Offals, Edible — Fat supply quantity in Seychelles
Seychelles: Offals, Edible — Fat supply quantity was 11.97 t in 2023. ▲ Rising
Offals, Edible — Fat supply quantity in Seychelles, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, offals, edible — fat supply quantity in Seychelles stood at 11.97 t. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 14.5% on the previous year and up 89.4% over ten years.
Over the whole period, offals, edible — fat supply quantity in Seychelles peaked at 11.97 t in 2023 and was at its lowest, 2.42 t, in 2010.
Seychelles ranks 174th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 6.71 t | 2.42 t | 11.66 t | 10 |
| 2020s | 10.24 t | 6.79 t | 11.97 t | 4 |
Countries ranked near Seychelles
- 171 Saint Vincent and the Grenadines 20.46 t compare
- 172 Grenada 20.39 t compare
- 173 Tonga 14.86 t compare
- 175 Micronesia (Federated States of) 9.74 t compare
- 176 Saint Kitts and Nevis 8.76 t compare
- 177 Sao Tome and Principe 8.47 t compare
More agriculture & rural data for Seychelles
- Agriculture share gdp 2.61 (2025)
- Agriculture, forestry, and fishing, value added 62.21 million current US$ (2025)
- Agriculture, forestry, and fishing, value added 2.6% (2025)
- Rural population 66,909 (2025)
- Rural population growth 0.8% (2025)
- Rural population 54.5% (2025)
- Agricultural raw materials imports 0.8% (2024)
- Agricultural raw materials exports 0.1% (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.61 (2025)
- Milk yields per animal 620.19 (2024)
Frequently asked questions
- What is offals, edible — fat supply quantity in Seychelles?
- Offals, edible — fat supply quantity in Seychelles was 11.97 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals, edible — fat supply quantity recorded in Seychelles?
- The highest recorded value was 11.97 t in 2023.
- What is the lowest offals, edible — fat supply quantity recorded in Seychelles?
- The lowest recorded value was 2.42 t in 2010.
- How does Seychelles rank for offals, edible — fat supply quantity?
- Seychelles ranks 174th out of 182 countries with data for 2023.
- Is offals, edible — fat supply quantity rising or falling in Seychelles?
- Over the last ten years it is up 89.4%. The long-run trend across the full record is rising.
- Where does this Seychelles data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — 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.