Grand Total — Fat supply quantity in Congo

Congo: Grand Total — Fat supply quantity was 123,468 t in 2023. ▲ Rising

Latest (2023)
123,468 t
Change on year
up 8.6%
World rank
121st
of 182 countries
All-time high
123,468 t
in 2023
All-time low
69,778 t
in 2010
Years of data
14
2010–2023

Grand Total — Fat supply quantity in Congo, 2010–2023

025.0k50.0k75.0k100.0k125.0k2010201620232010: 69.8k t2011: 72.8k t2012: 72.6k t2013: 76.0k t2014: 74.6k t2015: 81.6k t2016: 97.9k t2017: 96.1k t2018: 92.4k t2019: 110.9k t2020: 120.4k t2021: 122.4k t2022: 113.7k t2023: 123.5k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for grand total — fat supply quantity in Congo is 123,468 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 8.6% on the previous year and up 62.4% over ten years.

Over the whole period, grand total — fat supply quantity in Congo peaked at 123,468 t in 2023 and was at its lowest, 69,778 t, in 2010.

Congo ranks 121st of 182 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

DecadeAverage LowestHighest Years
2010s 84,471 t 69,778 t 110,900 t 10
2020s 120,002 t 113,684 t 123,468 t 4

Countries ranked near Congo

  1. 118 Mauritania 136,600 t compare
  2. 119 Lithuania 133,374 t compare
  3. 120 Georgia 127,549 t compare
  4. 122 Qatar 118,492 t compare
  5. 123 Albania 118,480 t compare
  6. 124 Lao People's Democratic Republic 117,886 t compare

See the full ranking of 213 places →

More agriculture & rural data for Congo

All data for Congo →

Frequently asked questions

What is grand total — fat supply quantity in Congo?
Grand total — fat supply quantity in Congo was 123,468 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest grand total — fat supply quantity recorded in Congo?
The highest recorded value was 123,468 t in 2023.
What is the lowest grand total — fat supply quantity recorded in Congo?
The lowest recorded value was 69,778 t in 2010.
How does Congo rank for grand total — fat supply quantity?
Congo ranks 121st out of 182 countries with data for 2023.
Is grand total — fat supply quantity rising or falling in Congo?
Over the last ten years it is up 62.4%. The long-run trend across the full record is rising.
Where does this Congo data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Grand Total — 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

Indicator
Grand Total — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.