Rye and products — Fat supply quantity in Africa
Africa: Rye and products — Fat supply quantity was 76.09 t in 2023. ◆ Volatile
Rye and products — Fat supply quantity in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Africa recorded 76.09 t for rye and products — fat supply quantity in 2023.
That represents a change of down 96.3% on the previous year and up 5.1% over ten years.
Over the whole period, rye and products — fat supply quantity in Africa peaked at 2,056 t in 2022 and was at its lowest, 51.42 t, in 2015.
Africa ranks 10th of 37 groups on this measure, in the top 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 | 97.16 t | 51.42 t | 232.81 t | 10 |
| 2020s | 570.78 t | 69.94 t | 2,056 t | 4 |
Countries ranked near Africa
- 7 Sweden 1,911 t compare
- 8 Finland 1,858 t compare
- 9 China, mainland 1,421 t compare
- 9 China (People’s Republic of) 1,421 t compare
- 11 Austria 1,290 t compare
- 12 Denmark 1,260 t compare
- 13 United Kingdom of Great Britain and Northern Ireland 1,188 t compare
More agriculture & rural data for Africa
- Unmanufactured tobacco — Production 706,446 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Bananas — Production 31.26 million t (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
- Tomatoes — Production 26.38 million t (2024)
- Fat of pigs — Producing Animals/Slaughtered 47.50 million An (2024)
Frequently asked questions
- What is rye and products — fat supply quantity in Africa?
- Rye and products — fat supply quantity in Africa was 76.09 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — fat supply quantity recorded in Africa?
- The highest recorded value was 2,056 t in 2022.
- What is the lowest rye and products — fat supply quantity recorded in Africa?
- The lowest recorded value was 51.42 t in 2015.
- How does Africa rank for rye and products — fat supply quantity?
- Africa ranks 10th out of 37 groups with data for 2023.
- Is rye and products — fat supply quantity rising or falling in Africa?
- Over the last ten years it is up 5.1%. The long-run trend across the full record is volatile.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — Fat 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
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.