Vegetables — Stock Variation in Africa

Africa: Vegetables — Stock Variation was 67 1000 t in 2023. ◆ Volatile

Latest (2023)
67 1000 t
Change on year
up 570.0%
Rank
11th
of 31 groups
All-time high
974 1000 t
in 2015
All-time low
-142 1000 t
in 2011
Years of data
14
2010–2023

Vegetables — Stock Variation in Africa, 2010–2023

-25002505007501.0k2010201620232010: -105 1000 t2011: -142 1000 t2012: 72 1000 t2013: 68 1000 t2014: 829 1000 t2015: 974 1000 t2016: 798 1000 t2017: 617 1000 t2018: 465 1000 t2019: 241 1000 t2020: 86 1000 t2021: 24 1000 t2022: 10 1000 t2023: 67 1000 t

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

Analysis

The most recent figure for vegetables — stock variation in Africa is 67 1000 t, measured in 2023.

Compared with earlier readings it is up 570.0% on the previous year and down 1.5% over ten years.

Over the whole period, vegetables — stock variation in Africa peaked at 974 1000 t in 2015 and was at its lowest, -142 1000 t, in 2011.

That places Africa 11th out of 31 groups with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 381.7 1000 t -142 1000 t 974 1000 t 10
2020s 46.75 1000 t 10 1000 t 86 1000 t 4

Countries ranked near Africa

  1. 8 Czechia 58 1000 t compare
  2. 9 Ireland 46 1000 t compare
  3. 10 Sweden 42 1000 t compare
  4. 10 China, Taiwan Province of 42 1000 t compare
  5. 12 Slovakia 30 1000 t compare
  6. 12 Norway 30 1000 t compare
  7. 14 Zambia 29 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Africa

All data for Africa →

Frequently asked questions

What is vegetables — stock variation in Africa?
Vegetables — stock variation in Africa was 67 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — stock variation recorded in Africa?
The highest recorded value was 974 1000 t in 2015.
What is the lowest vegetables — stock variation recorded in Africa?
The lowest recorded value was -142 1000 t in 2011.
How does Africa rank for vegetables — stock variation?
Africa ranks 11th out of 31 groups with data for 2023.
Is vegetables — stock variation rising or falling in Africa?
Over the last ten years it is down 1.5%. The long-run trend across the full record is volatile.
Where does this Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Stock Variation. 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 — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,888 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.