Vegetable Oils — Protein supply quantity in Greece

Greece: Vegetable Oils — Protein supply quantity was 69 t in 2023. ▼ Falling

Latest (2023)
69 t
Change on year
down 7.1%
World rank
52nd
of 182 countries
All-time high
93.04 t
in 2019
All-time low
69 t
in 2023
Years of data
14
2010–2023

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

0204060801002010201620232010: 84.1 t2011: 84.7 t2012: 83.7 t2013: 82.9 t2014: 81.8 t2015: 81.5 t2016: 81.2 t2017: 80.9 t2018: 80.7 t2019: 93 t2020: 85.7 t2021: 75 t2022: 74.2 t2023: 69 t

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

Analysis

In 2023, vegetable oils — protein supply quantity in Greece stood at 69 t. That is the lowest value across all 14 years on record.

The figure is down 7.1% on the previous year and down 16.8% over ten years.

Over the whole period, vegetable oils — protein supply quantity in Greece peaked at 93.04 t in 2019 and was at its lowest, 69 t, in 2023.

That places Greece 52nd out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 83.45 t 80.69 t 93.04 t 10
2020s 75.99 t 69 t 85.68 t 4

Countries ranked near Greece

  1. 49 Egypt 76.51 t compare
  2. 50 Zimbabwe 74.01 t compare
  3. 51 Iran (Islamic Republic of) 73.03 t compare
  4. 53 Belarus 66.22 t compare
  5. 54 Sri Lanka 64.58 t compare
  6. 55 Panama 63.72 t compare

See the full ranking of 213 places →

More agriculture & rural data for Greece

All data for Greece →

Frequently asked questions

What is vegetable oils — protein supply quantity in Greece?
Vegetable oils — protein supply quantity in Greece was 69 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — protein supply quantity recorded in Greece?
The highest recorded value was 93.04 t in 2019.
What is the lowest vegetable oils — protein supply quantity recorded in Greece?
The lowest recorded value was 69 t in 2023.
How does Greece rank for vegetable oils — protein supply quantity?
Greece ranks 52nd out of 182 countries with data for 2023.
Is vegetable oils — protein supply quantity rising or falling in Greece?
Over the last ten years it is down 16.8%. The long-run trend across the full record is falling.
Where does this Greece 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.