Soyabean Oil — Food in Senegal

Senegal: Soyabean Oil — Food was 22 1000 t in 2023. ▼ Falling

Latest (2023)
22 1000 t
Change on year
down 31.2%
World rank
57th
of 161 countries
All-time high
50 1000 t
in 2013
All-time low
17 1000 t
in 2018
Years of data
14
2010–2023

Soyabean Oil — Food in Senegal, 2010–2023

203040502010201620232010: 47 1000 t2011: 41 1000 t2012: 48 1000 t2013: 50 1000 t2014: 29 1000 t2015: 33 1000 t2016: 20 1000 t2017: 23 1000 t2018: 17 1000 t2019: 23 1000 t2020: 40 1000 t2021: 32 1000 t2022: 32 1000 t2023: 22 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for soyabean oil — food in Senegal is 22 1000 t, measured in 2023.

That represents a change of down 31.2% on the previous year and down 56.0% over ten years.

Over the whole period, soyabean oil — food in Senegal peaked at 50 1000 t in 2013 and was at its lowest, 17 1000 t, in 2018.

That places Senegal 57th out of 161 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

DecadeAverage LowestHighest Years
2010s 33.1 1000 t 17 1000 t 50 1000 t 10
2020s 31.5 1000 t 22 1000 t 40 1000 t 4

Countries ranked near Senegal

  1. 54 Lebanon 24 1000 t compare
  2. 55 Romania 23 1000 t compare
  3. 55 Portugal 23 1000 t compare
  4. 57 Austria 22 1000 t compare
  5. 59 Czechia 21 1000 t compare
  6. 59 United Arab Emirates 21 1000 t compare
  7. 59 Cambodia 21 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is soyabean oil — food in Senegal?
Soyabean oil — food in Senegal was 22 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean oil — food recorded in Senegal?
The highest recorded value was 50 1000 t in 2013.
What is the lowest soyabean oil — food recorded in Senegal?
The lowest recorded value was 17 1000 t in 2018.
How does Senegal rank for soyabean oil — food?
Senegal ranks 57th out of 161 countries with data for 2023.
Is soyabean oil — food rising or falling in Senegal?
Over the last ten years it is down 56.0%. The long-run trend across the full record is falling.
Where does this Senegal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Oil — Food. Statizoid updates them automatically from the source API.

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Soyabean Oil — Food in Senegal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/soyabean-oil-food/senegal/

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About this data

Indicator
Soyabean Oil — Food
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
209 places, 2,842 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.