Potatoes and products — Losses in Morocco

Morocco: Potatoes and products — Losses was 260 1000 t in 2023. ▬ Flat

Latest (2023)
260 1000 t
Change on year
up 3.2%
World rank
20th
of 165 countries
All-time high
276 1000 t
in 2014
All-time low
227 1000 t
in 2010
Years of data
14
2010–2023

Potatoes and products — Losses in Morocco, 2010–2023

01002003002010201620232010: 227 1000 t2011: 244 1000 t2012: 234 1000 t2013: 273 1000 t2014: 276 1000 t2015: 272 1000 t2016: 247 1000 t2017: 272 1000 t2018: 264 1000 t2019: 275 1000 t2020: 244 1000 t2021: 232 1000 t2022: 252 1000 t2023: 260 1000 t

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

Analysis

Morocco recorded 260 1000 t for potatoes and products — losses in 2023.

The figure is up 3.2% on the previous year and down 4.8% over ten years.

Over the whole period, potatoes and products — losses in Morocco peaked at 276 1000 t in 2014 and was at its lowest, 227 1000 t, in 2010.

That places Morocco 20th out of 165 countries with data for 2023, putting it in the top quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 258.4 1000 t 227 1000 t 276 1000 t 10
2020s 247 1000 t 232 1000 t 260 1000 t 4

Countries ranked near Morocco

  1. 17 Brazil 314 1000 t compare
  2. 18 Türkiye 306 1000 t compare
  3. 19 Germany 304 1000 t compare
  4. 21 Belgium 246 1000 t compare
  5. 22 Kenya 233 1000 t compare
  6. 23 Iran (Islamic Republic of) 224 1000 t compare

See the full ranking of 196 places →

More agriculture & rural data for Morocco

All data for Morocco →

Frequently asked questions

What is potatoes and products — losses in Morocco?
Potatoes and products — losses in Morocco was 260 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest potatoes and products — losses recorded in Morocco?
The highest recorded value was 276 1000 t in 2014.
What is the lowest potatoes and products — losses recorded in Morocco?
The lowest recorded value was 227 1000 t in 2010.
How does Morocco rank for potatoes and products — losses?
Morocco ranks 20th out of 165 countries with data for 2023.
Is potatoes and products — losses rising or falling in Morocco?
Over the last ten years it is down 4.8%. The long-run trend across the full record is flat.
Where does this Morocco data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Potatoes and products — Losses. Statizoid updates them automatically from the source API.

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Potatoes and products — Losses in Morocco. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/potatoes-and-products-losses/morocco/

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About this data

Indicator
Potatoes and products — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
196 places, 2,700 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.