Bananas — Fat supply quantity in Qatar
Qatar: Bananas — Fat supply quantity was 48.75 t in 2023. ▼ Falling
Bananas — Fat supply quantity in Qatar, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for bananas — fat supply quantity in Qatar is 48.75 t, measured in 2023.
Compared with earlier readings it is down 30.6% on the previous year and down 31.9% over five years.
That places Qatar 113th out of 193 countries with data for 2023, putting it in the middle of the range.
Bananas — Fat supply quantity in Qatar, year by year
| Year | t | Change |
|---|---|---|
| 2019 | 71.58 t | — |
| 2020 | 46.94 t | -34.4% |
| 2021 | 36.23 t | -22.8% |
| 2022 | 70.23 t | +93.8% |
| 2023 | 48.75 t | -30.6% |
Qatar compared with similar countries
- Qatar's 48.75 t is below the median for high income countries, which is 89.82 t, 54% of the median. (56 countries reporting)
- Qatar's 48.75 t is below the median for Middle East, North Africa, Afghanistan & Pakistan, which is 119.8 t, 41% of the median. (21 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 71.58 t | 71.58 t | 71.58 t | 1 |
| 2020s | 50.54 t | 36.23 t | 70.23 t | 4 |
Countries ranked near Qatar
More agriculture & rural data for Qatar
- Agriculture, forestry, and fishing, value added (current US$), annual 4.94 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0031 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 221.93 current US$ per person (2025)
- Rural population, annual growth rate -1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0064 units per person (2025)
- Share of GDP from agriculture 0.3% (2025)
- Agriculture as a share of GDP vs. GDP per capita 0.3% (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.4% (2024)
Frequently asked questions
- What is bananas — fat supply quantity in Qatar?
- Bananas — fat supply quantity in Qatar was 48.75 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bananas — fat supply quantity recorded in Qatar?
- The highest recorded value was 71.58 t in 2019.
- What is the lowest bananas — fat supply quantity recorded in Qatar?
- The lowest recorded value was 36.23 t in 2021.
- How does Qatar rank for bananas — fat supply quantity?
- Qatar ranks 113th out of 193 countries with data for 2023.
- Where does this Qatar 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.
Download this data
CSV · JSON — 5 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.