Silk — Production in Eastern Europe
Eastern Europe: Silk — Production was 2,925 t in 2013. ◆ Volatile
Silk — Production in Eastern Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for silk — production in Eastern Europe is 2,925 t, measured in 2013.
That represents a change of up 227.2% over ten years.
Over the whole period, silk — production in Eastern Europe peaked at 63,862 t in 1991 and was at its lowest, 762 t, in 2002.
That places Eastern Europe 12th out of 20 groups 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 | 40,265 t | 34,690 t | 43,170 t | 9 |
| 1970s | 47,380 t | 39,981 t | 52,972 t | 10 |
| 1980s | 58,857 t | 55,177 t | 62,297 t | 10 |
| 1990s | 13,659 t | 897 t | 63,862 t | 10 |
| 2000s | 2,084 t | 762 t | 3,112 t | 10 |
| 2010s | 2,922 t | 2,915 t | 2,925 t | 4 |
Countries ranked near Eastern Europe
- 9 Brazil 3,150 t compare
- 10 Romania 2,900 t compare
- 11 Democratic People's Republic of Korea 1,300 t compare
- 12 Tajikistan 1,000 t compare
- 13 Afghanistan 750 t compare
- 14 Japan 418 t compare
- 15 Yugoslav SFR 225 t compare
More agriculture & rural data for Eastern Europe
- Tomatoes — Production 6.41 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Unmanufactured tobacco — Production 30,568 t (2024)
- Bananas — Production 0 t (2024)
- Bananas — Area harvested 0 ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
Frequently asked questions
- What is silk — production in Eastern Europe?
- Silk — production in Eastern Europe was 2,925 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest silk — production recorded in Eastern Europe?
- The highest recorded value was 63,862 t in 1991.
- What is the lowest silk — production recorded in Eastern Europe?
- The lowest recorded value was 762 t in 2002.
- How does Eastern Europe rank for silk — production?
- Eastern Europe ranks 12th out of 20 groups with data for 2013.
- Is silk — production rising or falling in Eastern Europe?
- Over the last ten years it is up 227.2%. The long-run trend across the full record is volatile.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Silk — Production. 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.