Starchy Roots — Other uses in Canada
Canada: Starchy Roots — Other uses was 13 1000 t in 2023. ◆ Volatile
Starchy Roots — Other uses in Canada, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, starchy roots — other uses in Canada stood at 13 1000 t.
Compared with earlier readings it is down 18.8% on the previous year and down 89.1% over ten years.
Over the whole period, starchy roots — other uses in Canada peaked at 119 1000 t in 2013 and was at its lowest, 7 1000 t, in 2014.
Canada ranks 60th of 136 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 45.5 1000 t | 7 1000 t | 119 1000 t | 10 |
| 2020s | 14.75 1000 t | 13 1000 t | 17 1000 t | 4 |
Countries ranked near Canada
- 58 Pakistan 16 1000 t compare
- 59 El Salvador 15 1000 t compare
- 60 Australia 13 1000 t compare
- 62 China, Hong Kong SAR 12 1000 t compare
- 63 India 11 1000 t compare
More agriculture & rural data for Canada
- Agriculture, forestry, and fishing, value added (current US$), annual 31.61 % change on previous year (2022)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0193 current US$ per US$ of GDP (2022)
- Agriculture, forestry, and fishing, value added (current US$), per 1,092 current US$ per person (2022)
- Rural population, annual growth rate -0.0803 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1712 units per person (2025)
- Agriculture share gdp 1.93 (2022)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.93 (2022)
- Agricultural raw materials exports 2.9% (2024)
- Agricultural raw materials imports 0.7% (2024)
Frequently asked questions
- What is starchy roots — other uses in Canada?
- Starchy roots — other uses in Canada was 13 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — other uses recorded in Canada?
- The highest recorded value was 119 1000 t in 2013.
- What is the lowest starchy roots — other uses recorded in Canada?
- The lowest recorded value was 7 1000 t in 2014.
- How does Canada rank for starchy roots — other uses?
- Canada ranks 60th out of 136 countries with data for 2023.
- Is starchy roots — other uses rising or falling in Canada?
- Over the last ten years it is down 89.1%. The long-run trend across the full record is volatile.
- Where does this Canada data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Other uses (non-food). 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.