Roots, Other — Losses in Western Asia

Western Asia: Roots, Other — Losses was 1 1000 t in 2023. ◆ Volatile

Latest (2023)
1 1000 t
Change on year
unchanged
Rank
25th
of 32 groups
All-time high
1 1000 t
in 2022
All-time low
0 1000 t
in 2010
Years of data
14
2010–2023

Roots, Other — Losses in Western Asia, 2010–2023

00.20.40.60.812010201620232010: 0 1000 t2011: 0 1000 t2012: 0 1000 t2013: 0 1000 t2014: 0 1000 t2015: 0 1000 t2016: 0 1000 t2017: 0 1000 t2018: 0 1000 t2019: 0 1000 t2020: 0 1000 t2021: 0 1000 t2022: 1 1000 t2023: 1 1000 t

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

Analysis

Western Asia recorded 1 1000 t for roots, other — losses in 2023. That is the highest value across all 14 years on record.

Over the whole period, roots, other — losses in Western Asia peaked at 1 1000 t in 2022 and was at its lowest, 0 1000 t, in 2010.

That places Western Asia 25th out of 32 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

DecadeAverage LowestHighest Years
2010s 0 1000 t 0 1000 t 0 1000 t 10
2020s 0.5 1000 t 0 1000 t 1 1000 t 4

Countries ranked near Western Asia

  1. 22 Botswana 8 1000 t compare
  2. 23 Guinea-Bissau 6 1000 t compare
  3. 24 Bhutan 5 1000 t compare
  4. 24 Congo, Republic of 5 1000 t compare
  5. 24 Eswatini, Kingdom of 5 1000 t compare
  6. 24 Dominican Republic 5 1000 t compare
  7. 28 Guyana 4 1000 t compare
  8. 28 El Salvador 4 1000 t compare
  9. 28 Nicaragua 4 1000 t compare
  10. 28 China, Taiwan Province of 4 1000 t compare

See the full ranking of 129 places →

More agriculture & rural data for Western Asia

All data for Western Asia →

Frequently asked questions

What is roots, other — losses in Western Asia?
Roots, other — losses in Western Asia was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest roots, other — losses recorded in Western Asia?
The highest recorded value was 1 1000 t in 2022.
What is the lowest roots, other — losses recorded in Western Asia?
The lowest recorded value was 0 1000 t in 2010.
How does Western Asia rank for roots, other — losses?
Western Asia ranks 25th out of 32 groups with data for 2023.
Where does this Western Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — Losses. Statizoid updates them automatically from the source API.

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Roots, Other — Losses in Western Asia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 18 August 2026, from https://agriculture.statizoid.com/stat/roots-other-losses/western-asia/

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About this data

Indicator
Roots, Other — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
129 places, 1,662 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.