Fruits - Excluding Wine — Production in Tunisia
Tunisia: Fruits - Excluding Wine — Production was 1,886 1000 t in 2023. ▲ Rising
Fruits - Excluding Wine — Production in Tunisia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fruits - excluding wine — production in Tunisia is 1,886 1000 t, measured in 2023.
The figure is up 1.5% on the previous year and up 44.2% over ten years.
Over the whole period, fruits - excluding wine — production in Tunisia peaked at 1,891 1000 t in 2021 and was at its lowest, 1,256 1000 t, in 2010.
Tunisia ranks 60th of 180 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,424 1000 t | 1,256 1000 t | 1,823 1000 t | 10 |
| 2020s | 1,863 1000 t | 1,817 1000 t | 1,891 1000 t | 4 |
Countries ranked near Tunisia
- 57 Afghanistan 1,998 1000 t compare
- 58 Cuba 1,941 1000 t compare
- 59 New Zealand 1,916 1000 t compare
- 61 Syrian Arab Republic 1,821 1000 t compare
- 62 Guinea 1,670 1000 t compare
- 63 Democratic People's Republic of Korea 1,626 1000 t compare
More agriculture & rural data for Tunisia
- Agriculture share gdp 10.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.29 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 1.4% (2024)
- Rural population 29.3% (2025)
- Rural population growth -0.6% (2025)
- Rural population 3.62 million (2025)
- Agriculture, forestry, and fishing, value added 10.3% (2025)
- Agriculture, forestry, and fishing, value added 5.92 billion current US$ (2025)
- Unmanufactured tobacco — Production 2,216 t (2024)
Frequently asked questions
- What is fruits - excluding wine — production in Tunisia?
- Fruits - excluding wine — production in Tunisia was 1,886 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — production recorded in Tunisia?
- The highest recorded value was 1,891 1000 t in 2021.
- What is the lowest fruits - excluding wine — production recorded in Tunisia?
- The lowest recorded value was 1,256 1000 t in 2010.
- How does Tunisia rank for fruits - excluding wine — production?
- Tunisia ranks 60th out of 180 countries with data for 2023.
- Is fruits - excluding wine — production rising or falling in Tunisia?
- Over the last ten years it is up 44.2%. The long-run trend across the full record is rising.
- Where does this Tunisia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Production. 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.