Sisal — Import Quantity in Yugoslav SFR
Yugoslav SFR: Sisal — Import Quantity was 950 t in 1991. ▼ Falling
Sisal — Import Quantity in Yugoslav SFR, 1961–1991
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sisal — import quantity in Yugoslav SFR is 950 t, measured in 1991.
Compared with earlier readings it is down 70.4% on the previous year and down 88.4% over ten years.
Over the whole period, sisal — import quantity in Yugoslav SFR peaked at 10,983 t in 1975 and was at its lowest, 757 t, in 1987.
Yugoslav SFR ranks 6th of 128 countries on this measure, in the top 10%.
The long-run direction has been consistently falling across the 31 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 4,479 t | 2,271 t | 6,395 t | 9 |
| 1970s | 6,600 t | 2,447 t | 10,983 t | 10 |
| 1980s | 4,644 t | 757 t | 8,203 t | 10 |
| 1990s | 2,082 t | 950 t | 3,214 t | 2 |
Countries ranked near Yugoslav SFR
- 3 Belgium-Luxembourg 1,825 t compare
- 4 Nigeria 1,255 t compare
- 5 Kenya 1,136 t compare
- 7 Czechoslovakia 350 t compare
- 8 Philippines 335 t compare
- 9 Venezuela (Bolivarian Republic of) 144 t compare
More agriculture & rural data for Yugoslav SFR
- Fat of pigs — Producing Animals/Slaughtered 10.89 million An (1991)
- Cabbages — Production 659,480 t (1991)
- Tomatoes — Yield 11,715 kg/ha (1991)
- Edible offal of pigs, fresh, chilled or frozen — Production 32,700 t (1991)
- Edible offal of pigs, fresh, chilled or frozen — Producing 10.89 million An (1991)
- Tomatoes — Production 478,087 t (1991)
- Fat of pigs — Production 14,000 t (1991)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 66 kg/An (1991)
- Meat of pig with the bone, fresh or chilled — Producing 10.89 million An (1991)
- Sugar Crops Primary — Area harvested 142,555 ha (1991)
Frequently asked questions
- What is sisal — import quantity in Yugoslav SFR?
- Sisal — import quantity in Yugoslav SFR was 950 t in 1991, according to Food and Agriculture Organization of the United Nations.
- What is the highest sisal — import quantity recorded in Yugoslav SFR?
- The highest recorded value was 10,983 t in 1975.
- What is the lowest sisal — import quantity recorded in Yugoslav SFR?
- The lowest recorded value was 757 t in 1987.
- How does Yugoslav SFR rank for sisal — import quantity?
- Yugoslav SFR ranks 6th out of 128 countries with data for 1991.
- Is sisal — import quantity rising or falling in Yugoslav SFR?
- Over the last ten years it is down 88.4%. The long-run trend across the full record is falling.
- Where does this Yugoslav SFR data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sisal — Import Quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 31 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.