Nuts and products — Food in Africa
Africa: Nuts and products — Food was 1,415 1000 t in 2023. ▼ Falling
Nuts and products — Food in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for nuts and products — food in Africa is 1,415 1000 t, measured in 2023.
Compared with earlier readings it is down 2.3% on the previous year and up 6.4% over ten years.
Over the whole period, nuts and products — food in Africa peaked at 1,795 1000 t in 2010 and was at its lowest, 1,169 1000 t, in 2017.
That places Africa 14th out of 29 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,317 1000 t | 1,169 1000 t | 1,795 1000 t | 10 |
| 2020s | 1,363 1000 t | 1,207 1000 t | 1,448 1000 t | 4 |
Countries ranked near Africa
- 11 Australia and New Zealand 469 1000 t compare
- 12 Saudi Arabia 461 1000 t compare
- 13 Russian Federation 381 1000 t compare
- 14 Netherlands (Kingdom of the) 378 1000 t compare
- 15 Poland 374 1000 t compare
- 16 Bangladesh 364 1000 t compare
- 17 Australia 360 1000 t compare
More agriculture & rural data for Africa
- Unmanufactured tobacco — Production 706,446 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Bananas — Production 31.26 million t (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
- Tomatoes — Production 26.38 million t (2024)
- Fat of pigs — Producing Animals/Slaughtered 47.50 million An (2024)
Frequently asked questions
- What is nuts and products — food in Africa?
- Nuts and products — food in Africa was 1,415 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest nuts and products — food recorded in Africa?
- The highest recorded value was 1,795 1000 t in 2010.
- What is the lowest nuts and products — food recorded in Africa?
- The lowest recorded value was 1,169 1000 t in 2017.
- How does Africa rank for nuts and products — food?
- Africa ranks 14th out of 29 groups with data for 2023.
- Is nuts and products — food rising or falling in Africa?
- Over the last ten years it is up 6.4%. The long-run trend across the full record is falling.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Nuts and products — Food. 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.