Offals, Edible — Losses in Senegal
Senegal: Offals, Edible — Losses was 3 1000 t in 2023. ▲ Rising
Offals, Edible — Losses in Senegal, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Senegal recorded 3 1000 t for offals, edible — losses in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 50.0% over ten years.
Over the whole period, offals, edible — losses in Senegal peaked at 3 1000 t in 2017 and was at its lowest, 2 1000 t, in 2010.
Senegal ranks 60th of 180 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2.3 1000 t | 2 1000 t | 3 1000 t | 10 |
| 2020s | 3 1000 t | 3 1000 t | 3 1000 t | 4 |
Countries ranked near Senegal
- 60 Turkmenistan 3 1000 t compare
- 60 Afghanistan 3 1000 t compare
- 60 Lao People's Democratic Republic 3 1000 t compare
- 60 Angola 3 1000 t compare
- 60 Ukraine 3 1000 t compare
- 60 Yemen 3 1000 t compare
- 60 Israel 3 1000 t compare
- 60 Malawi 3 1000 t compare
- 60 Denmark 3 1000 t compare
- 60 Zambia 3 1000 t compare
- 60 Syrian Arab Republic 3 1000 t compare
- 60 Canada 3 1000 t compare
- 60 Cameroon 3 1000 t compare
More agriculture & rural data for Senegal
- Agriculture share gdp 17.08 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.08 (2025)
- Agricultural raw materials exports 0.8% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 44.2% (2025)
- Rural population growth 1.1% (2025)
- Rural population 8.37 million (2025)
- Agriculture, forestry, and fishing, value added 17.1% (2025)
- Agriculture, forestry, and fishing, value added 6.32 billion current US$ (2025)
- Bananas — Production 38,625 t (2024)
Frequently asked questions
- What is offals, edible — losses in Senegal?
- Offals, edible — losses in Senegal was 3 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals, edible — losses recorded in Senegal?
- The highest recorded value was 3 1000 t in 2017.
- What is the lowest offals, edible — losses recorded in Senegal?
- The lowest recorded value was 2 1000 t in 2010.
- How does Senegal rank for offals, edible — losses?
- Senegal ranks 60th out of 180 countries with data for 2023.
- Is offals, edible — losses rising or falling in Senegal?
- Over the last ten years it is up 50.0%. The long-run trend across the full record is rising.
- Where does this Senegal data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — Losses. 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.