Fruits - Excluding Wine — Residuals in Philippines
Philippines: Fruits - Excluding Wine — Residuals was 241 1000 t in 2023. ◆ Volatile
Fruits - Excluding Wine — Residuals in Philippines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fruits - excluding wine — residuals in Philippines is 241 1000 t, measured in 2023.
Compared with earlier readings it is up 122.5% on the previous year and down 2.8% over ten years.
Over the whole period, fruits - excluding wine — residuals in Philippines peaked at 248 1000 t in 2011 and was at its lowest, -1,417 1000 t, in 2021.
Philippines ranks 9th of 182 countries on this measure, in the top 10%.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | -188 1000 t | -1,354 1000 t | 248 1000 t | 10 |
| 2020s | -678.75 1000 t | -1,417 1000 t | 241 1000 t | 4 |
Countries ranked near Philippines
- 6 Iran (Islamic Republic of) 408 1000 t compare
- 7 India 390 1000 t compare
- 8 Mexico 275 1000 t compare
- 10 China, Taiwan Province of 221 1000 t compare
- 11 China, mainland 218 1000 t compare
- 12 Myanmar 192 1000 t compare
More agriculture & rural data for Philippines
- Agriculture share gdp 8.59 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.59 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 0.6% (2024)
- Rural population 44.2% (2025)
- Rural population growth 0.1% (2025)
- Rural population 51.65 million (2025)
- Agriculture, forestry, and fishing, value added 8.6% (2025)
- Agriculture, forestry, and fishing, value added 41.85 billion current US$ (2025)
- Bananas — Production 5.64 million t (2024)
Frequently asked questions
- What is fruits - excluding wine — residuals in Philippines?
- Fruits - excluding wine — residuals in Philippines was 241 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — residuals recorded in Philippines?
- The highest recorded value was 248 1000 t in 2011.
- What is the lowest fruits - excluding wine — residuals recorded in Philippines?
- The lowest recorded value was -1,417 1000 t in 2021.
- How does Philippines rank for fruits - excluding wine — residuals?
- Philippines ranks 9th out of 182 countries with data for 2023.
- Is fruits - excluding wine — residuals rising or falling in Philippines?
- Over the last ten years it is down 2.8%. The long-run trend across the full record is volatile.
- Where does this Philippines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Residuals. 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.