Vegetables — Domestic supply quantity in Senegal
Senegal: Vegetables — Domestic supply quantity was 2,739 1000 t in 2023. ▲ Rising
Vegetables — Domestic supply quantity in Senegal, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, vegetables — domestic supply quantity in Senegal stood at 2,739 1000 t.
That represents a change of up 2.7% on the previous year and up 248.9% over ten years.
Over the whole period, vegetables — domestic supply quantity in Senegal peaked at 2,892 1000 t in 2020 and was at its lowest, 785 1000 t, in 2013.
That places Senegal 47th out of 182 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,253 1000 t | 785 1000 t | 2,342 1000 t | 10 |
| 2020s | 2,778 1000 t | 2,668 1000 t | 2,892 1000 t | 4 |
Countries ranked near Senegal
- 44 United Republic of Tanzania 3,049 1000 t compare
- 45 Colombia 3,035 1000 t compare
- 46 China, Taiwan Province of 3,030 1000 t compare
- 48 Peru 2,632 1000 t compare
- 49 Afghanistan 2,591 1000 t compare
- 50 Romania 2,522 1000 t compare
More agriculture & rural data for Senegal
- Agriculture share gdp 17.08 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.08 (2025)
- Agricultural raw materials exports 0.8% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 44.2% (2025)
- Rural population growth 1.1% (2025)
- Rural population 8.37 million (2025)
- Agriculture, forestry, and fishing, value added 17.1% (2025)
- Agriculture, forestry, and fishing, value added 6.32 billion current US$ (2025)
- Bananas — Production 38,625 t (2024)
Frequently asked questions
- What is vegetables — domestic supply quantity in Senegal?
- Vegetables — domestic supply quantity in Senegal was 2,739 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — domestic supply quantity recorded in Senegal?
- The highest recorded value was 2,892 1000 t in 2020.
- What is the lowest vegetables — domestic supply quantity recorded in Senegal?
- The lowest recorded value was 785 1000 t in 2013.
- How does Senegal rank for vegetables — domestic supply quantity?
- Senegal ranks 47th out of 182 countries with data for 2023.
- Is vegetables — domestic supply quantity rising or falling in Senegal?
- Over the last ten years it is up 248.9%. The long-run trend across the full record is rising.
- Where does this Senegal data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Domestic supply quantity. 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.