Rape and Mustard Oil — Fat supply quantity in Grenada

Grenada: Rape and Mustard Oil — Fat supply quantity was 8.11 t in 2023. ◆ Volatile

Latest (2023)
8.11 t
Change on year
down 63.9%
World rank
103rd
of 151 countries
All-time high
22.45 t
in 2022
All-time low
0 t
in 2019
Years of data
9
2014–2023

Rape and Mustard Oil — Fat supply quantity in Grenada, 2014–2023

051015202014201820232014: 3.8 t2015: 3.3 t2017: 5.6 t2018: 1.7 t2019: 0 t2020: 2.4 t2021: 5.3 t2022: 22.4 t2023: 8.1 t

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

Analysis

Grenada recorded 8.11 t for rape and mustard oil — fat supply quantity in 2023.

That represents a change of down 63.9% on the previous year and up 114.0% over ten years.

Over the whole period, rape and mustard oil — fat supply quantity in Grenada peaked at 22.45 t in 2022 and was at its lowest, 0 t, in 2019.

That places Grenada 103rd out of 151 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 2.88 t 0 t 5.64 t 5
2020s 9.56 t 2.38 t 22.45 t 4

Countries ranked near Grenada

  1. 100 Samoa 12.21 t compare
  2. 101 Malawi 10.6 t compare
  3. 102 Timor-Leste 10.43 t compare
  4. 104 French Polynesia 6.18 t compare
  5. 105 Zimbabwe 5 t compare
  6. 106 Angola 4.48 t compare

See the full ranking of 181 places →

More agriculture & rural data for Grenada

All data for Grenada →

Frequently asked questions

What is rape and mustard oil — fat supply quantity in Grenada?
Rape and mustard oil — fat supply quantity in Grenada was 8.11 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustard oil — fat supply quantity recorded in Grenada?
The highest recorded value was 22.45 t in 2022.
What is the lowest rape and mustard oil — fat supply quantity recorded in Grenada?
The lowest recorded value was 0 t in 2019.
How does Grenada rank for rape and mustard oil — fat supply quantity?
Grenada ranks 103rd out of 151 countries with data for 2023.
Is rape and mustard oil — fat supply quantity rising or falling in Grenada?
Over the last ten years it is up 114.0%. The long-run trend across the full record is volatile.
Where does this Grenada data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Rape and Mustard Oil — Fat supply quantity in Grenada. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/rape-and-mustard-oil-fat-supply-quantity-t/grenada/

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About this data

Indicator
Rape and Mustard Oil — 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
181 places, 2,368 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.