Vegetables — Export quantity in Indonesia

Indonesia: Vegetables — Export quantity was 111 1000 t in 2023. ▼ Falling

Latest (2023)
111 1000 t
Change on year
up 14.4%
World rank
67th
of 178 countries
All-time high
166 1000 t
in 2015
All-time low
77 1000 t
in 2021
Years of data
14
2010–2023

Vegetables — Export quantity in Indonesia, 2010–2023

0501001502010201620232010: 81 1000 t2011: 83 1000 t2012: 148 1000 t2013: 127 1000 t2014: 89 1000 t2015: 166 1000 t2016: 107 1000 t2017: 78 1000 t2018: 80 1000 t2019: 92 1000 t2020: 102 1000 t2021: 77 1000 t2022: 97 1000 t2023: 111 1000 t

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

Analysis

Indonesia recorded 111 1000 t for vegetables — export quantity in 2023.

The figure is up 14.4% on the previous year and down 12.6% over ten years.

Over the whole period, vegetables — export quantity in Indonesia peaked at 166 1000 t in 2015 and was at its lowest, 77 1000 t, in 2021.

Indonesia ranks 67th of 178 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 105.1 1000 t 78 1000 t 166 1000 t 10
2020s 96.75 1000 t 77 1000 t 111 1000 t 4

Countries ranked near Indonesia

  1. 64 Lithuania 118 1000 t compare
  2. 65 Lao People's Democratic Republic 117 1000 t compare
  3. 66 Ethiopia 112 1000 t compare
  4. 68 Yemen 109 1000 t compare
  5. 68 United Republic of Tanzania 109 1000 t compare
  6. 70 Caribbean 105 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for Indonesia

All data for Indonesia →

Frequently asked questions

What is vegetables — export quantity in Indonesia?
Vegetables — export quantity in Indonesia was 111 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — export quantity recorded in Indonesia?
The highest recorded value was 166 1000 t in 2015.
What is the lowest vegetables — export quantity recorded in Indonesia?
The lowest recorded value was 77 1000 t in 2021.
How does Indonesia rank for vegetables — export quantity?
Indonesia ranks 67th out of 178 countries with data for 2023.
Is vegetables — export quantity rising or falling in Indonesia?
Over the last ten years it is down 12.6%. The long-run trend across the full record is falling.
Where does this Indonesia 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.