Pepper — Stock Variation in Thailand

Thailand: Pepper — Stock Variation was 1 1000 t in 2023. ◆ Volatile

Latest (2023)
1 1000 t
Change on year
unchanged
World rank
8th
of 177 countries
All-time high
1 1000 t
in 2010
All-time low
-1 1000 t
in 2012
Years of data
14
2010–2023

Pepper — Stock Variation in Thailand, 2010–2023

-1-0.500.512010201620232010: 1 1000 t2011: 1 1000 t2012: -1 1000 t2013: -1 1000 t2014: 0 1000 t2015: 0 1000 t2016: 0 1000 t2017: 0 1000 t2018: 0 1000 t2019: 0 1000 t2020: 0 1000 t2021: 1 1000 t2022: 1 1000 t2023: 1 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for pepper — stock variation in Thailand is 1 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 200.0% over ten years.

Over the whole period, pepper — stock variation in Thailand peaked at 1 1000 t in 2010 and was at its lowest, -1 1000 t, in 2012.

Thailand ranks 8th of 177 countries on this measure, in the top 10%.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0 1000 t -1 1000 t 1 1000 t 10
2020s 0.75 1000 t 0 1000 t 1 1000 t 4

Countries ranked near Thailand

  1. 5 Burkina Faso 3 1000 t compare
  2. 5 India 3 1000 t compare
  3. 7 Saudi Arabia 2 1000 t compare
  4. 8 Democratic People's Republic of Korea 1 1000 t compare
  5. 8 Canada 1 1000 t compare
  6. 8 Ecuador 1 1000 t compare
  7. 8 Zimbabwe 1 1000 t compare
  8. 8 Cambodia 1 1000 t compare
  9. 8 Pakistan 1 1000 t compare

See the full ranking of 208 places →

More agriculture & rural data for Thailand

All data for Thailand →

Frequently asked questions

What is pepper — stock variation in Thailand?
Pepper — stock variation in Thailand was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pepper — stock variation recorded in Thailand?
The highest recorded value was 1 1000 t in 2010.
What is the lowest pepper — stock variation recorded in Thailand?
The lowest recorded value was -1 1000 t in 2012.
How does Thailand rank for pepper — stock variation?
Thailand ranks 8th out of 177 countries with data for 2023.
Is pepper — stock variation rising or falling in Thailand?
Over the last ten years it is up 200.0%. The long-run trend across the full record is volatile.
Where does this Thailand data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — Stock Variation. 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

Indicator
Pepper — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
208 places, 2,754 data points, 2010–2023
Last refreshed

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.