Fruits, other — Losses in Latvia

Latvia: Fruits, other — Losses was 1 1000 t in 2023. ◆ Volatile

Latest (2023)
1 1000 t
Change on year
unchanged
World rank
138th
of 181 countries
All-time high
1 1000 t
in 2019
All-time low
0 1000 t
in 2014
Years of data
10
2014–2023

Fruits, other — Losses in Latvia, 2014–2023

00.20.40.60.812014201820232014: 0 1000 t2015: 0 1000 t2016: 0 1000 t2017: 0 1000 t2018: 0 1000 t2019: 1 1000 t2020: 1 1000 t2021: 1 1000 t2022: 1 1000 t2023: 1 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for fruits, other — losses in Latvia is 1 1000 t, measured in 2023. That is the highest value across all 10 years on record.

Over the whole period, fruits, other — losses in Latvia peaked at 1 1000 t in 2019 and was at its lowest, 0 1000 t, in 2014.

That places Latvia 138th out of 181 countries with data for 2023, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.1667 1000 t 0 1000 t 1 1000 t 6
2020s 1 1000 t 1 1000 t 1 1000 t 4

Countries ranked near Latvia

  1. 138 Bhutan 1 1000 t compare
  2. 138 Timor-Leste 1 1000 t compare
  3. 138 Lesotho 1 1000 t compare
  4. 138 Gambia 1 1000 t compare
  5. 138 Montenegro 1 1000 t compare
  6. 138 French Polynesia 1 1000 t compare
  7. 138 Samoa 1 1000 t compare
  8. 138 Grenada 1 1000 t compare
  9. 138 Saint Lucia 1 1000 t compare
  10. 138 Eswatini 1 1000 t compare
  11. 138 Bahamas 1 1000 t compare
  12. 138 Mauritius 1 1000 t compare
  13. 138 Fiji 1 1000 t compare
  14. 138 Cyprus 1 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Latvia

All data for Latvia →

Frequently asked questions

What is fruits, other — losses in Latvia?
Fruits, other — losses in Latvia was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fruits, other — losses recorded in Latvia?
The highest recorded value was 1 1000 t in 2019.
What is the lowest fruits, other — losses recorded in Latvia?
The lowest recorded value was 0 1000 t in 2014.
How does Latvia rank for fruits, other — losses?
Latvia ranks 138th out of 181 countries with data for 2023.
Where does this Latvia 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.

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Fruits, other — Losses in Latvia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/fruits-other-losses/latvia/

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About this data

Indicator
Fruits, other — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,879 data points, 2010–2023
Last refreshed

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.