Starchy Roots — Losses in Southern Europe
Southern Europe: Starchy Roots — Losses was 349 1000 t in 2023. ▼ Falling
Starchy Roots — Losses in Southern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Southern Europe recorded 349 1000 t for starchy roots — losses in 2023.
That represents a change of up 4.2% on the previous year and down 14.9% over ten years.
Over the whole period, starchy roots — losses in Southern Europe peaked at 433 1000 t in 2010 and was at its lowest, 335 1000 t, in 2022.
Southern Europe ranks 22nd of 39 groups on this measure, 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 | 386.1 1000 t | 345 1000 t | 433 1000 t | 10 |
| 2020s | 344 1000 t | 335 1000 t | 350 1000 t | 4 |
Countries ranked near Southern Europe
- 19 Cambodia 666 1000 t compare
- 20 Mozambique, Republic of 643 1000 t compare
- 21 Nepal 536 1000 t compare
- 22 Ethiopia, The Federal Democratic Republic of 524 1000 t compare
- 23 Canada 506 1000 t compare
- 24 Kazakhstan, Republic of 445 1000 t compare
- 25 Denmark 418 1000 t compare
More agriculture & rural data for Southern Europe
- Unmanufactured tobacco — Production 103,293 t (2024)
- Bananas — Production 452,640 t (2024)
- Bananas — Area harvested 10,020 ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 2.49 million ha (2024)
- Meat, Total — Production 13.39 million t (2024)
- Milk, Total — Yield/Carcass Weight 1,357 kg/An (2024)
- Milk, Total — Production 31.03 million t (2024)
- Milk, Total — Milk Animals 22.87 million An (2024)
- Oilcrops, Cake Equivalent — Production 3.00 million t (2024)
- Oilcrops, Oil Equivalent — Yield 624.9 kg/ha (2024)
Frequently asked questions
- What is starchy roots — losses in Southern Europe?
- Starchy roots — losses in Southern Europe was 349 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — losses recorded in Southern Europe?
- The highest recorded value was 433 1000 t in 2010.
- What is the lowest starchy roots — losses recorded in Southern Europe?
- The lowest recorded value was 335 1000 t in 2022.
- How does Southern Europe rank for starchy roots — losses?
- Southern Europe ranks 22nd out of 39 groups with data for 2023.
- Is starchy roots — losses rising or falling in Southern Europe?
- Over the last ten years it is down 14.9%. The long-run trend across the full record is falling.
- Where does this Southern Europe 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.