All food groups — Fat supply — Value in Côte d'Ivoire
Côte d'Ivoire: All food groups — Fat supply — Value was 56.3 g/cap/d in 2023. ▬ Flat
All food groups — Fat supply — Value in Côte d'Ivoire, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, all food groups — fat supply — value in Côte d'Ivoire stood at 56.3 g/cap/d.
Compared with earlier readings it is up 9.1% on the previous year and down 5.5% over ten years.
Over the whole period, all food groups — fat supply — value in Côte d'Ivoire peaked at 59.6 g/cap/d in 2013 and was at its lowest, 48.3 g/cap/d, in 2014.
All food groups — Fat supply — Value in Côte d'Ivoire, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 49.8 g/cap/d | — |
| 2011 | 53.2 g/cap/d | +6.8% |
| 2012 | 55.4 g/cap/d | +4.1% |
| 2013 | 59.6 g/cap/d | +7.6% |
| 2014 | 48.3 g/cap/d | -19.0% |
| 2015 | 50 g/cap/d | +3.5% |
| 2016 | 50.9 g/cap/d | +1.8% |
| 2017 | 49.8 g/cap/d | -2.2% |
| 2018 | 50.4 g/cap/d | +1.2% |
| 2019 | 50.7 g/cap/d | +0.6% |
| 2020 | 50.4 g/cap/d | -0.6% |
| 2021 | 54.1 g/cap/d | +7.3% |
| 2022 | 51.6 g/cap/d | -4.6% |
| 2023 | 56.3 g/cap/d | +9.1% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 51.81 g/cap/d | 48.3 g/cap/d | 59.6 g/cap/d | 10 |
| 2020s | 53.1 g/cap/d | 50.4 g/cap/d | 56.3 g/cap/d | 4 |
Countries ranked near Côte d'Ivoire
More agriculture & rural data for Côte d'Ivoire
- Tomatoes — Production, annual growth rate 12.7 % change on previous year (2024)
- Edible offal of cattle, fresh, chilled or frozen — Producing 223,892 An (2024)
- Goats — Stocks 5.45 million An (2024)
- Goat fat, unrendered — Producing Animals/Slaughtered 1.32 million An (2024)
- Goat fat, unrendered — Production 518.07 t (2024)
- Edible offal of sheep, fresh, chilled or frozen — Producing 735,233 An (2024)
- Edible offal of sheep, fresh, chilled or frozen — Production 3,838 t (2024)
- Edible offal of goat, fresh, chilled or frozen — Producing 1.32 million An (2024)
- Edible offal of goat, fresh, chilled or frozen — Production 4,145 t (2024)
- Vegetables Primary — Gross Production Value 267,509 1000 USD (2024)
Frequently asked questions
- What is all food groups — fat supply — value in Côte d'Ivoire?
- All food groups — fat supply — value in Côte d'Ivoire was 56.3 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest all food groups — fat supply — value recorded in Côte d'Ivoire?
- The highest recorded value was 59.6 g/cap/d in 2013.
- What is the lowest all food groups — fat supply — value recorded in Côte d'Ivoire?
- The lowest recorded value was 48.3 g/cap/d in 2014.
- How does Côte d'Ivoire rank for all food groups — fat supply — value?
- Côte d'Ivoire ranks 3rd out of 3 groups with data for 2023.
- Is all food groups — fat supply — value rising or falling in Côte d'Ivoire?
- Over the last ten years it is down 5.5%. The long-run trend across the full record is flat.
- Where does this Côte d'Ivoire data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of All food groups — Fat supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.