Fruits - Excluding Wine — Residuals in Switzerland
Switzerland: Fruits - Excluding Wine — Residuals was 107 1000 t in 2023. ▼ Falling
Fruits - Excluding Wine — Residuals in Switzerland, 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 Switzerland is 107 1000 t, measured in 2023.
Compared with earlier readings it is down 7.0% on the previous year and up 9.2% over ten years.
Over the whole period, fruits - excluding wine — residuals in Switzerland peaked at 283 1000 t in 2011 and was at its lowest, 97 1000 t, in 2010.
Switzerland ranks 17th of 164 countries on this measure, in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 131.6 1000 t | 97 1000 t | 283 1000 t | 10 |
| 2020s | 116.25 1000 t | 107 1000 t | 136 1000 t | 4 |
Countries ranked near Switzerland
- 14 Dominican Republic 128 1000 t compare
- 15 Bangladesh 111 1000 t compare
- 16 Iraq 110 1000 t compare
- 18 Pakistan 83 1000 t compare
- 19 Nepal 75 1000 t compare
- 20 United Arab Emirates 72 1000 t compare
More agriculture & rural data for Switzerland
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 14.3% (2025)
- Rural population growth -0.9% (2025)
- Rural population 1.30 million (2025)
- Agriculture, forestry, and fishing, value added 0.6% (2025)
- Agriculture, forestry, and fishing, value added 6.73 billion current US$ (2025)
- Unmanufactured tobacco — Production 756.04 t (2024)
Frequently asked questions
- What is fruits - excluding wine — residuals in Switzerland?
- Fruits - excluding wine — residuals in Switzerland was 107 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — residuals recorded in Switzerland?
- The highest recorded value was 283 1000 t in 2011.
- What is the lowest fruits - excluding wine — residuals recorded in Switzerland?
- The lowest recorded value was 97 1000 t in 2010.
- How does Switzerland rank for fruits - excluding wine — residuals?
- Switzerland ranks 17th out of 164 countries with data for 2023.
- Is fruits - excluding wine — residuals rising or falling in Switzerland?
- Over the last ten years it is up 9.2%. The long-run trend across the full record is falling.
- Where does this Switzerland 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.