Silk — Stock Variation in Kyrgyzstan

Kyrgyzstan: Silk — Stock Variation was 0 t in 2013. ▬ Flat

Latest (2013)
0 t
World rank
2nd
of 17 countries
All-time high
70 t
in 2001
All-time low
-70 t
in 2000
Years of data
22
1992–2013

Silk — Stock Variation in Kyrgyzstan, 1992–2013

-500501992200220131992: 0 t1993: 0 t1994: 0 t1995: 0 t1996: 0 t1997: -50 t1998: 0 t1999: 50 t2000: -70 t2001: 70 t2002: 0 t2003: -40 t2004: 40 t2005: 0 t2006: 0 t2007: 0 t2008: 0 t2009: 0 t2010: 0 t2011: 0 t2012: 0 t2013: 0 t

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

Analysis

In 2013, silk — stock variation in Kyrgyzstan stood at 0 t.

The figure is up 100.0% over ten years.

Over the whole period, silk — stock variation in Kyrgyzstan peaked at 70 t in 2001 and was at its lowest, -70 t, in 2000.

Averages by decade

DecadeAverage LowestHighest Years
1990s 0 t -50 t 50 t 8
2000s 0 t -70 t 70 t 10
2010s 0 t 0 t 0 t 4

Countries ranked near Kyrgyzstan

  1. 1 United Kingdom of Great Britain and Northern Ireland 5 t compare
  2. 2 Azerbaijan 0 t compare
  3. 2 Belgium 0 t compare
  4. 2 Brazil 0 t compare
  5. 2 Bulgaria 0 t compare
  6. 2 China, Macao SAR 0 t compare
  7. 2 Denmark 0 t compare
  8. 2 France 0 t compare
  9. 2 Germany 0 t compare
  10. 2 Indonesia 0 t compare
  11. 2 Japan 0 t compare
  12. 2 Malaysia 0 t compare
  13. 2 Netherlands (Kingdom of the) 0 t compare
  14. 2 Spain 0 t compare
  15. 2 Switzerland 0 t compare
  16. 2 United Republic of Tanzania 0 t compare

See the full ranking of 37 places →

More agriculture & rural data for Kyrgyzstan

All data for Kyrgyzstan →

Frequently asked questions

What is silk — stock variation in Kyrgyzstan?
Silk — stock variation in Kyrgyzstan was 0 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest silk — stock variation recorded in Kyrgyzstan?
The highest recorded value was 70 t in 2001.
What is the lowest silk — stock variation recorded in Kyrgyzstan?
The lowest recorded value was -70 t in 2000.
How does Kyrgyzstan rank for silk — stock variation?
Kyrgyzstan ranks 2nd out of 17 countries with data for 2013.
Is silk — stock variation rising or falling in Kyrgyzstan?
Over the last ten years it is up 100.0%. The long-run trend across the full record is flat.
Where does this Kyrgyzstan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Silk — Stock Variation. Statizoid updates them automatically from the source API.

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Silk — Stock Variation in Kyrgyzstan. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/silk-stock-variation/kyrgyz-republic/

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About this data

Indicator
Silk — Stock Variation
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
37 places, 1,767 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.