Cotton lint — Production in T�rkiye
T�rkiye: Cotton lint — Production was 877,500 t in 2013. ▲ Rising
Cotton lint — Production in T�rkiye, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for cotton lint — production in T�rkiye is 877,500 t, measured in 2013.
Compared with earlier readings it is up 2.2% on the previous year and down 4.6% over ten years.
Over the whole period, cotton lint — production in T�rkiye peaked at 988,120 t in 2002 and was at its lowest, 212,000 t, in 1961.
That places T�rkiye 9th out of 90 countries with data for 2013, putting it in the top 10%.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 330,982 t | 212,000 t | 435,282 t | 9 |
| 1970s | 505,768 t | 400,000 t | 598,387 t | 10 |
| 1980s | 541,879 t | 488,000 t | 650,000 t | 10 |
| 1990s | 715,891 t | 559,426 t | 882,154 t | 10 |
| 2000s | 865,713 t | 638,250 t | 988,120 t | 10 |
| 2010s | 871,500 t | 795,500 t | 954,600 t | 4 |
Countries ranked near T�rkiye
- 6 Uzbekistan, Republic of 1.09 million t compare
- 7 Australia 1.02 million t compare
- 7 Australia and New Zealand 1.02 million t compare
- 10 Greece 296,000 t compare
- 11 Burkina Faso 280,000 t compare
- 12 Argentina 190,000 t compare
More agriculture & rural data for T�rkiye
- Oilcrops — Import Quantity 2.34 million t (2013)
- Oilcrops — Losses 173,140 t (2013)
- Oilcrops — Seed 54,959 t (2013)
- Oilcrops — Domestic supply quantity 7.14 million t (2013)
- Oilcrops — Export Quantity 148,748 t (2013)
- Oilcrops — Stock Variation 10,000 t (2013)
- Alcoholic Beverages — Domestic supply quantity 1.15 million t (2013)
- Oilseed Cakes, Other — Import Quantity 13,825 t (2013)
- Alcoholic Beverages — Import Quantity 84,058 t (2013)
- Oilcrops — Processing 6.16 million t (2013)
Frequently asked questions
- What is cotton lint — production in T�rkiye?
- Cotton lint — production in T�rkiye was 877,500 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest cotton lint — production recorded in T�rkiye?
- The highest recorded value was 988,120 t in 2002.
- What is the lowest cotton lint — production recorded in T�rkiye?
- The lowest recorded value was 212,000 t in 1961.
- How does T�rkiye rank for cotton lint — production?
- T�rkiye ranks 9th out of 90 countries with data for 2013.
- Is cotton lint — production rising or falling in T�rkiye?
- Over the last ten years it is down 4.6%. The long-run trend across the full record is rising.
- Where does this T�rkiye 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.