Demersal Fish — Fat supply quantity in Africa
Africa: Demersal Fish — Fat supply quantity was 28,497 t in 2023. ▲ Rising
Demersal Fish — Fat supply quantity in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Africa recorded 28,497 t for demersal fish — fat supply quantity in 2023.
Compared with earlier readings it is up 2.3% over ten years.
Over the whole period, demersal fish — fat supply quantity in Africa peaked at 28,762 t in 2020 and was at its lowest, 23,099 t, in 2016.
That places Africa 5th out of 39 groups with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 25,818 t | 23,099 t | 27,867 t | 10 |
| 2020s | 28,563 t | 28,497 t | 28,762 t | 4 |
Countries ranked near Africa
- 2 China, mainland 36,647 t compare
- 3 Indonesia 29,267 t compare
- 4 Russian Federation 22,127 t compare
- 5 Republic of Korea 14,309 t compare
- 6 France 10,619 t compare
- 7 United Kingdom of Great Britain and Northern Ireland 8,782 t compare
- 8 Egypt 8,561 t compare
More agriculture & rural data for Africa
- Unmanufactured tobacco — Production 706,446 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Bananas — Production 31.26 million t (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
- Tomatoes — Production 26.38 million t (2024)
- Fat of pigs — Producing Animals/Slaughtered 47.50 million An (2024)
Frequently asked questions
- What is demersal fish — fat supply quantity in Africa?
- Demersal fish — fat supply quantity in Africa was 28,497 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest demersal fish — fat supply quantity recorded in Africa?
- The highest recorded value was 28,762 t in 2020.
- What is the lowest demersal fish — fat supply quantity recorded in Africa?
- The lowest recorded value was 23,099 t in 2016.
- How does Africa rank for demersal fish — fat supply quantity?
- Africa ranks 5th out of 39 groups with data for 2023.
- Is demersal fish — fat supply quantity rising or falling in Africa?
- Over the last ten years it is up 2.3%. The long-run trend across the full record is rising.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Demersal Fish — 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.