Cotton lint — Production in Bolivia (Plurinational State of)
Bolivia (Plurinational State of): Cotton lint — Production was 29,000 t in 2013. ◆ Volatile
Cotton lint — Production in Bolivia (Plurinational State of), 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, cotton lint — production in Bolivia (Plurinational State of) stood at 29,000 t.
Compared with earlier readings it is up 2.1% on the previous year and up 49.4% over ten years.
Over the whole period, cotton lint — production in Bolivia (Plurinational State of) peaked at 37,600 t in 1973 and was at its lowest, 990 t, in 1961.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 2,290 t | 990 t | 4,436 t | 9 |
| 1970s | 17,852 t | 5,100 t | 37,600 t | 10 |
| 1980s | 3,862 t | 1,240 t | 6,800 t | 10 |
| 1990s | 13,849 t | 2,188 t | 25,543 t | 10 |
| 2000s | 23,387 t | 14,500 t | 28,300 t | 10 |
| 2010s | 28,875 t | 28,400 t | 29,100 t | 4 |
Countries ranked near Bolivia (Plurinational State of)
More agriculture & rural data for Bolivia (Plurinational State of)
- Unmanufactured tobacco — Production 1,207 t (2024)
- Bananas — Production 301,638 t (2024)
- Bananas — Area harvested 20,061 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 63 kg/An (2024)
- Vegetables Primary — Production 478,076 t (2024)
- Cabbages — Area harvested 617 ha (2024)
- Cabbages — Yield 7,671 kg/ha (2024)
- Cabbages — Production 4,733 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 4,599 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 2.16 million An (2024)
Frequently asked questions
- What is cotton lint — production in Bolivia (Plurinational State of)?
- Cotton lint — production in Bolivia (Plurinational State of) was 29,000 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest cotton lint — production recorded in Bolivia (Plurinational State of)?
- The highest recorded value was 37,600 t in 1973.
- What is the lowest cotton lint — production recorded in Bolivia (Plurinational State of)?
- The lowest recorded value was 990 t in 1961.
- How does Bolivia (Plurinational State of) rank for cotton lint — production?
- Bolivia (Plurinational State of) ranks 6th out of 10 regions with data for 2013.
- Is cotton lint — production rising or falling in Bolivia (Plurinational State of)?
- Over the last ten years it is up 49.4%. 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 Cotton lint — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.