Vegetables — Export quantity in Hungary

Hungary: Vegetables — Export quantity was 583 1000 t in 2023. ▲ Rising

Latest (2023)
583 1000 t
Change on year
down 10.6%
World rank
29th
of 178 countries
All-time high
738 1000 t
in 2017
All-time low
547 1000 t
in 2011
Years of data
14
2010–2023

Vegetables — Export quantity in Hungary, 2010–2023

02004006008002010201620232010: 593 1000 t2011: 547 1000 t2012: 596 1000 t2013: 661 1000 t2014: 671 1000 t2015: 660 1000 t2016: 734 1000 t2017: 738 1000 t2018: 730 1000 t2019: 641 1000 t2020: 691 1000 t2021: 645 1000 t2022: 652 1000 t2023: 583 1000 t

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

Analysis

Hungary recorded 583 1000 t for vegetables — export quantity in 2023.

Compared with earlier readings it is down 10.6% on the previous year and down 11.8% over ten years.

Over the whole period, vegetables — export quantity in Hungary peaked at 738 1000 t in 2017 and was at its lowest, 547 1000 t, in 2011.

That places Hungary 29th out of 178 countries 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

DecadeAverage LowestHighest Years
2010s 657.1 1000 t 547 1000 t 738 1000 t 10
2020s 642.75 1000 t 583 1000 t 691 1000 t 4

Countries ranked near Hungary

  1. 26 Afghanistan 737 1000 t compare
  2. 27 Peru 720 1000 t compare
  3. 28 Thailand 634 1000 t compare
  4. 30 Australia and New Zealand 530 1000 t compare
  5. 31 Pakistan 463 1000 t compare
  6. 32 Russian Federation 462 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is vegetables — export quantity in Hungary?
Vegetables — export quantity in Hungary was 583 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — export quantity recorded in Hungary?
The highest recorded value was 738 1000 t in 2017.
What is the lowest vegetables — export quantity recorded in Hungary?
The lowest recorded value was 547 1000 t in 2011.
How does Hungary rank for vegetables — export quantity?
Hungary ranks 29th out of 178 countries with data for 2023.
Is vegetables — export quantity rising or falling in Hungary?
Over the last ten years it is down 11.8%. The long-run trend across the full record is rising.
Where does this Hungary 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

Indicator
Vegetables — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
209 places, 2,832 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.