Citrus, Other — Fat supply quantity in Gabon

Gabon: Citrus, Other — Fat supply quantity was 12.54 t in 2023. ▲ Rising

Latest (2023)
12.54 t
Change on year
up 1.6%
World rank
63rd
of 181 countries
All-time high
12.54 t
in 2023
All-time low
10.13 t
in 2010
Years of data
14
2010–2023

Citrus, Other — Fat supply quantity in Gabon, 2010–2023

0510152010201620232010: 10.1 t2011: 10.6 t2012: 11.1 t2013: 11.3 t2014: 12 t2015: 11.6 t2016: 11.8 t2017: 12 t2018: 12.2 t2019: 11.9 t2020: 12.4 t2021: 12.3 t2022: 12.3 t2023: 12.5 t

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

Analysis

Gabon recorded 12.54 t for citrus, other — fat supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 1.6% on the previous year and up 10.6% over ten years.

Over the whole period, citrus, other — fat supply quantity in Gabon peaked at 12.54 t in 2023 and was at its lowest, 10.13 t, in 2010.

That places Gabon 63rd out of 181 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 11.47 t 10.13 t 12.16 t 10
2020s 12.39 t 12.31 t 12.54 t 4

Countries ranked near Gabon

  1. 61 Canada 13.42 t compare
  2. 62 Lebanon 12.68 t compare
  3. 64 Portugal 12.21 t compare
  4. 65 Ireland 10.68 t compare
  5. 66 Grenada 10.61 t compare

See the full ranking of 212 places →

More agriculture & rural data for Gabon

All data for Gabon →

Frequently asked questions

What is citrus, other — fat supply quantity in Gabon?
Citrus, other — fat supply quantity in Gabon was 12.54 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest citrus, other — fat supply quantity recorded in Gabon?
The highest recorded value was 12.54 t in 2023.
What is the lowest citrus, other — fat supply quantity recorded in Gabon?
The lowest recorded value was 10.13 t in 2010.
How does Gabon rank for citrus, other — fat supply quantity?
Gabon ranks 63rd out of 181 countries with data for 2023.
Is citrus, other — fat supply quantity rising or falling in Gabon?
Over the last ten years it is up 10.6%. The long-run trend across the full record is rising.
Where does this Gabon data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Citrus, Other — Fat supply quantity in Gabon. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/citrus-other-fat-supply-quantity-t/gabon/

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About this data

Indicator
Citrus, 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
212 places, 2,841 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.