Bananas — Fat supply quantity in Algeria

Algeria: Bananas — Fat supply quantity was 273.54 t in 2023. ▼ Falling

Latest (2023)
273.54 t
Change on year
up 110.7%
World rank
53rd
of 181 countries
All-time high
337.76 t
in 2020
All-time low
78.79 t
in 2018
Years of data
14
2010–2023

Bananas — Fat supply quantity in Algeria, 2010–2023

1002003002010201620232010: 103.7 t2011: 286.3 t2012: 281.1 t2013: 331.5 t2014: 307.4 t2015: 283.2 t2016: 227 t2017: 110.7 t2018: 78.8 t2019: 253.9 t2020: 337.8 t2021: 244.9 t2022: 129.8 t2023: 273.5 t

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

Analysis

Algeria recorded 273.54 t for bananas — fat supply quantity in 2023.

Compared with earlier readings it is up 110.7% on the previous year and down 17.5% over ten years.

Over the whole period, bananas — fat supply quantity in Algeria peaked at 337.76 t in 2020 and was at its lowest, 78.79 t, in 2018.

Algeria ranks 53rd of 181 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

DecadeAverage LowestHighest Years
2010s 226.35 t 78.79 t 331.48 t 10
2020s 246.51 t 129.82 t 337.76 t 4

Countries ranked near Algeria

  1. 50 Cuba 303.56 t compare
  2. 51 Poland 279.03 t compare
  3. 52 Austria 277.19 t compare
  4. 54 Mozambique 262.08 t compare
  5. 55 Portugal 259.36 t compare
  6. 56 Ukraine 257.25 t compare

See the full ranking of 212 places →

More agriculture & rural data for Algeria

All data for Algeria →

Frequently asked questions

What is bananas — fat supply quantity in Algeria?
Bananas — fat supply quantity in Algeria was 273.54 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in Algeria?
The highest recorded value was 337.76 t in 2020.
What is the lowest bananas — fat supply quantity recorded in Algeria?
The lowest recorded value was 78.79 t in 2018.
How does Algeria rank for bananas — fat supply quantity?
Algeria ranks 53rd out of 181 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in Algeria?
Over the last ten years it is down 17.5%. The long-run trend across the full record is falling.
Where does this Algeria data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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

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About this data

Indicator
Bananas — 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
212 places, 2,848 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.