Sisal — Production by country
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...
What the numbers show
Sisal — Production is currently reported for 25 countries. The highest value is 150,584 t in Brazil; the lowest is 0 t in China, Taiwan Province of.
The median across all reporting countries is 675 t, and the mean is 11,595 t.
Over the past decade 10 countries rose and 12 fell. The largest increase was in Jamaica (up 89.7%), and the largest decrease in Dominican Republic (down 94.5%).
Sisal — Production: full country ranking
| # | Country | Latest | Year | 10-year change | Trend |
|---|---|---|---|---|---|
| 1 | Brazil | 150,584 t | 2013 | down 19.5% | falling |
| 1 | United Republic of Tanzania | 34,875 t | 2013 | up 47.8% | volatile |
| 2 | Kenya | 28,000 t | 2013 | up 14.5% | falling |
| 3 | Madagascar | 18,950 t | 2013 | up 9.9% | falling |
| 3 | Venezuela (Bolivarian Republic of) | 2,415 t | 2013 | down 55.9% | falling |
| 4 | China, mainland | 16,500 t | 2013 | down 2.9% | volatile |
| 5 | Mexico | 12,000 t | 2013 | down 34.5% | volatile |
| 6 | Haiti | 9,000 t | 2013 | up 73.1% | volatile |
| 7 | Morocco | 1,650 t | 2013 | down 4.5% | volatile |
| 8 | South Africa | 1,360 t | 2013 | down 9.3% | volatile |
| 9 | Ethiopia PDR | 800 t | 1992 | unchanged | volatile |
| 10 | Mozambique | 675 t | 2013 | down 33.8% | volatile |
| 11 | Caribbean | 9,935 t | 2013 | up 58.5% | falling |
| 11 | Angola | 652 t | 2013 | up 70.2% | volatile |
| 12 | Ethiopia | 650 t | 2013 | down 9.3% | falling |
| 13 | Cuba | 465 t | 2013 | up 63.2% | volatile |
| 14 | Jamaica | 440 t | 2013 | up 89.7% | rising |
| 15 | Indonesia | 350 t | 2013 | down 38.2% | volatile |
| 16 | Central African Republic | 220 t | 2013 | down 8.7% | rising |
| 17 | Guinea | 185 t | 2013 | up 0.5% | rising |
| 18 | Malawi | 138 t | 2013 | up 30.2% | volatile |
| 19 | Dominican Republic | 30 t | 2013 | down 94.5% | volatile |
| 20 | Thailand | 13 t | 2013 | down 71.1% | volatile |
| 21 | Uganda | 0 t | 2013 | — | volatile |
| 21 | China, Taiwan Province of | 0 t | 2013 | — | volatile |
Regions and income groups
Aggregates are excluded from the country ranking above so that a region can never outrank a country.
- World 279,152 t
- Americas 174,934 t
- Asia 16,863 t
- South America 152,999 t
- Net Food Importing Developing Countries 98,345 t
- Land Locked Developing Countries 1,008 t
- Low Income Food Deficit Countries 92,693 t
- Middle Africa 872 t
- Africa 87,355 t
- Eastern Africa 83,288 t
- Least developed countries 65,345 t
- Eastern Asia 16,500 t
- Central America 12,000 t
- Small Island Developing States 9,935 t
- Northern Africa 1,650 t
- Southern Africa 1,360 t
- South-Eastern Asia 363 t
- Western Africa 185 t
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.