Cotton lint — Production in C�te d'Ivoire
C�te d'Ivoire: Cotton lint — Production was 133,500 t in 2013. ◆ Volatile
Cotton lint — Production in C�te d'Ivoire, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for cotton lint — production in C�te d'Ivoire is 133,500 t, measured in 2013.
That represents a change of up 19.2% on the previous year and down 22.4% over ten years.
Over the whole period, cotton lint — production in C�te d'Ivoire peaked at 177,150 t in 2000 and was at its lowest, 1,678 t, in 1961.
C�te d'Ivoire ranks 16th of 90 countries on this measure, in the top quarter.
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 | 6,641 t | 1,678 t | 17,195 t | 9 |
| 1970s | 25,766 t | 11,653 t | 46,709 t | 10 |
| 1980s | 80,129 t | 55,682 t | 128,325 t | 10 |
| 1990s | 114,634 t | 86,843 t | 165,000 t | 10 |
| 2000s | 113,594 t | 52,229 t | 177,150 t | 10 |
| 2010s | 101,062 t | 76,503 t | 133,500 t | 4 |
Countries ranked near C�te d'Ivoire
- 13 Turkmenistan 188,000 t compare
- 14 Mexico 172,000 t compare
- 15 Myanmar 135,000 t compare
- 17 Kazakhstan, Republic of 131,000 t compare
- 18 Tajikistan, Republic of 128,000 t compare
- 19 Mali 126,800 t compare
More agriculture & rural data for C�te d'Ivoire
- Oilcrops — Stock Variation 388.07 t (2013)
- Alcoholic Beverages — Domestic supply quantity 848,692 t (2013)
- Alcoholic Beverages — Food supply quantity 842,905 t (2013)
- Oilcrops — Production 670,316 t (2013)
- Oilcrops — Import Quantity 3,757 t (2013)
- Oilcrops — Domestic supply quantity 520,880 t (2013)
- Oilcrops — Losses 6,550 t (2013)
- Oilcrops — Seed 10,724 t (2013)
- Alcoholic Beverages — Import Quantity 42,300 t (2013)
- Oilcrops — Export Quantity 153,581 t (2013)
Frequently asked questions
- What is cotton lint — production in C�te d'Ivoire?
- Cotton lint — production in C�te d'Ivoire was 133,500 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest cotton lint — production recorded in C�te d'Ivoire?
- The highest recorded value was 177,150 t in 2000.
- What is the lowest cotton lint — production recorded in C�te d'Ivoire?
- The lowest recorded value was 1,678 t in 1961.
- How does C�te d'Ivoire rank for cotton lint — production?
- C�te d'Ivoire ranks 16th out of 90 countries with data for 2013.
- Is cotton lint — production rising or falling in C�te d'Ivoire?
- Over the last ten years it is down 22.4%. The long-run trend across the full record is volatile.
- Where does this C�te d'Ivoire 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.