Coconut Oil — Export quantity in Europe

Europe: Coconut Oil — Export quantity was 293 1000 t in 2023. ▲ Rising

Latest (2023)
293 1000 t
Change on year
down 10.7%
Rank
4th
of 31 groups
All-time high
328 1000 t
in 2022
All-time low
184 1000 t
in 2014
Years of data
14
2010–2023

Coconut Oil — Export quantity in Europe, 2010–2023

01002003002010201620232010: 241 1000 t2011: 234 1000 t2012: 248 1000 t2013: 268 1000 t2014: 184 1000 t2015: 241 1000 t2016: 242 1000 t2017: 303 1000 t2018: 276 1000 t2019: 278 1000 t2020: 296 1000 t2021: 306 1000 t2022: 328 1000 t2023: 293 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for coconut oil — export quantity in Europe is 293 1000 t, measured in 2023.

Compared with earlier readings it is down 10.7% on the previous year and up 9.3% over ten years.

Over the whole period, coconut oil — export quantity in Europe peaked at 328 1000 t in 2022 and was at its lowest, 184 1000 t, in 2014.

Europe ranks 4th of 31 groups on this measure, in the top 10%.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 251.5 1000 t 184 1000 t 303 1000 t 10
2020s 305.75 1000 t 293 1000 t 328 1000 t 4

Countries ranked near Europe

  1. 1 Philippines 1,129 1000 t compare
  2. 2 Indonesia 740 1000 t compare
  3. 3 Netherlands (Kingdom of the) 186 1000 t compare
  4. 4 Malaysia 166 1000 t compare
  5. 5 Melanesia 43 1000 t compare
  6. 6 Papua New Guinea 35 1000 t compare
  7. 7 Spain 29 1000 t compare

See the full ranking of 166 places →

More agriculture & rural data for Europe

All data for Europe →

Frequently asked questions

What is coconut oil — export quantity in Europe?
Coconut oil — export quantity in Europe was 293 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest coconut oil — export quantity recorded in Europe?
The highest recorded value was 328 1000 t in 2022.
What is the lowest coconut oil — export quantity recorded in Europe?
The lowest recorded value was 184 1000 t in 2014.
How does Europe rank for coconut oil — export quantity?
Europe ranks 4th out of 31 groups with data for 2023.
Is coconut oil — export quantity rising or falling in Europe?
Over the last ten years it is up 9.3%. The long-run trend across the full record is rising.
Where does this Europe data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Coconut Oil — Export quantity. 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

Indicator
Coconut Oil — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
166 places, 2,064 data points, 2010–2023
Last refreshed

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.