Fruits - Excluding Wine — Fat supply quantity in Zimbabwe
Zimbabwe: Fruits - Excluding Wine — Fat supply quantity was 9,988 t in 2023. ◆ Volatile
Fruits - Excluding Wine — Fat supply quantity in Zimbabwe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for fruits - excluding wine — fat supply quantity in Zimbabwe is 9,988 t, measured in 2023.
The figure is down 2.8% on the previous year and up 2,503.8% over ten years.
Over the whole period, fruits - excluding wine — fat supply quantity in Zimbabwe peaked at 10,272 t in 2022 and was at its lowest, 383.57 t, in 2013.
That places Zimbabwe 44th out of 182 countries with data for 2023, putting it in the top quarter.
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 | 1,475 t | 383.57 t | 6,338 t | 10 |
| 2020s | 9,835 t | 9,029 t | 10,272 t | 4 |
Countries ranked near Zimbabwe
- 41 Israel 11,653 t compare
- 42 Poland 10,651 t compare
- 43 Algeria 10,142 t compare
- 45 Saudi Arabia 9,747 t compare
- 46 Netherlands (Kingdom of the) 9,677 t compare
- 47 Uzbekistan 9,458 t compare
More agriculture & rural data for Zimbabwe
- Agriculture share gdp 9.47 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.47 (2025)
- Agricultural raw materials exports 0.9% (2024)
- Agricultural raw materials imports 0.3% (2024)
- Rural population 59.5% (2025)
- Rural population growth 0.9% (2025)
- Rural population 10.09 million (2025)
- Agriculture, forestry, and fishing, value added 9.5% (2025)
- Agriculture, forestry, and fishing, value added 4.85 billion current US$ (2025)
- Bananas — Production 325,400 t (2024)
Frequently asked questions
- What is fruits - excluding wine — fat supply quantity in Zimbabwe?
- Fruits - excluding wine — fat supply quantity in Zimbabwe was 9,988 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 Zimbabwe?
- The highest recorded value was 10,272 t in 2022.
- What is the lowest fruits - excluding wine — fat supply quantity recorded in Zimbabwe?
- The lowest recorded value was 383.57 t in 2013.
- How does Zimbabwe rank for fruits - excluding wine — fat supply quantity?
- Zimbabwe ranks 44th out of 182 countries with data for 2023.
- Is fruits - excluding wine — fat supply quantity rising or falling in Zimbabwe?
- Over the last ten years it is up 2,503.8%. The long-run trend across the full record is volatile.
- Where does this Zimbabwe 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.