Spices — Food in Bangladesh

Bangladesh: Spices — Food was 1,137 1000 t in 2023. ▲ Rising

Latest (2023)
1,137 1000 t
Change on year
up 3.6%
World rank
2nd
of 182 countries
All-time high
1,137 1000 t
in 2023
All-time low
405 1000 t
in 2010
Years of data
14
2010–2023

Spices — Food in Bangladesh, 2010–2023

02505007501.0k1.2k2010201620232010: 405 1000 t2011: 434 1000 t2012: 421 1000 t2013: 434 1000 t2014: 474 1000 t2015: 474 1000 t2016: 440 1000 t2017: 458 1000 t2018: 465 1000 t2019: 546 1000 t2020: 790 1000 t2021: 874 1000 t2022: 1.1k 1000 t2023: 1.1k 1000 t

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

Analysis

In 2023, spices — food in Bangladesh stood at 1,137 1000 t. That is the highest value across all 14 years on record.

That represents a change of up 3.6% on the previous year and up 162.0% over ten years.

Over the whole period, spices — food in Bangladesh peaked at 1,137 1000 t in 2023 and was at its lowest, 405 1000 t, in 2010.

That places Bangladesh 2nd out of 182 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 455.1 1000 t 405 1000 t 546 1000 t 10
2020s 974.5 1000 t 790 1000 t 1,137 1000 t 4

Countries ranked near Bangladesh

  1. 1 India 6,396 1000 t compare
  2. 3 Nigeria 728 1000 t compare
  3. 4 China 599 1000 t compare
  4. 5 China, mainland 557 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Bangladesh

All data for Bangladesh →

Frequently asked questions

What is spices — food in Bangladesh?
Spices — food in Bangladesh was 1,137 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices — food recorded in Bangladesh?
The highest recorded value was 1,137 1000 t in 2023.
What is the lowest spices — food recorded in Bangladesh?
The lowest recorded value was 405 1000 t in 2010.
How does Bangladesh rank for spices — food?
Bangladesh ranks 2nd out of 182 countries with data for 2023.
Is spices — food rising or falling in Bangladesh?
Over the last ten years it is up 162.0%. The long-run trend across the full record is rising.
Where does this Bangladesh data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — Food. Statizoid updates them automatically from the source API.

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CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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Spices — Food in Bangladesh. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/spices-food/bangladesh/

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About this data

Indicator
Spices — Food
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.