Soft-Fibres, Other — Production in Italy
Italy: Soft-Fibres, Other — Production was 2,002 t in 2013. ◆ Volatile
Soft-Fibres, Other — Production in Italy, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soft-fibres, other — production in Italy is 2,002 t, measured in 2013.
That represents a change of up 24.4% on the previous year and down 39.8% over ten years.
Over the whole period, soft-fibres, other — production in Italy peaked at 14,500 t in 1963 and was at its lowest, 15 t, in 1980.
That places Italy 19th out of 45 countries with data for 2013, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 9,691 t | 2,198 t | 14,500 t | 9 |
| 1970s | 256.2 t | 23 t | 1,037 t | 10 |
| 1980s | 48.5 t | 15 t | 110 t | 10 |
| 1990s | 401.1 t | 50 t | 942 t | 10 |
| 2000s | 1,623 t | 646 t | 3,323 t | 10 |
| 2010s | 1,232 t | 649 t | 2,002 t | 4 |
Countries ranked near Italy
More agriculture & rural data for Italy
- Agriculture, forestry, and fishing, value added (current US$), annual 10.12 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0207 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 894.54 current US$ per person (2025)
- Rural population, annual growth rate -0.3131 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3032 units per person (2025)
- Agriculture share gdp 2.07 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.07 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.5% (2024)
Frequently asked questions
- What is soft-fibres, other — production in Italy?
- Soft-fibres, other — production in Italy was 2,002 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soft-fibres, other — production recorded in Italy?
- The highest recorded value was 14,500 t in 1963.
- What is the lowest soft-fibres, other — production recorded in Italy?
- The lowest recorded value was 15 t in 1980.
- How does Italy rank for soft-fibres, other — production?
- Italy ranks 19th out of 45 countries with data for 2013.
- Is soft-fibres, other — production rising or falling in Italy?
- Over the last ten years it is down 39.8%. The long-run trend across the full record is volatile.
- Where does this Italy data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soft-Fibres, Other — 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.