Onions — Import quantity in Senegal

Senegal: Onions — Import quantity was 195 1000 t in 2023. ▲ Rising

Latest (2023)
195 1000 t
Change on year
up 25.8%
World rank
14th
of 173 countries
All-time high
195 1000 t
in 2023
All-time low
105 1000 t
in 2010
Years of data
14
2010–2023

Onions — Import quantity in Senegal, 2010–2023

0501001502002010201620232010: 105 1000 t2011: 126 1000 t2012: 123 1000 t2013: 132 1000 t2014: 122 1000 t2015: 139 1000 t2016: 155 1000 t2017: 191 1000 t2018: 132 1000 t2019: 147 1000 t2020: 177 1000 t2021: 156 1000 t2022: 155 1000 t2023: 195 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 Senegal is 195 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 25.8% on the previous year and up 47.7% over ten years.

Over the whole period, onions — import quantity in Senegal peaked at 195 1000 t in 2023 and was at its lowest, 105 1000 t, in 2010.

That places Senegal 14th out of 173 countries 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

DecadeAverage LowestHighest Years
2010s 137.2 1000 t 105 1000 t 191 1000 t 10
2020s 170.75 1000 t 155 1000 t 195 1000 t 4

Countries ranked near Senegal

  1. 11 Russian Federation 206 1000 t compare
  2. 12 Poland 199 1000 t compare
  3. 12 Kazakhstan 199 1000 t compare
  4. 15 Saudi Arabia 181 1000 t compare
  5. 16 Indonesia 157 1000 t compare
  6. 17 Spain 148 1000 t compare

See the full ranking of 204 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is onions — import quantity in Senegal?
Onions — import quantity in Senegal was 195 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest onions — import quantity recorded in Senegal?
The highest recorded value was 195 1000 t in 2023.
What is the lowest onions — import quantity recorded in Senegal?
The lowest recorded value was 105 1000 t in 2010.
How does Senegal rank for onions — import quantity?
Senegal ranks 14th out of 173 countries with data for 2023.
Is onions — import quantity rising or falling in Senegal?
Over the last ten years it is up 47.7%. The long-run trend across the full record is rising.
Where does this Senegal 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.