Bananas — Fat supply quantity in Ethiopia

Ethiopia: Bananas — Fat supply quantity was 1,084 t in 2023. ◆ Volatile

Latest (2023)
1,084 t
Change on year
down 22.2%
World rank
26th
of 181 countries
All-time high
1,584 t
in 2021
All-time low
312.72 t
in 2010
Years of data
14
2010–2023

Bananas — Fat supply quantity in Ethiopia, 2010–2023

5001.0k1.5k2010201620232010: 312.7 t2011: 340.5 t2012: 351 t2013: 395.1 t2014: 544.6 t2015: 554.8 t2016: 629.5 t2017: 576.6 t2018: 583 t2019: 624.1 t2020: 1.0k t2021: 1.6k t2022: 1.4k t2023: 1.1k t

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

Analysis

Ethiopia recorded 1,084 t for bananas — fat supply quantity in 2023.

That represents a change of down 22.2% on the previous year and up 174.3% over ten years.

Over the whole period, bananas — fat supply quantity in Ethiopia peaked at 1,584 t in 2021 and was at its lowest, 312.72 t, in 2010.

Ethiopia ranks 26th of 181 countries on this measure, in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 491.18 t 312.72 t 629.45 t 10
2020s 1,277 t 1,049 t 1,584 t 4

Countries ranked near Ethiopia

  1. 23 Thailand 1,111 t compare
  2. 24 Canada 1,105 t compare
  3. 25 Spain 1,103 t compare
  4. 27 Türkiye 1,080 t compare
  5. 28 Bangladesh 1,027 t compare
  6. 29 France 994.54 t compare

See the full ranking of 212 places →

More agriculture & rural data for Ethiopia

All data for Ethiopia →

Frequently asked questions

What is bananas — fat supply quantity in Ethiopia?
Bananas — fat supply quantity in Ethiopia was 1,084 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in Ethiopia?
The highest recorded value was 1,584 t in 2021.
What is the lowest bananas — fat supply quantity recorded in Ethiopia?
The lowest recorded value was 312.72 t in 2010.
How does Ethiopia rank for bananas — fat supply quantity?
Ethiopia ranks 26th out of 181 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in Ethiopia?
Over the last ten years it is up 174.3%. The long-run trend across the full record is volatile.
Where does this Ethiopia 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 Ethiopia. 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/ethiopia/

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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.