Starchy Roots — Feed in Zambia
Zambia: Starchy Roots — Feed was 0 1000 t in 2023. ◆ Volatile
Starchy Roots — Feed in Zambia, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for starchy roots — feed in Zambia is 0 1000 t, measured in 2023. That is the lowest value across all 9 years on record.
The figure is down 100.0% on the previous year.
Over the whole period, starchy roots — feed in Zambia peaked at 8 1000 t in 2022 and was at its lowest, 0 1000 t, in 2014.
That places Zambia 159th out of 181 countries with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | 5 |
| 2020s | 2 1000 t | 0 1000 t | 8 1000 t | 4 |
Countries ranked near Zambia
- 159 Nauru 0 1000 t compare
- 159 Micronesia (Federated States of) 0 1000 t compare
- 159 Tuvalu 0 1000 t compare
- 159 Marshall Islands 0 1000 t compare
- 159 Bhutan 0 1000 t compare
- 159 Kiribati 0 1000 t compare
- 159 Liberia 0 1000 t compare
- 159 Saint Kitts and Nevis 0 1000 t compare
- 159 Micronesia 0 1000 t compare
- 159 Djibouti 0 1000 t compare
- 159 Grenada 0 1000 t compare
- 159 Afghanistan 0 1000 t compare
- 159 Mongolia 0 1000 t compare
- 159 Seychelles 0 1000 t compare
- 159 Mauritius 0 1000 t compare
- 159 Jordan 0 1000 t compare
- 159 Cyprus 0 1000 t compare
- 159 Belize 0 1000 t compare
- 159 Tajikistan 0 1000 t compare
- 159 Botswana 0 1000 t compare
- 159 Yemen 0 1000 t compare
- 159 Uganda 0 1000 t compare
More agriculture & rural data for Zambia
- Agriculture share gdp 4.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.11 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 0.7% (2024)
- Rural population 54.1% (2025)
- Rural population growth 1.9% (2025)
- Rural population 11.85 million (2025)
- Agriculture, forestry, and fishing, value added 4.1% (2025)
- Agriculture, forestry, and fishing, value added 1.19 billion current US$ (2025)
- Bananas — Production 683.84 t (2024)
Frequently asked questions
- What is starchy roots — feed in Zambia?
- Starchy roots — feed in Zambia was 0 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — feed recorded in Zambia?
- The highest recorded value was 8 1000 t in 2022.
- What is the lowest starchy roots — feed recorded in Zambia?
- The lowest recorded value was 0 1000 t in 2014.
- How does Zambia rank for starchy roots — feed?
- Zambia ranks 159th out of 181 countries with data for 2023.
- Where does this Zambia 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 — 9 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.