Pimento — Losses in Southern Asia

Southern Asia: Pimento — Losses was 156 1000 t in 2023. ▲ Rising

Latest (2023)
156 1000 t
Change on year
up 32.2%
Rank
2nd
of 31 regions
All-time high
156 1000 t
in 2023
All-time low
67 1000 t
in 2011
Years of data
14
2010–2023

Pimento — Losses in Southern Asia, 2010–2023

0501001502010201620232010: 68 1000 t2011: 67 1000 t2012: 71 1000 t2013: 78 1000 t2014: 78 1000 t2015: 84 1000 t2016: 81 1000 t2017: 106 1000 t2018: 109 1000 t2019: 91 1000 t2020: 94 1000 t2021: 121 1000 t2022: 118 1000 t2023: 156 1000 t

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

Analysis

In 2023, pimento — losses in Southern Asia stood at 156 1000 t. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 32.2% on the previous year and up 100.0% over ten years.

Over the whole period, pimento — losses in Southern Asia peaked at 156 1000 t in 2023 and was at its lowest, 67 1000 t, in 2011.

Southern Asia ranks 2nd of 31 regions on this measure, in the top 10%.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 83.3 1000 t 67 1000 t 109 1000 t 10
2020s 122.25 1000 t 94 1000 t 156 1000 t 4

Countries ranked near Southern Asia

  1. 1 India 111 1000 t compare
  2. 2 Bangladesh 33 1000 t compare
  3. 3 China, mainland 22 1000 t compare
  4. 3 China (People’s Republic of) 22 1000 t compare
  5. 5 Thailand 17 1000 t compare

See the full ranking of 88 places →

More agriculture & rural data for Southern Asia

All data for Southern Asia →

Frequently asked questions

What is pimento — losses in Southern Asia?
Pimento — losses in Southern Asia was 156 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pimento — losses recorded in Southern Asia?
The highest recorded value was 156 1000 t in 2023.
What is the lowest pimento — losses recorded in Southern Asia?
The lowest recorded value was 67 1000 t in 2011.
How does Southern Asia rank for pimento — losses?
Southern Asia ranks 2nd out of 31 regions with data for 2023.
Is pimento — losses rising or falling in Southern Asia?
Over the last ten years it is up 100.0%. The long-run trend across the full record is rising.
Where does this Southern Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — Losses. Statizoid updates them automatically from the source API.

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Pimento — Losses in Southern Asia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/pimento-losses/southern-asia/

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About this data

Indicator
Pimento — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
88 places, 1,165 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.