Jute — Domestic supply quantity in Switzerland

Switzerland: Jute — Domestic supply quantity was 107 t in 2013. ◆ Volatile

Latest (2013)
107 t
Change on year
down 60.8%
World rank
42nd
of 146 countries
All-time high
3,218 t
in 1963
All-time low
-48 t
in 2000
Years of data
53
1961–2013

Jute — Domestic supply quantity in Switzerland, 1961–2013

01.0k2.0k3.0k196119872013

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

Analysis

In 2013, jute — domestic supply quantity in Switzerland stood at 107 t.

Compared with earlier readings it is down 60.8% on the previous year and up 2,040.0% over ten years.

Over the whole period, jute — domestic supply quantity in Switzerland peaked at 3,218 t in 1963 and was at its lowest, -48 t, in 2000.

That places Switzerland 42nd out of 146 countries with data for 2013, putting it 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 1,909 t 1,271 t 3,218 t 9
1970s 354.4 t 2 t 1,274 t 10
1980s 30.6 t 0 t 116 t 10
1990s -3.2 t -40 t 14 t 10
2000s 2.2 t -48 t 23 t 10
2010s 160 t 9 t 273 t 4

Countries ranked near Switzerland

  1. 39 Zambia 156 t compare
  2. 40 Japan 139 t compare
  3. 41 Poland 129 t compare
  4. 43 Portugal 105 t compare
  5. 44 Cameroon 101 t compare
  6. 45 Ethiopia PDR 100 t compare

See the full ranking of 187 places →

More agriculture & rural data for Switzerland

All data for Switzerland →

Frequently asked questions

What is jute — domestic supply quantity in Switzerland?
Jute — domestic supply quantity in Switzerland was 107 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest jute — domestic supply quantity recorded in Switzerland?
The highest recorded value was 3,218 t in 1963.
What is the lowest jute — domestic supply quantity recorded in Switzerland?
The lowest recorded value was -48 t in 2000.
How does Switzerland rank for jute — domestic supply quantity?
Switzerland ranks 42nd out of 146 countries with data for 2013.
Is jute — domestic supply quantity rising or falling in Switzerland?
Over the last ten years it is up 2,040.0%. The long-run trend across the full record is volatile.
Where does this Switzerland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Jute — Domestic supply quantity. Statizoid updates them automatically from the source API.

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Jute — Domestic supply quantity in Switzerland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/jute-domestic-supply-quantity/switzerland/

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About this data

Indicator
Jute — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
187 places, 9,102 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.