Pigmeat — Import quantity in Western Africa

Western Africa: Pigmeat — Import quantity was 43 1000 t in 2023. ▲ Rising

Latest (2023)
43 1000 t
Change on year
down 23.2%
Rank
26th
of 31 groups
All-time high
79 1000 t
in 2021
All-time low
27 1000 t
in 2010
Years of data
14
2010–2023

Pigmeat — Import quantity in Western Africa, 2010–2023

204060802010201620232010: 27 1000 t2011: 34 1000 t2012: 43 1000 t2013: 55 1000 t2014: 46 1000 t2015: 67 1000 t2016: 57 1000 t2017: 60 1000 t2018: 54 1000 t2019: 58 1000 t2020: 76 1000 t2021: 79 1000 t2022: 56 1000 t2023: 43 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, pigmeat — import quantity in Western Africa stood at 43 1000 t.

The figure is down 23.2% on the previous year and down 21.8% over ten years.

Over the whole period, pigmeat — import quantity in Western Africa peaked at 79 1000 t in 2021 and was at its lowest, 27 1000 t, in 2010.

That places Western Africa 26th out of 31 groups with data for 2023, putting it 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 50.1 1000 t 27 1000 t 67 1000 t 10
2020s 63.5 1000 t 43 1000 t 79 1000 t 4

Countries ranked near Western Africa

  1. 23 Austria 199 1000 t compare
  2. 24 Colombia 175 1000 t compare
  3. 25 Spain 173 1000 t compare
  4. 26 Bulgaria 171 1000 t compare
  5. 27 Croatia 157 1000 t compare
  6. 28 Denmark 150 1000 t compare
  7. 29 Portugal 142 1000 t compare

See the full ranking of 211 places →

More agriculture & rural data for Western Africa

All data for Western Africa →

Frequently asked questions

What is pigmeat — import quantity in Western Africa?
Pigmeat — import quantity in Western Africa was 43 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — import quantity recorded in Western Africa?
The highest recorded value was 79 1000 t in 2021.
What is the lowest pigmeat — import quantity recorded in Western Africa?
The lowest recorded value was 27 1000 t in 2010.
How does Western Africa rank for pigmeat — import quantity?
Western Africa ranks 26th out of 31 groups with data for 2023.
Is pigmeat — import quantity rising or falling in Western Africa?
Over the last ten years it is down 21.8%. The long-run trend across the full record is rising.
Where does this Western Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pigmeat — Import quantity. 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

Indicator
Pigmeat — Import quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,859 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.