Freshwater Fish — Fat supply quantity in Senegal
Senegal: Freshwater Fish — Fat supply quantity was 970.08 t in 2023. ▼ Falling
Freshwater Fish — Fat supply quantity in Senegal, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, freshwater fish — fat supply quantity in Senegal stood at 970.08 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 27.1% over ten years.
Over the whole period, freshwater fish — fat supply quantity in Senegal peaked at 1,381 t in 2012 and was at its lowest, 970.08 t, in 2021.
That places Senegal 77th out of 182 countries with data for 2023, putting it 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 | 1,224 t | 1,020 t | 1,381 t | 10 |
| 2020s | 997.72 t | 970.08 t | 1,081 t | 4 |
Countries ranked near Senegal
- 74 Angola 1,003 t compare
- 75 Venezuela (Bolivarian Republic of) 995.26 t compare
- 76 Costa Rica 992.23 t compare
- 78 Kazakhstan 960.03 t compare
- 79 Slovakia 825.99 t compare
- 80 Guatemala 794.64 t compare
More environment data for Senegal
- Standard Deviation 0.432 °C (2025)
- Temperature change 1.48 °C (2025)
- Recovered paper — Production 0 t (2024)
- Total fibre furnish — Production 0 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 1,551 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 517 t (2024)
- Other paper and paperboard — Export value 1,462 1000 USD (2024)
- Other paper and paperboard — Export quantity 1,909 t (2024)
- Other paper and paperboard — Import value 54,792 1000 USD (2024)
- Other paper and paperboard — Import quantity 70,633 t (2024)
Frequently asked questions
- What is freshwater fish — fat supply quantity in Senegal?
- Freshwater fish — fat supply quantity in Senegal was 970.08 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — fat supply quantity recorded in Senegal?
- The highest recorded value was 1,381 t in 2012.
- What is the lowest freshwater fish — fat supply quantity recorded in Senegal?
- The lowest recorded value was 970.08 t in 2021.
- How does Senegal rank for freshwater fish — fat supply quantity?
- Senegal ranks 77th out of 182 countries with data for 2023.
- Is freshwater fish — fat supply quantity rising or falling in Senegal?
- Over the last ten years it is down 27.1%. The long-run trend across the full record is falling.
- Where does this Senegal data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — 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
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.