Fruits - Excluding Wine — Production in Sierra Leone
Sierra Leone: Fruits - Excluding Wine — Production was 282 1000 t in 2023. ▲ Rising
Fruits - Excluding Wine — Production in Sierra Leone, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, fruits - excluding wine — production in Sierra Leone stood at 282 1000 t. That is the highest value across all 14 years on record.
The figure is up 9.7% over ten years.
Over the whole period, fruits - excluding wine — production in Sierra Leone peaked at 282 1000 t in 2018 and was at its lowest, 237 1000 t, in 2010.
Sierra Leone ranks 115th of 180 countries 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 | 261.9 1000 t | 237 1000 t | 282 1000 t | 10 |
| 2020s | 279 1000 t | 274 1000 t | 282 1000 t | 4 |
Countries ranked near Sierra Leone
- 112 Senegal 303 1000 t compare
- 113 North Macedonia 287 1000 t compare
- 113 El Salvador 287 1000 t compare
- 116 Congo 276 1000 t compare
- 117 Kyrgyzstan 232 1000 t compare
- 118 Croatia 220 1000 t compare
More agriculture & rural data for Sierra Leone
- Agriculture share gdp 29.54 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.54 (2025)
- Agricultural raw materials exports 9.4% (2018)
- Agricultural raw materials imports 1.6% (2018)
- Rural population 54.1% (2025)
- Rural population growth 1.0% (2025)
- Rural population 4.77 million (2025)
- Agriculture, forestry, and fishing, value added 29.5% (2025)
- Agriculture, forestry, and fishing, value added 2.20 billion current US$ (2025)
- Unmanufactured tobacco — Production 47.85 t (2024)
Frequently asked questions
- What is fruits - excluding wine — production in Sierra Leone?
- Fruits - excluding wine — production in Sierra Leone was 282 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — production recorded in Sierra Leone?
- The highest recorded value was 282 1000 t in 2018.
- What is the lowest fruits - excluding wine — production recorded in Sierra Leone?
- The lowest recorded value was 237 1000 t in 2010.
- How does Sierra Leone rank for fruits - excluding wine — production?
- Sierra Leone ranks 115th out of 180 countries with data for 2023.
- Is fruits - excluding wine — production rising or falling in Sierra Leone?
- Over the last ten years it is up 9.7%. The long-run trend across the full record is rising.
- Where does this Sierra Leone data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — 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.