Infant food — Fat supply quantity in Sierra Leone
Sierra Leone: Infant food — Fat supply quantity was 238.83 t in 2023. ◆ Volatile
Infant food — Fat supply quantity in Sierra Leone, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Sierra Leone recorded 238.83 t for infant food — fat supply quantity in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 84.6% on the previous year and up 244.0% over ten years.
Over the whole period, infant food — fat supply quantity in Sierra Leone peaked at 238.83 t in 2023 and was at its lowest, 53 t, in 2010.
Sierra Leone ranks 57th of 155 countries on this measure, in the middle of the range.
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 | 64.8 t | 53 t | 86.42 t | 10 |
| 2020s | 146.57 t | 100.73 t | 238.83 t | 4 |
Countries ranked near Sierra Leone
More agriculture & rural data for Sierra Leone
- Agriculture, forestry, and fishing, value added (current US$), annual 8.47 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2954 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 250 current US$ per person (2025)
- Rural population, annual growth rate 1 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.5407 units per person (2025)
- 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)
Frequently asked questions
- What is infant food — fat supply quantity in Sierra Leone?
- Infant food — fat supply quantity in Sierra Leone was 238.83 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest infant food — fat supply quantity recorded in Sierra Leone?
- The highest recorded value was 238.83 t in 2023.
- What is the lowest infant food — fat supply quantity recorded in Sierra Leone?
- The lowest recorded value was 53 t in 2010.
- How does Sierra Leone rank for infant food — fat supply quantity?
- Sierra Leone ranks 57th out of 155 countries with data for 2023.
- Is infant food — fat supply quantity rising or falling in Sierra Leone?
- Over the last ten years it is up 244.0%. The long-run trend across the full record is volatile.
- Where does this Sierra Leone data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Infant food — 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.