Tobacco — Production in Viet Nam
Viet Nam: Tobacco — Production was 50,604 t in 2013. ▲ Rising
Tobacco — Production in Viet Nam, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Viet Nam recorded 50,604 t for tobacco — production in 2013.
That represents a change of up 6.7% on the previous year and up 59.1% over ten years.
Over the whole period, tobacco — production in Viet Nam peaked at 56,530 t in 2010 and was at its lowest, 11,000 t, in 1963.
Viet Nam ranks 16th of 30 regions on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 12,111 t | 11,000 t | 13,800 t | 9 |
| 1970s | 15,572 t | 11,400 t | 25,160 t | 10 |
| 1980s | 28,955 t | 20,310 t | 38,400 t | 10 |
| 1990s | 27,463 t | 20,300 t | 36,200 t | 10 |
| 2000s | 31,606 t | 23,400 t | 41,900 t | 10 |
| 2010s | 50,984 t | 47,407 t | 56,530 t | 4 |
Countries ranked near Viet Nam
- 13 Zambia 62,000 t compare
- 14 Yugoslav SFR 58,061 t compare
- 15 Mozambique 56,000 t compare
- 16 Philippines 53,750 t compare
- 17 Italy 49,770 t compare
- 18 Bulgaria 36,446 t compare
- 19 Republic of Korea 36,000 t compare
More agriculture & rural data for Viet Nam
- Pulses, Total — Production 279,795 t (2024)
- Unmanufactured tobacco — Area harvested 17,931 ha (2024)
- Sheep and Goats — Stocks 3.17 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 1.64 million An (2024)
- Sheep and Goat Meat — Production 24,593 t (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 15 kg/An (2024)
- Roots and Tubers, Total — Production 11.86 million t (2024)
- Roots and Tubers, Total — Yield 19,186 kg/ha (2024)
- Roots and Tubers, Total — Area harvested 618,234 ha (2024)
- Oilcrops, Cake Equivalent — Production 379,811 t (2024)
Frequently asked questions
- What is tobacco — production in Viet Nam?
- Tobacco — production in Viet Nam was 50,604 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest tobacco — production recorded in Viet Nam?
- The highest recorded value was 56,530 t in 2010.
- What is the lowest tobacco — production recorded in Viet Nam?
- The lowest recorded value was 11,000 t in 1963.
- How does Viet Nam rank for tobacco — production?
- Viet Nam ranks 16th out of 30 regions with data for 2013.
- Is tobacco — production rising or falling in Viet Nam?
- Over the last ten years it is up 59.1%. The long-run trend across the full record is rising.
- Where does this Viet Nam data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Tobacco — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.