Vegetable Oils — Fat supply quantity in Mauritania
Mauritania: Vegetable Oils — Fat supply quantity was 36.15 g/cap/d in 2023. ▼ Falling
Vegetable Oils — Fat supply quantity in Mauritania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Mauritania recorded 36.15 g/cap/d for vegetable oils — fat supply quantity in 2023.
The figure is up 33.8% on the previous year and down 11.5% over ten years.
Over the whole period, vegetable oils — fat supply quantity in Mauritania peaked at 47.62 g/cap/d in 2012 and was at its lowest, 27.01 g/cap/d, in 2022.
Mauritania ranks 80th of 164 countries on this measure, 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 | 36.66 g/cap/d | 30.98 g/cap/d | 47.62 g/cap/d | 10 |
| 2020s | 30.23 g/cap/d | 27.01 g/cap/d | 36.15 g/cap/d | 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 vegetable oils — fat supply quantity in Mauritania?
- Vegetable oils — fat supply quantity in Mauritania was 36.15 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — fat supply quantity recorded in Mauritania?
- The highest recorded value was 47.62 g/cap/d in 2012.
- What is the lowest vegetable oils — fat supply quantity recorded in Mauritania?
- The lowest recorded value was 27.01 g/cap/d in 2022.
- How does Mauritania rank for vegetable oils — fat supply quantity?
- Mauritania ranks 80th out of 164 countries with data for 2023.
- Is vegetable oils — fat supply quantity rising or falling in Mauritania?
- Over the last ten years it is down 11.5%. 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 Vegetable Oils — Fat supply quantity (g/capita/day). 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.