Vegetable Oils — Fat supply quantity in Chile

Chile: Vegetable Oils — Fat supply quantity was 187,303 t in 2023. ▲ Rising

Latest (2023)
187,303 t
Change on year
down 13.9%
World rank
76th
of 182 countries
All-time high
223,551 t
in 2021
All-time low
118,958 t
in 2010
Years of data
14
2010–2023

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

050.0k100.0k150.0k200.0k2010201620232010: 119.0k t2011: 123.1k t2012: 125.6k t2013: 132.6k t2014: 147.9k t2015: 146.2k t2016: 150.8k t2017: 147.8k t2018: 134.2k t2019: 180.5k t2020: 201.8k t2021: 223.6k t2022: 217.5k t2023: 187.3k t

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

Analysis

The most recent figure for vegetable oils — fat supply quantity in Chile is 187,303 t, measured in 2023.

The figure is down 13.9% on the previous year and up 41.3% over ten years.

Over the whole period, vegetable oils — fat supply quantity in Chile peaked at 223,551 t in 2021 and was at its lowest, 118,958 t, in 2010.

Chile ranks 76th 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 140,763 t 118,958 t 180,456 t 10
2020s 207,551 t 187,303 t 223,551 t 4

Countries ranked near Chile

  1. 73 Switzerland 199,992 t compare
  2. 74 Jordan 192,888 t compare
  3. 75 Dominican Republic 192,685 t compare
  4. 77 Bulgaria 180,847 t compare
  5. 78 Portugal 175,622 t compare
  6. 79 Niger 154,671 t compare

See the full ranking of 213 places →

More agriculture & rural data for Chile

All data for Chile →

Frequently asked questions

What is vegetable oils — fat supply quantity in Chile?
Vegetable oils — fat supply quantity in Chile was 187,303 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — fat supply quantity recorded in Chile?
The highest recorded value was 223,551 t in 2021.
What is the lowest vegetable oils — fat supply quantity recorded in Chile?
The lowest recorded value was 118,958 t in 2010.
How does Chile rank for vegetable oils — fat supply quantity?
Chile ranks 76th out of 182 countries with data for 2023.
Is vegetable oils — fat supply quantity rising or falling in Chile?
Over the last ten years it is up 41.3%. The long-run trend across the full record is rising.
Where does this Chile 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.