Vegetables — Export quantity in Lithuania

Lithuania: Vegetables — Export quantity was 118 1000 t in 2023. ▼ Falling

Latest (2023)
118 1000 t
Change on year
up 1.7%
World rank
64th
of 178 countries
All-time high
375 1000 t
in 2013
All-time low
116 1000 t
in 2022
Years of data
14
2010–2023

Vegetables — Export quantity in Lithuania, 2010–2023

1002003004002010201620232010: 188 1000 t2011: 241 1000 t2012: 294 1000 t2013: 375 1000 t2014: 347 1000 t2015: 358 1000 t2016: 211 1000 t2017: 234 1000 t2018: 197 1000 t2019: 134 1000 t2020: 125 1000 t2021: 125 1000 t2022: 116 1000 t2023: 118 1000 t

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

Analysis

In 2023, vegetables — export quantity in Lithuania stood at 118 1000 t.

That represents a change of up 1.7% on the previous year and down 68.5% over ten years.

Over the whole period, vegetables — export quantity in Lithuania peaked at 375 1000 t in 2013 and was at its lowest, 116 1000 t, in 2022.

Lithuania ranks 64th 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 257.9 1000 t 134 1000 t 375 1000 t 10
2020s 121 1000 t 116 1000 t 125 1000 t 4

Countries ranked near Lithuania

  1. 61 Senegal 147 1000 t compare
  2. 62 Denmark 139 1000 t compare
  3. 63 Ecuador 122 1000 t compare
  4. 65 Lao People's Democratic Republic 117 1000 t compare
  5. 66 Ethiopia 112 1000 t compare
  6. 67 Indonesia 111 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is vegetables — export quantity in Lithuania?
Vegetables — export quantity in Lithuania was 118 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — export quantity recorded in Lithuania?
The highest recorded value was 375 1000 t in 2013.
What is the lowest vegetables — export quantity recorded in Lithuania?
The lowest recorded value was 116 1000 t in 2022.
How does Lithuania rank for vegetables — export quantity?
Lithuania ranks 64th out of 178 countries with data for 2023.
Is vegetables — export quantity rising or falling in Lithuania?
Over the last ten years it is down 68.5%. The long-run trend across the full record is falling.
Where does this Lithuania 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.