Bananas — Processing in Western Africa

Western Africa: Bananas — Processing was 77 1000 t in 2023. ◆ Volatile

Latest (2023)
77 1000 t
Change on year
up 11.6%
Rank
22nd
of 27 groups
All-time high
100 1000 t
in 2020
All-time low
0 1000 t
in 2012
Years of data
14
2010–2023

Bananas — Processing in Western Africa, 2010–2023

0204060801002010201620232010: 3 1000 t2011: 4 1000 t2012: 0 1000 t2013: 7 1000 t2014: 2 1000 t2015: 2 1000 t2016: 2 1000 t2017: 1 1000 t2018: 2 1000 t2019: 5 1000 t2020: 100 1000 t2021: 80 1000 t2022: 69 1000 t2023: 77 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, bananas — processing in Western Africa stood at 77 1000 t.

That represents a change of up 11.6% on the previous year and up 1,000.0% over ten years.

Over the whole period, bananas — processing in Western Africa peaked at 100 1000 t in 2020 and was at its lowest, 0 1000 t, in 2012.

That places Western Africa 22nd out of 27 groups 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 2.8 1000 t 0 1000 t 7 1000 t 10
2020s 81.5 1000 t 69 1000 t 100 1000 t 4

Countries ranked near Western Africa

  1. 19 Ireland 24 1000 t compare
  2. 20 Cuba 15 1000 t compare
  3. 21 New Zealand 14 1000 t compare
  4. 22 Cambodia 10 1000 t compare
  5. 23 Lithuania 7 1000 t compare
  6. 24 Portugal 5 1000 t compare
  7. 25 Republic of Moldova 4 1000 t compare
  8. 25 Guatemala 4 1000 t compare

See the full ranking of 65 places →

More agriculture & rural data for Western Africa

All data for Western Africa →

Frequently asked questions

What is bananas — processing in Western Africa?
Bananas — processing in Western Africa was 77 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — processing recorded in Western Africa?
The highest recorded value was 100 1000 t in 2020.
What is the lowest bananas — processing recorded in Western Africa?
The lowest recorded value was 0 1000 t in 2012.
How does Western Africa rank for bananas — processing?
Western Africa ranks 22nd out of 27 groups with data for 2023.
Is bananas — processing rising or falling in Western Africa?
Over the last ten years it is up 1,000.0%. The long-run trend across the full record is volatile.
Where does this Western Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Processing. 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

Indicator
Bananas — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
65 places, 845 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.