Apples and products — Fat supply quantity in Guinea
Guinea: Apples and products — Fat supply quantity was 25.11 t in 2023. ◆ Volatile
Apples and products — Fat supply quantity in Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for apples and products — fat supply quantity in Guinea is 25.11 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 24.1% on the previous year and up 784.2% over ten years.
Over the whole period, apples and products — fat supply quantity in Guinea peaked at 25.11 t in 2023 and was at its lowest, 1.99 t, in 2010.
Guinea ranks 120th of 182 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2.56 t | 1.99 t | 3.07 t | 10 |
| 2020s | 19.92 t | 15.54 t | 25.11 t | 4 |
Countries ranked near Guinea
- 117 Madagascar 26.12 t compare
- 118 Cuba 25.82 t compare
- 119 Melanesia 25.29 t compare
- 121 North Macedonia 21.95 t compare
- 122 United Republic of Tanzania 19.26 t compare
- 123 Sri Lanka 19.21 t compare
More agriculture & rural data for Guinea
- Agriculture share gdp 31.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 31.29 (2025)
- Agricultural raw materials exports 1.8% (2016)
- Agricultural raw materials imports 0.4% (2016)
- Rural population 61.5% (2025)
- Rural population growth 1.6% (2025)
- Rural population 9.28 million (2025)
- Agriculture, forestry, and fishing, value added 31.3% (2025)
- Agriculture, forestry, and fishing, value added 8.87 billion current US$ (2025)
- Bananas — Production 231,171 t (2024)
Frequently asked questions
- What is apples and products — fat supply quantity in Guinea?
- Apples and products — fat supply quantity in Guinea was 25.11 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest apples and products — fat supply quantity recorded in Guinea?
- The highest recorded value was 25.11 t in 2023.
- What is the lowest apples and products — fat supply quantity recorded in Guinea?
- The lowest recorded value was 1.99 t in 2010.
- How does Guinea rank for apples and products — fat supply quantity?
- Guinea ranks 120th out of 182 countries with data for 2023.
- Is apples and products — fat supply quantity rising or falling in Guinea?
- Over the last ten years it is up 784.2%. The long-run trend across the full record is volatile.
- Where does this Guinea data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Apples and 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.