Vegetable Oils — Protein supply quantity in France

France: Vegetable Oils — Protein supply quantity was 237.58 t in 2023. ▼ Falling

Latest (2023)
237.58 t
Change on year
up 2.6%
World rank
24th
of 182 countries
All-time high
420.44 t
in 2013
All-time low
222.41 t
in 2020
Years of data
14
2010–2023

Vegetable Oils — Protein supply quantity in France, 2010–2023

01002003004002010201620232010: 408.8 t2011: 418.8 t2012: 399.6 t2013: 420.4 t2014: 276.1 t2015: 343.2 t2016: 335.9 t2017: 247.5 t2018: 228.3 t2019: 243.8 t2020: 222.4 t2021: 242.7 t2022: 231.7 t2023: 237.6 t

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

Analysis

The most recent figure for vegetable oils — protein supply quantity in France is 237.58 t, measured in 2023.

The figure is up 2.6% on the previous year and down 43.5% over ten years.

Over the whole period, vegetable oils — protein supply quantity in France peaked at 420.44 t in 2013 and was at its lowest, 222.41 t, in 2020.

That places France 24th out of 182 countries with data for 2023, putting it in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 332.25 t 228.33 t 420.44 t 10
2020s 233.57 t 222.41 t 242.65 t 4

Countries ranked near France

  1. 21 Belgium 279.34 t compare
  2. 22 Hungary 264.15 t compare
  3. 23 Spain 260.59 t compare
  4. 25 Kazakhstan 234.53 t compare
  5. 26 Malaysia 234.36 t compare
  6. 27 Chile 199.1 t compare

See the full ranking of 213 places →

More agriculture & rural data for France

All data for France →

Frequently asked questions

What is vegetable oils — protein supply quantity in France?
Vegetable oils — protein supply quantity in France was 237.58 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — protein supply quantity recorded in France?
The highest recorded value was 420.44 t in 2013.
What is the lowest vegetable oils — protein supply quantity recorded in France?
The lowest recorded value was 222.41 t in 2020.
How does France rank for vegetable oils — protein supply quantity?
France ranks 24th out of 182 countries with data for 2023.
Is vegetable oils — protein supply quantity rising or falling in France?
Over the last ten years it is down 43.5%. The long-run trend across the full record is falling.
Where does this France data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — Protein 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 — Protein 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.