Vegetables, other — Losses in Southern Africa
Southern Africa: Vegetables, other — Losses was 135 1000 t in 2023. ▼ Falling
Vegetables, other — Losses in Southern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, vegetables, other — losses in Southern Africa stood at 135 1000 t.
Compared with earlier readings it is down 0.7% on the previous year and down 4.9% over ten years.
Over the whole period, vegetables, other — losses in Southern Africa peaked at 143 1000 t in 2010 and was at its lowest, 126 1000 t, in 2016.
That places Southern Africa 27th out of 29 groups with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 135.5 1000 t | 126 1000 t | 143 1000 t | 10 |
| 2020s | 135.5 1000 t | 131 1000 t | 140 1000 t | 4 |
Countries ranked near Southern Africa
- 24 Afghanistan 309 1000 t compare
- 25 Peru 287 1000 t compare
- 26 Argentina 269 1000 t compare
- 27 Morocco 260 1000 t compare
- 28 Thailand 254 1000 t compare
- 29 Russian Federation 248 1000 t compare
- 30 United Arab Emirates 243 1000 t compare
More agriculture & rural data for Southern Africa
- Tomatoes — Production 528,091 t (2024)
- Unmanufactured tobacco — Area harvested 4,427 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 3.93 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 374,875 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 95 kg/An (2024)
- Unmanufactured tobacco — Production 11,393 t (2024)
- Bananas — Area harvested 11,906 ha (2024)
- Bananas — Production 461,288 t (2024)
- Swine / pigs — Stocks 1.50 million An (2024)
- Tomatoes — Area harvested 9,790 ha (2024)
Frequently asked questions
- What is vegetables, other — losses in Southern Africa?
- Vegetables, other — losses in Southern Africa was 135 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — losses recorded in Southern Africa?
- The highest recorded value was 143 1000 t in 2010.
- What is the lowest vegetables, other — losses recorded in Southern Africa?
- The lowest recorded value was 126 1000 t in 2016.
- How does Southern Africa rank for vegetables, other — losses?
- Southern Africa ranks 27th out of 29 groups with data for 2023.
- Is vegetables, other — losses rising or falling in Southern Africa?
- Over the last ten years it is down 4.9%. The long-run trend across the full record is falling.
- Where does this Southern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Losses. 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.