Starchy Roots β Food in Small island developing States (SIDS)
Small island developing States (SIDS): Starchy Roots β Food was 5,003 1000 t in 2023. β¬ Flat
Starchy Roots β Food in Small island developing States (SIDS), 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for starchy roots β food in Small island developing States (SIDS) is 5,003 1000 t, measured in 2023.
The figure is down 0.6% on the previous year and down 3.2% over ten years.
Over the whole period, starchy roots β food in Small island developing States (SIDS) peaked at 5,595 1000 t in 2015 and was at its lowest, 4,877 1000 t, in 2020.
That places Small island developing States (SIDS) 27th out of 31 groups with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5,195 1000 t | 4,949 1000 t | 5,595 1000 t | 10 |
| 2020s | 4,962 1000 t | 4,877 1000 t | 5,031 1000 t | 4 |
Countries ranked near Small island developing States (SIDS)
More agriculture & rural data for Small island developing States (SIDS)
- Swine / pigs β Stocks 5.69 million An (2024)
- Meat of pig with the bone, fresh or chilled β Yield/Carcass Weight 53 kg/An (2024)
- Meat of pig with the bone, fresh or chilled β Production 275,419 t (2024)
- Meat of pig with the bone, fresh or chilled β Producing 5.22 million An (2024)
- Bananas β Production 4.28 million t (2024)
- Bananas β Area harvested 257,039 ha (2024)
- Tomatoes β Production 592,065 t (2024)
- Unmanufactured tobacco β Production 30,372 t (2024)
- Unmanufactured tobacco β Area harvested 22,608 ha (2024)
- Fat of pigs β Producing Animals/Slaughtered 5.22 million An (2024)
Frequently asked questions
- What is starchy roots β food in Small island developing States (SIDS)?
- Starchy roots β food in Small island developing States (SIDS) was 5,003 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots β food recorded in Small island developing States (SIDS)?
- The highest recorded value was 5,595 1000 t in 2015.
- What is the lowest starchy roots β food recorded in Small island developing States (SIDS)?
- The lowest recorded value was 4,877 1000 t in 2020.
- How does Small island developing States (SIDS) rank for starchy roots β food?
- Small island developing States (SIDS) ranks 27th out of 31 groups with data for 2023.
- Is starchy roots β food rising or falling in Small island developing States (SIDS)?
- Over the last ten years it is down 3.2%. The long-run trend across the full record is flat.
- Where does this Small island developing States (SIDS) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots β Food. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.