Nuts and products — Fat supply quantity in Congo

Congo: Nuts and products — Fat supply quantity was 44.66 t in 2023. ▼ Falling

Latest (2023)
44.66 t
Change on year
down 13.5%
World rank
161st
of 182 countries
All-time high
66.43 t
in 2012
All-time low
13.27 t
in 2021
Years of data
14
2010–2023

Nuts and products — Fat supply quantity in Congo, 2010–2023

2040602010201620232010: 58.9 t2011: 34.8 t2012: 66.4 t2013: 65.6 t2014: 48.1 t2015: 37.8 t2016: 45.4 t2017: 29.2 t2018: 29 t2019: 14.6 t2020: 20.6 t2021: 13.3 t2022: 51.6 t2023: 44.7 t

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

Analysis

The most recent figure for nuts and products — fat supply quantity in Congo is 44.66 t, measured in 2023.

That represents a change of down 13.5% on the previous year and down 31.9% over ten years.

Over the whole period, nuts and products — fat supply quantity in Congo peaked at 66.43 t in 2012 and was at its lowest, 13.27 t, in 2021.

That places Congo 161st out of 182 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 42.97 t 14.56 t 66.43 t 10
2020s 32.53 t 13.27 t 51.62 t 4

Countries ranked near Congo

  1. 158 Cabo Verde 67.53 t compare
  2. 159 Saint Vincent and the Grenadines 64.39 t compare
  3. 160 Suriname 57.08 t compare
  4. 162 Belize 41.9 t compare
  5. 163 Samoa 39.53 t compare
  6. 164 Gabon 38.24 t compare

See the full ranking of 213 places →

More agriculture & rural data for Congo

All data for Congo →

Frequently asked questions

What is nuts and products — fat supply quantity in Congo?
Nuts and products — fat supply quantity in Congo was 44.66 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest nuts and products — fat supply quantity recorded in Congo?
The highest recorded value was 66.43 t in 2012.
What is the lowest nuts and products — fat supply quantity recorded in Congo?
The lowest recorded value was 13.27 t in 2021.
How does Congo rank for nuts and products — fat supply quantity?
Congo ranks 161st out of 182 countries with data for 2023.
Is nuts and products — fat supply quantity rising or falling in Congo?
Over the last ten years it is down 31.9%. The long-run trend across the full record is falling.
Where does this Congo data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Nuts and products — 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
Nuts and products — 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
213 places, 2,897 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.