Miscellaneous — Fat supply quantity in Mozambique

Mozambique: Miscellaneous — Fat supply quantity was 144.77 t in 2023. ◆ Volatile

Latest (2023)
144.77 t
Change on year
down 83.2%
World rank
94th
of 177 countries
All-time high
860.11 t
in 2022
All-time low
27.3 t
in 2012
Years of data
14
2010–2023

Miscellaneous — Fat supply quantity in Mozambique, 2010–2023

02004006008002010201620232010: 196.2 t2011: 213.7 t2012: 27.3 t2013: 76.5 t2014: 187 t2015: 198 t2016: 275 t2017: 330 t2018: 330 t2019: 385 t2020: 553.7 t2021: 766.7 t2022: 860.1 t2023: 144.8 t

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

Analysis

Mozambique recorded 144.77 t for miscellaneous — fat supply quantity in 2023.

That represents a change of down 83.2% on the previous year and up 89.4% over ten years.

Over the whole period, miscellaneous — fat supply quantity in Mozambique peaked at 860.11 t in 2022 and was at its lowest, 27.3 t, in 2012.

That places Mozambique 94th out of 177 countries with data for 2023, putting it 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

DecadeAverage LowestHighest Years
2010s 221.86 t 27.3 t 385 t 10
2020s 581.32 t 144.77 t 860.11 t 4

Countries ranked near Mozambique

  1. 91 Barbados 154.95 t compare
  2. 92 North Macedonia 154.33 t compare
  3. 93 Bahamas 152.5 t compare
  4. 95 Polynesia 137.85 t compare
  5. 96 Belize 134.14 t compare
  6. 97 Lebanon 132.04 t compare

See the full ranking of 208 places →

More agriculture & rural data for Mozambique

All data for Mozambique →

Frequently asked questions

What is miscellaneous — fat supply quantity in Mozambique?
Miscellaneous — fat supply quantity in Mozambique was 144.77 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest miscellaneous — fat supply quantity recorded in Mozambique?
The highest recorded value was 860.11 t in 2022.
What is the lowest miscellaneous — fat supply quantity recorded in Mozambique?
The lowest recorded value was 27.3 t in 2012.
How does Mozambique rank for miscellaneous — fat supply quantity?
Mozambique ranks 94th out of 177 countries with data for 2023.
Is miscellaneous — fat supply quantity rising or falling in Mozambique?
Over the last ten years it is up 89.4%. The long-run trend across the full record is volatile.
Where does this Mozambique 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.