Vegetable Oils — Fat supply quantity in Viet Nam
Viet Nam: Vegetable Oils — Fat supply quantity was 574,548 t in 2023. ▲ Rising
Vegetable Oils — Fat supply quantity in Viet Nam, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for vegetable oils — fat supply quantity in Viet Nam is 574,548 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 27.3% on the previous year and up 53.3% over ten years.
Over the whole period, vegetable oils — fat supply quantity in Viet Nam peaked at 574,548 t in 2023 and was at its lowest, 333,357 t, in 2010.
Viet Nam ranks 34th of 182 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 376,895 t | 333,357 t | 489,419 t | 10 |
| 2020s | 488,418 t | 443,101 t | 574,548 t | 4 |
Countries ranked near Viet Nam
- 31 Thailand 621,548 t compare
- 32 United Republic of Tanzania 594,387 t compare
- 33 Venezuela (Bolivarian Republic of) 587,783 t compare
- 35 China, Taiwan Province of 543,697 t compare
- 36 Morocco 495,906 t compare
More agriculture & rural data for Viet Nam
- Pulses, Total — Yield 1,021 kg/ha (2024)
- Sheep and Goats — Stocks 3.17 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 1.64 million An (2024)
- Sheep and Goat Meat — Production 24,593 t (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 15 kg/An (2024)
- Roots and Tubers, Total — Production 11.86 million t (2024)
- Roots and Tubers, Total — Yield 19,186 kg/ha (2024)
- Roots and Tubers, Total — Area harvested 618,234 ha (2024)
- Pulses, Total — Production 279,795 t (2024)
- Oilcrops, Cake Equivalent — Yield 996.7 kg/ha (2024)
Frequently asked questions
- What is vegetable oils — fat supply quantity in Viet Nam?
- Vegetable oils — fat supply quantity in Viet Nam was 574,548 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — fat supply quantity recorded in Viet Nam?
- The highest recorded value was 574,548 t in 2023.
- What is the lowest vegetable oils — fat supply quantity recorded in Viet Nam?
- The lowest recorded value was 333,357 t in 2010.
- How does Viet Nam rank for vegetable oils — fat supply quantity?
- Viet Nam ranks 34th out of 182 countries with data for 2023.
- Is vegetable oils — fat supply quantity rising or falling in Viet Nam?
- Over the last ten years it is up 53.3%. The long-run trend across the full record is rising.
- Where does this Viet Nam 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.
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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.