Vegetables, other — Export quantity in France

France: Vegetables, other — Export quantity was 1,707 1000 t in 2023. ▬ Flat

Latest (2023)
1,707 1000 t
Change on year
up 0.4%
World rank
9th
of 178 countries
All-time high
1,736 1000 t
in 2020
All-time low
1,569 1000 t
in 2010
Years of data
14
2010–2023

Vegetables, other — Export quantity in France, 2010–2023

05001.0k1.5k2010201620232010: 1.6k 1000 t2011: 1.7k 1000 t2012: 1.7k 1000 t2013: 1.6k 1000 t2014: 1.7k 1000 t2015: 1.6k 1000 t2016: 1.6k 1000 t2017: 1.7k 1000 t2018: 1.6k 1000 t2019: 1.7k 1000 t2020: 1.7k 1000 t2021: 1.7k 1000 t2022: 1.7k 1000 t2023: 1.7k 1000 t

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

Analysis

The most recent figure for vegetables, other — export quantity in France is 1,707 1000 t, measured in 2023.

Compared with earlier readings it is up 0.4% on the previous year and up 3.7% over ten years.

Over the whole period, vegetables, other — export quantity in France peaked at 1,736 1000 t in 2020 and was at its lowest, 1,569 1000 t, in 2010.

That places France 9th out of 178 countries with data for 2023, putting it in the top 10%.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,644 1000 t 1,569 1000 t 1,690 1000 t 10
2020s 1,699 1000 t 1,653 1000 t 1,736 1000 t 4

Countries ranked near France

  1. 6 Belgium 2,850 1000 t compare
  2. 7 Italy 2,620 1000 t compare
  3. 8 Germany 2,262 1000 t compare
  4. 10 Poland 1,420 1000 t compare
  5. 11 India 1,389 1000 t compare
  6. 12 Türkiye 1,206 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for France

All data for France →

Frequently asked questions

What is vegetables, other — export quantity in France?
Vegetables, other — export quantity in France was 1,707 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — export quantity recorded in France?
The highest recorded value was 1,736 1000 t in 2020.
What is the lowest vegetables, other — export quantity recorded in France?
The lowest recorded value was 1,569 1000 t in 2010.
How does France rank for vegetables, other — export quantity?
France ranks 9th out of 178 countries with data for 2023.
Is vegetables, other — export quantity rising or falling in France?
Over the last ten years it is up 3.7%. The long-run trend across the full record is flat.
Where does this France data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — 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, other — 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, 2,830 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.