Rye and products — Tourist consumption in Nepal

Nepal: Rye and products — Tourist consumption was 0 1000 t in 2021. ▬ Flat

Latest (2021)
0 1000 t
World rank
1st
of 23 countries
All-time high
0 1000 t
in 2014
All-time low
0 1000 t
in 2014
Years of data
6
2014–2021

Rye and products — Tourist consumption in Nepal, 2014–2021

00.20.40.60.812014201720212014: 0 1000 t2015: 0 1000 t2016: 0 1000 t2017: 0 1000 t2018: 0 1000 t2021: 0 1000 t

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

Analysis

In 2021, rye and products — tourist consumption in Nepal stood at 0 1000 t. That is the highest value across all 6 years on record.

Nepal ranks 1st of 23 countries on this measure, in the top 10%.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0 1000 t 0 1000 t 0 1000 t 5
2020s 0 1000 t 0 1000 t 0 1000 t 1

Countries ranked near Nepal

  1. 1 Cuba 0 1000 t compare
  2. 1 Antigua and Barbuda 0 1000 t compare
  3. 1 Saint Kitts and Nevis 0 1000 t compare
  4. 1 Sao Tome and Principe 0 1000 t compare
  5. 1 Barbados 0 1000 t compare
  6. 1 Bahamas 0 1000 t compare
  7. 1 Grenada 0 1000 t compare
  8. 1 Iceland 0 1000 t compare
  9. 1 Seychelles 0 1000 t compare
  10. 1 Cambodia 0 1000 t compare
  11. 1 Saint Lucia 0 1000 t compare
  12. 1 Botswana 0 1000 t compare
  13. 1 New Caledonia 0 1000 t compare
  14. 1 Cyprus 0 1000 t compare
  15. 1 Indonesia 0 1000 t compare
  16. 1 United Arab Emirates 0 1000 t compare
  17. 1 Guatemala 0 1000 t compare
  18. 1 Trinidad and Tobago 0 1000 t compare
  19. 1 Egypt 0 1000 t compare

See the full ranking of 46 places →

More agriculture & rural data for Nepal

All data for Nepal →

Frequently asked questions

What is rye and products — tourist consumption in Nepal?
Rye and products — tourist consumption in Nepal was 0 1000 t in 2021, according to Food and Agriculture Organization of the United Nations.
What is the highest rye and products — tourist consumption recorded in Nepal?
The highest recorded value was 0 1000 t in 2014.
What is the lowest rye and products — tourist consumption recorded in Nepal?
The lowest recorded value was 0 1000 t in 2014.
How does Nepal rank for rye and products — tourist consumption?
Nepal ranks 1st out of 23 countries with data for 2021.
Where does this Nepal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — Tourist consumption. Statizoid updates them automatically from the source API.

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Rye and products — Tourist consumption in Nepal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/rye-and-products-tourist-consumption/nepal/

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About this data

Indicator
Rye and products — Tourist consumption
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
46 places, 488 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.