Groundnuts — Processing in Burkina Faso

Burkina Faso: Groundnuts — Processing was 98 1000 t in 2023. ◆ Volatile

Latest (2023)
98 1000 t
Change on year
up 27.3%
World rank
20th
of 88 countries
All-time high
98 1000 t
in 2023
All-time low
21 1000 t
in 2011
Years of data
14
2010–2023

Groundnuts — Processing in Burkina Faso, 2010–2023

204060801002010201620232010: 22 1000 t2011: 21 1000 t2012: 22 1000 t2013: 23 1000 t2014: 25 1000 t2015: 26 1000 t2016: 27 1000 t2017: 28 1000 t2018: 28 1000 t2019: 58 1000 t2020: 93 1000 t2021: 70 1000 t2022: 77 1000 t2023: 98 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Burkina Faso recorded 98 1000 t for groundnuts — processing in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 27.3% on the previous year and up 326.1% over ten years.

Over the whole period, groundnuts — processing in Burkina Faso peaked at 98 1000 t in 2023 and was at its lowest, 21 1000 t, in 2011.

That places Burkina Faso 20th out of 88 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

DecadeAverage LowestHighest Years
2010s 28 1000 t 21 1000 t 58 1000 t 10
2020s 84.5 1000 t 70 1000 t 98 1000 t 4

Countries ranked near Burkina Faso

  1. 17 Uganda 135 1000 t compare
  2. 18 Guinea-Bissau 122 1000 t compare
  3. 19 Angola 101 1000 t compare
  4. 21 Pakistan 92 1000 t compare
  5. 22 Nicaragua 84 1000 t compare
  6. 23 Indonesia 74 1000 t compare

See the full ranking of 118 places →

More agriculture & rural data for Burkina Faso

All data for Burkina Faso →

Frequently asked questions

What is groundnuts — processing in Burkina Faso?
Groundnuts — processing in Burkina Faso was 98 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — processing recorded in Burkina Faso?
The highest recorded value was 98 1000 t in 2023.
What is the lowest groundnuts — processing recorded in Burkina Faso?
The lowest recorded value was 21 1000 t in 2011.
How does Burkina Faso rank for groundnuts — processing?
Burkina Faso ranks 20th out of 88 countries with data for 2023.
Is groundnuts — processing rising or falling in Burkina Faso?
Over the last ten years it is up 326.1%. The long-run trend across the full record is volatile.
Where does this Burkina Faso data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnuts — Processing. 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
Groundnuts — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
118 places, 1,604 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.