Hard Fibres, Other β Production in Small Island Developing States
Small Island Developing States: Hard Fibres, Other β Production was 4,785 t in 2013. βΌ Falling
Hard Fibres, Other β Production in Small Island Developing States, 1961β2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, hard fibres, other β production in Small Island Developing States stood at 4,785 t.
The figure is up 1.4% over ten years.
Over the whole period, hard fibres, other β production in Small Island Developing States peaked at 13,201 t in 1971 and was at its lowest, 3,418 t, in 2006.
The long-run direction has been consistently falling across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 12,304 t | 10,975 t | 13,059 t | 9 |
| 1970s | 12,656 t | 12,174 t | 13,201 t | 10 |
| 1980s | 12,600 t | 12,275 t | 12,880 t | 10 |
| 1990s | 8,267 t | 5,095 t | 12,344 t | 10 |
| 2000s | 4,320 t | 3,418 t | 5,003 t | 10 |
| 2010s | 4,566 t | 4,068 t | 4,785 t | 4 |
Countries ranked near Small Island Developing States
More agriculture & rural data for Small Island Developing States
- Tobacco β Other uses 58,828 t (2013)
- Oilseed Cakes, Other β Feed 223 t (2013)
- Tobacco β Import Quantity 30,260 t (2013)
- Tobacco β Export Quantity 19,780 t (2013)
- Tobacco β Domestic supply quantity 47,030 t (2013)
- Alcoholic Beverages β Domestic supply quantity 1.65 million t (2013)
- Oilcrops β Production 2.67 million t (2013)
- Alcoholic Beverages β Food supply quantity 1.37 million t (2013)
- Oilseed Cakes, Other β Domestic supply quantity 37 t (2013)
- Alcoholic Beverages β Import Quantity 497,529 t (2013)
Frequently asked questions
- What is hard fibres, other β production in Small Island Developing States?
- Hard fibres, other β production in Small Island Developing States was 4,785 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest hard fibres, other β production recorded in Small Island Developing States?
- The highest recorded value was 13,201 t in 1971.
- What is the lowest hard fibres, other β production recorded in Small Island Developing States?
- The lowest recorded value was 3,418 t in 2006.
- How does Small Island Developing States rank for hard fibres, other β production?
- Small Island Developing States ranks 8th out of 8 groups with data for 2013.
- Is hard fibres, other β production rising or falling in Small Island Developing States?
- Over the last ten years it is up 1.4%. The long-run trend across the full record is falling.
- Where does this Small Island Developing States data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Hard Fibres, Other β Production. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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.