Vegetal Products — Fat supply quantity in Azerbaijan
Azerbaijan: Vegetal Products — Fat supply quantity was 166,217 t in 2023. ▲ Rising
Vegetal Products — Fat supply quantity in Azerbaijan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for vegetal products — fat supply quantity in Azerbaijan is 166,217 t, measured in 2023.
That represents a change of down 8.5% on the previous year and up 41.0% over ten years.
Over the whole period, vegetal products — fat supply quantity in Azerbaijan peaked at 182,126 t in 2021 and was at its lowest, 108,586 t, in 2010.
That places Azerbaijan 80th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 126,649 t | 108,586 t | 157,029 t | 10 |
| 2020s | 173,974 t | 165,989 t | 182,126 t | 4 |
Countries ranked near Azerbaijan
- 77 Tajikistan 205,536 t compare
- 78 Madagascar 202,418 t compare
- 79 Papua New Guinea 177,153 t compare
- 81 Cuba 165,578 t compare
- 82 Rwanda 162,097 t compare
- 83 Paraguay 160,584 t compare
More agriculture & rural data for Azerbaijan
- Agriculture share gdp 5.93 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.93 (2025)
- Agricultural raw materials exports 0.7% (2025)
- Agricultural raw materials imports 1.1% (2025)
- Rural population 41.4% (2025)
- Rural population growth 0.3% (2025)
- Rural population 4.24 million (2025)
- Agriculture, forestry, and fishing, value added 5.9% (2025)
- Agriculture, forestry, and fishing, value added 4.50 billion current US$ (2025)
- Unmanufactured tobacco — Production 7,777 t (2024)
Frequently asked questions
- What is vegetal products — fat supply quantity in Azerbaijan?
- Vegetal products — fat supply quantity in Azerbaijan was 166,217 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetal products — fat supply quantity recorded in Azerbaijan?
- The highest recorded value was 182,126 t in 2021.
- What is the lowest vegetal products — fat supply quantity recorded in Azerbaijan?
- The lowest recorded value was 108,586 t in 2010.
- How does Azerbaijan rank for vegetal products — fat supply quantity?
- Azerbaijan ranks 80th out of 164 countries with data for 2023.
- Is vegetal products — fat supply quantity rising or falling in Azerbaijan?
- Over the last ten years it is up 41.0%. The long-run trend across the full record is rising.
- Where does this Azerbaijan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetal Products — Fat 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
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.