76 Chile 187,303 t compare
  4. 78 Portugal 175,622 t compare
  5. 79 Niger 154,671 t compare
  6. 80 Zambia 154,275 t compare

See the full ranking of 213 places →

More agriculture & rural data for Bulgaria

All data for Bulgaria →

Frequently asked questions

What is vegetable oils — fat supply quantity in Bulgaria?
Vegetable oils — fat supply quantity in Bulgaria was 180,847 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — fat supply quantity recorded in Bulgaria?
The highest recorded value was 190,864 t in 2022.
What is the lowest vegetable oils — fat supply quantity recorded in Bulgaria?
The lowest recorded value was 84,543 t in 2014.
How does Bulgaria rank for vegetable oils — fat supply quantity?
Bulgaria ranks 77th out of 182 countries with data for 2023.
Is vegetable oils — fat supply quantity rising or falling in Bulgaria?
Over the last ten years it is up 100.0%. The long-run trend across the full record is rising.
Where does this Bulgaria data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — 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
Vegetable Oils — 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, 2,901 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.