Pulses — Production in Central Asia
Central Asia: Pulses — Production was 1,040 1000 t in 2023. ◆ Volatile
Pulses — Production in Central Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for pulses — production in Central Asia is 1,040 1000 t, measured in 2023.
That represents a change of up 9.7% on the previous year and up 250.2% over ten years.
Over the whole period, pulses — production in Central Asia peaked at 1,270 1000 t in 2017 and was at its lowest, 247 1000 t, in 2010.
That places Central Asia 27th out of 31 groups with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 596.2 1000 t | 247 1000 t | 1,270 1000 t | 10 |
| 2020s | 834.25 1000 t | 637 1000 t | 1,040 1000 t | 4 |
Countries ranked near Central Asia
- 24 Burkina Faso 808 1000 t compare
- 25 Bangladesh 738 1000 t compare
- 26 Kazakhstan 712 1000 t compare
- 27 Germany 639 1000 t compare
- 28 Cameroon 617 1000 t compare
- 29 Ghana 501 1000 t compare
- 30 Rwanda 462 1000 t compare
More agriculture & rural data for Central Asia
- Cabbages — Production 1.61 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 798,055 An (2024)
- Meat of pig with the bone, fresh or chilled — Production 58,308 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 73 kg/An (2024)
- Fat of pigs — Production 5,364 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 798,055 An (2024)
- Unmanufactured tobacco — Production 6,225 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 798,055 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 5,364 t (2024)
- Tomatoes — Production 4.01 million t (2024)
Frequently asked questions
- What is pulses — production in Central Asia?
- Pulses — production in Central Asia was 1,040 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pulses — production recorded in Central Asia?
- The highest recorded value was 1,270 1000 t in 2017.
- What is the lowest pulses — production recorded in Central Asia?
- The lowest recorded value was 247 1000 t in 2010.
- How does Central Asia rank for pulses — production?
- Central Asia ranks 27th out of 31 groups with data for 2023.
- Is pulses — production rising or falling in Central Asia?
- Over the last ten years it is up 250.2%. The long-run trend across the full record is volatile.
- Where does this Central Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pulses — 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.