Starchy Roots — Domestic supply quantity in Guatemala
Guatemala: Starchy Roots — Domestic supply quantity was 545 1000 t in 2023. ▲ Rising
Starchy Roots — Domestic supply quantity in Guatemala, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for starchy roots — domestic supply quantity in Guatemala is 545 1000 t, measured in 2023.
Compared with earlier readings it is down 19.7% on the previous year and up 13.5% over ten years.
Over the whole period, starchy roots — domestic supply quantity in Guatemala peaked at 679 1000 t in 2022 and was at its lowest, 480 1000 t, in 2013.
That places Guatemala 97th out of 182 countries 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 | 534.3 1000 t | 480 1000 t | 664 1000 t | 10 |
| 2020s | 621 1000 t | 545 1000 t | 679 1000 t | 4 |
Countries ranked near Guatemala
- 95 Dominican Republic 565 1000 t compare
- 96 Finland 562 1000 t compare
- 98 Israel 514 1000 t compare
- 99 Switzerland 501 1000 t compare
- 100 Tunisia 464 1000 t compare
More agriculture & rural data for Guatemala
- Agriculture share gdp 9.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.55 (2025)
- Agricultural raw materials exports 2.9% (2024)
- Agricultural raw materials imports 1.8% (2024)
- Rural population 43.7% (2025)
- Rural population growth 0.7% (2025)
- Rural population 8.17 million (2025)
- Agriculture, forestry, and fishing, value added 9.6% (2025)
- Agriculture, forestry, and fishing, value added 11.78 billion current US$ (2025)
- Bananas — Production 2.84 million t (2024)
Frequently asked questions
- What is starchy roots — domestic supply quantity in Guatemala?
- Starchy roots — domestic supply quantity in Guatemala was 545 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — domestic supply quantity recorded in Guatemala?
- The highest recorded value was 679 1000 t in 2022.
- What is the lowest starchy roots — domestic supply quantity recorded in Guatemala?
- The lowest recorded value was 480 1000 t in 2013.
- How does Guatemala rank for starchy roots — domestic supply quantity?
- Guatemala ranks 97th out of 182 countries with data for 2023.
- Is starchy roots — domestic supply quantity rising or falling in Guatemala?
- Over the last ten years it is up 13.5%. The long-run trend across the full record is rising.
- Where does this Guatemala data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Domestic supply quantity. 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.