Yams — Fat supply quantity in Ireland

Ireland: Yams — Fat supply quantity was 0.85 t in 2023. ◆ Volatile

Latest (2023)
0.85 t
Change on year
up 7.6%
World rank
58th
of 106 countries
All-time high
0.85 t
in 2023
All-time low
0 t
in 2010
Years of data
14
2010–2023

Yams — Fat supply quantity in Ireland, 2010–2023

00.20.40.60.82010201620232010: 0 t2011: 0 t2012: 0.36 t2013: 0.5 t2014: 0.45 t2015: 0.35 t2016: 0.38 t2017: 0.24 t2018: 0.47 t2019: 0.41 t2020: 0.23 t2021: 0.61 t2022: 0.79 t2023: 0.85 t

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

Analysis

The most recent figure for yams — fat supply quantity in Ireland is 0.85 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 7.6% on the previous year and up 70.0% over ten years.

Over the whole period, yams — fat supply quantity in Ireland peaked at 0.85 t in 2023 and was at its lowest, 0 t, in 2010.

Ireland ranks 58th of 106 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.316 t 0 t 0.5 t 10
2020s 0.62 t 0.23 t 0.85 t 4

Countries ranked near Ireland

  1. 55 Bahrain 1.05 t compare
  2. 56 Barbados 1.01 t compare
  3. 57 Saint Lucia 0.86 t compare
  4. 59 New Zealand 0.81 t compare
  5. 60 Belgium 0.64 t compare
  6. 61 Antigua and Barbuda 0.54 t compare

See the full ranking of 136 places →

More agriculture & rural data for Ireland

All data for Ireland →

Frequently asked questions

What is yams — fat supply quantity in Ireland?
Yams — fat supply quantity in Ireland was 0.85 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest yams — fat supply quantity recorded in Ireland?
The highest recorded value was 0.85 t in 2023.
What is the lowest yams — fat supply quantity recorded in Ireland?
The lowest recorded value was 0 t in 2010.
How does Ireland rank for yams — fat supply quantity?
Ireland ranks 58th out of 106 countries with data for 2023.
Is yams — fat supply quantity rising or falling in Ireland?
Over the last ten years it is up 70.0%. The long-run trend across the full record is volatile.
Where does this Ireland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Yams — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Yams — Fat supply quantity in Ireland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/yams-fat-supply-quantity-t/ireland/

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About this data

Indicator
Yams — 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
136 places, 1,720 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.