Olive Oil — Fat supply quantity in Gambia
Gambia: Olive Oil — Fat supply quantity was 30.24 t in 2023. ▲ Rising
Olive Oil — Fat supply quantity in Gambia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Gambia recorded 30.24 t for olive oil — fat supply quantity in 2023.
The figure is down 32.3% on the previous year and up 78.5% over ten years.
Over the whole period, olive oil — fat supply quantity in Gambia peaked at 54.3 t in 2020 and was at its lowest, 13.3 t, in 2015.
Gambia ranks 148th of 163 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 | 28.08 t | 13.3 t | 48.13 t | 10 |
| 2020s | 43.08 t | 30.24 t | 54.3 t | 4 |
Countries ranked near Gambia
- 145 Saint Lucia 38.8 t compare
- 146 Saint Vincent and the Grenadines 32.01 t compare
- 147 Vanuatu 31.56 t compare
- 149 Turkmenistan 23.03 t compare
- 150 Myanmar 17.35 t compare
- 151 Suriname 16.53 t compare
More agriculture & rural data for Gambia
- Agriculture, forestry, and fishing, value added (current US$), annual 25.87 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2385 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 219.17 current US$ per person (2025)
- Rural population, annual growth rate 0.2766 % change on previous year (2025)
- Rural population, per unit of GDP 0.0004 units per US$ of GDP (2025)
- Rural population, per capita 0.3501 units per person (2025)
- Agriculture share gdp 23.85 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.85 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 0.3% (2024)
Frequently asked questions
- What is olive oil — fat supply quantity in Gambia?
- Olive oil — fat supply quantity in Gambia was 30.24 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olive oil — fat supply quantity recorded in Gambia?
- The highest recorded value was 54.3 t in 2020.
- What is the lowest olive oil — fat supply quantity recorded in Gambia?
- The lowest recorded value was 13.3 t in 2015.
- How does Gambia rank for olive oil — fat supply quantity?
- Gambia ranks 148th out of 163 countries with data for 2023.
- Is olive oil — fat supply quantity rising or falling in Gambia?
- Over the last ten years it is up 78.5%. The long-run trend across the full record is rising.
- Where does this Gambia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — 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.