Vegetal Products — Fat supply quantity in Lebanon
Lebanon: Vegetal Products — Fat supply quantity was 136,188 t in 2023. ▼ Falling
Vegetal Products — Fat supply quantity in Lebanon, 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 Lebanon is 136,188 t, measured in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 2.3% on the previous year and down 14.8% over ten years.
Over the whole period, vegetal products — fat supply quantity in Lebanon peaked at 164,794 t in 2016 and was at its lowest, 136,188 t, in 2023.
Lebanon ranks 87th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 155,623 t | 143,349 t | 164,794 t | 10 |
| 2020s | 139,922 t | 136,188 t | 146,340 t | 4 |
Countries ranked near Lebanon
More agriculture & rural data for Lebanon
- Agriculture, forestry, and fishing, value added (current US$), annual 39.87 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0105 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 46.75 current US$ per person (2024)
- Rural population, annual growth rate -2.03 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2024)
- Rural population, per capita 0.0904 units per person (2025)
- Agriculture share gdp 1.05 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.05 (2024)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
Frequently asked questions
- What is vegetal products — fat supply quantity in Lebanon?
- Vegetal products — fat supply quantity in Lebanon was 136,188 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetal products — fat supply quantity recorded in Lebanon?
- The highest recorded value was 164,794 t in 2016.
- What is the lowest vegetal products — fat supply quantity recorded in Lebanon?
- The lowest recorded value was 136,188 t in 2023.
- How does Lebanon rank for vegetal products — fat supply quantity?
- Lebanon ranks 87th out of 164 countries with data for 2023.
- Is vegetal products — fat supply quantity rising or falling in Lebanon?
- Over the last ten years it is down 14.8%. The long-run trend across the full record is falling.
- Where does this Lebanon 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.