Starchy Roots — Export quantity in South America
South America: Starchy Roots — Export quantity was 838 1000 t in 2023. ▲ Rising
Starchy Roots — Export quantity in South America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, starchy roots — export quantity in South America stood at 838 1000 t.
That represents a change of down 19.3% on the previous year and up 28.9% over ten years.
Over the whole period, starchy roots — export quantity in South America peaked at 1,039 1000 t in 2022 and was at its lowest, 492 1000 t, in 2014.
South America ranks 20th of 31 groups on this measure, 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 | 659.5 1000 t | 492 1000 t | 855 1000 t | 10 |
| 2020s | 947 1000 t | 838 1000 t | 1,039 1000 t | 4 |
Countries ranked near South America
- 17 Spain 571 1000 t compare
- 18 Kazakhstan 412 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
- 22 Denmark 318 1000 t compare
- 23 China, Taiwan Province of 270 1000 t compare
More agriculture & rural data for South America
- Swine / pigs — Stocks 75.21 million An (2024)
- Bananas — Production 20.74 million t (2024)
- Bananas — Area harvested 1.00 million ha (2024)
- Tomatoes — Area harvested 132,585 ha (2024)
- Tomatoes — Yield 62,811 kg/ha (2024)
- Tomatoes — Production 8.33 million t (2024)
- Unmanufactured tobacco — Production 747,608 t (2024)
- Unmanufactured tobacco — Area harvested 401,333 ha (2024)
- Milk, Total — Production 69.74 million t (2024)
- Meat, Poultry — Yield/Carcass Weight 2,181 g/An (2024)
Frequently asked questions
- What is starchy roots — export quantity in South America?
- Starchy roots — export quantity in South America was 838 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — export quantity recorded in South America?
- The highest recorded value was 1,039 1000 t in 2022.
- What is the lowest starchy roots — export quantity recorded in South America?
- The lowest recorded value was 492 1000 t in 2014.
- How does South America rank for starchy roots — export quantity?
- South America ranks 20th out of 31 groups with data for 2023.
- Is starchy roots — export quantity rising or falling in South America?
- Over the last ten years it is up 28.9%. The long-run trend across the full record is rising.
- Where does this South America 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.