Rape and Mustardseed — Protein supply quantity in Congo

Congo: Rape and Mustardseed — Protein supply quantity was 75.6 t in 2023. ▲ Rising

Latest (2023)
75.6 t
Change on year
up 146.3%
World rank
75th
of 180 countries
All-time high
76.57 t
in 2015
All-time low
12.28 t
in 2011
Years of data
14
2010–2023

Rape and Mustardseed — Protein supply quantity in Congo, 2010–2023

204060802010201620232010: 22.1 t2011: 12.3 t2012: 32 t2013: 25.3 t2014: 50.2 t2015: 76.6 t2016: 49.4 t2017: 70.3 t2018: 41.5 t2019: 76.4 t2020: 65.9 t2021: 66.8 t2022: 30.7 t2023: 75.6 t

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

Analysis

Congo recorded 75.6 t for rape and mustardseed — protein supply quantity in 2023.

That represents a change of up 146.3% on the previous year and up 198.7% over ten years.

Over the whole period, rape and mustardseed — protein supply quantity in Congo peaked at 76.57 t in 2015 and was at its lowest, 12.28 t, in 2011.

Congo ranks 75th of 180 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 45.6 t 12.28 t 76.57 t 10
2020s 59.75 t 30.69 t 75.6 t 4

Countries ranked near Congo

  1. 72 Uruguay 87.39 t compare
  2. 73 Colombia 80.15 t compare
  3. 74 Kenya 78.53 t compare
  4. 76 Guinea 75.58 t compare
  5. 77 Fiji 69.66 t compare
  6. 78 Guatemala 67.58 t compare

See the full ranking of 211 places →

More agriculture & rural data for Congo

All data for Congo →

Frequently asked questions

What is rape and mustardseed — protein supply quantity in Congo?
Rape and mustardseed — protein supply quantity in Congo was 75.6 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustardseed — protein supply quantity recorded in Congo?
The highest recorded value was 76.57 t in 2015.
What is the lowest rape and mustardseed — protein supply quantity recorded in Congo?
The lowest recorded value was 12.28 t in 2011.
How does Congo rank for rape and mustardseed — protein supply quantity?
Congo ranks 75th out of 180 countries with data for 2023.
Is rape and mustardseed — protein supply quantity rising or falling in Congo?
Over the last ten years it is up 198.7%. The long-run trend across the full record is rising.
Where does this Congo data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustardseed — Protein supply quantity (t). 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
Rape and Mustardseed — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,824 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.