Offals — Fat supply quantity in Africa
Africa: Offals — Fat supply quantity was 188,979 t in 2023. ▲ Rising
Offals — Fat supply quantity in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for offals — fat supply quantity in Africa is 188,979 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 2.6% on the previous year and up 49.0% over ten years.
Over the whole period, offals — fat supply quantity in Africa peaked at 188,979 t in 2023 and was at its lowest, 103,533 t, in 2010.
That places Africa 7th out of 31 groups with data for 2023, putting it in the top 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 | 135,935 t | 103,533 t | 169,053 t | 10 |
| 2020s | 182,582 t | 177,435 t | 188,979 t | 4 |
Countries ranked near Africa
- 4 Russian Federation 61,573 t compare
- 5 Viet Nam 61,369 t compare
- 6 Mexico 60,401 t compare
- 7 Philippines 57,961 t compare
- 8 India 52,856 t compare
- 9 Argentina 32,533 t compare
- 10 Republic of Korea 29,446 t compare
More agriculture & rural data for Africa
- Tomatoes — Production 26.38 million t (2024)
- Bananas — Production 31.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million 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 — Yield/Carcass Weight 50 kg/An (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Unmanufactured tobacco — Production 706,446 t (2024)
- Tomatoes — Area harvested 1.67 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
Frequently asked questions
- What is offals — fat supply quantity in Africa?
- Offals — fat supply quantity in Africa was 188,979 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals — fat supply quantity recorded in Africa?
- The highest recorded value was 188,979 t in 2023.
- What is the lowest offals — fat supply quantity recorded in Africa?
- The lowest recorded value was 103,533 t in 2010.
- How does Africa rank for offals — fat supply quantity?
- Africa ranks 7th out of 31 groups with data for 2023.
- Is offals — fat supply quantity rising or falling in Africa?
- Over the last ten years it is up 49.0%. The long-run trend across the full record is rising.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — 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.