Citrus, Other — Processing in Iran (Islamic Republic of)
Iran (Islamic Republic of): Citrus, Other — Processing was 57 1000 t in 2023. ▲ Rising
Citrus, Other — Processing in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, citrus, other — processing in Iran (Islamic Republic of) stood at 57 1000 t. That is the highest value across all 14 years on record.
The figure is up 1.8% on the previous year and up 9.6% over ten years.
Over the whole period, citrus, other — processing in Iran (Islamic Republic of) peaked at 57 1000 t in 2023 and was at its lowest, 45 1000 t, in 2010.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 52.2 1000 t | 45 1000 t | 55 1000 t | 10 |
| 2020s | 56.25 1000 t | 56 1000 t | 57 1000 t | 4 |
Countries ranked near Iran (Islamic Republic of)
- 1 Mexico 102 1000 t compare
- 3 Côte d'Ivoire 19 1000 t compare
- 4 China, Taiwan Province of 17 1000 t compare
- 4 Guatemala 17 1000 t compare
- 4 China 17 1000 t compare
More agriculture & rural data for Iran (Islamic Republic of)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (2006)
- Edible offal of pigs, fresh, chilled or frozen — Production 0 t (1990)
- Edible offal of pigs, fresh, chilled or frozen — Producing 0 An (2006)
- Swine / pigs — Stocks 0 An (1992)
- Tomatoes — Area harvested 68,517 ha (2024)
- Tomatoes — Yield 47,156 kg/ha (2024)
- Fat of pigs — Production 0 t (1990)
- Tomatoes — Production 3.23 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 0 t (2006)
- Unmanufactured tobacco — Production 20,948 t (2024)
Frequently asked questions
- What is citrus, other — processing in Iran (Islamic Republic of)?
- Citrus, other — processing in Iran (Islamic Republic of) was 57 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest citrus, other — processing recorded in Iran (Islamic Republic of)?
- The highest recorded value was 57 1000 t in 2023.
- What is the lowest citrus, other — processing recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 45 1000 t in 2010.
- How does Iran (Islamic Republic of) rank for citrus, other — processing?
- Iran (Islamic Republic of) ranks 2nd out of 16 countries with data for 2023.
- Is citrus, other — processing rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is up 9.6%. The long-run trend across the full record is rising.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Processing. 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.