Fats, Animals, Raw — Fat supply quantity in Mauritius

Mauritius: Fats, Animals, Raw — Fat supply quantity was 69.42 t in 2023. ▲ Rising

Latest (2023)
69.42 t
Change on year
down 26.5%
World rank
168th
of 182 countries
All-time high
94.4 t
in 2022
All-time low
58.32 t
in 2010
Years of data
14
2010–2023

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

0204060801002010201620232010: 58.3 t2011: 75 t2012: 67.4 t2013: 70.2 t2014: 65.3 t2015: 63.3 t2016: 67.8 t2017: 71.6 t2018: 63.8 t2019: 67.1 t2020: 65.8 t2021: 64.8 t2022: 94.4 t2023: 69.4 t

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

Analysis

Mauritius recorded 69.42 t for fats, animals, raw — fat supply quantity in 2023.

That represents a change of down 26.5% on the previous year and down 1.0% over ten years.

Over the whole period, fats, animals, raw — fat supply quantity in Mauritius peaked at 94.4 t in 2022 and was at its lowest, 58.32 t, in 2010.

Mauritius ranks 168th of 182 countries on this measure, 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 66.98 t 58.32 t 74.99 t 10
2020s 73.62 t 64.83 t 94.4 t 4

Countries ranked near Mauritius

  1. 165 Tonga 144.69 t compare
  2. 166 Cabo Verde 127.59 t compare
  3. 167 Guyana 107.34 t compare
  4. 169 Kiribati 64.57 t compare
  5. 170 Grenada 63.24 t compare
  6. 171 Micronesia (Federated States of) 62.29 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mauritius

All data for Mauritius →

Frequently asked questions

What is fats, animals, raw — fat supply quantity in Mauritius?
Fats, animals, raw — fat supply quantity in Mauritius was 69.42 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 Mauritius?
The highest recorded value was 94.4 t in 2022.
What is the lowest fats, animals, raw — fat supply quantity recorded in Mauritius?
The lowest recorded value was 58.32 t in 2010.
How does Mauritius rank for fats, animals, raw — fat supply quantity?
Mauritius ranks 168th out of 182 countries with data for 2023.
Is fats, animals, raw — fat supply quantity rising or falling in Mauritius?
Over the last ten years it is down 1.0%. The long-run trend across the full record is rising.
Where does this Mauritius 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.