Spices, Other — Production in South-eastern Asia
South-eastern Asia: Spices, Other — Production was 803 1000 t in 2023. ▲ Rising
Spices, Other — Production in South-eastern Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, spices, other — production in South-eastern Asia stood at 803 1000 t.
The figure is down 4.4% on the previous year and up 24.9% over ten years.
Over the whole period, spices, other — production in South-eastern Asia peaked at 919 1000 t in 2021 and was at its lowest, 523 1000 t, in 2011.
That places South-eastern Asia 8th out of 32 groups with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 705.9 1000 t | 523 1000 t | 835 1000 t | 10 |
| 2020s | 831.25 1000 t | 763 1000 t | 919 1000 t | 4 |
Countries ranked near South-eastern Asia
- 5 Indonesia 459 1000 t compare
- 6 Bangladesh 382 1000 t compare
- 7 Nepal 341 1000 t compare
- 8 Ethiopia, The Federal Democratic Republic of 295 1000 t compare
- 9 Yemen, Republic of 215 1000 t compare
- 10 Thailand 179 1000 t compare
- 11 Mexico 134 1000 t compare
More agriculture & rural data for South-eastern Asia
- Tomatoes — Yield 21,432 kg/ha (2024)
- Bananas — Area harvested 680,313 ha (2024)
- Unmanufactured tobacco — Production 581,764 t (2024)
- Unmanufactured tobacco — Area harvested 345,702 ha (2024)
- Bananas — Production 20.32 million t (2024)
- Tomatoes — Production 1.76 million t (2024)
- Swine / pigs — Stocks 65.92 million An (2024)
- Tomatoes — Area harvested 82,227 ha (2024)
- Pulses, Total — Production 4.12 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 66 kg/An (2024)
Frequently asked questions
- What is spices, other — production in South-eastern Asia?
- Spices, other — production in South-eastern Asia was 803 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — production recorded in South-eastern Asia?
- The highest recorded value was 919 1000 t in 2021.
- What is the lowest spices, other — production recorded in South-eastern Asia?
- The lowest recorded value was 523 1000 t in 2011.
- How does South-eastern Asia rank for spices, other — production?
- South-eastern Asia ranks 8th out of 32 groups with data for 2023.
- Is spices, other — production rising or falling in South-eastern Asia?
- Over the last ten years it is up 24.9%. The long-run trend across the full record is rising.
- Where does this South-eastern Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — 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
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.