Starchy Roots — Residuals in Russian Federation
Russian Federation: Starchy Roots — Residuals was -3 1000 t in 2023. ◆ Volatile
Starchy Roots — Residuals in Russian Federation, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Russian Federation recorded -3 1000 t for starchy roots — residuals in 2023.
Compared with earlier readings it is down 101.8% over ten years.
Over the whole period, starchy roots — residuals in Russian Federation peaked at 206 1000 t in 2011 and was at its lowest, -464 1000 t, in 2019.
Russian Federation ranks 158th of 182 countries on this measure, in the bottom quarter.
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 | 25.4 1000 t | -464 1000 t | 206 1000 t | 10 |
| 2020s | -197.5 1000 t | -409 1000 t | 0 1000 t | 4 |
Countries ranked near Russian Federation
- 158 Afghanistan -3 1000 t compare
- 158 Guinea-Bissau -3 1000 t compare
- 158 Myanmar -3 1000 t compare
- 158 Bulgaria -3 1000 t compare
- 158 Zambia -3 1000 t compare
More agriculture & rural data for Russian Federation
- Unmanufactured tobacco — Production 13.9 t (2024)
- Unmanufactured tobacco — Area harvested 13 ha (2024)
- Tomatoes — Production 2.95 million t (2024)
- Tomatoes — Yield 39,597 kg/ha (2024)
- Tomatoes — Area harvested 74,487 ha (2024)
- Swine / pigs — Stocks 29.02 million An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 48.57 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 4.94 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 102 kg/An (2024)
- Fat of pigs — Producing Animals/Slaughtered 48.57 million An (2024)
Frequently asked questions
- What is starchy roots — residuals in Russian Federation?
- Starchy roots — residuals in Russian Federation was -3 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — residuals recorded in Russian Federation?
- The highest recorded value was 206 1000 t in 2011.
- What is the lowest starchy roots — residuals recorded in Russian Federation?
- The lowest recorded value was -464 1000 t in 2019.
- How does Russian Federation rank for starchy roots — residuals?
- Russian Federation ranks 158th out of 182 countries with data for 2023.
- Is starchy roots — residuals rising or falling in Russian Federation?
- Over the last ten years it is down 101.8%. The long-run trend across the full record is volatile.
- Where does this Russian Federation data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Residuals. 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.