Plantains — Fat supply quantity in Uganda

Uganda: Plantains — Fat supply quantity was 29,557 t in 2023. ▲ Rising

Latest (2023)
29,557 t
Change on year
down 1.3%
World rank
1st
of 155 countries
All-time high
31,479 t
in 2020
All-time low
9,622 t
in 2016
Years of data
14
2010–2023

Plantains — Fat supply quantity in Uganda, 2010–2023

10.0k15.0k20.0k25.0k30.0k2010201620232010: 12.5k t2011: 12.4k t2012: 11.9k t2013: 11.7k t2014: 12.0k t2015: 12.2k t2016: 9.6k t2017: 12.4k t2018: 17.3k t2019: 25.1k t2020: 31.5k t2021: 28.0k t2022: 29.9k t2023: 29.6k t

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

Analysis

The most recent figure for plantains — fat supply quantity in Uganda is 29,557 t, measured in 2023.

The figure is down 1.3% on the previous year and up 152.3% over ten years.

Over the whole period, plantains — fat supply quantity in Uganda peaked at 31,479 t in 2020 and was at its lowest, 9,622 t, in 2016.

That places Uganda 1st out of 155 countries with data for 2023, putting it in the top 10%.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 13,711 t 9,622 t 25,057 t 10
2020s 29,746 t 28,011 t 31,479 t 4

Countries ranked near Uganda

  1. 2 Ghana 12,047 t compare
  2. 3 Democratic Republic of the Congo 11,009 t compare
  3. 4 Philippines 8,503 t compare

See the full ranking of 186 places →

More agriculture & rural data for Uganda

All data for Uganda →

Frequently asked questions

What is plantains — fat supply quantity in Uganda?
Plantains — fat supply quantity in Uganda was 29,557 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest plantains — fat supply quantity recorded in Uganda?
The highest recorded value was 31,479 t in 2020.
What is the lowest plantains — fat supply quantity recorded in Uganda?
The lowest recorded value was 9,622 t in 2016.
How does Uganda rank for plantains — fat supply quantity?
Uganda ranks 1st out of 155 countries with data for 2023.
Is plantains — fat supply quantity rising or falling in Uganda?
Over the last ten years it is up 152.3%. The long-run trend across the full record is rising.
Where does this Uganda data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Plantains — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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Plantains — Fat supply quantity in Uganda. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/plantains-fat-supply-quantity-t/uganda/

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About this data

Indicator
Plantains — 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
186 places, 2,342 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.