Vegetables, other — Fat supply quantity in Rwanda

Rwanda: Vegetables, other — Fat supply quantity was 1,021 t in 2023. ▲ Rising

Latest (2023)
1,021 t
Change on year
down 8.0%
World rank
97th
of 182 countries
All-time high
1,110 t
in 2022
All-time low
756.98 t
in 2016
Years of data
14
2010–2023

Vegetables, other — Fat supply quantity in Rwanda, 2010–2023

02505007501.0k2010201620232010: 906.3 t2011: 893.4 t2012: 920.4 t2013: 912.6 t2014: 839.8 t2015: 793.3 t2016: 757 t2017: 836.4 t2018: 853.5 t2019: 895.4 t2020: 944.9 t2021: 1.0k t2022: 1.1k t2023: 1.0k t

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

Analysis

In 2023, vegetables, other — fat supply quantity in Rwanda stood at 1,021 t.

That represents a change of down 8.0% on the previous year and up 11.8% over ten years.

Over the whole period, vegetables, other — fat supply quantity in Rwanda peaked at 1,110 t in 2022 and was at its lowest, 756.98 t, in 2016.

Rwanda ranks 97th of 182 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 860.8 t 756.98 t 920.42 t 10
2020s 1,028 t 944.93 t 1,110 t 4

Countries ranked near Rwanda

  1. 94 Libya 1,175 t compare
  2. 95 Madagascar 1,161 t compare
  3. 96 Zambia 1,090 t compare
  4. 98 Armenia 963.77 t compare
  5. 99 North Macedonia 960.39 t compare
  6. 100 Denmark 945.95 t compare

See the full ranking of 213 places →

More agriculture & rural data for Rwanda

All data for Rwanda →

Frequently asked questions

What is vegetables, other — fat supply quantity in Rwanda?
Vegetables, other — fat supply quantity in Rwanda was 1,021 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — fat supply quantity recorded in Rwanda?
The highest recorded value was 1,110 t in 2022.
What is the lowest vegetables, other — fat supply quantity recorded in Rwanda?
The lowest recorded value was 756.98 t in 2016.
How does Rwanda rank for vegetables, other — fat supply quantity?
Rwanda ranks 97th out of 182 countries with data for 2023.
Is vegetables, other — fat supply quantity rising or falling in Rwanda?
Over the last ten years it is up 11.8%. The long-run trend across the full record is rising.
Where does this Rwanda data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — 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

Indicator
Vegetables, other — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.