Vegetable Oils — Residuals in Venezuela (Bolivarian Republic of)
Venezuela (Bolivarian Republic of): Vegetable Oils — Residuals was 30 1000 t in 2023. ◆ Volatile
Vegetable Oils — Residuals in Venezuela (Bolivarian Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Venezuela (Bolivarian Republic of) recorded 30 1000 t for vegetable oils — residuals in 2023.
That represents a change of down 58.3% on the previous year.
Over the whole period, vegetable oils — residuals in Venezuela (Bolivarian Republic of) peaked at 72 1000 t in 2022 and was at its lowest, -1 1000 t, in 2015.
Venezuela (Bolivarian Republic of) ranks 2nd of 20 groups on this measure, in the top 10%.
The series is highly variable year to year, so single readings are best treated with caution.
Vegetable Oils — Residuals in Venezuela (Bolivarian Republic of), year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 1 1000 t | — |
| 2011 | 1 1000 t | +0.0% |
| 2012 | 0 1000 t | -100.0% |
| 2013 | 0 1000 t | — |
| 2014 | 0 1000 t | — |
| 2015 | -1 1000 t | — |
| 2016 | 0 1000 t | -100.0% |
| 2017 | 0 1000 t | — |
| 2018 | 0 1000 t | — |
| 2019 | 55 1000 t | — |
| 2020 | 0 1000 t | -100.0% |
| 2021 | 39 1000 t | — |
| 2022 | 72 1000 t | +84.6% |
| 2023 | 30 1000 t | -58.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5.6 1000 t | -1 1000 t | 55 1000 t | 10 |
| 2020s | 35.25 1000 t | 0 1000 t | 72 1000 t | 4 |
Countries ranked near Venezuela (Bolivarian Republic of)
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- Fat of pigs — Production, annual growth rate 3.53 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate 3.35 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 0 % change on previous year (2024)
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Frequently asked questions
- What is vegetable oils — residuals in Venezuela (Bolivarian Republic of)?
- Vegetable oils — residuals in Venezuela (Bolivarian Republic of) was 30 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — residuals recorded in Venezuela (Bolivarian Republic of)?
- The highest recorded value was 72 1000 t in 2022.
- What is the lowest vegetable oils — residuals recorded in Venezuela (Bolivarian Republic of)?
- The lowest recorded value was -1 1000 t in 2015.
- How does Venezuela (Bolivarian Republic of) rank for vegetable oils — residuals?
- Venezuela (Bolivarian Republic of) ranks 2nd out of 20 groups with data for 2023.
- Where does this Venezuela (Bolivarian Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — Residuals. 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
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.