Starchy Roots — Export quantity in Lebanon

Lebanon: Starchy Roots — Export quantity was 46 1000 t in 2023. ▼ Falling

Latest (2023)
46 1000 t
Change on year
down 43.9%
World rank
59th
of 172 countries
All-time high
261 1000 t
in 2014
All-time low
46 1000 t
in 2023
Years of data
14
2010–2023

Starchy Roots — Export quantity in Lebanon, 2010–2023

501001502002502010201620232010: 125 1000 t2011: 140 1000 t2012: 120 1000 t2013: 215 1000 t2014: 261 1000 t2015: 163 1000 t2016: 158 1000 t2017: 144 1000 t2018: 91 1000 t2019: 84 1000 t2020: 95 1000 t2021: 56 1000 t2022: 82 1000 t2023: 46 1000 t

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

Analysis

Lebanon recorded 46 1000 t for starchy roots — export quantity in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 43.9% on the previous year and down 78.6% over ten years.

Over the whole period, starchy roots — export quantity in Lebanon peaked at 261 1000 t in 2014 and was at its lowest, 46 1000 t, in 2023.

That places Lebanon 59th out of 172 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 150.1 1000 t 84 1000 t 261 1000 t 10
2020s 69.75 1000 t 46 1000 t 95 1000 t 4

Countries ranked near Lebanon

  1. 57 Sweden 47 1000 t compare
  2. 57 Peru 47 1000 t compare
  3. 59 Malaysia 46 1000 t compare
  4. 61 Kyrgyzstan 43 1000 t compare
  5. 62 Myanmar 40 1000 t compare

See the full ranking of 203 places →

More agriculture & rural data for Lebanon

All data for Lebanon →

Frequently asked questions

What is starchy roots — export quantity in Lebanon?
Starchy roots — export quantity in Lebanon was 46 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest starchy roots — export quantity recorded in Lebanon?
The highest recorded value was 261 1000 t in 2014.
What is the lowest starchy roots — export quantity recorded in Lebanon?
The lowest recorded value was 46 1000 t in 2023.
How does Lebanon rank for starchy roots — export quantity?
Lebanon ranks 59th out of 172 countries with data for 2023.
Is starchy roots — export quantity rising or falling in Lebanon?
Over the last ten years it is down 78.6%. The long-run trend across the full record is falling.
Where does this Lebanon 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

Indicator
Starchy Roots — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
203 places, 2,700 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.