Fruits, other — Losses in Dominican Republic
Dominican Republic: Fruits, other — Losses was 218 1000 t in 2023. ▲ Rising
Fruits, other — Losses in Dominican Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Dominican Republic recorded 218 1000 t for fruits, other — losses in 2023. That is the highest value across all 14 years on record.
That represents a change of up 1.9% on the previous year and up 162.7% over ten years.
Over the whole period, fruits, other — losses in Dominican Republic peaked at 218 1000 t in 2023 and was at its lowest, 70 1000 t, in 2010.
That places Dominican Republic 17th out of 163 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 112 1000 t | 70 1000 t | 178 1000 t | 10 |
| 2020s | 200.25 1000 t | 181 1000 t | 218 1000 t | 4 |
Countries ranked near Dominican Republic
More agriculture & rural data for Dominican Republic
- Agriculture, forestry, and fishing, value added (current US$), annual 5.94 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.046 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 509.02 current US$ per person (2025)
- Rural population, annual growth rate 0.4279 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2748 units per person (2025)
- Agriculture share gdp 4.6 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.6 (2025)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
Frequently asked questions
- What is fruits, other — losses in Dominican Republic?
- Fruits, other — losses in Dominican Republic was 218 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — losses recorded in Dominican Republic?
- The highest recorded value was 218 1000 t in 2023.
- What is the lowest fruits, other — losses recorded in Dominican Republic?
- The lowest recorded value was 70 1000 t in 2010.
- How does Dominican Republic rank for fruits, other — losses?
- Dominican Republic ranks 17th out of 163 countries with data for 2023.
- Is fruits, other — losses rising or falling in Dominican Republic?
- Over the last ten years it is up 162.7%. The long-run trend across the full record is rising.
- Where does this Dominican Republic 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.