Onions — Import quantity in Eastern Asia

Eastern Asia: Onions — Import quantity was 461 1000 t in 2023. ▼ Falling

Latest (2023)
461 1000 t
Change on year
down 3.6%
Rank
20th
of 31 groups
All-time high
557 1000 t
in 2017
All-time low
382 1000 t
in 2020
Years of data
14
2010–2023

Onions — Import quantity in Eastern Asia, 2010–2023

02004006002010201620232010: 437 1000 t2011: 453 1000 t2012: 487 1000 t2013: 460 1000 t2014: 434 1000 t2015: 536 1000 t2016: 456 1000 t2017: 557 1000 t2018: 459 1000 t2019: 428 1000 t2020: 382 1000 t2021: 409 1000 t2022: 478 1000 t2023: 461 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for onions — import quantity in Eastern Asia is 461 1000 t, measured in 2023.

The figure is down 3.6% on the previous year and up 0.2% over ten years.

Over the whole period, onions — import quantity in Eastern Asia peaked at 557 1000 t in 2017 and was at its lowest, 382 1000 t, in 2020.

Eastern Asia ranks 20th of 31 groups on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 470.7 1000 t 428 1000 t 557 1000 t 10
2020s 432.5 1000 t 382 1000 t 478 1000 t 4

Countries ranked near Eastern Asia

  1. 17 Spain 148 1000 t compare
  2. 18 Nepal 134 1000 t compare
  3. 19 France 130 1000 t compare
  4. 20 Republic of Korea 126 1000 t compare
  5. 21 Iraq 119 1000 t compare
  6. 22 Belgium 109 1000 t compare
  7. 23 Thailand 104 1000 t compare

See the full ranking of 204 places →

More agriculture & rural data for Eastern Asia

All data for Eastern Asia →

Frequently asked questions

What is onions — import quantity in Eastern Asia?
Onions — import quantity in Eastern Asia was 461 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest onions — import quantity recorded in Eastern Asia?
The highest recorded value was 557 1000 t in 2017.
What is the lowest onions — import quantity recorded in Eastern Asia?
The lowest recorded value was 382 1000 t in 2020.
How does Eastern Asia rank for onions — import quantity?
Eastern Asia ranks 20th out of 31 groups with data for 2023.
Is onions — import quantity rising or falling in Eastern Asia?
Over the last ten years it is up 0.2%. The long-run trend across the full record is falling.
Where does this Eastern Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Onions — Import quantity. 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

Indicator
Onions — Import quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
204 places, 2,679 data points, 2010–2023
Last refreshed

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.