Vegetables, other — Domestic supply quantity in Switzerland
Switzerland: Vegetables, other — Domestic supply quantity was 895 1000 t in 2023. ▬ Flat
Vegetables, other — Domestic supply quantity in Switzerland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Switzerland recorded 895 1000 t for vegetables, other — domestic supply quantity in 2023.
Compared with earlier readings it is down 1.3% on the previous year and up 0.2% over ten years.
Over the whole period, vegetables, other — domestic supply quantity in Switzerland peaked at 907 1000 t in 2011 and was at its lowest, 847 1000 t, in 2019.
That places Switzerland 71st out of 164 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 881.8 1000 t | 847 1000 t | 907 1000 t | 10 |
| 2020s | 893.5 1000 t | 866 1000 t | 907 1000 t | 4 |
Countries ranked near Switzerland
More agriculture & rural data for Switzerland
- Agriculture, forestry, and fishing, value added (current US$), annual 13.79 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0064 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 739.83 current US$ per person (2025)
- Rural population, annual growth rate -0.8806 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1427 units per person (2025)
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
Frequently asked questions
- What is vegetables, other — domestic supply quantity in Switzerland?
- Vegetables, other — domestic supply quantity in Switzerland was 895 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — domestic supply quantity recorded in Switzerland?
- The highest recorded value was 907 1000 t in 2011.
- What is the lowest vegetables, other — domestic supply quantity recorded in Switzerland?
- The lowest recorded value was 847 1000 t in 2019.
- How does Switzerland rank for vegetables, other — domestic supply quantity?
- Switzerland ranks 71st out of 164 countries with data for 2023.
- Is vegetables, other — domestic supply quantity rising or falling in Switzerland?
- Over the last ten years it is up 0.2%. The long-run trend across the full record is flat.
- Where does this Switzerland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Domestic supply quantity. Statizoid updates them automatically from the source API.
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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.