Peas — Fat supply quantity in Guinea-Bissau
Guinea-Bissau: Peas — Fat supply quantity was 0 t in 2023. ◆ Volatile
Peas — Fat supply quantity in Guinea-Bissau, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for peas — fat supply quantity in Guinea-Bissau is 0 t, measured in 2023. That is the lowest value across all 9 years on record.
The figure is down 100.0% over ten years.
Over the whole period, peas — fat supply quantity in Guinea-Bissau peaked at 9.87 t in 2017 and was at its lowest, 0 t, in 2015.
That places Guinea-Bissau 165th out of 178 countries with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 3.98 t | 0 t | 9.87 t | 5 |
| 2020s | 0.005 t | 0 t | 0.02 t | 4 |
Countries ranked near Guinea-Bissau
- 163 Guinea 0.02 t compare
- 164 Vanuatu 0.01 t compare
- 165 Tonga 0 t compare
- 165 Kiribati 0 t compare
- 165 Comoros 0 t compare
- 165 Sao Tome and Principe 0 t compare
- 165 Solomon Islands 0 t compare
- 165 Saint Kitts and Nevis 0 t compare
- 165 Samoa 0 t compare
- 165 Gabon 0 t compare
- 165 Eswatini 0 t compare
- 165 Latvia 0 t compare
- 165 Iran (Islamic Republic of) 0 t compare
- 165 Mozambique 0 t compare
- 165 Botswana 0 t compare
More agriculture & rural data for Guinea-Bissau
- Agriculture share gdp 40.63 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 40.63 (2025)
- Agricultural raw materials exports 31.5% (2018)
- Agricultural raw materials imports 1.2% (2018)
- Rural population 53.3% (2025)
- Rural population growth 1.2% (2025)
- Rural population 1.20 million (2025)
- Agriculture, forestry, and fishing, value added 40.6% (2025)
- Agriculture, forestry, and fishing, value added 1.03 billion current US$ (2025)
- Bananas — Production 8,718 t (2024)
Frequently asked questions
- What is peas — fat supply quantity in Guinea-Bissau?
- Peas — fat supply quantity in Guinea-Bissau was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest peas — fat supply quantity recorded in Guinea-Bissau?
- The highest recorded value was 9.87 t in 2017.
- What is the lowest peas — fat supply quantity recorded in Guinea-Bissau?
- The lowest recorded value was 0 t in 2015.
- How does Guinea-Bissau rank for peas — fat supply quantity?
- Guinea-Bissau ranks 165th out of 178 countries with data for 2023.
- Is peas — fat supply quantity rising or falling in Guinea-Bissau?
- Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
- Where does this Guinea-Bissau data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Peas — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 9 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.