Starchy Roots — Import quantity in Mexico

Mexico: Starchy Roots — Import quantity was 596 1000 t in 2023. ▲ Rising

Latest (2023)
596 1000 t
Change on year
down 9.0%
World rank
24th
of 182 countries
All-time high
695 1000 t
in 2018
All-time low
487 1000 t
in 2011
Years of data
14
2010–2023

Starchy Roots — Import quantity in Mexico, 2010–2023

02004006002010201620232010: 508 1000 t2011: 487 1000 t2012: 521 1000 t2013: 526 1000 t2014: 557 1000 t2015: 627 1000 t2016: 634 1000 t2017: 636 1000 t2018: 695 1000 t2019: 639 1000 t2020: 515 1000 t2021: 646 1000 t2022: 655 1000 t2023: 596 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 Mexico is 596 1000 t, measured in 2023.

Compared with earlier readings it is down 9.0% on the previous year and up 13.3% over ten years.

Over the whole period, starchy roots — import quantity in Mexico peaked at 695 1000 t in 2018 and was at its lowest, 487 1000 t, in 2011.

Mexico ranks 24th of 182 countries on this measure, 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 583 1000 t 487 1000 t 695 1000 t 10
2020s 603 1000 t 515 1000 t 655 1000 t 4

Countries ranked near Mexico

  1. 21 United Arab Emirates 662 1000 t compare
  2. 22 Canada 617 1000 t compare
  3. 23 Australia 606 1000 t compare
  4. 25 Uzbekistan 589 1000 t compare
  5. 26 Romania 578 1000 t compare
  6. 27 Greece 497 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mexico

All data for Mexico →

Frequently asked questions

What is starchy roots — import quantity in Mexico?
Starchy roots — import quantity in Mexico was 596 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest starchy roots — import quantity recorded in Mexico?
The highest recorded value was 695 1000 t in 2018.
What is the lowest starchy roots — import quantity recorded in Mexico?
The lowest recorded value was 487 1000 t in 2011.
How does Mexico rank for starchy roots — import quantity?
Mexico ranks 24th out of 182 countries with data for 2023.
Is starchy roots — import quantity rising or falling in Mexico?
Over the last ten years it is up 13.3%. The long-run trend across the full record is rising.
Where does this Mexico 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.