Olives (including preserved) — Fat supply quantity in Congo
Congo: Olives (including preserved) — Fat supply quantity was 8.76 t in 2023. ◆ Volatile
Olives (including preserved) — Fat supply quantity in Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Congo recorded 8.76 t for olives (including preserved) — fat supply quantity in 2023.
The figure is up 129.9% on the previous year and up 0.7% over ten years.
Over the whole period, olives (including preserved) — fat supply quantity in Congo peaked at 25.59 t in 2017 and was at its lowest, 0.41 t, in 2011.
That places Congo 132nd out of 179 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 6.94 t | 0.41 t | 25.59 t | 10 |
| 2020s | 6.67 t | 3.81 t | 8.76 t | 4 |
Countries ranked near Congo
- 129 Seychelles 10.81 t compare
- 130 Democratic Republic of the Congo 9.83 t compare
- 131 Bangladesh 9.73 t compare
- 133 Mongolia 8.09 t compare
- 134 Nepal 7.77 t compare
- 135 Fiji 7.37 t compare
More agriculture & rural data for Congo
- 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)
- Rural population 35.9% (2025)
- Rural population growth 1.7% (2025)
- Rural population 2.33 million (2025)
- Agriculture, forestry, and fishing, value added 10.1% (2025)
- Agriculture, forestry, and fishing, value added 1.65 billion current US$ (2025)
- Bananas — Production 86,254 t (2024)
Frequently asked questions
- What is olives (including preserved) — fat supply quantity in Congo?
- Olives (including preserved) — fat supply quantity in Congo was 8.76 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — fat supply quantity recorded in Congo?
- The highest recorded value was 25.59 t in 2017.
- What is the lowest olives (including preserved) — fat supply quantity recorded in Congo?
- The lowest recorded value was 0.41 t in 2011.
- How does Congo rank for olives (including preserved) — fat supply quantity?
- Congo ranks 132nd out of 179 countries with data for 2023.
- Is olives (including preserved) — fat supply quantity rising or falling in Congo?
- Over the last ten years it is up 0.7%. The long-run trend across the full record is volatile.
- Where does this Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — 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.