Fats, Animals, Raw — Fat supply quantity in Congo

Congo: Fats, Animals, Raw — Fat supply quantity was 314.41 t in 2023. ▲ Rising

Latest (2023)
314.41 t
Change on year
down 44.3%
World rank
153rd
of 182 countries
All-time high
575.5 t
in 2021
All-time low
198.14 t
in 2019
Years of data
14
2010–2023

Fats, Animals, Raw — Fat supply quantity in Congo, 2010–2023

2003004005006002010201620232010: 201.9 t2011: 213.7 t2012: 388.5 t2013: 291.9 t2014: 297.8 t2015: 294.5 t2016: 292.6 t2017: 245.7 t2018: 295.7 t2019: 198.1 t2020: 203.4 t2021: 575.5 t2022: 564.3 t2023: 314.4 t

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

Analysis

In 2023, fats, animals, raw — fat supply quantity in Congo stood at 314.41 t.

Compared with earlier readings it is down 44.3% on the previous year and up 7.7% over ten years.

Over the whole period, fats, animals, raw — fat supply quantity in Congo peaked at 575.5 t in 2021 and was at its lowest, 198.14 t, in 2019.

That places Congo 153rd out of 182 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 272.04 t 198.14 t 388.52 t 10
2020s 414.4 t 203.36 t 575.5 t 4

Countries ranked near Congo

  1. 150 Djibouti 342.73 t compare
  2. 151 Lesotho 321.61 t compare
  3. 152 Guinea-Bissau 318.71 t compare
  4. 154 Fiji 301.13 t compare
  5. 155 Bhutan 285.02 t compare
  6. 156 Comoros 248.19 t compare

See the full ranking of 213 places →

More agriculture & rural data for Congo

All data for Congo →

Frequently asked questions

What is fats, animals, raw — fat supply quantity in Congo?
Fats, animals, raw — fat supply quantity in Congo was 314.41 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fats, animals, raw — fat supply quantity recorded in Congo?
The highest recorded value was 575.5 t in 2021.
What is the lowest fats, animals, raw — fat supply quantity recorded in Congo?
The lowest recorded value was 198.14 t in 2019.
How does Congo rank for fats, animals, raw — fat supply quantity?
Congo ranks 153rd out of 182 countries with data for 2023.
Is fats, animals, raw — fat supply quantity rising or falling in Congo?
Over the last ten years it is up 7.7%. The long-run trend across the full record is rising.
Where does this Congo data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — 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
Fats, Animals, Raw — 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, 2,897 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.