Olive Oil — Residuals in Northern Africa
Northern Africa: Olive Oil — Residuals was -1 1000 t in 2023. ◆ Volatile
Olive Oil — Residuals in Northern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, olive oil — residuals in Northern Africa stood at -1 1000 t.
That represents a change of up 75.0% on the previous year and up 85.7% over five years.
Over the whole period, olive oil — residuals in Northern Africa peaked at 24 1000 t in 2017 and was at its lowest, -15 1000 t, in 2021.
Northern Africa ranks 24th of 29 groups on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Olive Oil — Residuals in Northern Africa, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 0 1000 t | — |
| 2011 | 0 1000 t | — |
| 2012 | 0 1000 t | — |
| 2013 | 0 1000 t | — |
| 2014 | 0 1000 t | — |
| 2015 | 0 1000 t | — |
| 2016 | 11 1000 t | — |
| 2017 | 24 1000 t | +118.2% |
| 2018 | -7 1000 t | -129.2% |
| 2019 | 0 1000 t | -100.0% |
| 2020 | 0 1000 t | — |
| 2021 | -15 1000 t | — |
| 2022 | -4 1000 t | -73.3% |
| 2023 | -1 1000 t | -75.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2.8 1000 t | -7 1000 t | 24 1000 t | 10 |
| 2020s | -5 1000 t | -15 1000 t | 0 1000 t | 4 |
More agriculture & rural data for Northern Africa
- Edible offal of pigs, fresh, chilled or frozen — Production, annual -2.07 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 7.09 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 2.14 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate 4.84 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.6785 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing -1.97 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 0 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing -1.97 % change on previous year (2024)
- Fat of pigs — Production, annual growth rate -2.2 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual -1.81 % change on previous year (2024)
Frequently asked questions
- What is olive oil — residuals in Northern Africa?
- Olive oil — residuals in Northern Africa was -1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olive oil — residuals recorded in Northern Africa?
- The highest recorded value was 24 1000 t in 2017.
- What is the lowest olive oil — residuals recorded in Northern Africa?
- The lowest recorded value was -15 1000 t in 2021.
- How does Northern Africa rank for olive oil — residuals?
- Northern Africa ranks 24th out of 29 groups with data for 2023.
- Where does this Northern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — Residuals. 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.