Cereals, other — Fat supply quantity in Namibia

Namibia: Cereals, other — Fat supply quantity was 3 t in 2023. ◆ Volatile

Latest (2023)
3 t
Change on year
down 44.4%
World rank
156th
of 182 countries
All-time high
120.16 t
in 2011
All-time low
3 t
in 2023
Years of data
14
2010–2023

Cereals, other — Fat supply quantity in Namibia, 2010–2023

02550751001252010201620232010: 111 t2011: 120.2 t2012: 45.4 t2013: 15.2 t2014: 22.7 t2015: 32.5 t2016: 37.5 t2017: 26.1 t2018: 22.6 t2019: 12.9 t2020: 4.2 t2021: 11.1 t2022: 5.4 t2023: 3 t

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

Analysis

The most recent figure for cereals, other — fat supply quantity in Namibia is 3 t, measured in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 44.4% on the previous year and down 80.3% over ten years.

Over the whole period, cereals, other — fat supply quantity in Namibia peaked at 120.16 t in 2011 and was at its lowest, 3 t, in 2023.

That places Namibia 156th out of 182 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 44.61 t 12.94 t 120.16 t 10
2020s 5.93 t 3 t 11.07 t 4

Countries ranked near Namibia

  1. 153 North Macedonia 4.35 t compare
  2. 154 Barbados 3.99 t compare
  3. 155 Croatia 3.49 t compare
  4. 157 Egypt 2.86 t compare
  5. 158 Bahamas 2.65 t compare
  6. 159 Seychelles 2.33 t compare

See the full ranking of 213 places →

More agriculture & rural data for Namibia

All data for Namibia →

Frequently asked questions

What is cereals, other — fat supply quantity in Namibia?
Cereals, other — fat supply quantity in Namibia was 3 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cereals, other — fat supply quantity recorded in Namibia?
The highest recorded value was 120.16 t in 2011.
What is the lowest cereals, other — fat supply quantity recorded in Namibia?
The lowest recorded value was 3 t in 2023.
How does Namibia rank for cereals, other — fat supply quantity?
Namibia ranks 156th out of 182 countries with data for 2023.
Is cereals, other — fat supply quantity rising or falling in Namibia?
Over the last ten years it is down 80.3%. The long-run trend across the full record is volatile.
Where does this Namibia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals, other — 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

Indicator
Cereals, other — 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
213 places, 2,893 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.