Fruits, other — Losses in Côte d'Ivoire
Côte d'Ivoire: Fruits, other — Losses was 25 1000 t in 2023. ▲ Rising
Fruits, other — Losses in Côte d'Ivoire, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, fruits, other — losses in Côte d'Ivoire stood at 25 1000 t. That is the highest value across all 14 years on record.
The figure is up 4.2% on the previous year and up 66.7% over ten years.
Over the whole period, fruits, other — losses in Côte d'Ivoire peaked at 25 1000 t in 2021 and was at its lowest, 14 1000 t, in 2010.
Côte d'Ivoire ranks 28th of 29 groups on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Fruits, other — Losses in Côte d'Ivoire, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 14 1000 t | — |
| 2011 | 14 1000 t | +0.0% |
| 2012 | 15 1000 t | +7.1% |
| 2013 | 15 1000 t | +0.0% |
| 2014 | 15 1000 t | +0.0% |
| 2015 | 18 1000 t | +20.0% |
| 2016 | 20 1000 t | +11.1% |
| 2017 | 20 1000 t | +0.0% |
| 2018 | 20 1000 t | +0.0% |
| 2019 | 20 1000 t | +0.0% |
| 2020 | 20 1000 t | +0.0% |
| 2021 | 25 1000 t | +25.0% |
| 2022 | 24 1000 t | -4.0% |
| 2023 | 25 1000 t | +4.2% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 17.1 1000 t | 14 1000 t | 20 1000 t | 10 |
| 2020s | 23.5 1000 t | 20 1000 t | 25 1000 t | 4 |
Countries ranked near Côte d'Ivoire
More agriculture & rural data for Côte d'Ivoire
- Tomatoes — Production, annual growth rate 12.7 % change on previous year (2024)
- Meat of cattle with the bone, fresh or chilled — Producing 223,892 An (2024)
- Hen eggs in shell, fresh — Production 2.27 million t (2024)
- Hen eggs in shell, fresh — Laying 9,479 1000 An (2024)
- Maize (corn) — Area harvested 640,000 ha (2024)
- Maize (corn) — Yield 2,564 kg/ha (2024)
- Maize (corn) — Production 1.64 million t (2024)
- Meat of cattle with the bone, fresh or chilled — Yield/Carcass Weight 165 kg/An (2024)
- Meat of cattle with the bone, fresh or chilled — Production 37,009 t (2024)
- Vegetables and Fruit Primary — Gross Production Value 1.46 million 1000 USD (2024)
Frequently asked questions
- What is fruits, other — losses in Côte d'Ivoire?
- Fruits, other — losses in Côte d'Ivoire was 25 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — losses recorded in Côte d'Ivoire?
- The highest recorded value was 25 1000 t in 2021.
- What is the lowest fruits, other — losses recorded in Côte d'Ivoire?
- The lowest recorded value was 14 1000 t in 2010.
- How does Côte d'Ivoire rank for fruits, other — losses?
- Côte d'Ivoire ranks 28th out of 29 groups with data for 2023.
- Is fruits, other — losses rising or falling in Côte d'Ivoire?
- Over the last ten years it is up 66.7%. The long-run trend across the full record is rising.
- Where does this Côte d'Ivoire data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits, other — Losses. 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.