Sweet potatoes — Fat supply quantity in Kyrgyzstan
Kyrgyzstan: Sweet potatoes — Fat supply quantity was 0.02 t in 2023. ◆ Volatile
Sweet potatoes — Fat supply quantity in Kyrgyzstan, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sweet potatoes — fat supply quantity in Kyrgyzstan is 0.02 t, measured in 2023.
Over the whole period, sweet potatoes — fat supply quantity in Kyrgyzstan peaked at 0.11 t in 2019 and was at its lowest, 0 t, in 2014.
Kyrgyzstan ranks 141st of 156 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Sweet potatoes — Fat supply quantity in Kyrgyzstan, year by year
| Year | t | Change |
|---|---|---|
| 2014 | 0 t | — |
| 2015 | 0 t | — |
| 2016 | 0 t | — |
| 2017 | 0 t | — |
| 2018 | 0 t | — |
| 2019 | 0.11 t | — |
| 2020 | 0 t | -100.0% |
| 2021 | 0.01 t | — |
| 2022 | 0.02 t | +100.0% |
| 2023 | 0.02 t | +0.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.0183 t | 0 t | 0.11 t | 6 |
| 2020s | 0.0125 t | 0 t | 0.02 t | 4 |
Countries ranked near Kyrgyzstan
More agriculture & rural data for Kyrgyzstan
- Agriculture, forestry, and fishing, value added (current US$), annual 15.58 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.08 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 246.46 current US$ per person (2025)
- Rural population, annual growth rate 1.64 % change on previous year (2025)
- Rural population, per unit of GDP 0.0002 units per US$ of GDP (2025)
- Rural population, per capita 0.6525 units per person (2025)
- Agriculture share gdp 8 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8 (2025)
- Agricultural raw materials exports 0.8% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is sweet potatoes — fat supply quantity in Kyrgyzstan?
- Sweet potatoes — fat supply quantity in Kyrgyzstan was 0.02 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sweet potatoes — fat supply quantity recorded in Kyrgyzstan?
- The highest recorded value was 0.11 t in 2019.
- What is the lowest sweet potatoes — fat supply quantity recorded in Kyrgyzstan?
- The lowest recorded value was 0 t in 2014.
- How does Kyrgyzstan rank for sweet potatoes — fat supply quantity?
- Kyrgyzstan ranks 141st out of 156 countries with data for 2023.
- Where does this Kyrgyzstan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sweet potatoes — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.