Sisal — Domestic supply quantity in Haiti
Haiti: Sisal — Domestic supply quantity was 8,996 t in 2013. ▲ Rising
Sisal — Domestic supply quantity in Haiti, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sisal — domestic supply quantity in Haiti is 8,996 t, measured in 2013.
That represents a change of up 73.0% over ten years.
Over the whole period, sisal — domestic supply quantity in Haiti peaked at 14,118 t in 1972 and was at its lowest, 2,534 t, in 1968.
That places Haiti 6th out of 125 countries with data for 2013, putting it in the top 10%.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 6,052 t | 2,534 t | 7,692 t | 9 |
| 1970s | 7,423 t | 2,642 t | 14,118 t | 10 |
| 1980s | 9,493 t | 5,780 t | 12,606 t | 10 |
| 1990s | 7,616 t | 5,660 t | 10,767 t | 10 |
| 2000s | 6,477 t | 5,200 t | 9,104 t | 10 |
| 2010s | 8,808 t | 8,014 t | 9,225 t | 4 |
Countries ranked near Haiti
More agriculture & rural data for Haiti
- Agriculture, forestry, and fishing, value added (current US$), annual 26.66 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1581 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 425.88 current US$ per person (2025)
- Rural population, annual growth rate -0.1649 % change on previous year (2025)
- Rural population, per unit of GDP 0.0002 units per US$ of GDP (2025)
- Rural population, per capita 0.4439 units per person (2025)
- Agriculture share gdp 15.81 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 15.81 (2025)
- Agricultural raw materials exports 0.2% (2016)
- Agricultural raw materials imports 1.6% (2016)
Frequently asked questions
- What is sisal — domestic supply quantity in Haiti?
- Sisal — domestic supply quantity in Haiti was 8,996 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest sisal — domestic supply quantity recorded in Haiti?
- The highest recorded value was 14,118 t in 1972.
- What is the lowest sisal — domestic supply quantity recorded in Haiti?
- The lowest recorded value was 2,534 t in 1968.
- How does Haiti rank for sisal — domestic supply quantity?
- Haiti ranks 6th out of 125 countries with data for 2013.
- Is sisal — domestic supply quantity rising or falling in Haiti?
- Over the last ten years it is up 73.0%. The long-run trend across the full record is rising.
- Where does this Haiti data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sisal — 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.