Vegetables, other — Production in Argentina

Argentina: Vegetables, other — Production was 2,048 1000 t in 2023. ▬ Flat

Latest (2023)
2,048 1000 t
Change on year
up 0.1%
World rank
41st
of 181 countries
All-time high
2,224 1000 t
in 2018
All-time low
1,962 1000 t
in 2010
Years of data
14
2010–2023

Vegetables, other — Production in Argentina, 2010–2023

05001.0k1.5k2.0k2010201620232010: 2.0k 1000 t2011: 2.0k 1000 t2012: 2.1k 1000 t2013: 2.1k 1000 t2014: 2.1k 1000 t2015: 2.1k 1000 t2016: 2.2k 1000 t2017: 2.2k 1000 t2018: 2.2k 1000 t2019: 2.0k 1000 t2020: 2.1k 1000 t2021: 2.1k 1000 t2022: 2.0k 1000 t2023: 2.0k 1000 t

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

Analysis

In 2023, vegetables, other — production in Argentina stood at 2,048 1000 t.

The figure is up 0.1% on the previous year and down 2.8% over ten years.

Over the whole period, vegetables, other — production in Argentina peaked at 2,224 1000 t in 2018 and was at its lowest, 1,962 1000 t, in 2010.

Argentina ranks 41st of 181 countries on this measure, in the top quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 2,109 1000 t 1,962 1000 t 2,224 1000 t 10
2020s 2,058 1000 t 2,045 1000 t 2,077 1000 t 4

Countries ranked near Argentina

  1. 38 United Republic of Tanzania 2,268 1000 t compare
  2. 39 Tunisia 2,096 1000 t compare
  3. 40 Tajikistan 2,058 1000 t compare
  4. 42 Niger 2,004 1000 t compare
  5. 43 Senegal 1,954 1000 t compare
  6. 44 United Kingdom of Great Britain and Northern Ireland 1,891 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Argentina

All data for Argentina →

Frequently asked questions

What is vegetables, other — production in Argentina?
Vegetables, other — production in Argentina was 2,048 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — production recorded in Argentina?
The highest recorded value was 2,224 1000 t in 2018.
What is the lowest vegetables, other — production recorded in Argentina?
The lowest recorded value was 1,962 1000 t in 2010.
How does Argentina rank for vegetables, other — production?
Argentina ranks 41st out of 181 countries with data for 2023.
Is vegetables, other — production rising or falling in Argentina?
Over the last ten years it is down 2.8%. The long-run trend across the full record is flat.
Where does this Argentina data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Production. 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 — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,895 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.