Fruits - Excluding Wine — Fat supply quantity in Liberia
Liberia: Fruits - Excluding Wine — Fat supply quantity was 340.52 t in 2023. ▲ Rising
Fruits - Excluding Wine — Fat supply quantity in Liberia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, fruits - excluding wine — fat supply quantity in Liberia stood at 340.52 t.
Compared with earlier readings it is down 0.1% on the previous year and up 9.4% over ten years.
Over the whole period, fruits - excluding wine — fat supply quantity in Liberia peaked at 342.06 t in 2020 and was at its lowest, 303.49 t, in 2010.
That places Liberia 125th out of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 319.48 t | 303.49 t | 337.43 t | 10 |
| 2020s | 340.95 t | 340.37 t | 342.06 t | 4 |
Countries ranked near Liberia
- 122 Estonia 405.88 t compare
- 123 Trinidad and Tobago 404.4 t compare
- 124 Bahamas 349.44 t compare
- 126 Namibia 299.22 t compare
- 127 Mauritania 276.99 t compare
- 128 Guinea-Bissau 270.72 t compare
More agriculture & rural data for Liberia
- Agriculture share gdp 32.65 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 32.65 (2025)
- Agricultural raw materials exports 63.7% (2023)
- Agricultural raw materials imports 1.7% (2023)
- Rural population 43.9% (2025)
- Rural population growth 0.9% (2025)
- Rural population 2.52 million (2025)
- Agriculture, forestry, and fishing, value added 32.7% (2025)
- Agriculture, forestry, and fishing, value added 1.71 billion current US$ (2025)
- Bananas — Production 142,551 t (2024)
Frequently asked questions
- What is fruits - excluding wine — fat supply quantity in Liberia?
- Fruits - excluding wine — fat supply quantity in Liberia was 340.52 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — fat supply quantity recorded in Liberia?
- The highest recorded value was 342.06 t in 2020.
- What is the lowest fruits - excluding wine — fat supply quantity recorded in Liberia?
- The lowest recorded value was 303.49 t in 2010.
- How does Liberia rank for fruits - excluding wine — fat supply quantity?
- Liberia ranks 125th out of 164 countries with data for 2023.
- Is fruits - excluding wine — fat supply quantity rising or falling in Liberia?
- Over the last ten years it is up 9.4%. The long-run trend across the full record is rising.
- Where does this Liberia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — 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.