Oilcrops, Other — Fat supply quantity in Senegal

Senegal: Oilcrops, Other — Fat supply quantity was 498.21 t in 2023. ▬ Flat

Latest (2023)
498.21 t
Change on year
down 0.8%
World rank
26th
of 167 countries
All-time high
569.97 t
in 2016
All-time low
479.96 t
in 2011
Years of data
14
2010–2023

Oilcrops, Other — Fat supply quantity in Senegal, 2010–2023

02004006002010201620232010: 514.7 t2011: 480 t2012: 495.2 t2013: 510.8 t2014: 527.3 t2015: 548.3 t2016: 570 t2017: 527.5 t2018: 497.7 t2019: 515.1 t2020: 499 t2021: 498.2 t2022: 502.4 t2023: 498.2 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Senegal recorded 498.21 t for oilcrops, other — fat supply quantity in 2023.

The figure is down 0.8% on the previous year and down 2.5% over ten years.

Over the whole period, oilcrops, other — fat supply quantity in Senegal peaked at 569.97 t in 2016 and was at its lowest, 479.96 t, in 2011.

Senegal ranks 26th of 167 countries on this measure, in the top quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 518.66 t 479.96 t 569.97 t 10
2020s 499.45 t 498.21 t 502.36 t 4

Countries ranked near Senegal

  1. 23 Canada 583.37 t compare
  2. 24 Latvia 512.74 t compare
  3. 25 Russian Federation 505.92 t compare
  4. 27 Austria 449.02 t compare
  5. 28 Serbia 436.44 t compare
  6. 29 Afghanistan 386.89 t compare

See the full ranking of 198 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is oilcrops, other — fat supply quantity in Senegal?
Oilcrops, other — fat supply quantity in Senegal was 498.21 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oilcrops, other — fat supply quantity recorded in Senegal?
The highest recorded value was 569.97 t in 2016.
What is the lowest oilcrops, other — fat supply quantity recorded in Senegal?
The lowest recorded value was 479.96 t in 2011.
How does Senegal rank for oilcrops, other — fat supply quantity?
Senegal ranks 26th out of 167 countries with data for 2023.
Is oilcrops, other — fat supply quantity rising or falling in Senegal?
Over the last ten years it is down 2.5%. The long-run trend across the full record is flat.
Where does this Senegal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops, Other — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Oilcrops, Other — Fat supply quantity in Senegal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/oilcrops-other-fat-supply-quantity-t/senegal/

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About this data

Indicator
Oilcrops, Other — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
198 places, 2,431 data points, 2010–2023
Last refreshed

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.