Silk — Import Quantity in Netherlands (Kingdom of the)
Netherlands (Kingdom of the): Silk — Import Quantity was 117 t in 2013. ◆ Volatile
Silk — Import Quantity in Netherlands (Kingdom of the), 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Netherlands (Kingdom of the) recorded 117 t for silk — import quantity in 2013. That is the highest value across all 53 years on record.
The figure is up 431.8% on the previous year and up 1,200.0% over ten years.
Over the whole period, silk — import quantity in Netherlands (Kingdom of the) peaked at 117 t in 2013 and was at its lowest, 0 t, in 1971.
That places Netherlands (Kingdom of the) 14th out of 99 countries with data for 2013, putting it 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 | 7.11 t | 1 t | 20 t | 9 |
| 1970s | 6.6 t | 0 t | 15 t | 10 |
| 1980s | 10.9 t | 3 t | 24 t | 10 |
| 1990s | 26 t | 1 t | 66 t | 10 |
| 2000s | 28.2 t | 0 t | 111 t | 10 |
| 2010s | 39 t | 4 t | 117 t | 4 |
Countries ranked near Netherlands (Kingdom of the)
More agriculture & rural data for Netherlands (Kingdom of the)
- Bananas — Production 0 t (2024)
- Bananas — Area harvested 0 ha (2024)
- Unmanufactured tobacco — Production 0 t (2024)
- Unmanufactured tobacco — Area harvested 0 ha (2024)
- Tomatoes — Production 828,480 t (2024)
- Tomatoes — Yield 478,890 kg/ha (2024)
- Tomatoes — Area harvested 1,730 ha (2024)
- Swine / pigs — Stocks 10.19 million An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 13.86 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 1.39 million t (2024)
Frequently asked questions
- What is silk — import quantity in Netherlands (Kingdom of the)?
- Silk — import quantity in Netherlands (Kingdom of the) was 117 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest silk — import quantity recorded in Netherlands (Kingdom of the)?
- The highest recorded value was 117 t in 2013.
- What is the lowest silk — import quantity recorded in Netherlands (Kingdom of the)?
- The lowest recorded value was 0 t in 1971.
- How does Netherlands (Kingdom of the) rank for silk — import quantity?
- Netherlands (Kingdom of the) ranks 14th out of 99 countries with data for 2013.
- Is silk — import quantity rising or falling in Netherlands (Kingdom of the)?
- Over the last ten years it is up 1,200.0%. The long-run trend across the full record is volatile.
- Where does this Netherlands (Kingdom of the) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Silk — Import 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.