Starchy Roots — Import quantity in Serbia

Serbia: Starchy Roots — Import quantity was 122 1000 t in 2023. ▲ Rising

Latest (2023)
122 1000 t
Change on year
up 5.2%
World rank
65th
of 182 countries
All-time high
122 1000 t
in 2023
All-time low
22 1000 t
in 2010
Years of data
14
2010–2023

Starchy Roots — Import quantity in Serbia, 2010–2023

204060801001202010201620232010: 22 1000 t2011: 30 1000 t2012: 36 1000 t2013: 52 1000 t2014: 47 1000 t2015: 57 1000 t2016: 36 1000 t2017: 41 1000 t2018: 78 1000 t2019: 80 1000 t2020: 64 1000 t2021: 82 1000 t2022: 116 1000 t2023: 122 1000 t

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

Analysis

In 2023, starchy roots — import quantity in Serbia stood at 122 1000 t. That is the highest value across all 14 years on record.

The figure is up 5.2% on the previous year and up 134.6% over ten years.

Over the whole period, starchy roots — import quantity in Serbia peaked at 122 1000 t in 2023 and was at its lowest, 22 1000 t, in 2010.

That places Serbia 65th out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 47.9 1000 t 22 1000 t 80 1000 t 10
2020s 96 1000 t 64 1000 t 122 1000 t 4

Countries ranked near Serbia

  1. 62 Türkiye 127 1000 t compare
  2. 63 Switzerland 125 1000 t compare
  3. 64 Qatar 124 1000 t compare
  4. 66 Algeria 116 1000 t compare
  5. 67 Honduras 109 1000 t compare
  6. 68 Israel 108 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Serbia

All data for Serbia →

Frequently asked questions

What is starchy roots — import quantity in Serbia?
Starchy roots — import quantity in Serbia was 122 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest starchy roots — import quantity recorded in Serbia?
The highest recorded value was 122 1000 t in 2023.
What is the lowest starchy roots — import quantity recorded in Serbia?
The lowest recorded value was 22 1000 t in 2010.
How does Serbia rank for starchy roots — import quantity?
Serbia ranks 65th out of 182 countries with data for 2023.
Is starchy roots — import quantity rising or falling in Serbia?
Over the last ten years it is up 134.6%. The long-run trend across the full record is rising.
Where does this Serbia 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.