Tea (including mate) — Fat supply quantity in Angola
Angola: Tea (including mate) — Fat supply quantity was 0.14 t in 2023. ▼ Falling
Tea (including mate) — Fat supply quantity in Angola, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Angola recorded 0.14 t for tea (including mate) — fat supply quantity in 2023. That is the lowest value across all 14 years on record.
The figure is down 75.9% on the previous year and down 86.3% over ten years.
Over the whole period, tea (including mate) — fat supply quantity in Angola peaked at 1.66 t in 2021 and was at its lowest, 0.14 t, in 2023.
Angola ranks 154th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.08 t | 0.91 t | 1.29 t | 10 |
| 2020s | 0.7825 t | 0.14 t | 1.66 t | 4 |
Countries ranked near Angola
- 151 Bosnia and Herzegovina 0.16 t compare
- 152 Samoa 0.15 t compare
- 152 Luxembourg 0.15 t compare
- 155 Guyana 0.13 t compare
- 156 Estonia 0.12 t compare
- 157 Timor-Leste 0.06 t compare
- 157 Micronesia 0.06 t compare
- 157 Belize 0.06 t compare
More agriculture & rural data for Angola
- Agriculture share gdp 25.24 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.24 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.6% (2024)
- Rural population 28.5% (2025)
- Rural population growth 0.2% (2025)
- Rural population 11.14 million (2025)
- Agriculture, forestry, and fishing, value added 25.2% (2025)
- Agriculture, forestry, and fishing, value added 30.84 billion current US$ (2025)
- Bananas — Production 5.21 million t (2024)
Frequently asked questions
- What is tea (including mate) — fat supply quantity in Angola?
- Tea (including mate) — fat supply quantity in Angola was 0.14 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest tea (including mate) — fat supply quantity recorded in Angola?
- The highest recorded value was 1.66 t in 2021.
- What is the lowest tea (including mate) — fat supply quantity recorded in Angola?
- The lowest recorded value was 0.14 t in 2023.
- How does Angola rank for tea (including mate) — fat supply quantity?
- Angola ranks 154th out of 182 countries with data for 2023.
- Is tea (including mate) — fat supply quantity rising or falling in Angola?
- Over the last ten years it is down 86.3%. The long-run trend across the full record is falling.
- Where does this Angola data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Tea (including mate) — 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.