Silk — Domestic supply quantity in Ireland
Ireland: Silk — Domestic supply quantity was 1 t in 2013. ◆ Volatile
Silk — Domestic supply quantity in Ireland, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Ireland recorded 1 t for silk — domestic supply quantity in 2013.
That represents a change of down 83.3% over ten years.
Over the whole period, silk — domestic supply quantity in Ireland peaked at 22 t in 1993 and was at its lowest, -13 t, in 1997.
That places Ireland 61st out of 116 countries with data for 2013, putting it 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 3.2 t | 0 t | 16 t | 10 |
| 1980s | 1 t | 0 t | 4 t | 10 |
| 1990s | 2.2 t | -13 t | 22 t | 10 |
| 2000s | 2.1 t | -10 t | 10 t | 10 |
| 2010s | 0.5 t | 0 t | 1 t | 4 |
Countries ranked near Ireland
- 58 Malta 2 t compare
- 58 Saudi Arabia 2 t compare
- 58 Uruguay 2 t compare
- 61 Bosnia and Herzegovina 1 t compare
- 61 China, Hong Kong SAR 1 t compare
- 61 Eswatini 1 t compare
- 61 United Republic of Tanzania 1 t compare
- 61 Venezuela (Bolivarian Republic of) 1 t compare
- 61 Australia and New Zealand 1 t compare
More agriculture & rural data for Ireland
- Agriculture share gdp 1.06 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.06 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 35.4% (2025)
- Rural population growth 1.0% (2025)
- Rural population 1.94 million (2025)
- Agriculture, forestry, and fishing, value added 1.1% (2025)
- Agriculture, forestry, and fishing, value added 7.63 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is silk — domestic supply quantity in Ireland?
- Silk — domestic supply quantity in Ireland was 1 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest silk — domestic supply quantity recorded in Ireland?
- The highest recorded value was 22 t in 1993.
- What is the lowest silk — domestic supply quantity recorded in Ireland?
- The lowest recorded value was -13 t in 1997.
- How does Ireland rank for silk — domestic supply quantity?
- Ireland ranks 61st out of 116 countries with data for 2013.
- Is silk — domestic supply quantity rising or falling in Ireland?
- Over the last ten years it is down 83.3%. The long-run trend across the full record is volatile.
- Where does this Ireland 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.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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.