Rice and products — Processing in Argentina

Argentina: Rice and products — Processing was 97 1000 t in 2023. ▲ Rising

Latest (2023)
97 1000 t
Change on year
down 17.8%
World rank
20th
of 70 countries
All-time high
172 1000 t
in 2021
All-time low
24 1000 t
in 2014
Years of data
14
2010–2023

Rice and products — Processing in Argentina, 2010–2023

0501001502010201620232010: 37 1000 t2011: 33 1000 t2012: 70 1000 t2013: 84 1000 t2014: 24 1000 t2015: 109 1000 t2016: 38 1000 t2017: 122 1000 t2018: 120 1000 t2019: 134 1000 t2020: 138 1000 t2021: 172 1000 t2022: 118 1000 t2023: 97 1000 t

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

Analysis

In 2023, rice and products — processing in Argentina stood at 97 1000 t.

Compared with earlier readings it is down 17.8% on the previous year and up 15.5% over ten years.

Over the whole period, rice and products — processing in Argentina peaked at 172 1000 t in 2021 and was at its lowest, 24 1000 t, in 2014.

That places Argentina 20th out of 70 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 77.1 1000 t 24 1000 t 134 1000 t 10
2020s 131.25 1000 t 97 1000 t 172 1000 t 4

Countries ranked near Argentina

  1. 17 Belgium 108 1000 t compare
  2. 18 Chile 107 1000 t compare
  3. 19 Spain 105 1000 t compare
  4. 21 Italy 92 1000 t compare
  5. 22 Ghana 71 1000 t compare
  6. 23 Caribbean 69 1000 t compare

See the full ranking of 101 places →

More agriculture & rural data for Argentina

All data for Argentina →

Frequently asked questions

What is rice and products — processing in Argentina?
Rice and products — processing in Argentina was 97 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rice and products — processing recorded in Argentina?
The highest recorded value was 172 1000 t in 2021.
What is the lowest rice and products — processing recorded in Argentina?
The lowest recorded value was 24 1000 t in 2014.
How does Argentina rank for rice and products — processing?
Argentina ranks 20th out of 70 countries with data for 2023.
Is rice and products — processing rising or falling in Argentina?
Over the last ten years it is up 15.5%. The long-run trend across the full record is rising.
Where does this Argentina data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rice and products — 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
Rice and products — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
101 places, 1,365 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.