Starchy Roots — Import quantity in Africa
Africa: Starchy Roots — Import quantity was 1,849 1000 t in 2023. ▲ Rising
Starchy Roots — Import quantity in Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Africa recorded 1,849 1000 t for starchy roots — import quantity in 2023.
Compared with earlier readings it is down 22.2% on the previous year and up 26.0% over ten years.
Over the whole period, starchy roots — import quantity in Africa peaked at 2,378 1000 t in 2022 and was at its lowest, 1,118 1000 t, in 2010.
Africa ranks 20th of 31 groups 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 | 1,608 1000 t | 1,118 1000 t | 2,024 1000 t | 10 |
| 2020s | 2,028 1000 t | 1,828 1000 t | 2,378 1000 t | 4 |
Countries ranked near Africa
- 17 Brazil 754 1000 t compare
- 18 Portugal 730 1000 t compare
- 19 Australia and New Zealand 685 1000 t compare
- 20 Republic of Korea 683 1000 t compare
- 21 United Arab Emirates 662 1000 t compare
- 22 Canada 617 1000 t compare
- 23 Australia 606 1000 t compare
More agriculture & rural data for Africa
- Tomatoes — Production 26.38 million t (2024)
- Bananas — Production 31.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Unmanufactured tobacco — Production 706,446 t (2024)
- Tomatoes — Area harvested 1.67 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
Frequently asked questions
- What is starchy roots — import quantity in Africa?
- Starchy roots — import quantity in Africa was 1,849 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — import quantity recorded in Africa?
- The highest recorded value was 2,378 1000 t in 2022.
- What is the lowest starchy roots — import quantity recorded in Africa?
- The lowest recorded value was 1,118 1000 t in 2010.
- How does Africa rank for starchy roots — import quantity?
- Africa ranks 20th out of 31 groups with data for 2023.
- Is starchy roots — import quantity rising or falling in Africa?
- Over the last ten years it is up 26.0%. The long-run trend across the full record is rising.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Import quantity. 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.