Starchy Roots — Other uses in Ecuador
Ecuador: Starchy Roots — Other uses was 21 1000 t in 2023. ▲ Rising
Starchy Roots — Other uses in Ecuador, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Ecuador recorded 21 1000 t for starchy roots — other uses in 2023.
That represents a change of down 25.0% on the previous year and up 162.5% over ten years.
Over the whole period, starchy roots — other uses in Ecuador peaked at 28 1000 t in 2022 and was at its lowest, 6 1000 t, in 2011.
Ecuador ranks 54th of 136 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 10.3 1000 t | 6 1000 t | 16 1000 t | 10 |
| 2020s | 19.5 1000 t | 13 1000 t | 28 1000 t | 4 |
Countries ranked near Ecuador
- 51 Costa Rica 29 1000 t compare
- 52 Mauritius 25 1000 t compare
- 53 Czechia 22 1000 t compare
- 55 Kazakhstan 19 1000 t compare
- 56 Honduras 17 1000 t compare
- 56 Australia and New Zealand 17 1000 t compare
More agriculture & rural data for Ecuador
- Agriculture, forestry, and fishing, value added (current US$), annual 10.59 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.097 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 691.36 current US$ per person (2025)
- Rural population, annual growth rate 0.4287 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3661 units per person (2025)
- Agriculture share gdp 9.7 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.7 (2025)
- Agricultural raw materials exports 3.9% (2024)
- Agricultural raw materials imports 0.7% (2024)
Frequently asked questions
- What is starchy roots — other uses in Ecuador?
- Starchy roots — other uses in Ecuador was 21 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — other uses recorded in Ecuador?
- The highest recorded value was 28 1000 t in 2022.
- What is the lowest starchy roots — other uses recorded in Ecuador?
- The lowest recorded value was 6 1000 t in 2011.
- How does Ecuador rank for starchy roots — other uses?
- Ecuador ranks 54th out of 136 countries with data for 2023.
- Is starchy roots — other uses rising or falling in Ecuador?
- Over the last ten years it is up 162.5%. The long-run trend across the full record is rising.
- Where does this Ecuador 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.