Vegetable Oils — Production in Sierra Leone

Sierra Leone: Vegetable Oils — Production was 116 1000 t in 2023. ▲ Rising

Latest (2023)
116 1000 t
Change on year
down 1.7%
World rank
86th
of 178 countries
All-time high
118 1000 t
in 2019
All-time low
73 1000 t
in 2010
Years of data
14
2010–2023

Vegetable Oils — Production in Sierra Leone, 2010–2023

02550751001252010201620232010: 73 1000 t2011: 75 1000 t2012: 79 1000 t2013: 82 1000 t2014: 84 1000 t2015: 82 1000 t2016: 82 1000 t2017: 86 1000 t2018: 89 1000 t2019: 118 1000 t2020: 98 1000 t2021: 105 1000 t2022: 118 1000 t2023: 116 1000 t

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

Analysis

Sierra Leone recorded 116 1000 t for vegetable oils — production in 2023.

The figure is down 1.7% on the previous year and up 41.5% over ten years.

Over the whole period, vegetable oils — production in Sierra Leone peaked at 118 1000 t in 2019 and was at its lowest, 73 1000 t, in 2010.

Sierra Leone ranks 86th of 178 countries on this measure, in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 85 1000 t 73 1000 t 118 1000 t 10
2020s 109.25 1000 t 98 1000 t 118 1000 t 4

Countries ranked near Sierra Leone

  1. 83 Azerbaijan 124 1000 t compare
  2. 83 Slovakia 124 1000 t compare
  3. 85 Ethiopia 118 1000 t compare
  4. 87 Syrian Arab Republic 113 1000 t compare
  5. 88 Angola 112 1000 t compare
  6. 89 Israel 106 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for Sierra Leone

All data for Sierra Leone →

Frequently asked questions

What is vegetable oils — production in Sierra Leone?
Vegetable oils — production in Sierra Leone was 116 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — production recorded in Sierra Leone?
The highest recorded value was 118 1000 t in 2019.
What is the lowest vegetable oils — production recorded in Sierra Leone?
The lowest recorded value was 73 1000 t in 2010.
How does Sierra Leone rank for vegetable oils — production?
Sierra Leone ranks 86th out of 178 countries with data for 2023.
Is vegetable oils — production rising or falling in Sierra Leone?
Over the last ten years it is up 41.5%. The long-run trend across the full record is rising.
Where does this Sierra Leone data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — Production. 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

Indicator
Vegetable Oils — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
209 places, 2,836 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.