Starchy Roots — Feed in Americas
Americas: Starchy Roots — Feed was 14,015 1000 t in 2023. ▼ Falling
Starchy Roots — Feed in Americas, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for starchy roots — feed in Americas is 14,015 1000 t, measured in 2023.
Compared with earlier readings it is up 11.9% on the previous year and down 7.7% over ten years.
Over the whole period, starchy roots — feed in Americas peaked at 17,396 1000 t in 2011 and was at its lowest, 12,524 1000 t, in 2022.
That places Americas 12th out of 31 groups 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 15,308 1000 t | 13,383 1000 t | 17,396 1000 t | 10 |
| 2020s | 13,581 1000 t | 12,524 1000 t | 14,015 1000 t | 4 |
Countries ranked near Americas
- 9 Lao People's Democratic Republic 4,502 1000 t compare
- 10 Russian Federation 3,389 1000 t compare
- 11 Paraguay 1,571 1000 t compare
- 12 United Republic of Tanzania 1,353 1000 t compare
- 13 Cameroon 1,268 1000 t compare
- 14 Côte d'Ivoire 1,243 1000 t compare
- 15 Angola 1,195 1000 t compare
More agriculture & rural data for Americas
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (2024)
- Tomatoes — Production 25.19 million t (2024)
- Unmanufactured tobacco — Area harvested 532,819 ha (2024)
- Tomatoes — Yield 63,435 kg/ha (2024)
- Tomatoes — Area harvested 397,122 ha (2024)
- Unmanufactured tobacco — Production 1.02 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 267.48 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 25.17 million t (2024)
- Bananas — Area harvested 1.37 million ha (2024)
- Swine / pigs — Stocks 191.53 million An (2024)
Frequently asked questions
- What is starchy roots — feed in Americas?
- Starchy roots — feed in Americas was 14,015 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — feed recorded in Americas?
- The highest recorded value was 17,396 1000 t in 2011.
- What is the lowest starchy roots — feed recorded in Americas?
- The lowest recorded value was 12,524 1000 t in 2022.
- How does Americas rank for starchy roots — feed?
- Americas ranks 12th out of 31 groups with data for 2023.
- Is starchy roots — feed rising or falling in Americas?
- Over the last ten years it is down 7.7%. The long-run trend across the full record is falling.
- Where does this Americas data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Feed. 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.