Miscellaneous — Fat supply quantity in Botswana

Botswana: Miscellaneous — Fat supply quantity was 460.02 t in 2023. ▲ Rising

Latest (2023)
460.02 t
Change on year
up 1.6%
World rank
40th
of 177 countries
All-time high
498.65 t
in 2020
All-time low
315.13 t
in 2010
Years of data
14
2010–2023

Miscellaneous — Fat supply quantity in Botswana, 2010–2023

01002003004005002010201620232010: 315.1 t2011: 319.6 t2012: 323.4 t2013: 327.1 t2014: 377.7 t2015: 450.8 t2016: 416.4 t2017: 355.4 t2018: 428.1 t2019: 459.6 t2020: 498.6 t2021: 472.1 t2022: 452.6 t2023: 460 t

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

Analysis

The most recent figure for miscellaneous — fat supply quantity in Botswana is 460.02 t, measured in 2023.

That represents a change of up 1.6% on the previous year and up 40.6% over ten years.

Over the whole period, miscellaneous — fat supply quantity in Botswana peaked at 498.65 t in 2020 and was at its lowest, 315.13 t, in 2010.

That places Botswana 40th out of 177 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 377.33 t 315.13 t 459.62 t 10
2020s 470.84 t 452.56 t 498.65 t 4

Countries ranked near Botswana

  1. 37 Algeria 512.67 t compare
  2. 38 Panama 483.95 t compare
  3. 39 Georgia 467.7 t compare
  4. 41 Switzerland 439.59 t compare
  5. 42 Guinea 430.05 t compare
  6. 43 El Salvador 422.01 t compare

See the full ranking of 208 places →

More agriculture & rural data for Botswana

All data for Botswana →

Frequently asked questions

What is miscellaneous — fat supply quantity in Botswana?
Miscellaneous — fat supply quantity in Botswana was 460.02 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest miscellaneous — fat supply quantity recorded in Botswana?
The highest recorded value was 498.65 t in 2020.
What is the lowest miscellaneous — fat supply quantity recorded in Botswana?
The lowest recorded value was 315.13 t in 2010.
How does Botswana rank for miscellaneous — fat supply quantity?
Botswana ranks 40th out of 177 countries with data for 2023.
Is miscellaneous — fat supply quantity rising or falling in Botswana?
Over the last ten years it is up 40.6%. The long-run trend across the full record is rising.
Where does this Botswana data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Miscellaneous — 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
Miscellaneous — 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
208 places, 2,817 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.