Wool (Clean Eq.) — Domestic supply quantity in Hungary

Hungary: Wool (Clean Eq.) — Domestic supply quantity was 4,463 t in 2013. ◆ Volatile

Latest (2013)
4,463 t
Change on year
up 0.9%
World rank
63rd
of 138 countries
All-time high
20,232 t
in 1968
All-time low
1,469 t
in 1992
Years of data
53
1961–2013

Wool (Clean Eq.) — Domestic supply quantity in Hungary, 1961–2013

05.0k10.0k15.0k20.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Hungary recorded 4,463 t for wool (clean eq.) — domestic supply quantity in 2013.

That represents a change of up 0.9% on the previous year and down 2.1% over ten years.

Over the whole period, wool (clean eq.) — domestic supply quantity in Hungary peaked at 20,232 t in 1968 and was at its lowest, 1,469 t, in 1992.

Hungary ranks 63rd of 138 countries on this measure, 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

DecadeAverage LowestHighest Years
1960s 18,384 t 16,176 t 20,232 t 9
1970s 15,394 t 13,102 t 17,870 t 10
1980s 16,868 t 12,609 t 19,437 t 10
1990s 4,296 t 1,469 t 6,172 t 10
2000s 7,778 t 4,557 t 12,542 t 10
2010s 4,748 t 4,422 t 5,127 t 4

Countries ranked near Hungary

  1. 60 Colombia 5,594 t compare
  2. 61 Nepal 4,752 t compare
  3. 62 Belarus 4,622 t compare
  4. 64 Lesotho 4,389 t compare
  5. 65 Albania 4,341 t compare
  6. 66 China, Taiwan Province of 4,025 t compare

See the full ranking of 169 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is wool (clean eq.) — domestic supply quantity in Hungary?
Wool (clean eq.) — domestic supply quantity in Hungary was 4,463 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest wool (clean eq.) — domestic supply quantity recorded in Hungary?
The highest recorded value was 20,232 t in 1968.
What is the lowest wool (clean eq.) — domestic supply quantity recorded in Hungary?
The lowest recorded value was 1,469 t in 1992.
How does Hungary rank for wool (clean eq.) — domestic supply quantity?
Hungary ranks 63rd out of 138 countries with data for 2013.
Is wool (clean eq.) — domestic supply quantity rising or falling in Hungary?
Over the last ten years it is down 2.1%. The long-run trend across the full record is volatile.
Where does this Hungary data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Wool (Clean Eq.) — Domestic supply quantity. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Wool (Clean Eq.) — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
169 places, 7,903 data points, 1961–2013
Last refreshed

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 caput 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.