Treenuts — Fat supply quantity in Eastern Africa
Eastern Africa: Treenuts — Fat supply quantity was 55,930 t in 2023. ▲ Rising
Treenuts — Fat supply quantity in Eastern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Eastern Africa recorded 55,930 t for treenuts — fat supply quantity in 2023. That is the highest value across all 14 years on record.
The figure is up 2.0% on the previous year and up 24.4% over ten years.
Over the whole period, treenuts — fat supply quantity in Eastern Africa peaked at 55,930 t in 2023 and was at its lowest, 44,952 t, in 2013.
That places Eastern Africa 25th out of 31 groups with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 48,133 t | 44,952 t | 54,551 t | 10 |
| 2020s | 52,875 t | 47,631 t | 55,930 t | 4 |
Countries ranked near Eastern Africa
- 22 Poland 31,465 t compare
- 23 Uzbekistan 30,604 t compare
- 24 Algeria 30,038 t compare
- 25 Saudi Arabia 27,929 t compare
- 26 Afghanistan 27,237 t compare
- 27 Ukraine 26,847 t compare
- 28 Iraq 26,341 t compare
More agriculture & rural data for Eastern Africa
- Tomatoes — Area harvested 205,889 ha (2024)
- Unmanufactured tobacco — Production 641,088 t (2024)
- Bananas — Area harvested 1.08 million ha (2024)
- Unmanufactured tobacco — Area harvested 546,014 ha (2024)
- Tomatoes — Production 3.49 million t (2024)
- Bananas — Production 12.53 million t (2024)
- Tomatoes — Yield 16,968 kg/ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 23.97 million An (2024)
- Fat of pigs — Production 63,544 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 42 kg/An (2024)
Frequently asked questions
- What is treenuts — fat supply quantity in Eastern Africa?
- Treenuts — fat supply quantity in Eastern Africa was 55,930 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest treenuts — fat supply quantity recorded in Eastern Africa?
- The highest recorded value was 55,930 t in 2023.
- What is the lowest treenuts — fat supply quantity recorded in Eastern Africa?
- The lowest recorded value was 44,952 t in 2013.
- How does Eastern Africa rank for treenuts — fat supply quantity?
- Eastern Africa ranks 25th out of 31 groups with data for 2023.
- Is treenuts — fat supply quantity rising or falling in Eastern Africa?
- Over the last ten years it is up 24.4%. The long-run trend across the full record is rising.
- Where does this Eastern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Treenuts — 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.