Fats, Animals, Raw — Production in Africa
Africa: Fats, Animals, Raw — Production was 449 1000 t in 2023. ▲ Rising
Fats, Animals, Raw — Production in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fats, animals, raw — production in Africa is 449 1000 t, measured in 2023.
Compared with earlier readings it is up 1.1% on the previous year and up 20.7% over ten years.
Over the whole period, fats, animals, raw — production in Africa peaked at 474 1000 t in 2021 and was at its lowest, 332 1000 t, in 2010.
Africa ranks 20th of 31 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 378.2 1000 t | 332 1000 t | 421 1000 t | 10 |
| 2020s | 458.5 1000 t | 444 1000 t | 474 1000 t | 4 |
Countries ranked near Africa
- 17 Netherlands (Kingdom of the) 328 1000 t compare
- 18 Malaysia 313 1000 t compare
- 19 Republic of Korea 283 1000 t compare
- 20 Pakistan 233 1000 t compare
- 21 Belgium 219 1000 t compare
- 22 Viet Nam 216 1000 t compare
- 23 New Zealand 200 1000 t compare
More agriculture & rural data for Africa
- Tomatoes — Production 26.38 million t (2024)
- Bananas — Production 31.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million 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 — Yield/Carcass Weight 50 kg/An (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Unmanufactured tobacco — Production 706,446 t (2024)
- Tomatoes — Area harvested 1.67 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
Frequently asked questions
- What is fats, animals, raw — production in Africa?
- Fats, animals, raw — production in Africa was 449 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — production recorded in Africa?
- The highest recorded value was 474 1000 t in 2021.
- What is the lowest fats, animals, raw — production recorded in Africa?
- The lowest recorded value was 332 1000 t in 2010.
- How does Africa rank for fats, animals, raw — production?
- Africa ranks 20th out of 31 groups with data for 2023.
- Is fats, animals, raw — production rising or falling in Africa?
- Over the last ten years it is up 20.7%. 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 Fats, Animals, Raw — Production. 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.