Starchy Roots — Fat supply quantity in Turkmenistan
Turkmenistan: Starchy Roots — Fat supply quantity was 411.46 t in 2023. ▲ Rising
Starchy Roots — Fat supply quantity in Turkmenistan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for starchy roots — fat supply quantity in Turkmenistan is 411.46 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 11.3% on the previous year and up 143.9% over ten years.
Over the whole period, starchy roots — fat supply quantity in Turkmenistan peaked at 411.46 t in 2023 and was at its lowest, 143.31 t, in 2010.
Turkmenistan ranks 111th of 164 countries 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 | 200.71 t | 143.31 t | 244.96 t | 10 |
| 2020s | 338.07 t | 271.96 t | 411.46 t | 4 |
Countries ranked near Turkmenistan
- 108 Bulgaria 433.33 t compare
- 109 Bosnia and Herzegovina 421.16 t compare
- 110 Lebanon 413.98 t compare
- 112 Switzerland 400.23 t compare
- 113 Qatar 383.57 t compare
- 114 Tajikistan, Republic of 380.59 t compare
More agriculture & rural data for Turkmenistan
- Agriculture share gdp 12.36 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 12.36 (2025)
- Rural population 52.9% (2025)
- Rural population growth 1.6% (2025)
- Rural population 4.03 million (2025)
- Agriculture, forestry, and fishing, value added 12.4% (2025)
- Agriculture, forestry, and fishing, value added 6.16 billion current US$ (2025)
- Unmanufactured tobacco — Production 3,334 t (2024)
- Unmanufactured tobacco — Area harvested 1,581 ha (2024)
- Tomatoes — Production 351,042 t (2024)
Frequently asked questions
- What is starchy roots — fat supply quantity in Turkmenistan?
- Starchy roots — fat supply quantity in Turkmenistan was 411.46 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — fat supply quantity recorded in Turkmenistan?
- The highest recorded value was 411.46 t in 2023.
- What is the lowest starchy roots — fat supply quantity recorded in Turkmenistan?
- The lowest recorded value was 143.31 t in 2010.
- How does Turkmenistan rank for starchy roots — fat supply quantity?
- Turkmenistan ranks 111th out of 164 countries with data for 2023.
- Is starchy roots — fat supply quantity rising or falling in Turkmenistan?
- Over the last ten years it is up 143.9%. The long-run trend across the full record is rising.
- Where does this Turkmenistan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Fat supply quantity (t). 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.