Olives (including preserved) — Production in United States of America
United States of America: Olives (including preserved) — Production was 110 1000 t in 2023. ▼ Falling
Olives (including preserved) — Production in United States of America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, olives (including preserved) — production in United States of America stood at 110 1000 t.
That represents a change of up 41.0% on the previous year and down 27.2% over ten years.
Over the whole period, olives (including preserved) — production in United States of America peaked at 187 1000 t in 2010 and was at its lowest, 61 1000 t, in 2020.
That places United States of America 13th out of 22 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Olives (including preserved) — Production in United States of America, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 187 1000 t | — |
| 2011 | 65 1000 t | -65.2% |
| 2012 | 145 1000 t | +123.1% |
| 2013 | 151 1000 t | +4.1% |
| 2014 | 86 1000 t | -43.0% |
| 2015 | 162 1000 t | +88.4% |
| 2016 | 150 1000 t | -7.4% |
| 2017 | 174 1000 t | +16.0% |
| 2018 | 149 1000 t | -14.4% |
| 2019 | 152 1000 t | +2.0% |
| 2020 | 61 1000 t | -59.9% |
| 2021 | 92 1000 t | +50.8% |
| 2022 | 78 1000 t | -15.2% |
| 2023 | 110 1000 t | +41.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 142.1 1000 t | 65 1000 t | 187 1000 t | 10 |
| 2020s | 85.25 1000 t | 61 1000 t | 110 1000 t | 4 |
Countries ranked near United States of America
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Frequently asked questions
- What is olives (including preserved) — production in United States of America?
- Olives (including preserved) — production in United States of America was 110 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — production recorded in United States of America?
- The highest recorded value was 187 1000 t in 2010.
- What is the lowest olives (including preserved) — production recorded in United States of America?
- The lowest recorded value was 61 1000 t in 2020.
- How does United States of America rank for olives (including preserved) — production?
- United States of America ranks 13th out of 22 groups with data for 2023.
- Is olives (including preserved) — production rising or falling in United States of America?
- Over the last ten years it is down 27.2%. The long-run trend across the full record is falling.
- Where does this United States of America 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.