Olives (including preserved) — Processing in Mexico
Mexico: Olives (including preserved) — Processing was 13 1000 t in 2023. ◆ Volatile
Olives (including preserved) — Processing in Mexico, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, olives (including preserved) — processing in Mexico stood at 13 1000 t. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 30.0% on the previous year and up 85.7% over ten years.
Over the whole period, olives (including preserved) — processing in Mexico peaked at 13 1000 t in 2023 and was at its lowest, 2 1000 t, in 2011.
That places Mexico 25th out of 33 countries with data for 2023, putting it in the bottom quarter.
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 | 4 1000 t | 2 1000 t | 8 1000 t | 10 |
| 2020s | 9 1000 t | 6 1000 t | 13 1000 t | 4 |
Countries ranked near Mexico
- 22 Cyprus 23 1000 t compare
- 23 Uruguay 15 1000 t compare
- 23 France 15 1000 t compare
- 25 El Salvador 13 1000 t compare
- 27 North Macedonia 11 1000 t compare
- 28 Afghanistan 8 1000 t compare
More agriculture & rural data for Mexico
- Agriculture share gdp 3.88 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.88 (2025)
- Agricultural raw materials exports 0.1% (2025)
- Agricultural raw materials imports 0.7% (2025)
- Rural population 20.0% (2025)
- Rural population growth -0.6% (2025)
- Rural population 26.34 million (2025)
- Agriculture, forestry, and fishing, value added 3.9% (2025)
- Agriculture, forestry, and fishing, value added 71.18 billion current US$ (2025)
- Bananas — Production 2.67 million t (2024)
Frequently asked questions
- What is olives (including preserved) — processing in Mexico?
- Olives (including preserved) — processing in Mexico was 13 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — processing recorded in Mexico?
- The highest recorded value was 13 1000 t in 2023.
- What is the lowest olives (including preserved) — processing recorded in Mexico?
- The lowest recorded value was 2 1000 t in 2011.
- How does Mexico rank for olives (including preserved) — processing?
- Mexico ranks 25th out of 33 countries with data for 2023.
- Is olives (including preserved) — processing rising or falling in Mexico?
- Over the last ten years it is up 85.7%. The long-run trend across the full record is volatile.
- Where does this Mexico data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Processing. 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.