Vegetable Oils — Stock Variation in France

France: Vegetable Oils — Stock Variation was 133 1000 t in 2023. ◆ Volatile

Latest (2023)
133 1000 t
Change on year
down 26.1%
World rank
10th
of 182 countries
All-time high
301 1000 t
in 2020
All-time low
-73 1000 t
in 2012
Years of data
14
2010–2023

Vegetable Oils — Stock Variation in France, 2010–2023

-10001002003002010201620232010: 230 1000 t2011: 177 1000 t2012: -73 1000 t2013: 35 1000 t2014: 6 1000 t2015: 20 1000 t2016: 28 1000 t2017: 48 1000 t2018: -68 1000 t2019: 41 1000 t2020: 301 1000 t2021: 69 1000 t2022: 180 1000 t2023: 133 1000 t

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

Analysis

France recorded 133 1000 t for vegetable oils — stock variation in 2023.

The figure is down 26.1% on the previous year and up 280.0% over ten years.

Over the whole period, vegetable oils — stock variation in France peaked at 301 1000 t in 2020 and was at its lowest, -73 1000 t, in 2012.

That places France 10th out of 182 countries with data for 2023, putting it in the top 10%.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 44.4 1000 t -73 1000 t 230 1000 t 10
2020s 170.75 1000 t 69 1000 t 301 1000 t 4

Countries ranked near France

  1. 7 Spain 294 1000 t compare
  2. 8 Djibouti 281 1000 t compare
  3. 9 Canada 245 1000 t compare
  4. 10 Viet Nam 133 1000 t compare
  5. 12 Netherlands (Kingdom of the) 127 1000 t compare
  6. 13 Burkina Faso 105 1000 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 — stock variation in France?
Vegetable oils — stock variation in France was 133 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — stock variation recorded in France?
The highest recorded value was 301 1000 t in 2020.
What is the lowest vegetable oils — stock variation recorded in France?
The lowest recorded value was -73 1000 t in 2012.
How does France rank for vegetable oils — stock variation?
France ranks 10th out of 182 countries with data for 2023.
Is vegetable oils — stock variation rising or falling in France?
Over the last ten years it is up 280.0%. The long-run trend across the full record is volatile.
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 — Stock Variation. 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 — Stock Variation
Unit
1000 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.