Hard Fibres, Other — Export Quantity in Ethiopia PDR

Ethiopia PDR: Hard Fibres, Other — Export Quantity was 27 t in 1992. ◆ Volatile

Latest (1992)
27 t
World rank
41st
of 103 countries
All-time high
27 t
in 1992
All-time low
0 t
in 1961
Years of data
32
1961–1992

Hard Fibres, Other — Export Quantity in Ethiopia PDR, 1961–1992

01020301961197619921961: 0 t1962: 0 t1963: 0 t1964: 0 t1965: 0 t1966: 0 t1967: 0 t1968: 0 t1969: 0 t1970: 0 t1971: 0 t1972: 0 t1973: 0 t1974: 0 t1975: 0 t1976: 0 t1977: 0 t1978: 0 t1979: 0 t1980: 0 t1981: 0 t1982: 0 t1983: 0 t1984: 0 t1985: 0 t1986: 0 t1987: 0 t1988: 0 t1989: 0 t1990: 0 t1991: 0 t1992: 27 t

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

Analysis

In 1992, hard fibres, other — export quantity in Ethiopia PDR stood at 27 t. That is the highest value across all 32 years on record.

Over the whole period, hard fibres, other — export quantity in Ethiopia PDR peaked at 27 t in 1992 and was at its lowest, 0 t, in 1961.

Ethiopia PDR ranks 41st of 103 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
1960s 0 t 0 t 0 t 9
1970s 0 t 0 t 0 t 10
1980s 0 t 0 t 0 t 10
1990s 9 t 0 t 27 t 3

Countries ranked near Ethiopia PDR

  1. 38 El Salvador 34 t compare
  2. 39 Portugal 33 t compare
  3. 40 Bangladesh 32 t compare
  4. 42 Jordan 21 t compare
  5. 43 Oman 18 t
  6. 44 Poland 14 t compare

See the full ranking of 133 places →

More agriculture & rural data for Ethiopia PDR

All data for Ethiopia PDR →

Frequently asked questions

What is hard fibres, other — export quantity in Ethiopia PDR?
Hard fibres, other — export quantity in Ethiopia PDR was 27 t in 1992, according to Food and Agriculture Organization of the United Nations.
What is the highest hard fibres, other — export quantity recorded in Ethiopia PDR?
The highest recorded value was 27 t in 1992.
What is the lowest hard fibres, other — export quantity recorded in Ethiopia PDR?
The lowest recorded value was 0 t in 1961.
How does Ethiopia PDR rank for hard fibres, other — export quantity?
Ethiopia PDR ranks 41st out of 103 countries with data for 1992.
Where does this Ethiopia PDR data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Hard Fibres, Other — Export Quantity. Statizoid updates them automatically from the source API.

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Hard Fibres, Other — Export Quantity in Ethiopia PDR. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/hard-fibres-other-export-quantity/ethiopia-pdr/

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About this data

Indicator
Hard Fibres, Other — Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
133 places, 6,522 data points, 1961–2013
Last refreshed

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 caput 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.