Starchy Roots — Losses in Sierra Leone
Sierra Leone: Starchy Roots — Losses was 206 1000 t in 2023. ▼ Falling
Starchy Roots — Losses in Sierra Leone, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Sierra Leone recorded 206 1000 t for starchy roots — losses in 2023.
That represents a change of up 12.6% on the previous year and down 42.0% over ten years.
Over the whole period, starchy roots — losses in Sierra Leone peaked at 403 1000 t in 2015 and was at its lowest, 87 1000 t, in 2019.
That places Sierra Leone 48th out of 181 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 328 1000 t | 87 1000 t | 403 1000 t | 10 |
| 2020s | 202.75 1000 t | 147 1000 t | 275 1000 t | 4 |
Countries ranked near Sierra Leone
- 45 Argentina 225 1000 t compare
- 46 Iran (Islamic Republic of) 224 1000 t compare
- 47 Venezuela (Bolivarian Republic of) 218 1000 t compare
- 49 Belarus 203 1000 t compare
- 50 Melanesia 202 1000 t compare
- 51 Kyrgyzstan 194 1000 t compare
More agriculture & rural data for Sierra Leone
- Agriculture share gdp 29.54 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.54 (2025)
- Agricultural raw materials exports 9.4% (2018)
- Agricultural raw materials imports 1.6% (2018)
- Rural population 54.1% (2025)
- Rural population growth 1.0% (2025)
- Rural population 4.77 million (2025)
- Agriculture, forestry, and fishing, value added 29.5% (2025)
- Agriculture, forestry, and fishing, value added 2.20 billion current US$ (2025)
- Unmanufactured tobacco — Production 47.85 t (2024)
Frequently asked questions
- What is starchy roots — losses in Sierra Leone?
- Starchy roots — losses in Sierra Leone was 206 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — losses recorded in Sierra Leone?
- The highest recorded value was 403 1000 t in 2015.
- What is the lowest starchy roots — losses recorded in Sierra Leone?
- The lowest recorded value was 87 1000 t in 2019.
- How does Sierra Leone rank for starchy roots — losses?
- Sierra Leone ranks 48th out of 181 countries with data for 2023.
- Is starchy roots — losses rising or falling in Sierra Leone?
- Over the last ten years it is down 42.0%. The long-run trend across the full record is falling.
- Where does this Sierra Leone data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Losses. 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.