Silk — Domestic supply quantity in United Arab Emirates
United Arab Emirates: Silk — Domestic supply quantity was 70 t in 2013. ◆ Volatile
Silk — Domestic supply quantity in United Arab Emirates, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for silk — domestic supply quantity in United Arab Emirates is 70 t, measured in 2013.
Compared with earlier readings it is up 366.7% on the previous year and down 32.7% over five years.
Over the whole period, silk — domestic supply quantity in United Arab Emirates peaked at 163 t in 2007 and was at its lowest, -86 t, in 2005.
United Arab Emirates ranks 28th of 110 countries on this measure, in the top quarter.
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 | 0 t | 0 t | 0 t | 10 |
| 1980s | 0 t | 0 t | 0 t | 10 |
| 1990s | 0 t | 0 t | 0 t | 10 |
| 2000s | 37.7 t | -86 t | 163 t | 10 |
| 2010s | 62.25 t | 15 t | 105 t | 4 |
Countries ranked near United Arab Emirates
More agriculture & rural data for United Arab Emirates
- Agriculture, forestry, and fishing, value added (current US$), annual 6.43 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0077 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 386.83 current US$ per person (2024)
- Rural population, annual growth rate 3.73 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2024)
- Rural population, per capita 0.1404 units per person (2025)
- Agriculture share gdp 0.7694 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.7694 (2024)
- Agricultural raw materials exports 0.0% (2023)
- Agricultural raw materials imports 0.4% (2023)
Frequently asked questions
- What is silk — domestic supply quantity in United Arab Emirates?
- Silk — domestic supply quantity in United Arab Emirates was 70 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest silk — domestic supply quantity recorded in United Arab Emirates?
- The highest recorded value was 163 t in 2007.
- What is the lowest silk — domestic supply quantity recorded in United Arab Emirates?
- The lowest recorded value was -86 t in 2005.
- How does United Arab Emirates rank for silk — domestic supply quantity?
- United Arab Emirates ranks 28th out of 110 countries with data for 2013.
- Where does this United Arab Emirates 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.