Fruits - Excluding Wine — Export quantity in Morocco
Morocco: Fruits - Excluding Wine — Export quantity was 688 1000 t in 2023. ▲ Rising
Fruits - Excluding Wine — Export quantity in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Morocco recorded 688 1000 t for fruits - excluding wine — export quantity in 2023.
That represents a change of down 22.0% on the previous year and up 15.2% over ten years.
Over the whole period, fruits - excluding wine — export quantity in Morocco peaked at 882 1000 t in 2022 and was at its lowest, 591 1000 t, in 2012.
That places Morocco 38th out of 176 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 691.7 1000 t | 591 1000 t | 850 1000 t | 10 |
| 2020s | 782 1000 t | 688 1000 t | 882 1000 t | 4 |
Countries ranked near Morocco
- 35 Honduras 756 1000 t compare
- 36 Côte d'Ivoire 747 1000 t compare
- 37 Republic of Moldova 735 1000 t compare
- 39 Indonesia 668 1000 t compare
- 40 Afghanistan 651 1000 t compare
- 41 China, Hong Kong SAR 618 1000 t compare
More agriculture & rural data for Morocco
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 36.9% (2025)
- Rural population growth 0.0% (2025)
- Rural population 14.17 million (2025)
- Agriculture, forestry, and fishing, value added 10.5% (2025)
- Agriculture, forestry, and fishing, value added 19.23 billion current US$ (2025)
- Bananas — Production 310,110 t (2024)
Frequently asked questions
- What is fruits - excluding wine — export quantity in Morocco?
- Fruits - excluding wine — export quantity in Morocco was 688 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — export quantity recorded in Morocco?
- The highest recorded value was 882 1000 t in 2022.
- What is the lowest fruits - excluding wine — export quantity recorded in Morocco?
- The lowest recorded value was 591 1000 t in 2012.
- How does Morocco rank for fruits - excluding wine — export quantity?
- Morocco ranks 38th out of 176 countries with data for 2023.
- Is fruits - excluding wine — export quantity rising or falling in Morocco?
- Over the last ten years it is up 15.2%. The long-run trend across the full record is rising.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — 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
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.