Vegetables — Export quantity in China, Taiwan Province of
China, Taiwan Province of: Vegetables — Export quantity was 64 1000 t in 2023. ▼ Falling
Vegetables — Export quantity in China, Taiwan Province of, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, vegetables — export quantity in China, Taiwan Province of stood at 64 1000 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 11.1% on the previous year and down 24.7% over ten years.
Over the whole period, vegetables — export quantity in China, Taiwan Province of peaked at 118 1000 t in 2011 and was at its lowest, 64 1000 t, in 2023.
That places China, Taiwan Province of 78th out of 178 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 88.3 1000 t | 77 1000 t | 118 1000 t | 10 |
| 2020s | 72 1000 t | 64 1000 t | 77 1000 t | 4 |
Countries ranked near China, Taiwan Province of
More agriculture & rural data for China, Taiwan Province of
- Meat of pig with the bone, fresh or chilled — Production 780,000 t (2024)
- Tomatoes — Production 85,529 t (2024)
- Tomatoes — Yield 23,034 kg/ha (2024)
- Cabbages — Area harvested 16,254 ha (2024)
- Cabbages — Yield 38,138 kg/ha (2024)
- Tomatoes — Area harvested 3,713 ha (2024)
- Swine / pigs — Stocks 5.10 million An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 7.41 million An (2024)
- Fat of pigs — Producing Animals/Slaughtered 7.41 million An (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 28 kg/An (2024)
Frequently asked questions
- What is vegetables — export quantity in China, Taiwan Province of?
- Vegetables — export quantity in China, Taiwan Province of was 64 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — export quantity recorded in China, Taiwan Province of?
- The highest recorded value was 118 1000 t in 2011.
- What is the lowest vegetables — export quantity recorded in China, Taiwan Province of?
- The lowest recorded value was 64 1000 t in 2023.
- How does China, Taiwan Province of rank for vegetables — export quantity?
- China, Taiwan Province of ranks 78th out of 178 countries with data for 2023.
- Is vegetables — export quantity rising or falling in China, Taiwan Province of?
- Over the last ten years it is down 24.7%. The long-run trend across the full record is falling.
- Where does this China, Taiwan Province of data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Export 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
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.