Vegetables, other — Export quantity in Tunisia
Tunisia: Vegetables, other — Export quantity was 37 1000 t in 2023. ▼ Falling
Vegetables, other — Export quantity in Tunisia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for vegetables, other — export quantity in Tunisia is 37 1000 t, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 42.2% on the previous year and down 46.4% over ten years.
Over the whole period, vegetables, other — export quantity in Tunisia peaked at 69 1000 t in 2013 and was at its lowest, 37 1000 t, in 2023.
That places Tunisia 76th out of 178 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 60.4 1000 t | 48 1000 t | 69 1000 t | 10 |
| 2020s | 55.5 1000 t | 37 1000 t | 64 1000 t | 4 |
Countries ranked near Tunisia
- 73 China, Hong Kong SAR 52 1000 t compare
- 74 Mauritania 44 1000 t compare
- 75 Chile 38 1000 t compare
- 77 Nigeria 35 1000 t compare
- 78 Bangladesh 34 1000 t compare
- 78 Uganda 34 1000 t compare
More agriculture & rural data for Tunisia
- Agriculture share gdp 10.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.29 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 1.4% (2024)
- Rural population 29.3% (2025)
- Rural population growth -0.6% (2025)
- Rural population 3.62 million (2025)
- Agriculture, forestry, and fishing, value added 10.3% (2025)
- Agriculture, forestry, and fishing, value added 5.92 billion current US$ (2025)
- Unmanufactured tobacco — Production 2,216 t (2024)
Frequently asked questions
- What is vegetables, other — export quantity in Tunisia?
- Vegetables, other — export quantity in Tunisia was 37 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — export quantity recorded in Tunisia?
- The highest recorded value was 69 1000 t in 2013.
- What is the lowest vegetables, other — export quantity recorded in Tunisia?
- The lowest recorded value was 37 1000 t in 2023.
- How does Tunisia rank for vegetables, other — export quantity?
- Tunisia ranks 76th out of 178 countries with data for 2023.
- Is vegetables, other — export quantity rising or falling in Tunisia?
- Over the last ten years it is down 46.4%. The long-run trend across the full record is falling.
- Where does this Tunisia 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
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.