Oranges, Mandarines — Production in Mozambique

Mozambique: Oranges, Mandarines — Production was 67 1000 t in 2023. ▲ Rising

Latest (2023)
67 1000 t
Change on year
unchanged
World rank
59th
of 129 countries
All-time high
68 1000 t
in 2017
All-time low
32 1000 t
in 2010
Years of data
14
2010–2023

Oranges, Mandarines — Production in Mozambique, 2010–2023

02040602010201620232010: 32 1000 t2011: 37 1000 t2012: 46 1000 t2013: 52 1000 t2014: 53 1000 t2015: 55 1000 t2016: 65 1000 t2017: 68 1000 t2018: 66 1000 t2019: 67 1000 t2020: 68 1000 t2021: 67 1000 t2022: 67 1000 t2023: 67 1000 t

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

Analysis

Mozambique recorded 67 1000 t for oranges, mandarines — production in 2023.

The figure is up 28.8% over ten years.

Over the whole period, oranges, mandarines — production in Mozambique peaked at 68 1000 t in 2017 and was at its lowest, 32 1000 t, in 2010.

Mozambique ranks 59th of 129 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 54.1 1000 t 32 1000 t 68 1000 t 10
2020s 67.25 1000 t 67 1000 t 68 1000 t 4

Countries ranked near Mozambique

  1. 56 Lao People's Democratic Republic 81 1000 t compare
  2. 56 Jamaica 81 1000 t compare
  3. 58 Georgia 69 1000 t compare
  4. 60 Cambodia 66 1000 t compare
  5. 61 Libya 64 1000 t compare
  6. 62 Azerbaijan 58 1000 t compare
  7. 62 Senegal 58 1000 t compare

See the full ranking of 160 places →

More agriculture & rural data for Mozambique

All data for Mozambique →

Frequently asked questions

What is oranges, mandarines — production in Mozambique?
Oranges, mandarines — production in Mozambique was 67 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oranges, mandarines — production recorded in Mozambique?
The highest recorded value was 68 1000 t in 2017.
What is the lowest oranges, mandarines — production recorded in Mozambique?
The lowest recorded value was 32 1000 t in 2010.
How does Mozambique rank for oranges, mandarines — production?
Mozambique ranks 59th out of 129 countries with data for 2023.
Is oranges, mandarines — production rising or falling in Mozambique?
Over the last ten years it is up 28.8%. The long-run trend across the full record is rising.
Where does this Mozambique data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oranges, Mandarines — Production. 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
Oranges, Mandarines — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
160 places, 2,034 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.