Starchy Roots — Export quantity in Kazakhstan
Kazakhstan: Starchy Roots — Export quantity was 412 1000 t in 2023. ◆ Volatile
Starchy Roots — Export quantity in Kazakhstan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Kazakhstan recorded 412 1000 t for starchy roots — export quantity in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 69.5% on the previous year and up 5,050.0% over ten years.
Over the whole period, starchy roots — export quantity in Kazakhstan peaked at 412 1000 t in 2023 and was at its lowest, 1 1000 t, in 2010.
Kazakhstan ranks 18th of 172 countries on this measure, in the top 10%.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 76.5 1000 t | 1 1000 t | 271 1000 t | 10 |
| 2020s | 304 1000 t | 200 1000 t | 412 1000 t | 4 |
Countries ranked near Kazakhstan
- 15 China, mainland 890 1000 t compare
- 16 Pakistan 772 1000 t compare
- 17 Spain 571 1000 t compare
- 19 Argentina 406 1000 t compare
- 20 United Kingdom of Great Britain and Northern Ireland 369 1000 t compare
- 21 Costa Rica 324 1000 t compare
More agriculture & rural data for Kazakhstan
- Agriculture share gdp 3.74 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.74 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 0.7% (2024)
- Rural population 37.6% (2025)
- Rural population growth 0.4% (2025)
- Rural population 7.84 million (2025)
- Agriculture, forestry, and fishing, value added 3.7% (2025)
- Agriculture, forestry, and fishing, value added 11.46 billion current US$ (2025)
- Unmanufactured tobacco — Production 128.96 t (2024)
Frequently asked questions
- What is starchy roots — export quantity in Kazakhstan?
- Starchy roots — export quantity in Kazakhstan was 412 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — export quantity recorded in Kazakhstan?
- The highest recorded value was 412 1000 t in 2023.
- What is the lowest starchy roots — export quantity recorded in Kazakhstan?
- The lowest recorded value was 1 1000 t in 2010.
- How does Kazakhstan rank for starchy roots — export quantity?
- Kazakhstan ranks 18th out of 172 countries with data for 2023.
- Is starchy roots — export quantity rising or falling in Kazakhstan?
- Over the last ten years it is up 5,050.0%. The long-run trend across the full record is volatile.
- Where does this Kazakhstan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Export 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.