Spices — Losses in Land Locked Developing Countries (LLDCs)
Land Locked Developing Countries (LLDCs): Spices — Losses was 112 1000 t in 2023. ▲ Rising
Spices — Losses in Land Locked Developing Countries (LLDCs), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, spices — losses in Land Locked Developing Countries (LLDCs) stood at 112 1000 t.
The figure is up 9.8% on the previous year and up 30.2% over ten years.
Over the whole period, spices — losses in Land Locked Developing Countries (LLDCs) peaked at 113 1000 t in 2021 and was at its lowest, 71 1000 t, in 2010.
That places Land Locked Developing Countries (LLDCs) 10th out of 29 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 90.1 1000 t | 71 1000 t | 106 1000 t | 10 |
| 2020s | 109.5 1000 t | 102 1000 t | 113 1000 t | 4 |
Countries ranked near Land Locked Developing Countries (LLDCs)
More agriculture & rural data for Land Locked Developing Countries (LLDCs)
- Tomatoes — Production 7.98 million t (2024)
- Bananas — Production 8.60 million t (2024)
- Bananas — Area harvested 675,433 ha (2024)
- Unmanufactured tobacco — Production 486,241 t (2024)
- Unmanufactured tobacco — Area harvested 326,787 ha (2024)
- Tomatoes — Yield 26,848 kg/ha (2024)
- Tomatoes — Area harvested 297,257 ha (2024)
- Swine / pigs — Stocks 39.08 million An (2024)
- Cabbages — Production 4.94 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 100,973 t (2024)
Frequently asked questions
- What is spices — losses in Land Locked Developing Countries (LLDCs)?
- Spices — losses in Land Locked Developing Countries (LLDCs) was 112 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — losses recorded in Land Locked Developing Countries (LLDCs)?
- The highest recorded value was 113 1000 t in 2021.
- What is the lowest spices — losses recorded in Land Locked Developing Countries (LLDCs)?
- The lowest recorded value was 71 1000 t in 2010.
- How does Land Locked Developing Countries (LLDCs) rank for spices — losses?
- Land Locked Developing Countries (LLDCs) ranks 10th out of 29 groups with data for 2023.
- Is spices — losses rising or falling in Land Locked Developing Countries (LLDCs)?
- Over the last ten years it is up 30.2%. The long-run trend across the full record is rising.
- Where does this Land Locked Developing Countries (LLDCs) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — 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.