Cassava and products — Production in Myanmar
Myanmar: Cassava and products — Production was 206 1000 t in 2023. ▼ Falling
Cassava and products — Production in Myanmar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, cassava and products — production in Myanmar stood at 206 1000 t. That is the lowest value across all 14 years on record.
That represents a change of down 20.5% on the previous year and down 60.7% over ten years.
Over the whole period, cassava and products — production in Myanmar peaked at 730 1000 t in 2011 and was at its lowest, 206 1000 t, in 2023.
That places Myanmar 44th out of 87 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 | 498.8 1000 t | 392 1000 t | 730 1000 t | 10 |
| 2020s | 296 1000 t | 206 1000 t | 393 1000 t | 4 |
Countries ranked near Myanmar
- 41 Melanesia 281 1000 t compare
- 42 Zimbabwe 251 1000 t compare
- 43 Bolivia (Plurinational State of) 242 1000 t compare
- 45 Argentina 202 1000 t compare
- 46 Dominican Republic 176 1000 t compare
- 47 Papua New Guinea 160 1000 t compare
More agriculture & rural data for Myanmar
- Agriculture share gdp 25.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.3 (2025)
- Agricultural raw materials exports 3.3% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 69.4% (2025)
- Rural population growth 0.4% (2025)
- Rural population 38.08 million (2025)
- Agriculture, forestry, and fishing, value added 25.3% (2025)
- Agriculture, forestry, and fishing, value added 20.66 billion current US$ (2025)
- Unmanufactured tobacco — Production 26,644 t (2024)
Frequently asked questions
- What is cassava and products — production in Myanmar?
- Cassava and products — production in Myanmar was 206 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cassava and products — production recorded in Myanmar?
- The highest recorded value was 730 1000 t in 2011.
- What is the lowest cassava and products — production recorded in Myanmar?
- The lowest recorded value was 206 1000 t in 2023.
- How does Myanmar rank for cassava and products — production?
- Myanmar ranks 44th out of 87 countries with data for 2023.
- Is cassava and products — production rising or falling in Myanmar?
- Over the last ten years it is down 60.7%. The long-run trend across the full record is falling.
- Where does this Myanmar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cassava and products — 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
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.