Oranges, Mandarines — Processing in Eastern Africa
Eastern Africa: Oranges, Mandarines — Processing was 8 1000 t in 2023. ▼ Falling
Oranges, Mandarines — Processing in Eastern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Eastern Africa recorded 8 1000 t for oranges, mandarines — processing in 2023.
The figure is down 27.3% over ten years.
Over the whole period, oranges, mandarines — processing in Eastern Africa peaked at 18 1000 t in 2019 and was at its lowest, 3 1000 t, in 2021.
Eastern Africa ranks 25th of 29 groups on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11.2 1000 t | 5 1000 t | 18 1000 t | 10 |
| 2020s | 7 1000 t | 3 1000 t | 9 1000 t | 4 |
Countries ranked near Eastern Africa
- 22 Saudi Arabia 15 1000 t compare
- 23 Belgium 14 1000 t compare
- 24 Côte d'Ivoire 11 1000 t compare
- 25 United Arab Emirates 10 1000 t compare
- 26 Australia 9 1000 t compare
- 26 Australia and New Zealand 9 1000 t compare
- 28 Denmark 8 1000 t compare
- 28 Zimbabwe 8 1000 t compare
More agriculture & rural data for Eastern Africa
- Tomatoes — Area harvested 205,889 ha (2024)
- Unmanufactured tobacco — Production 641,088 t (2024)
- Bananas — Area harvested 1.08 million ha (2024)
- Unmanufactured tobacco — Area harvested 546,014 ha (2024)
- Tomatoes — Production 3.49 million t (2024)
- Bananas — Production 12.53 million t (2024)
- Tomatoes — Yield 16,968 kg/ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 23.97 million An (2024)
- Fat of pigs — Production 63,544 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 42 kg/An (2024)
Frequently asked questions
- What is oranges, mandarines — processing in Eastern Africa?
- Oranges, mandarines — processing in Eastern Africa was 8 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oranges, mandarines — processing recorded in Eastern Africa?
- The highest recorded value was 18 1000 t in 2019.
- What is the lowest oranges, mandarines — processing recorded in Eastern Africa?
- The lowest recorded value was 3 1000 t in 2021.
- How does Eastern Africa rank for oranges, mandarines — processing?
- Eastern Africa ranks 25th out of 29 groups with data for 2023.
- Is oranges, mandarines — processing rising or falling in Eastern Africa?
- Over the last ten years it is down 27.3%. The long-run trend across the full record is falling.
- Where does this Eastern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oranges, Mandarines — Processing. 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.