Fruits - Excluding Wine — Processing in Russian Federation
Russian Federation: Fruits - Excluding Wine — Processing was 976 1000 t in 2023. ▲ Rising
Fruits - Excluding Wine — Processing in Russian Federation, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, fruits - excluding wine — processing in Russian Federation stood at 976 1000 t.
Compared with earlier readings it is down 2.8% on the previous year and up 484.4% over ten years.
Over the whole period, fruits - excluding wine — processing in Russian Federation peaked at 1,004 1000 t in 2022 and was at its lowest, 167 1000 t, in 2013.
That places Russian Federation 14th out of 122 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 615.2 1000 t | 167 1000 t | 949 1000 t | 10 |
| 2020s | 947.75 1000 t | 899 1000 t | 1,004 1000 t | 4 |
Countries ranked near Russian Federation
More agriculture & rural data for Russian Federation
- Unmanufactured tobacco — Production 13.9 t (2024)
- Unmanufactured tobacco — Area harvested 13 ha (2024)
- Tomatoes — Production 2.95 million t (2024)
- Tomatoes — Yield 39,597 kg/ha (2024)
- Tomatoes — Area harvested 74,487 ha (2024)
- Swine / pigs — Stocks 29.02 million An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 48.57 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 4.94 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 102 kg/An (2024)
- Fat of pigs — Producing Animals/Slaughtered 48.57 million An (2024)
Frequently asked questions
- What is fruits - excluding wine — processing in Russian Federation?
- Fruits - excluding wine — processing in Russian Federation was 976 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — processing recorded in Russian Federation?
- The highest recorded value was 1,004 1000 t in 2022.
- What is the lowest fruits - excluding wine — processing recorded in Russian Federation?
- The lowest recorded value was 167 1000 t in 2013.
- How does Russian Federation rank for fruits - excluding wine — processing?
- Russian Federation ranks 14th out of 122 countries with data for 2023.
- Is fruits - excluding wine — processing rising or falling in Russian Federation?
- Over the last ten years it is up 484.4%. The long-run trend across the full record is rising.
- Where does this Russian Federation 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.