Fruits - Excluding Wine — Processing in Paraguay
Paraguay: Fruits - Excluding Wine — Processing was 15 1000 t in 2023. ▲ Rising
Fruits - Excluding Wine — Processing in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fruits - excluding wine — processing in Paraguay is 15 1000 t, measured in 2023.
The figure is up 15.4% on the previous year and up 114.3% over ten years.
Over the whole period, fruits - excluding wine — processing in Paraguay peaked at 16 1000 t in 2020 and was at its lowest, 5 1000 t, in 2015.
That places Paraguay 91st out of 122 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 7.5 1000 t | 5 1000 t | 13 1000 t | 10 |
| 2020s | 14.25 1000 t | 13 1000 t | 16 1000 t | 4 |
Countries ranked near Paraguay
- 88 Montenegro 21 1000 t compare
- 89 Costa Rica 17 1000 t compare
- 90 Cyprus 16 1000 t compare
- 92 Zimbabwe 13 1000 t compare
- 93 Finland 12 1000 t compare
- 93 Luxembourg 12 1000 t compare
- 93 Madagascar 12 1000 t compare
- 93 Kenya 12 1000 t compare
More agriculture & rural data for Paraguay
- Agriculture share gdp 11.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.64 (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
- Rural population 29.6% (2025)
- Rural population growth -0.6% (2025)
- Rural population 2.08 million (2025)
- Agriculture, forestry, and fishing, value added 11.6% (2025)
- Agriculture, forestry, and fishing, value added 5.74 billion current US$ (2025)
- Bananas — Production 88,870 t (2024)
Frequently asked questions
- What is fruits - excluding wine — processing in Paraguay?
- Fruits - excluding wine — processing in Paraguay was 15 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — processing recorded in Paraguay?
- The highest recorded value was 16 1000 t in 2020.
- What is the lowest fruits - excluding wine — processing recorded in Paraguay?
- The lowest recorded value was 5 1000 t in 2015.
- How does Paraguay rank for fruits - excluding wine — processing?
- Paraguay ranks 91st out of 122 countries with data for 2023.
- Is fruits - excluding wine — processing rising or falling in Paraguay?
- Over the last ten years it is up 114.3%. The long-run trend across the full record is rising.
- Where does this Paraguay data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Processing. 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.