Cloves — Fat supply quantity in Southern Africa
Southern Africa: Cloves — Fat supply quantity was 30.6 t in 2023. ▲ Rising
Cloves — Fat supply quantity in Southern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Southern Africa recorded 30.6 t for cloves — fat supply quantity in 2023.
Compared with earlier readings it is up 5.4% on the previous year and up 1.2% over ten years.
Over the whole period, cloves — fat supply quantity in Southern Africa peaked at 41.19 t in 2020 and was at its lowest, 28.28 t, in 2010.
That places Southern Africa 23rd out of 36 regions 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 30.46 t | 28.28 t | 32.35 t | 10 |
| 2020s | 33.76 t | 29.03 t | 41.19 t | 4 |
Countries ranked near Southern Africa
- 20 South Africa 29.81 t compare
- 21 Mexico 28.02 t compare
- 22 Egypt 25.28 t compare
- 23 Poland, Republic of 23.97 t compare
- 24 Canada 23.85 t compare
- 25 Nepal 22.78 t compare
- 26 Netherlands (Kingdom of the) 19.77 t compare
More agriculture & rural data for Southern Africa
- Meat of pig with the bone, fresh or chilled — Producing 3.93 million An (2024)
- Unmanufactured tobacco — Area harvested 4,427 ha (2024)
- Unmanufactured tobacco — Production 11,393 t (2024)
- Bananas — Area harvested 11,906 ha (2024)
- Tomatoes — Area harvested 9,790 ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 374,875 t (2024)
- Tomatoes — Yield 53,939 kg/ha (2024)
- Tomatoes — Production 528,091 t (2024)
- Swine / pigs — Stocks 1.50 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 95 kg/An (2024)
Frequently asked questions
- What is cloves — fat supply quantity in Southern Africa?
- Cloves — fat supply quantity in Southern Africa was 30.6 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — fat supply quantity recorded in Southern Africa?
- The highest recorded value was 41.19 t in 2020.
- What is the lowest cloves — fat supply quantity recorded in Southern Africa?
- The lowest recorded value was 28.28 t in 2010.
- How does Southern Africa rank for cloves — fat supply quantity?
- Southern Africa ranks 23rd out of 36 regions with data for 2023.
- Is cloves — fat supply quantity rising or falling in Southern Africa?
- Over the last ten years it is up 1.2%. The long-run trend across the full record is rising.
- Where does this Southern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — 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.