Butter, Ghee — Fat supply quantity in Djibouti
Djibouti: Butter, Ghee — Fat supply quantity was 77.34 t in 2023. ▼ Falling
Butter, Ghee — Fat supply quantity in Djibouti, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for butter, ghee — fat supply quantity in Djibouti is 77.34 t, measured in 2023. That is the lowest value across all 14 years on record.
The figure is down 27.6% on the previous year and down 7.4% over ten years.
Over the whole period, butter, ghee — fat supply quantity in Djibouti peaked at 202.29 t in 2011 and was at its lowest, 77.34 t, in 2023.
Djibouti ranks 148th of 164 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 123.01 t | 83.54 t | 202.29 t | 10 |
| 2020s | 114.35 t | 77.34 t | 147.87 t | 4 |
Countries ranked near Djibouti
More agriculture & rural data for Djibouti
- Agriculture, forestry, and fishing, value added (current US$), annual 0.7373 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0227 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 88.73 current US$ per person (2025)
- Rural population, annual growth rate 1.05 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.2702 units per person (2025)
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.1% (2023)
Frequently asked questions
- What is butter, ghee — fat supply quantity in Djibouti?
- Butter, ghee — fat supply quantity in Djibouti was 77.34 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — fat supply quantity recorded in Djibouti?
- The highest recorded value was 202.29 t in 2011.
- What is the lowest butter, ghee — fat supply quantity recorded in Djibouti?
- The lowest recorded value was 77.34 t in 2023.
- How does Djibouti rank for butter, ghee — fat supply quantity?
- Djibouti ranks 148th out of 164 countries with data for 2023.
- Is butter, ghee — fat supply quantity rising or falling in Djibouti?
- Over the last ten years it is down 7.4%. The long-run trend across the full record is falling.
- Where does this Djibouti data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Fat supply quantity (t). 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
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.