Groundnut Oil — Fat supply quantity in Côte d'Ivoire
Côte d'Ivoire: Groundnut Oil — Fat supply quantity was 16,753 t in 2023. ▲ Rising
Groundnut Oil — Fat supply quantity in Côte d'Ivoire, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, groundnut oil — fat supply quantity in Côte d'Ivoire stood at 16,753 t.
Compared with earlier readings it is down 3.4% on the previous year and up 60.2% over ten years.
Over the whole period, groundnut oil — fat supply quantity in Côte d'Ivoire peaked at 17,982 t in 2021 and was at its lowest, 9,280 t, in 2011.
That places Côte d'Ivoire 20th out of 29 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Groundnut Oil — Fat supply quantity in Côte d'Ivoire, year by year
| Year | t | Change |
|---|---|---|
| 2010 | 9,359 t | — |
| 2011 | 9,280 t | -0.8% |
| 2012 | 10,518 t | +13.3% |
| 2013 | 10,457 t | -0.6% |
| 2014 | 11,070 t | +5.9% |
| 2015 | 11,702 t | +5.7% |
| 2016 | 12,349 t | +5.5% |
| 2017 | 12,972 t | +5.0% |
| 2018 | 13,612 t | +4.9% |
| 2019 | 15,932 t | +17.0% |
| 2020 | 16,983 t | +6.6% |
| 2021 | 17,982 t | +5.9% |
| 2022 | 17,338 t | -3.6% |
| 2023 | 16,753 t | -3.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11,725 t | 9,280 t | 15,932 t | 10 |
| 2020s | 17,264 t | 16,753 t | 17,982 t | 4 |
Countries ranked near Côte d'Ivoire
More agriculture & rural data for Côte d'Ivoire
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- Meat of cattle with the bone, fresh or chilled — Producing 223,892 An (2024)
- Hen eggs in shell, fresh — Production 2.27 million t (2024)
- Hen eggs in shell, fresh — Laying 9,479 1000 An (2024)
- Maize (corn) — Area harvested 640,000 ha (2024)
- Maize (corn) — Yield 2,564 kg/ha (2024)
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Frequently asked questions
- What is groundnut oil — fat supply quantity in Côte d'Ivoire?
- Groundnut oil — fat supply quantity in Côte d'Ivoire was 16,753 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut oil — fat supply quantity recorded in Côte d'Ivoire?
- The highest recorded value was 17,982 t in 2021.
- What is the lowest groundnut oil — fat supply quantity recorded in Côte d'Ivoire?
- The lowest recorded value was 9,280 t in 2011.
- How does Côte d'Ivoire rank for groundnut oil — fat supply quantity?
- Côte d'Ivoire ranks 20th out of 29 groups with data for 2023.
- Is groundnut oil — fat supply quantity rising or falling in Côte d'Ivoire?
- Over the last ten years it is up 60.2%. The long-run trend across the full record is rising.
- Where does this Côte d'Ivoire data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Oil — 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.