Rye and products — Export quantity in Gambia
Gambia: Rye and products — Export quantity was 5 1000 t in 2021. ◆ Volatile
Rye and products — Export quantity in Gambia, 2010–2021
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Gambia recorded 5 1000 t for rye and products — export quantity in 2021. That is the highest value across all 5 years on record.
Over the whole period, rye and products — export quantity in Gambia peaked at 5 1000 t in 2021 and was at its lowest, 0 1000 t, in 2010.
That places Gambia 22nd out of 100 countries with data for 2021, putting it in the top quarter.
Rye and products — Export quantity in Gambia, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 0 1000 t | — |
| 2011 | 0 1000 t | — |
| 2012 | 0 1000 t | — |
| 2013 | 0 1000 t | — |
| 2021 | 5 1000 t | — |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | 4 |
| 2020s | 5 1000 t | 5 1000 t | 5 1000 t | 1 |
Countries ranked near Gambia
- 19 Sweden 7 1000 t compare
- 20 Ukraine 6 1000 t compare
- 20 United States 6 1000 t compare
- 22 Denmark 5 1000 t compare
- 24 Mozambique 3 1000 t compare
- 24 Luxembourg 3 1000 t compare
More agriculture & rural data for Gambia
- Agriculture, forestry, and fishing, value added (current US$), annual 25.87 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2385 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 219.17 current US$ per person (2025)
- Rural population, annual growth rate 0.2766 % change on previous year (2025)
- Rural population, per unit of GDP 0.0004 units per US$ of GDP (2025)
- Rural population, per capita 0.3501 units per person (2025)
- Share of GDP from agriculture 23.8% (2025)
- Agriculture as a share of GDP vs. GDP per capita 23.8% (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 0.3% (2024)
Frequently asked questions
- What is rye and products — export quantity in Gambia?
- Rye and products — export quantity in Gambia was 5 1000 t in 2021, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — export quantity recorded in Gambia?
- The highest recorded value was 5 1000 t in 2021.
- What is the lowest rye and products — export quantity recorded in Gambia?
- The lowest recorded value was 0 1000 t in 2010.
- How does Gambia rank for rye and products — export quantity?
- Gambia ranks 22nd out of 100 countries with data for 2021.
- Where does this Gambia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — Export quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.