Vegetal Products — Fat supply quantity in Lithuania

Lithuania: Vegetal Products — Fat supply quantity was 48,061 t in 2023. ▬ Flat

Latest (2023)
48,061 t
Change on year
up 1.1%
World rank
131st
of 182 countries
All-time high
48,061 t
in 2023
All-time low
38,724 t
in 2014
Years of data
14
2010–2023

Vegetal Products — Fat supply quantity in Lithuania, 2010–2023

010.0k20.0k30.0k40.0k50.0k2010201620232010: 47.1k t2011: 47.0k t2012: 42.3k t2013: 40.1k t2014: 38.7k t2015: 42.9k t2016: 42.4k t2017: 41.5k t2018: 41.6k t2019: 41.2k t2020: 41.8k t2021: 46.5k t2022: 47.5k t2023: 48.1k t

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

Analysis

Lithuania recorded 48,061 t for vegetal products — fat supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 1.1% on the previous year and up 19.8% over ten years.

Over the whole period, vegetal products — fat supply quantity in Lithuania peaked at 48,061 t in 2023 and was at its lowest, 38,724 t, in 2014.

That places Lithuania 131st out of 182 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 42,492 t 38,724 t 47,091 t 10
2020s 45,966 t 41,790 t 48,061 t 4

Countries ranked near Lithuania

  1. 128 Albania 52,214 t compare
  2. 129 Mongolia 51,928 t compare
  3. 130 North Macedonia 50,954 t compare
  4. 132 Namibia 47,458 t compare
  5. 133 Latvia 46,076 t compare
  6. 134 Republic of Moldova 44,059 t compare

See the full ranking of 213 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is vegetal products — fat supply quantity in Lithuania?
Vegetal products — fat supply quantity in Lithuania was 48,061 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetal products — fat supply quantity recorded in Lithuania?
The highest recorded value was 48,061 t in 2023.
What is the lowest vegetal products — fat supply quantity recorded in Lithuania?
The lowest recorded value was 38,724 t in 2014.
How does Lithuania rank for vegetal products — fat supply quantity?
Lithuania ranks 131st out of 182 countries with data for 2023.
Is vegetal products — fat supply quantity rising or falling in Lithuania?
Over the last ten years it is up 19.8%. The long-run trend across the full record is flat.
Where does this Lithuania 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

Indicator
Vegetal Products — Fat 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.