Cloves — Fat supply quantity in Bolivia (Plurinational State of)
Bolivia (Plurinational State of): Cloves — Fat supply quantity was 7.7 t in 2023. ◆ Volatile
Cloves — Fat supply quantity in Bolivia (Plurinational State of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Bolivia (Plurinational State of) recorded 7.7 t for cloves — fat supply quantity in 2023.
That represents a change of up 246.8% on the previous year and up 94.0% over ten years.
Over the whole period, cloves — fat supply quantity in Bolivia (Plurinational State of) peaked at 10 t in 2020 and was at its lowest, 2.13 t, in 2019.
That places Bolivia (Plurinational State of) 53rd out of 172 countries 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 3.48 t | 2.13 t | 5.02 t | 10 |
| 2020s | 5.94 t | 2.22 t | 10 t | 4 |
Countries ranked near Bolivia (Plurinational State of)
More agriculture & rural data for Bolivia (Plurinational State of)
- Edible offal of pigs, fresh, chilled or frozen — Production 4,599 t (2024)
- Unmanufactured tobacco — Area harvested 1,198 ha (2024)
- Cabbages — Area harvested 617 ha (2024)
- Cabbages — Yield 7,671 kg/ha (2024)
- Cabbages — Production 4,733 t (2024)
- Tomatoes — Production 80,420 t (2024)
- Tomatoes — Yield 15,764 kg/ha (2024)
- Swine / pigs — Stocks 3.14 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 135,959 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 2.16 million An (2024)
Frequently asked questions
- What is cloves — fat supply quantity in Bolivia (Plurinational State of)?
- Cloves — fat supply quantity in Bolivia (Plurinational State of) was 7.7 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — fat supply quantity recorded in Bolivia (Plurinational State of)?
- The highest recorded value was 10 t in 2020.
- What is the lowest cloves — fat supply quantity recorded in Bolivia (Plurinational State of)?
- The lowest recorded value was 2.13 t in 2019.
- How does Bolivia (Plurinational State of) rank for cloves — fat supply quantity?
- Bolivia (Plurinational State of) ranks 53rd out of 172 countries with data for 2023.
- Is cloves — fat supply quantity rising or falling in Bolivia (Plurinational State of)?
- Over the last ten years it is up 94.0%. The long-run trend across the full record is volatile.
- Where does this Bolivia (Plurinational State of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — 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.