Spices, Other — Stock Variation in Indonesia

Indonesia: Spices, Other — Stock Variation was -28 1000 t in 2023. ◆ Volatile

Latest (2023)
-28 1000 t
Change on year
down 12.0%
World rank
181st
of 181 countries
All-time high
118 1000 t
in 2016
All-time low
-49 1000 t
in 2011
Years of data
14
2010–2023

Spices, Other — Stock Variation in Indonesia, 2010–2023

-500501002010201620232010: -48 1000 t2011: -49 1000 t2012: -26 1000 t2013: -31 1000 t2014: -27 1000 t2015: 91 1000 t2016: 118 1000 t2017: -9 1000 t2018: 62 1000 t2019: 9 1000 t2020: -40 1000 t2021: -5 1000 t2022: -25 1000 t2023: -28 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Indonesia recorded -28 1000 t for spices, other — stock variation in 2023.

The figure is down 12.0% on the previous year and up 9.7% over ten years.

Over the whole period, spices, other — stock variation in Indonesia peaked at 118 1000 t in 2016 and was at its lowest, -49 1000 t, in 2011.

That places Indonesia 181st out of 181 countries with data for 2023, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 9 1000 t -49 1000 t 118 1000 t 10
2020s -24.5 1000 t -40 1000 t -5 1000 t 4

Countries ranked near Indonesia

  1. 179 Nigeria -11 1000 t compare
  2. 180 Iran (Islamic Republic of) -16 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Indonesia

All data for Indonesia →

Frequently asked questions

What is spices, other — stock variation in Indonesia?
Spices, other — stock variation in Indonesia was -28 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices, other — stock variation recorded in Indonesia?
The highest recorded value was 118 1000 t in 2016.
What is the lowest spices, other — stock variation recorded in Indonesia?
The lowest recorded value was -49 1000 t in 2011.
How does Indonesia rank for spices, other — stock variation?
Indonesia ranks 181st out of 181 countries with data for 2023.
Is spices, other — stock variation rising or falling in Indonesia?
Over the last ten years it is up 9.7%. The long-run trend across the full record is volatile.
Where does this Indonesia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — Stock Variation. Statizoid updates them automatically from the source API.

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Spices, Other — Stock Variation in Indonesia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/spices-other-stock-variation/indonesia/

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About this data

Indicator
Spices, Other — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,876 data points, 2010–2023
Last refreshed

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.