Starchy Roots — Import quantity in Hungary

Hungary: Starchy Roots — Import quantity was 247 1000 t in 2023. ▲ Rising

Latest (2023)
247 1000 t
Change on year
down 9.9%
World rank
39th
of 182 countries
All-time high
274 1000 t
in 2022
All-time low
141 1000 t
in 2013
Years of data
14
2010–2023

Starchy Roots — Import quantity in Hungary, 2010–2023

01002003002010201620232010: 161 1000 t2011: 157 1000 t2012: 146 1000 t2013: 141 1000 t2014: 172 1000 t2015: 186 1000 t2016: 193 1000 t2017: 193 1000 t2018: 227 1000 t2019: 220 1000 t2020: 234 1000 t2021: 257 1000 t2022: 274 1000 t2023: 247 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, starchy roots — import quantity in Hungary stood at 247 1000 t.

Compared with earlier readings it is down 9.9% on the previous year and up 75.2% over ten years.

Over the whole period, starchy roots — import quantity in Hungary peaked at 274 1000 t in 2022 and was at its lowest, 141 1000 t, in 2013.

That places Hungary 39th out of 182 countries with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 179.6 1000 t 141 1000 t 227 1000 t 10
2020s 253 1000 t 234 1000 t 274 1000 t 4

Countries ranked near Hungary

  1. 36 Colombia 307 1000 t compare
  2. 37 Nepal 279 1000 t compare
  3. 38 Austria 273 1000 t compare
  4. 39 China, Hong Kong SAR 247 1000 t compare
  5. 41 Argentina 226 1000 t compare
  6. 41 Slovakia 226 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is starchy roots — import quantity in Hungary?
Starchy roots — import quantity in Hungary was 247 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest starchy roots — import quantity recorded in Hungary?
The highest recorded value was 274 1000 t in 2022.
What is the lowest starchy roots — import quantity recorded in Hungary?
The lowest recorded value was 141 1000 t in 2013.
How does Hungary rank for starchy roots — import quantity?
Hungary ranks 39th out of 182 countries with data for 2023.
Is starchy roots — import quantity rising or falling in Hungary?
Over the last ten years it is up 75.2%. The long-run trend across the full record is rising.
Where does this Hungary 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

Indicator
Starchy Roots — Import quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.