Vegetables — Import quantity in China

China: Vegetables — Import quantity was 2,518 1000 t in 2023. ▲ Rising

Latest (2023)
2,518 1000 t
Change on year
up 9.0%
World rank
12th
of 182 countries
All-time high
2,907 1000 t
in 2019
All-time low
1,920 1000 t
in 2010
Years of data
14
2010–2023

Vegetables — Import quantity in China, 2010–2023

01.0k2.0k3.0k2010201620232010: 1.9k 1000 t2011: 2.1k 1000 t2012: 2.4k 1000 t2013: 2.2k 1000 t2014: 2.4k 1000 t2015: 2.5k 1000 t2016: 2.7k 1000 t2017: 2.6k 1000 t2018: 2.7k 1000 t2019: 2.9k 1000 t2020: 2.6k 1000 t2021: 2.6k 1000 t2022: 2.3k 1000 t2023: 2.5k 1000 t

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

Analysis

China recorded 2,518 1000 t for vegetables — import quantity in 2023.

That represents a change of up 9.0% on the previous year and up 16.0% over ten years.

Over the whole period, vegetables — import quantity in China peaked at 2,907 1000 t in 2019 and was at its lowest, 1,920 1000 t, in 2010.

That places China 12th out of 182 countries with data for 2023, putting it in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 2,438 1000 t 1,920 1000 t 2,907 1000 t 10
2020s 2,512 1000 t 2,310 1000 t 2,634 1000 t 4

Countries ranked near China

  1. 9 Republic of Korea 2,822 1000 t compare
  2. 10 Australia and New Zealand 2,636 1000 t compare
  3. 11 Iraq 2,529 1000 t compare
  4. 13 Australia 2,351 1000 t compare
  5. 14 Poland 2,339 1000 t compare
  6. 15 United Arab Emirates 2,214 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for China

All data for China →

Frequently asked questions

What is vegetables — import quantity in China?
Vegetables — import quantity in China was 2,518 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — import quantity recorded in China?
The highest recorded value was 2,907 1000 t in 2019.
What is the lowest vegetables — import quantity recorded in China?
The lowest recorded value was 1,920 1000 t in 2010.
How does China rank for vegetables — import quantity?
China ranks 12th out of 182 countries with data for 2023.
Is vegetables — import quantity rising or falling in China?
Over the last ten years it is up 16.0%. The long-run trend across the full record is rising.
Where does this China data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Import 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 — Import quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.