Sisal — Production in Americas
Americas: Sisal — Production was 174,934 t in 2013. ▼ Falling
Sisal — Production in Americas, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sisal — production in Americas is 174,934 t, measured in 2013.
Compared with earlier readings it is up 54.3% on the previous year and down 19.4% over ten years.
Over the whole period, sisal — production in Americas peaked at 488,991 t in 1975 and was at its lowest, 113,376 t, in 2012.
That places Americas 2nd out of 20 groups with data for 2013, putting it in the top 10%.
The long-run direction has been consistently falling across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 373,415 t | 347,471 t | 411,182 t | 9 |
| 1970s | 408,262 t | 322,345 t | 488,991 t | 10 |
| 1980s | 311,492 t | 244,270 t | 365,023 t | 10 |
| 1990s | 223,581 t | 183,514 t | 300,952 t | 10 |
| 2000s | 255,657 t | 197,443 t | 316,011 t | 10 |
| 2010s | 226,502 t | 113,376 t | 317,985 t | 4 |
Countries ranked near Americas
- 1 Brazil 150,584 t compare
- 2 United Republic of Tanzania 34,875 t compare
- 3 Kenya 28,000 t compare
- 4 Madagascar 18,950 t compare
- 5 China, mainland 16,500 t compare
More agriculture & rural data for Americas
- Tomatoes — Production 25.19 million t (2024)
- Bananas — Production 32.73 million t (2024)
- Bananas — Area harvested 1.37 million ha (2024)
- Unmanufactured tobacco — Production 1.02 million t (2024)
- Unmanufactured tobacco — Area harvested 532,819 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 267.48 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 25.17 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (2024)
- Tomatoes — Yield 63,435 kg/ha (2024)
- Tomatoes — Area harvested 397,122 ha (2024)
Frequently asked questions
- What is sisal — production in Americas?
- Sisal — production in Americas was 174,934 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest sisal — production recorded in Americas?
- The highest recorded value was 488,991 t in 1975.
- What is the lowest sisal — production recorded in Americas?
- The lowest recorded value was 113,376 t in 2012.
- How does Americas rank for sisal — production?
- Americas ranks 2nd out of 20 groups with data for 2013.
- Is sisal — production rising or falling in Americas?
- Over the last ten years it is down 19.4%. The long-run trend across the full record is falling.
- Where does this Americas data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sisal — 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.