Rape and Mustardseed — Processing in Latvia

Latvia: Rape and Mustardseed — Processing was 132 1000 t in 2023. ▲ Rising

Latest (2023)
132 1000 t
Change on year
down 2.2%
World rank
39th
of 66 countries
All-time high
160 1000 t
in 2020
All-time low
117 1000 t
in 2013
Years of data
14
2010–2023

Rape and Mustardseed — Processing in Latvia, 2010–2023

0501001502010201620232010: 127 1000 t2011: 119 1000 t2012: 136 1000 t2013: 117 1000 t2014: 133 1000 t2015: 137 1000 t2016: 136 1000 t2017: 125 1000 t2018: 130 1000 t2019: 150 1000 t2020: 160 1000 t2021: 137 1000 t2022: 135 1000 t2023: 132 1000 t

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

Analysis

Latvia recorded 132 1000 t for rape and mustardseed — processing in 2023.

Compared with earlier readings it is down 2.2% on the previous year and up 12.8% over ten years.

Over the whole period, rape and mustardseed — processing in Latvia peaked at 160 1000 t in 2020 and was at its lowest, 117 1000 t, in 2013.

That places Latvia 39th out of 66 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 131 1000 t 117 1000 t 150 1000 t 10
2020s 141 1000 t 132 1000 t 160 1000 t 4

Countries ranked near Latvia

  1. 36 Greece 142 1000 t compare
  2. 37 Uruguay 137 1000 t compare
  3. 37 Bulgaria 137 1000 t compare
  4. 40 Chile 103 1000 t compare
  5. 41 Italy 88 1000 t compare
  6. 42 Switzerland 84 1000 t compare

See the full ranking of 95 places →

More agriculture & rural data for Latvia

All data for Latvia →

Frequently asked questions

What is rape and mustardseed — processing in Latvia?
Rape and mustardseed — processing in Latvia was 132 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustardseed — processing recorded in Latvia?
The highest recorded value was 160 1000 t in 2020.
What is the lowest rape and mustardseed — processing recorded in Latvia?
The lowest recorded value was 117 1000 t in 2013.
How does Latvia rank for rape and mustardseed — processing?
Latvia ranks 39th out of 66 countries with data for 2023.
Is rape and mustardseed — processing rising or falling in Latvia?
Over the last ten years it is up 12.8%. The long-run trend across the full record is rising.
Where does this Latvia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustardseed — Processing. 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
Rape and Mustardseed — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
95 places, 1,288 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.