Onions — Food in Southern Asia
Southern Asia: Onions — Food was 32,850 1000 t in 2023. ▲ Rising
Onions — Food in Southern Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for onions — food in Southern Asia is 32,850 1000 t, measured in 2023.
Compared with earlier readings it is down 4.7% on the previous year and up 51.6% over ten years.
Over the whole period, onions — food in Southern Asia peaked at 34,487 1000 t in 2022 and was at its lowest, 17,660 1000 t, in 2010.
That places Southern Asia 2nd out of 28 groups with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 22,250 1000 t | 17,660 1000 t | 25,507 1000 t | 10 |
| 2020s | 31,605 1000 t | 29,159 1000 t | 34,487 1000 t | 4 |
Countries ranked near Southern Asia
- 1 India 25,136 1000 t compare
- 2 China (People’s Republic of) 21,100 1000 t compare
- 3 China, mainland 20,973 1000 t compare
- 4 Bangladesh 3,194 1000 t compare
- 5 Egypt 2,958 1000 t compare
More agriculture & rural data for Southern Asia
- Tomatoes — Production, annual growth rate 3.46 % change on previous year (2024)
- Meat of sheep, fresh or chilled — Production 1.88 million t (2024)
- Other fruits, n.e.c. — Area harvested 1.32 million ha (2024)
- Oranges — Production 6.21 million t (2024)
- Oranges — Area harvested 314,953 ha (2024)
- Onions and shallots, dry (excluding dehydrated) — Production 32.32 million t (2024)
- Onions and shallots, dry (excluding dehydrated) — Area harvested 1.99 million ha (2024)
- Meat of sheep, fresh or chilled — Producing Animals/Slaughtered 124.63 million An (2024)
- Meat of chickens, fresh or chilled — Producing Animals/Slaughtered 8.00 million 1000 An (2024)
- Meat of goat, fresh or chilled — Yield/Carcass Weight 12 kg/An (2024)
Frequently asked questions
- What is onions — food in Southern Asia?
- Onions — food in Southern Asia was 32,850 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest onions — food recorded in Southern Asia?
- The highest recorded value was 34,487 1000 t in 2022.
- What is the lowest onions — food recorded in Southern Asia?
- The lowest recorded value was 17,660 1000 t in 2010.
- How does Southern Asia rank for onions — food?
- Southern Asia ranks 2nd out of 28 groups with data for 2023.
- Is onions — food rising or falling in Southern Asia?
- Over the last ten years it is up 51.6%. The long-run trend across the full record is rising.
- Where does this Southern Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Onions — Food. 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.