Vegetables, other — Food in Oman

Oman: Vegetables, other — Food was 1,044 1000 t in 2023. ▲ Rising

Latest (2023)
1,044 1000 t
Change on year
up 25.5%
World rank
67th
of 182 countries
All-time high
1,044 1000 t
in 2023
All-time low
267 1000 t
in 2012
Years of data
14
2010–2023

Vegetables, other — Food in Oman, 2010–2023

2004006008001.0k2010201620232010: 308 1000 t2011: 268 1000 t2012: 267 1000 t2013: 333 1000 t2014: 321 1000 t2015: 326 1000 t2016: 370 1000 t2017: 614 1000 t2018: 646 1000 t2019: 611 1000 t2020: 668 1000 t2021: 729 1000 t2022: 832 1000 t2023: 1.0k 1000 t

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

Analysis

The most recent figure for vegetables, other — food in Oman is 1,044 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 25.5% on the previous year and up 213.5% over ten years.

Over the whole period, vegetables, other — food in Oman peaked at 1,044 1000 t in 2023 and was at its lowest, 267 1000 t, in 2012.

That places Oman 67th out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 406.4 1000 t 267 1000 t 646 1000 t 10
2020s 818.25 1000 t 668 1000 t 1,044 1000 t 4

Countries ranked near Oman

  1. 64 Chile 1,052 1000 t compare
  2. 64 Syrian Arab Republic 1,052 1000 t compare
  3. 66 Austria 1,050 1000 t compare
  4. 68 Azerbaijan 1,043 1000 t compare
  5. 69 Burkina Faso 1,023 1000 t compare
  6. 70 Sri Lanka 1,001 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Oman

All data for Oman →

Frequently asked questions

What is vegetables, other — food in Oman?
Vegetables, other — food in Oman was 1,044 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — food recorded in Oman?
The highest recorded value was 1,044 1000 t in 2023.
What is the lowest vegetables, other — food recorded in Oman?
The lowest recorded value was 267 1000 t in 2012.
How does Oman rank for vegetables, other — food?
Oman ranks 67th out of 182 countries with data for 2023.
Is vegetables, other — food rising or falling in Oman?
Over the last ten years it is up 213.5%. The long-run trend across the full record is rising.
Where does this Oman data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Food. 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 — Food
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.