Silk — Domestic supply quantity in Eastern Africa

Eastern Africa: Silk — Domestic supply quantity was 72 t in 2013. ◆ Volatile

Latest (2013)
72 t
Change on year
down 70.0%
Rank
17th
of 24 groups
All-time high
240 t
in 2012
All-time low
-66 t
in 2009
Years of data
53
1961–2013

Silk — Domestic supply quantity in Eastern Africa, 1961–2013

-1000100200196119872013

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

Analysis

In 2013, silk — domestic supply quantity in Eastern Africa stood at 72 t.

The figure is down 70.0% on the previous year and up 414.3% over ten years.

Over the whole period, silk — domestic supply quantity in Eastern Africa peaked at 240 t in 2012 and was at its lowest, -66 t, in 2009.

Eastern Africa ranks 17th of 24 groups on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 127 t 100 t 200 t 9
1970s 176.7 t 116 t 211 t 10
1980s 70.5 t 50 t 101 t 10
1990s 74.7 t 32 t 199 t 10
2000s 19.9 t -66 t 43 t 10
2010s 111 t 65 t 240 t 4

Countries ranked near Eastern Africa

  1. 14 France 284 t compare
  2. 15 T�rkiye 255 t compare
  3. 16 Yugoslav SFR 225 t compare
  4. 17 Bangladesh 218 t compare
  5. 18 Cambodia 202 t compare
  6. 19 Nigeria 182 t compare
  7. 20 Germany 176 t compare

See the full ranking of 146 places →

More agriculture & rural data for Eastern Africa

All data for Eastern Africa →

Frequently asked questions

What is silk — domestic supply quantity in Eastern Africa?
Silk — domestic supply quantity in Eastern Africa was 72 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest silk — domestic supply quantity recorded in Eastern Africa?
The highest recorded value was 240 t in 2012.
What is the lowest silk — domestic supply quantity recorded in Eastern Africa?
The lowest recorded value was -66 t in 2009.
How does Eastern Africa rank for silk — domestic supply quantity?
Eastern Africa ranks 17th out of 24 groups with data for 2013.
Is silk — domestic supply quantity rising or falling in Eastern Africa?
Over the last ten years it is up 414.3%. The long-run trend across the full record is volatile.
Where does this Eastern Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Silk — Domestic supply quantity. Statizoid updates them automatically from the source API.

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Silk — Domestic supply quantity in Eastern Africa. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/silk-domestic-supply-quantity/eastern-africa/

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About this data

Indicator
Silk — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
146 places, 6,929 data points, 1961–2013
Last refreshed

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 caput 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.