Cottonseed — Processing in Kyrgyzstan

Kyrgyzstan: Cottonseed — Processing was 37,688 t in 2013. ▲ Rising

Latest (2013)
37,688 t
Change on year
down 6.7%
World rank
39th
of 99 countries
All-time high
55,415 t
in 2009
All-time low
7,220 t
in 1996
Years of data
22
1992–2013

Cottonseed — Processing in Kyrgyzstan, 1992–2013

10.0k20.0k30.0k40.0k50.0k60.0k1992200220131992: 36.1k t1993: 18.8k t1994: 12.8k t1995: 8.3k t1996: 7.2k t1997: 12.8k t1998: 17.7k t1999: 20.0k t2000: 22.7k t2001: 18.3k t2002: 23.8k t2003: 23.1k t2004: 23.4k t2005: 40.5k t2006: 43.9k t2007: 46.0k t2008: 47.1k t2009: 55.4k t2010: 54.2k t2011: 35.6k t2012: 40.4k t2013: 37.7k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2013, cottonseed — processing in Kyrgyzstan stood at 37,688 t.

Compared with earlier readings it is down 6.7% on the previous year and up 63.2% over ten years.

Over the whole period, cottonseed — processing in Kyrgyzstan peaked at 55,415 t in 2009 and was at its lowest, 7,220 t, in 1996.

That places Kyrgyzstan 39th out of 99 countries with data for 2013, putting it in the middle of the range.

The long-run direction has been consistently rising across the 22 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
1990s 16,702 t 7,220 t 36,120 t 8
2000s 34,425 t 18,314 t 55,415 t 10
2010s 41,954 t 35,584 t 54,167 t 4

Countries ranked near Kyrgyzstan

  1. 36 Mozambique 52,295 t compare
  2. 37 Togo 45,000 t compare
  3. 38 Zambia 42,261 t compare
  4. 40 Bangladesh 35,371 t compare
  5. 41 Colombia 34,317 t compare
  6. 42 Sudan (former) 32,500 t compare

See the full ranking of 131 places →

More agriculture & rural data for Kyrgyzstan

All data for Kyrgyzstan →

Frequently asked questions

What is cottonseed — processing in Kyrgyzstan?
Cottonseed — processing in Kyrgyzstan was 37,688 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest cottonseed — processing recorded in Kyrgyzstan?
The highest recorded value was 55,415 t in 2009.
What is the lowest cottonseed — processing recorded in Kyrgyzstan?
The lowest recorded value was 7,220 t in 1996.
How does Kyrgyzstan rank for cottonseed — processing?
Kyrgyzstan ranks 39th out of 99 countries with data for 2013.
Is cottonseed — processing rising or falling in Kyrgyzstan?
Over the last ten years it is up 63.2%. The long-run trend across the full record is rising.
Where does this Kyrgyzstan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Cottonseed — Processing. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 22 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Cottonseed — Processing
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
131 places, 6,606 data points, 1961–2013
Last refreshed

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.