Vegetables, other — Losses in Philippines

Philippines: Vegetables, other — Losses was 579 1000 t in 2023. ▲ Rising

Latest (2023)
579 1000 t
Change on year
up 1.0%
World rank
17th
of 182 countries
All-time high
605 1000 t
in 2018
All-time low
529 1000 t
in 2010
Years of data
14
2010–2023

Vegetables, other — Losses in Philippines, 2010–2023

02004006002010201620232010: 529 1000 t2011: 540 1000 t2012: 558 1000 t2013: 561 1000 t2014: 564 1000 t2015: 576 1000 t2016: 589 1000 t2017: 599 1000 t2018: 605 1000 t2019: 578 1000 t2020: 578 1000 t2021: 567 1000 t2022: 573 1000 t2023: 579 1000 t

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

Analysis

The most recent figure for vegetables, other — losses in Philippines is 579 1000 t, measured in 2023.

The figure is up 1.0% on the previous year and up 3.2% over ten years.

Over the whole period, vegetables, other — losses in Philippines peaked at 605 1000 t in 2018 and was at its lowest, 529 1000 t, in 2010.

Philippines ranks 17th of 182 countries on this measure, 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 569.9 1000 t 529 1000 t 605 1000 t 10
2020s 574.25 1000 t 567 1000 t 579 1000 t 4

Countries ranked near Philippines

  1. 14 Brazil 627 1000 t compare
  2. 15 Algeria 618 1000 t compare
  3. 16 Uzbekistan 603 1000 t compare
  4. 18 Pakistan 539 1000 t compare
  5. 19 Iran (Islamic Republic of) 537 1000 t compare
  6. 20 Indonesia 527 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Philippines

All data for Philippines →

Frequently asked questions

What is vegetables, other — losses in Philippines?
Vegetables, other — losses in Philippines was 579 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — losses recorded in Philippines?
The highest recorded value was 605 1000 t in 2018.
What is the lowest vegetables, other — losses recorded in Philippines?
The lowest recorded value was 529 1000 t in 2010.
How does Philippines rank for vegetables, other — losses?
Philippines ranks 17th out of 182 countries with data for 2023.
Is vegetables, other — losses rising or falling in Philippines?
Over the last ten years it is up 3.2%. The long-run trend across the full record is rising.
Where does this Philippines data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Losses. 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 — Losses
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.