Soyabean Oil — Fat supply quantity in Mauritania
Mauritania: Soyabean Oil — Fat supply quantity was 26,961 t in 2023. ▼ Falling
Soyabean Oil — Fat supply quantity in Mauritania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean oil — fat supply quantity in Mauritania is 26,961 t, measured in 2023.
Compared with earlier readings it is up 33.8% on the previous year and down 17.2% over ten years.
Over the whole period, soyabean oil — fat supply quantity in Mauritania peaked at 32,571 t in 2013 and was at its lowest, 20,155 t, in 2022.
That places Mauritania 55th out of 163 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 28,132 t | 22,564 t | 32,571 t | 10 |
| 2020s | 25,578 t | 20,155 t | 30,081 t | 4 |
Countries ranked near Mauritania
More agriculture & rural data for Mauritania
- Agriculture, forestry, and fishing, value added (current US$), annual 10.81 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1995 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 438.46 current US$ per person (2025)
- Rural population, annual growth rate 0.5156 % change on previous year (2025)
- Rural population, per unit of GDP 0.0002 units per US$ of GDP (2025)
- Rural population, per capita 0.3851 units per person (2025)
- Agriculture share gdp 19.95 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 19.95 (2025)
- Agricultural raw materials exports 0.2% (2024)
- Agricultural raw materials imports 0.3% (2024)
Frequently asked questions
- What is soyabean oil — fat supply quantity in Mauritania?
- Soyabean oil — fat supply quantity in Mauritania was 26,961 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean oil — fat supply quantity recorded in Mauritania?
- The highest recorded value was 32,571 t in 2013.
- What is the lowest soyabean oil — fat supply quantity recorded in Mauritania?
- The lowest recorded value was 20,155 t in 2022.
- How does Mauritania rank for soyabean oil — fat supply quantity?
- Mauritania ranks 55th out of 163 countries with data for 2023.
- Is soyabean oil — fat supply quantity rising or falling in Mauritania?
- Over the last ten years it is down 17.2%. The long-run trend across the full record is falling.
- Where does this Mauritania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Oil — 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.