Cream — Fat supply quantity in Guinea
Guinea: Cream — Fat supply quantity was 0 g/cap/d in 2023. ◆ Volatile
Cream — Fat supply quantity in Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for cream — fat supply quantity in Guinea is 0 g/cap/d, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 100.0% on the previous year.
Over the whole period, cream — fat supply quantity in Guinea peaked at 0.01 g/cap/d in 2010 and was at its lowest, 0 g/cap/d, in 2011.
Guinea ranks 137th of 185 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Cream — Fat supply quantity in Guinea, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 0.01 g/cap/d | — |
| 2011 | 0 g/cap/d | -100.0% |
| 2012 | 0 g/cap/d | — |
| 2013 | 0 g/cap/d | — |
| 2014 | 0 g/cap/d | — |
| 2015 | 0 g/cap/d | — |
| 2016 | 0 g/cap/d | — |
| 2017 | 0 g/cap/d | — |
| 2018 | 0 g/cap/d | — |
| 2019 | 0 g/cap/d | — |
| 2020 | 0.01 g/cap/d | — |
| 2021 | 0.01 g/cap/d | +0.0% |
| 2022 | 0.01 g/cap/d | +0.0% |
| 2023 | 0 g/cap/d | -100.0% |
Guinea compared with similar countries
- Guinea's 0 g/cap/d is below the median for lower middle income countries, which is 0.01 g/cap/d. (36 countries reporting)
- Guinea's 0 g/cap/d is below the median for Sub-Saharan Africa, which is 0.01 g/cap/d. (31 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.001 g/cap/d | 0 g/cap/d | 0.01 g/cap/d | 10 |
| 2020s | 0.0075 g/cap/d | 0 g/cap/d | 0.01 g/cap/d | 4 |
Countries ranked near Guinea
- 137 Micronesia (Federated States of) 0 g/cap/d compare
- 137 Tuvalu 0 g/cap/d
- 137 Democratic People's Republic of Korea 0 g/cap/d
- 137 Cuba 0 g/cap/d
- 137 Turkmenistan 0 g/cap/d compare
- 137 Kiribati 0 g/cap/d compare
- 137 Afghanistan 0 g/cap/d compare
- 137 Tajikistan 0 g/cap/d
- 137 Gambia 0 g/cap/d compare
- 137 Sierra Leone 0 g/cap/d compare
- 137 Kuwait 0 g/cap/d compare
- 137 Suriname 0 g/cap/d compare
- 137 Cabo Verde 0 g/cap/d compare
- 137 Haiti 0 g/cap/d compare
- 137 Guyana 0 g/cap/d compare
- 137 Oman 0 g/cap/d compare
- 137 Seychelles 0 g/cap/d compare
- 137 Grenada 0 g/cap/d compare
- 137 Niger 0 g/cap/d compare
- 137 Algeria 0 g/cap/d
- 137 Paraguay 0 g/cap/d compare
- 137 Lithuania 0 g/cap/d compare
- 137 Burkina Faso 0 g/cap/d
- 137 Ukraine 0 g/cap/d compare
- 137 Myanmar 0 g/cap/d
- 137 Rwanda 0 g/cap/d compare
- 137 Malawi 0 g/cap/d
- 137 Netherlands (Kingdom of the) 0 g/cap/d compare
- 137 Democratic Republic of the Congo 0 g/cap/d
- 137 Zambia 0 g/cap/d
- 137 Madagascar 0 g/cap/d
- 137 United Arab Emirates 0 g/cap/d compare
- 137 New Zealand 0 g/cap/d compare
- 137 Ghana 0 g/cap/d compare
- 137 Morocco 0 g/cap/d compare
- 137 Ethiopia 0 g/cap/d
- 137 Bangladesh 0 g/cap/d
- 137 Cameroon 0 g/cap/d compare
- 137 Nigeria 0 g/cap/d
- 137 Uganda 0 g/cap/d compare
- 137 Philippines 0 g/cap/d compare
- 137 Honduras 0 g/cap/d compare
- 137 Thailand 0 g/cap/d compare
- 137 United Republic of Tanzania 0 g/cap/d compare
- 137 Mexico 0 g/cap/d compare
- 137 Egypt 0 g/cap/d compare
- 137 Nepal 0 g/cap/d
- 137 United States 0 g/cap/d compare
More agriculture & rural data for Guinea
- Agriculture, forestry, and fishing, value added (current US$), annual 14.56 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.3129 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 587.44 current US$ per person (2025)
- Rural population, annual growth rate 1.6 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.6148 units per person (2025)
- Share of GDP from agriculture 31.3% (2025)
- Agriculture as a share of GDP vs. GDP per capita 31.3% (2025)
- Agricultural raw materials exports 1.8% (2016)
- Agricultural raw materials imports 0.4% (2016)
Frequently asked questions
- What is cream — fat supply quantity in Guinea?
- Cream — fat supply quantity in Guinea was 0 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — fat supply quantity recorded in Guinea?
- The highest recorded value was 0.01 g/cap/d in 2010.
- What is the lowest cream — fat supply quantity recorded in Guinea?
- The lowest recorded value was 0 g/cap/d in 2011.
- How does Guinea rank for cream — fat supply quantity?
- Guinea ranks 137th out of 185 countries with data for 2023.
- Where does this Guinea data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — Fat supply quantity (g/capita/day). 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.