Jute — Import Quantity in Iran (Islamic Republic of)
Iran (Islamic Republic of): Jute — Import Quantity was 52 t in 2013. ◆ Volatile
Jute — Import Quantity in Iran (Islamic Republic of), 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, jute — import quantity in Iran (Islamic Republic of) stood at 52 t.
Compared with earlier readings it is down 11.9% on the previous year and down 97.1% over ten years.
Over the whole period, jute — import quantity in Iran (Islamic Republic of) peaked at 20,045 t in 1983 and was at its lowest, 0 t, in 1980.
Iran (Islamic Republic of) ranks 54th of 154 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 2,896 t | 1,683 t | 5,978 t | 9 |
| 1970s | 6,378 t | 2,215 t | 12,626 t | 10 |
| 1980s | 9,633 t | 0 t | 20,045 t | 10 |
| 1990s | 6,667 t | 1,542 t | 15,920 t | 10 |
| 2000s | 1,759 t | 55 t | 5,912 t | 10 |
| 2010s | 116.75 t | 52 t | 223 t | 4 |
Countries ranked near Iran (Islamic Republic of)
More agriculture & rural data for Iran (Islamic Republic of)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 63 kg/An (1979)
- Tomatoes — Yield 47,156 kg/ha (2024)
- Tomatoes — Production 3.23 million t (2024)
- Unmanufactured tobacco — Area harvested 10,582 ha (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 0 t (1990)
- Unmanufactured tobacco — Production 20,948 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 0 An (2006)
- Tomatoes — Area harvested 68,517 ha (2024)
- Bananas — Production 135,294 t (2024)
- Bananas — Area harvested 4,240 ha (2024)
Frequently asked questions
- What is jute — import quantity in Iran (Islamic Republic of)?
- Jute — import quantity in Iran (Islamic Republic of) was 52 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest jute — import quantity recorded in Iran (Islamic Republic of)?
- The highest recorded value was 20,045 t in 1983.
- What is the lowest jute — import quantity recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 0 t in 1980.
- How does Iran (Islamic Republic of) rank for jute — import quantity?
- Iran (Islamic Republic of) ranks 54th out of 154 countries with data for 2013.
- Is jute — import quantity rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is down 97.1%. The long-run trend across the full record is volatile.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Jute — Import Quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 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.