Starchy Roots β Processing in Netherlands (Kingdom of the)
Netherlands (Kingdom of the): Starchy Roots β Processing was 11 1000 t in 2023. β Volatile
Starchy Roots β Processing in Netherlands (Kingdom of the), 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Netherlands (Kingdom of the) recorded 11 1000 t for starchy roots β processing in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 97.4% on the previous year and down 92.5% over ten years.
Over the whole period, starchy roots β processing in Netherlands (Kingdom of the) peaked at 998 1000 t in 2018 and was at its lowest, 11 1000 t, in 2023.
That places Netherlands (Kingdom of the) 32nd out of 44 countries with data for 2023, putting it 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 | 376 1000 t | 147 1000 t | 998 1000 t | 10 |
| 2020s | 498.75 1000 t | 11 1000 t | 867 1000 t | 4 |
Countries ranked near Netherlands (Kingdom of the)
More agriculture & rural data for Netherlands (Kingdom of the)
- Bananas β Production 0 t (2024)
- Bananas β Area harvested 0 ha (2024)
- Unmanufactured tobacco β Production 0 t (2024)
- Unmanufactured tobacco β Area harvested 0 ha (2024)
- Tomatoes β Production 828,480 t (2024)
- Tomatoes β Yield 478,890 kg/ha (2024)
- Tomatoes β Area harvested 1,730 ha (2024)
- Swine / pigs β Stocks 10.19 million An (2024)
- Meat of pig with the bone, fresh or chilled β Producing 13.86 million An (2024)
- Meat of pig with the bone, fresh or chilled β Production 1.39 million t (2024)
Frequently asked questions
- What is starchy roots β processing in Netherlands (Kingdom of the)?
- Starchy roots β processing in Netherlands (Kingdom of the) was 11 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots β processing recorded in Netherlands (Kingdom of the)?
- The highest recorded value was 998 1000 t in 2018.
- What is the lowest starchy roots β processing recorded in Netherlands (Kingdom of the)?
- The lowest recorded value was 11 1000 t in 2023.
- How does Netherlands (Kingdom of the) rank for starchy roots β processing?
- Netherlands (Kingdom of the) ranks 32nd out of 44 countries with data for 2023.
- Is starchy roots β processing rising or falling in Netherlands (Kingdom of the)?
- Over the last ten years it is down 92.5%. The long-run trend across the full record is volatile.
- Where does this Netherlands (Kingdom of the) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots β Processing. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.