Onions — Fat supply quantity in Guinea-Bissau

Guinea-Bissau: Onions — Fat supply quantity was 3.3 t in 2023. ▲ Rising

Latest (2023)
3.3 t
Change on year
down 35.5%
World rank
151st
of 178 countries
All-time high
6.51 t
in 2018
All-time low
2.51 t
in 2011
Years of data
14
2010–2023

Onions — Fat supply quantity in Guinea-Bissau, 2010–2023

02462010201620232010: 2.6 t2011: 2.5 t2012: 2.9 t2013: 3.6 t2014: 3.5 t2015: 3.8 t2016: 4.6 t2017: 4.5 t2018: 6.5 t2019: 3.2 t2020: 5.3 t2021: 5.5 t2022: 5.1 t2023: 3.3 t

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

Analysis

Guinea-Bissau recorded 3.3 t for onions — fat supply quantity in 2023.

That represents a change of down 35.5% on the previous year and down 8.3% over ten years.

Over the whole period, onions — fat supply quantity in Guinea-Bissau peaked at 6.51 t in 2018 and was at its lowest, 2.51 t, in 2011.

Guinea-Bissau ranks 151st of 178 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

DecadeAverage LowestHighest Years
2010s 3.77 t 2.51 t 6.51 t 10
2020s 4.8 t 3.3 t 5.5 t 4

Countries ranked near Guinea-Bissau

  1. 148 French Polynesia 3.7 t compare
  2. 149 China, Macao SAR 3.6 t compare
  3. 150 China, Hong Kong SAR 3.43 t compare
  4. 152 Comoros 2.66 t compare
  5. 153 Seychelles 2.63 t compare
  6. 154 Samoa 1.73 t compare

See the full ranking of 209 places →

More agriculture & rural data for Guinea-Bissau

All data for Guinea-Bissau →

Frequently asked questions

What is onions — fat supply quantity in Guinea-Bissau?
Onions — fat supply quantity in Guinea-Bissau was 3.3 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest onions — fat supply quantity recorded in Guinea-Bissau?
The highest recorded value was 6.51 t in 2018.
What is the lowest onions — fat supply quantity recorded in Guinea-Bissau?
The lowest recorded value was 2.51 t in 2011.
How does Guinea-Bissau rank for onions — fat supply quantity?
Guinea-Bissau ranks 151st out of 178 countries with data for 2023.
Is onions — fat supply quantity rising or falling in Guinea-Bissau?
Over the last ten years it is down 8.3%. The long-run trend across the full record is rising.
Where does this Guinea-Bissau data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Onions — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Onions — Fat supply quantity in Guinea-Bissau. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/onions-fat-supply-quantity-t/guinea-bissau/

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About this data

Indicator
Onions — 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
209 places, 2,827 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.