Starchy Roots — Feed in Croatia
Croatia: Starchy Roots — Feed was 2 1000 t in 2023. ▼ Falling
Starchy Roots — Feed in Croatia, 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 Croatia is 2 1000 t, measured in 2023.
The figure is up 100.0% on the previous year and down 50.0% over ten years.
Over the whole period, starchy roots — feed in Croatia peaked at 4 1000 t in 2010 and was at its lowest, 1 1000 t, in 2021.
Croatia ranks 131st of 181 countries on this measure, 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 | 3.1 1000 t | 2 1000 t | 4 1000 t | 10 |
| 2020s | 1.5 1000 t | 1 1000 t | 2 1000 t | 4 |
Countries ranked near Croatia
- 128 Papua New Guinea 3 1000 t compare
- 128 Georgia 3 1000 t compare
- 128 Burkina Faso 3 1000 t compare
- 131 Comoros 2 1000 t compare
- 131 China, Macao SAR 2 1000 t compare
- 131 Bahamas 2 1000 t compare
- 131 Barbados 2 1000 t compare
- 131 Saint Lucia 2 1000 t compare
- 131 El Salvador 2 1000 t compare
- 131 Lesotho 2 1000 t compare
- 131 Luxembourg 2 1000 t compare
- 131 Honduras 2 1000 t compare
- 131 Republic of Moldova 2 1000 t compare
- 131 Slovakia 2 1000 t compare
- 131 Egypt 2 1000 t compare
More agriculture & rural data for Croatia
- Agriculture share gdp 2.83 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.83 (2025)
- Agricultural raw materials exports 3.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
- Rural population 42.2% (2025)
- Rural population growth -0.4% (2025)
- Rural population 1.64 million (2025)
- Agriculture, forestry, and fishing, value added 2.8% (2025)
- Agriculture, forestry, and fishing, value added 2.98 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is starchy roots — feed in Croatia?
- Starchy roots — feed in Croatia was 2 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — feed recorded in Croatia?
- The highest recorded value was 4 1000 t in 2010.
- What is the lowest starchy roots — feed recorded in Croatia?
- The lowest recorded value was 1 1000 t in 2021.
- How does Croatia rank for starchy roots — feed?
- Croatia ranks 131st out of 181 countries with data for 2023.
- Is starchy roots — feed rising or falling in Croatia?
- Over the last ten years it is down 50.0%. The long-run trend across the full record is falling.
- Where does this Croatia 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.