Meat — Fat supply quantity in Northern Africa
Northern Africa: Meat — Fat supply quantity was 715,491 t in 2023. ▲ Rising
Meat — Fat supply quantity in Northern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, meat — fat supply quantity in Northern Africa stood at 715,491 t.
That represents a change of up 3.2% on the previous year and up 18.2% over ten years.
Over the whole period, meat — fat supply quantity in Northern Africa peaked at 725,935 t in 2021 and was at its lowest, 451,426 t, in 2010.
That places Northern Africa 15th out of 39 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.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 607,294 t | 451,426 t | 693,722 t | 10 |
| 2020s | 706,097 t | 689,569 t | 725,935 t | 4 |
Countries ranked near Northern Africa
- 12 Philippines 476,504 t compare
- 13 Republic of Korea 470,145 t compare
- 14 Spain 465,431 t compare
- 15 Italy 454,818 t compare
- 16 Pakistan 443,651 t compare
- 17 South Africa 426,503 t compare
- 18 Poland 404,487 t compare
More agriculture & rural data for Northern Africa
- Tomatoes — Area harvested 296,996 ha (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 45,744 An (2024)
- Unmanufactured tobacco — Area harvested 7,042 ha (2024)
- Tomatoes — Production 13.27 million t (2024)
- Tomatoes — Yield 44,683 kg/ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 45,744 An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 45,744 An (2024)
- Swine / pigs — Stocks 38,726 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 123.39 t (2024)
- Fat of pigs — Production 149.18 t (2024)
Frequently asked questions
- What is meat — fat supply quantity in Northern Africa?
- Meat — fat supply quantity in Northern Africa was 715,491 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — fat supply quantity recorded in Northern Africa?
- The highest recorded value was 725,935 t in 2021.
- What is the lowest meat — fat supply quantity recorded in Northern Africa?
- The lowest recorded value was 451,426 t in 2010.
- How does Northern Africa rank for meat — fat supply quantity?
- Northern Africa ranks 15th out of 39 groups with data for 2023.
- Is meat — fat supply quantity rising or falling in Northern Africa?
- Over the last ten years it is up 18.2%. The long-run trend across the full record is rising.
- Where does this Northern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — 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.