Fats, Animals, Raw — Food in Eswatini
Eswatini: Fats, Animals, Raw — Food was 1 1000 t in 2023. ◆ Volatile
Fats, Animals, Raw — Food in Eswatini, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fats, animals, raw — food in Eswatini is 1 1000 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is unchanged over five years.
Over the whole period, fats, animals, raw — food in Eswatini peaked at 1 1000 t in 2014 and was at its lowest, 0 1000 t, in 2010.
Eswatini ranks 132nd of 182 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.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.6 1000 t | 0 1000 t | 1 1000 t | 10 |
| 2020s | 1 1000 t | 1 1000 t | 1 1000 t | 4 |
Countries ranked near Eswatini
- 132 Bahrain 1 1000 t compare
- 132 Timor-Leste 1 1000 t compare
- 132 Liberia 1 1000 t compare
- 132 Solomon Islands 1 1000 t compare
- 132 Libya 1 1000 t compare
- 132 Sierra Leone 1 1000 t compare
- 132 Montenegro 1 1000 t compare
- 132 Iceland 1 1000 t compare
- 132 Samoa 1 1000 t compare
- 132 Saint Lucia 1 1000 t compare
- 132 Luxembourg 1 1000 t compare
- 132 Barbados 1 1000 t compare
- 132 Iran (Islamic Republic of) 1 1000 t compare
- 132 Malta 1 1000 t compare
- 132 Polynesia 1 1000 t compare
- 132 Cyprus 1 1000 t compare
More agriculture & rural data for Eswatini
- Agriculture share gdp 6.41 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.41 (2025)
- Agricultural raw materials exports 6.2% (2023)
- Agricultural raw materials imports 1.9% (2023)
- Rural population 73.3% (2025)
- Rural population growth 0.4% (2025)
- Rural population 920,507 (2025)
- Agriculture, forestry, and fishing, value added 6.4% (2025)
- Agriculture, forestry, and fishing, value added 330.70 million current US$ (2025)
- Bananas — Production 30,363 t (2024)
Frequently asked questions
- What is fats, animals, raw — food in Eswatini?
- Fats, animals, raw — food in Eswatini was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — food recorded in Eswatini?
- The highest recorded value was 1 1000 t in 2014.
- What is the lowest fats, animals, raw — food recorded in Eswatini?
- The lowest recorded value was 0 1000 t in 2010.
- How does Eswatini rank for fats, animals, raw — food?
- Eswatini ranks 132nd out of 182 countries with data for 2023.
- Where does this Eswatini data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats, Animals, Raw — Food. 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.