Olives (including preserved) — Production in Syrian Arab Republic
Syrian Arab Republic: Olives (including preserved) — Production was 697 1000 t in 2023. ▼ Falling
Olives (including preserved) — Production in Syrian Arab Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Syrian Arab Republic recorded 697 1000 t for olives (including preserved) — production in 2023.
The figure is down 29.7% on the previous year and down 17.2% over ten years.
Over the whole period, olives (including preserved) — production in Syrian Arab Republic peaked at 1,095 1000 t in 2011 and was at its lowest, 392 1000 t, in 2014.
That places Syrian Arab Republic 11th out of 62 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Olives (including preserved) — Production in Syrian Arab Republic, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 960 1000 t | — |
| 2011 | 1,095 1000 t | +14.1% |
| 2012 | 1,050 1000 t | -4.1% |
| 2013 | 842 1000 t | -19.8% |
| 2014 | 392 1000 t | -53.4% |
| 2015 | 840 1000 t | +114.3% |
| 2016 | 668 1000 t | -20.5% |
| 2017 | 850 1000 t | +27.2% |
| 2018 | 665 1000 t | -21.8% |
| 2019 | 844 1000 t | +26.9% |
| 2020 | 781 1000 t | -7.5% |
| 2021 | 566 1000 t | -27.5% |
| 2022 | 991 1000 t | +75.1% |
| 2023 | 697 1000 t | -29.7% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 820.6 1000 t | 392 1000 t | 1,095 1000 t | 10 |
| 2020s | 758.75 1000 t | 566 1000 t | 991 1000 t | 4 |
Countries ranked near Syrian Arab Republic
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Frequently asked questions
- What is olives (including preserved) — production in Syrian Arab Republic?
- Olives (including preserved) — production in Syrian Arab Republic was 697 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — production recorded in Syrian Arab Republic?
- The highest recorded value was 1,095 1000 t in 2011.
- What is the lowest olives (including preserved) — production recorded in Syrian Arab Republic?
- The lowest recorded value was 392 1000 t in 2014.
- How does Syrian Arab Republic rank for olives (including preserved) — production?
- Syrian Arab Republic ranks 11th out of 62 countries with data for 2023.
- Is olives (including preserved) — production rising or falling in Syrian Arab Republic?
- Over the last ten years it is down 17.2%. The long-run trend across the full record is falling.
- Where does this Syrian Arab Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Production. 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.