Starchy Roots — Import quantity in Lebanon

Lebanon: Starchy Roots — Import quantity was 90 1000 t in 2023. ▼ Falling

Latest (2023)
90 1000 t
Change on year
down 30.2%
World rank
75th
of 182 countries
All-time high
157 1000 t
in 2010
All-time low
79 1000 t
in 2021
Years of data
14
2010–2023

Starchy Roots — Import quantity in Lebanon, 2010–2023

0501001502010201620232010: 157 1000 t2011: 146 1000 t2012: 114 1000 t2013: 129 1000 t2014: 144 1000 t2015: 139 1000 t2016: 123 1000 t2017: 148 1000 t2018: 139 1000 t2019: 134 1000 t2020: 108 1000 t2021: 79 1000 t2022: 129 1000 t2023: 90 1000 t

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

Analysis

The most recent figure for starchy roots — import quantity in Lebanon is 90 1000 t, measured in 2023.

The figure is down 30.2% on the previous year and down 30.2% over ten years.

Over the whole period, starchy roots — import quantity in Lebanon peaked at 157 1000 t in 2010 and was at its lowest, 79 1000 t, in 2021.

That places Lebanon 75th out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 137.3 1000 t 114 1000 t 157 1000 t 10
2020s 101.5 1000 t 79 1000 t 129 1000 t 4

Countries ranked near Lebanon

  1. 72 Finland 100 1000 t compare
  2. 73 Senegal 98 1000 t compare
  3. 74 Mozambique 94 1000 t compare
  4. 76 Panama 86 1000 t compare
  5. 76 Paraguay 86 1000 t compare
  6. 76 Lithuania 86 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Lebanon

All data for Lebanon →

Frequently asked questions

What is starchy roots — import quantity in Lebanon?
Starchy roots — import quantity in Lebanon was 90 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest starchy roots — import quantity recorded in Lebanon?
The highest recorded value was 157 1000 t in 2010.
What is the lowest starchy roots — import quantity recorded in Lebanon?
The lowest recorded value was 79 1000 t in 2021.
How does Lebanon rank for starchy roots — import quantity?
Lebanon ranks 75th out of 182 countries with data for 2023.
Is starchy roots — import quantity rising or falling in Lebanon?
Over the last ten years it is down 30.2%. The long-run trend across the full record is falling.
Where does this Lebanon 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.