Sorghum and products — Losses in Türkiye
Türkiye: Sorghum and products — Losses was 1 1000 t in 2023. ◆ Volatile
Sorghum and products — Losses in Türkiye, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Türkiye recorded 1 1000 t for sorghum and products — losses in 2023. That is the highest value across all 14 years on record.
Over the whole period, sorghum and products — losses in Türkiye peaked at 1 1000 t in 2011 and was at its lowest, 0 1000 t, in 2010.
The series is highly variable year to year, so single readings are best treated with caution.
Sorghum and products — Losses in Türkiye, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 0 1000 t | — |
| 2011 | 1 1000 t | — |
| 2012 | 0 1000 t | -100.0% |
| 2013 | 0 1000 t | — |
| 2014 | 0 1000 t | — |
| 2015 | 0 1000 t | — |
| 2016 | 0 1000 t | — |
| 2017 | 0 1000 t | — |
| 2018 | 0 1000 t | — |
| 2019 | 0 1000 t | — |
| 2020 | 0 1000 t | — |
| 2021 | 0 1000 t | — |
| 2022 | 1 1000 t | — |
| 2023 | 1 1000 t | +0.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.1 1000 t | 0 1000 t | 1 1000 t | 10 |
| 2020s | 0.5 1000 t | 0 1000 t | 1 1000 t | 4 |
Countries ranked near Türkiye
More agriculture & rural data for Türkiye
- Meat of pig with the bone, fresh or chilled — Producing -100 % change on previous year (2010)
- Swine / pigs — Stocks, annual growth rate 3.05 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate 9.62 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 9.9 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 0.2571 % change on previous year (2024)
- Roots and Tubers, Total — Gross Production Value 2.67 million 1000 USD (2024)
- Livestock — Gross Production Value 35.13 million 1000 USD (2024)
- Tomatoes — Gross Production Value 6.96 million 1000 Int$ (2024)
- Fruit Primary — Gross Production Value 12.37 million 1000 USD (2024)
- Hen eggs in shell, fresh — Gross Production Value 2.31 million 1000 USD (2024)
Frequently asked questions
- What is sorghum and products — losses in Türkiye?
- Sorghum and products — losses in Türkiye was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sorghum and products — losses recorded in Türkiye?
- The highest recorded value was 1 1000 t in 2011.
- What is the lowest sorghum and products — losses recorded in Türkiye?
- The lowest recorded value was 0 1000 t in 2010.
- How does Türkiye rank for sorghum and products — losses?
- Türkiye ranks 8th out of 16 groups with data for 2023.
- Where does this Türkiye data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sorghum and products — Losses. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A 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 capita 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.