Pimento — Fat supply quantity in Mozambique
Mozambique: Pimento — Fat supply quantity was 0 t in 2023. ◆ Volatile
Pimento — Fat supply quantity in Mozambique, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pimento — fat supply quantity in Mozambique is 0 t, measured in 2023. That is the lowest value across all 12 years on record.
Compared with earlier readings it is down 100.0% over five years.
Over the whole period, pimento — fat supply quantity in Mozambique peaked at 151.87 t in 2020 and was at its lowest, 0 t, in 2010.
Mozambique ranks 164th of 179 countries on this measure, in the bottom quarter.
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 | 10.34 t | 0 t | 49.56 t | 8 |
| 2020s | 53.19 t | 0 t | 151.87 t | 4 |
Countries ranked near Mozambique
- 161 Vanuatu 0.03 t compare
- 161 Samoa 0.03 t compare
- 163 Saint Kitts and Nevis 0.01 t compare
- 164 Micronesia (Federated States of) 0 t compare
- 164 Tuvalu 0 t compare
- 164 Kiribati 0 t compare
- 164 Comoros 0 t compare
- 164 Sao Tome and Principe 0 t compare
- 164 Afghanistan 0 t compare
- 164 Jordan 0 t compare
- 164 Namibia 0 t compare
- 164 Rwanda 0 t compare
- 164 Zambia 0 t compare
- 164 Ecuador 0 t compare
- 164 Zimbabwe 0 t compare
- 164 Honduras 0 t compare
- 164 Spain 0 t compare
- 164 Peru 0 t compare
More agriculture & rural data for Mozambique
- Agriculture share gdp 25.57 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.57 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 62.8% (2025)
- Rural population growth 1.6% (2025)
- Rural population 22.37 million (2025)
- Agriculture, forestry, and fishing, value added 25.6% (2025)
- Agriculture, forestry, and fishing, value added 5.71 billion current US$ (2025)
- Bananas — Production 387,740 t (2024)
Frequently asked questions
- What is pimento — fat supply quantity in Mozambique?
- Pimento — fat supply quantity in Mozambique was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — fat supply quantity recorded in Mozambique?
- The highest recorded value was 151.87 t in 2020.
- What is the lowest pimento — fat supply quantity recorded in Mozambique?
- The lowest recorded value was 0 t in 2010.
- How does Mozambique rank for pimento — fat supply quantity?
- Mozambique ranks 164th out of 179 countries with data for 2023.
- Where does this Mozambique data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 12 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.