Bananas — Fat supply quantity in Nicaragua

Nicaragua: Bananas — Fat supply quantity was 0 t in 2023. ◆ Volatile

Latest (2023)
0 t
World rank
176th
of 181 countries
All-time high
45.88 t
in 2011
All-time low
0 t
in 2014
Years of data
14
2010–2023

Bananas — Fat supply quantity in Nicaragua, 2010–2023

010203040502010201620232010: 26.8 t2011: 45.9 t2012: 0.13 t2013: 0.03 t2014: 0 t2015: 0.11 t2016: 0.15 t2017: 0.06 t2018: 0 t2019: 0 t2020: 0 t2021: 0 t2022: 0 t2023: 0 t

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

Analysis

In 2023, bananas — fat supply quantity in Nicaragua stood at 0 t. That is the lowest value across all 14 years on record.

The figure is down 100.0% over ten years.

Over the whole period, bananas — fat supply quantity in Nicaragua peaked at 45.88 t in 2011 and was at its lowest, 0 t, in 2014.

That places Nicaragua 176th out of 181 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 7.32 t 0 t 45.88 t 10
2020s 0 t 0 t 0 t 4

Countries ranked near Nicaragua

  1. 173 Eswatini 0.04 t compare
  2. 174 Mauritania 0.02 t compare
  3. 175 Nauru 0.01 t compare
  4. 176 Turkmenistan 0 t compare
  5. 176 Gambia 0 t compare
  6. 176 Sierra Leone 0 t compare
  7. 176 North Macedonia 0 t compare
  8. 176 Myanmar 0 t compare

See the full ranking of 212 places →

More agriculture & rural data for Nicaragua

All data for Nicaragua →

Frequently asked questions

What is bananas — fat supply quantity in Nicaragua?
Bananas — fat supply quantity in Nicaragua was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in Nicaragua?
The highest recorded value was 45.88 t in 2011.
What is the lowest bananas — fat supply quantity recorded in Nicaragua?
The lowest recorded value was 0 t in 2014.
How does Nicaragua rank for bananas — fat supply quantity?
Nicaragua ranks 176th out of 181 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in Nicaragua?
Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
Where does this Nicaragua 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 Nicaragua. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/bananas-fat-supply-quantity-t/nicaragua/

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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.