Butter, Ghee — Protein supply quantity in Mauritania
Mauritania: Butter, Ghee — Protein supply quantity was 28.71 t in 2023. ▲ Rising
Butter, Ghee — Protein supply quantity in Mauritania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for butter, ghee — protein supply quantity in Mauritania is 28.71 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 30.6% on the previous year and up 110.9% over ten years.
Over the whole period, butter, ghee — protein supply quantity in Mauritania peaked at 28.71 t in 2023 and was at its lowest, 9.86 t, in 2018.
Mauritania ranks 89th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12.58 t | 9.86 t | 14.65 t | 10 |
| 2020s | 22.43 t | 19.38 t | 28.71 t | 4 |
Countries ranked near Mauritania
- 86 North Macedonia 35.48 t compare
- 87 Oman 29.61 t compare
- 88 Kyrgyzstan 29.13 t compare
- 90 Armenia 25.61 t compare
- 91 Guatemala 25.47 t compare
- 92 Turkmenistan 23.45 t compare
More agriculture & rural data for Mauritania
- Agriculture share gdp 19.95 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 19.95 (2025)
- Agricultural raw materials exports 0.2% (2024)
- Agricultural raw materials imports 0.3% (2024)
- Rural population 38.5% (2025)
- Rural population growth 0.5% (2025)
- Rural population 2.05 million (2025)
- Agriculture, forestry, and fishing, value added 20.0% (2025)
- Agriculture, forestry, and fishing, value added 2.33 billion current US$ (2025)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (1992)
Frequently asked questions
- What is butter, ghee — protein supply quantity in Mauritania?
- Butter, ghee — protein supply quantity in Mauritania was 28.71 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — protein supply quantity recorded in Mauritania?
- The highest recorded value was 28.71 t in 2023.
- What is the lowest butter, ghee — protein supply quantity recorded in Mauritania?
- The lowest recorded value was 9.86 t in 2018.
- How does Mauritania rank for butter, ghee — protein supply quantity?
- Mauritania ranks 89th out of 164 countries with data for 2023.
- Is butter, ghee — protein supply quantity rising or falling in Mauritania?
- Over the last ten years it is up 110.9%. The long-run trend across the full record is rising.
- Where does this Mauritania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Protein 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.