Vegetable Oils — Processing in European Union (27)

European Union (27): Vegetable Oils — Processing was 3,159 1000 t in 2023. ▬ Flat

Latest (2023)
3,159 1000 t
Change on year
down 6.3%
Rank
8th
of 31 groups
All-time high
3,373 1000 t
in 2022
All-time low
3,022 1000 t
in 2014
Years of data
14
2010–2023

Vegetable Oils — Processing in European Union (27), 2010–2023

01.0k2.0k3.0k2010201620232010: 3.1k 1000 t2011: 3.0k 1000 t2012: 3.3k 1000 t2013: 3.2k 1000 t2014: 3.0k 1000 t2015: 3.3k 1000 t2016: 3.1k 1000 t2017: 3.1k 1000 t2018: 3.3k 1000 t2019: 3.3k 1000 t2020: 3.2k 1000 t2021: 3.2k 1000 t2022: 3.4k 1000 t2023: 3.2k 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, vegetable oils — processing in European Union (27) stood at 3,159 1000 t.

That represents a change of down 6.3% on the previous year and down 2.4% over ten years.

Over the whole period, vegetable oils — processing in European Union (27) peaked at 3,373 1000 t in 2022 and was at its lowest, 3,022 1000 t, in 2014.

That places European Union (27) 8th out of 31 groups with data for 2023, putting it in the top quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 3,182 1000 t 3,022 1000 t 3,294 1000 t 10
2020s 3,231 1000 t 3,157 1000 t 3,373 1000 t 4

Countries ranked near European Union (27)

  1. 5 Canada 655 1000 t compare
  2. 6 Brazil 647 1000 t compare
  3. 7 Belgium 636 1000 t compare
  4. 8 Mexico 615 1000 t compare
  5. 9 Russian Federation 550 1000 t compare
  6. 10 India 513 1000 t compare
  7. 11 Poland 430 1000 t compare

See the full ranking of 141 places →

More agriculture & rural data for European Union (27)

All data for European Union (27) →

Frequently asked questions

What is vegetable oils — processing in European Union (27)?
Vegetable oils — processing in European Union (27) was 3,159 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — processing recorded in European Union (27)?
The highest recorded value was 3,373 1000 t in 2022.
What is the lowest vegetable oils — processing recorded in European Union (27)?
The lowest recorded value was 3,022 1000 t in 2014.
How does European Union (27) rank for vegetable oils — processing?
European Union (27) ranks 8th out of 31 groups with data for 2023.
Is vegetable oils — processing rising or falling in European Union (27)?
Over the last ten years it is down 2.4%. The long-run trend across the full record is flat.
Where does this European Union (27) data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — Processing. Statizoid updates them automatically from the source API.

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About this data

Indicator
Vegetable Oils — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
141 places, 1,869 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.