Olives (including preserved) — Processing in Northern America
Northern America: Olives (including preserved) — Processing was 135 1000 t in 2023. ▲ Rising
Olives (including preserved) — Processing in Northern America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for olives (including preserved) — processing in Northern America is 135 1000 t, measured in 2023.
The figure is up 23.9% on the previous year and up 19.5% over ten years.
Over the whole period, olives (including preserved) — processing in Northern America peaked at 176 1000 t in 2017 and was at its lowest, 42 1000 t, in 2010.
That places Northern America 13th out of 20 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 114.8 1000 t | 42 1000 t | 176 1000 t | 10 |
| 2020s | 143.75 1000 t | 109 1000 t | 176 1000 t | 4 |
Countries ranked near Northern America
More agriculture & rural data for Northern America
- Bananas — Area harvested 334 ha (2024)
- Unmanufactured tobacco — Area harvested 77,565 ha (2024)
- Bananas — Production 3,561 t (2024)
- Unmanufactured tobacco — Production 175,300 t (2024)
- Meat of pig with the bone, fresh or chilled — Production 14.89 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 968,025 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 151.17 million An (2024)
- Fat of pigs — Production 3.56 million t (2024)
- Swine / pigs — Stocks 88.89 million An (2024)
- Fat of pigs — Producing Animals/Slaughtered 151.17 million An (2024)
Frequently asked questions
- What is olives (including preserved) — processing in Northern America?
- Olives (including preserved) — processing in Northern America was 135 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — processing recorded in Northern America?
- The highest recorded value was 176 1000 t in 2017.
- What is the lowest olives (including preserved) — processing recorded in Northern America?
- The lowest recorded value was 42 1000 t in 2010.
- How does Northern America rank for olives (including preserved) — processing?
- Northern America ranks 13th out of 20 groups with data for 2023.
- Is olives (including preserved) — processing rising or falling in Northern America?
- Over the last ten years it is up 19.5%. The long-run trend across the full record is rising.
- Where does this Northern America data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Processing. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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.