Sugar cane — Fat supply quantity in Senegal

Senegal: Sugar cane — Fat supply quantity was 0.01 g/cap/d in 2023. ◆ Volatile

Latest (2023)
0.01 g/cap/d
World rank
17th
of 68 countries
All-time high
0.01 g/cap/d
in 2023
All-time low
0 g/cap/d
in 2010
Years of data
14
2010–2023

Sugar cane — Fat supply quantity in Senegal, 2010–2023

00.0020.0040.0060.0080.012010201620232010: 0 g/cap/d2011: 0 g/cap/d2012: 0 g/cap/d2013: 0 g/cap/d2014: 0 g/cap/d2015: 0 g/cap/d2016: 0 g/cap/d2017: 0 g/cap/d2018: 0 g/cap/d2019: 0 g/cap/d2020: 0 g/cap/d2021: 0 g/cap/d2022: 0 g/cap/d2023: 0.01 g/cap/d

Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.

Analysis

In 2023, sugar cane — fat supply quantity in Senegal stood at 0.01 g/cap/d. That is the highest value across all 14 years on record.

Over the whole period, sugar cane — fat supply quantity in Senegal peaked at 0.01 g/cap/d in 2023 and was at its lowest, 0 g/cap/d, in 2010.

That places Senegal 17th out of 68 countries with data for 2023, putting it in the top quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0 g/cap/d 0 g/cap/d 0 g/cap/d 10
2020s 0.0025 g/cap/d 0 g/cap/d 0.01 g/cap/d 4

Countries ranked near Senegal

  1. 17 Gabon 0.01 g/cap/d compare
  2. 17 Philippines 0.01 g/cap/d compare
  3. 17 China, Taiwan Province of 0.01 g/cap/d compare
  4. 17 Pakistan 0.01 g/cap/d compare
  5. 17 Uganda 0.01 g/cap/d compare
  6. 17 Nigeria 0.01 g/cap/d compare

See the full ranking of 107 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is sugar cane — fat supply quantity in Senegal?
Sugar cane — fat supply quantity in Senegal was 0.01 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar cane — fat supply quantity recorded in Senegal?
The highest recorded value was 0.01 g/cap/d in 2023.
What is the lowest sugar cane — fat supply quantity recorded in Senegal?
The lowest recorded value was 0 g/cap/d in 2010.
How does Senegal rank for sugar cane — fat supply quantity?
Senegal ranks 17th out of 68 countries with data for 2023.
Where does this Senegal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar cane — Fat supply quantity (g/capita/day). Statizoid updates them automatically from the source API.

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Sugar cane — Fat supply quantity in Senegal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 21 August 2026, from https://agriculture.statizoid.com/stat/sugar-cane-fat-supply-quantity-g-capita-day/senegal/

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About this data

Indicator
Sugar cane — Fat supply quantity (g/capita/day)
Unit
g/cap/d
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
107 places, 1,371 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.