Oilcrops Oil, Other — Protein supply quantity in Congo
Congo: Oilcrops Oil, Other — Protein supply quantity was 5.19 t in 2023. ▲ Rising
Oilcrops Oil, Other — Protein supply quantity in Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oilcrops oil, other — protein supply quantity in Congo is 5.19 t, measured in 2023.
Compared with earlier readings it is down 54.7% on the previous year and down 9.3% over ten years.
Over the whole period, oilcrops oil, other — protein supply quantity in Congo peaked at 12.2 t in 2019 and was at its lowest, 1.62 t, in 2014.
Congo ranks 97th of 164 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 | 6.37 t | 1.62 t | 12.2 t | 10 |
| 2020s | 9.87 t | 5.19 t | 11.78 t | 4 |
Countries ranked near Congo
More agriculture & rural data for Congo
- Agriculture, forestry, and fishing, value added (current US$), annual 11.08 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1011 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 254.21 current US$ per person (2025)
- Rural population, annual growth rate 1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3588 units per person (2025)
- Agriculture share gdp 10.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.11 (2025)
- Agricultural raw materials exports 2.4% (2023)
- Agricultural raw materials imports 1.0% (2023)
Frequently asked questions
- What is oilcrops oil, other — protein supply quantity in Congo?
- Oilcrops oil, other — protein supply quantity in Congo was 5.19 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops oil, other — protein supply quantity recorded in Congo?
- The highest recorded value was 12.2 t in 2019.
- What is the lowest oilcrops oil, other — protein supply quantity recorded in Congo?
- The lowest recorded value was 1.62 t in 2014.
- How does Congo rank for oilcrops oil, other — protein supply quantity?
- Congo ranks 97th out of 164 countries with data for 2023.
- Is oilcrops oil, other — protein supply quantity rising or falling in Congo?
- Over the last ten years it is down 9.3%. The long-run trend across the full record is rising.
- Where does this Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops Oil, Other — Protein 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.