Vegetables, other — Production in Austria

Austria: Vegetables, other — Production was 375 1000 t in 2023. ▼ Falling

Latest (2023)
375 1000 t
Change on year
down 2.1%
World rank
98th
of 181 countries
All-time high
505 1000 t
in 2019
All-time low
348 1000 t
in 2015
Years of data
14
2010–2023

Vegetables, other — Production in Austria, 2010–2023

02004006002010201620232010: 393 1000 t2011: 454 1000 t2012: 430 1000 t2013: 399 1000 t2014: 435 1000 t2015: 348 1000 t2016: 407 1000 t2017: 410 1000 t2018: 374 1000 t2019: 505 1000 t2020: 379 1000 t2021: 388 1000 t2022: 383 1000 t2023: 375 1000 t

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

Analysis

The most recent figure for vegetables, other — production in Austria is 375 1000 t, measured in 2023.

The figure is down 2.1% on the previous year and down 6.0% over ten years.

Over the whole period, vegetables, other — production in Austria peaked at 505 1000 t in 2019 and was at its lowest, 348 1000 t, in 2015.

Austria ranks 98th of 181 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 415.5 1000 t 348 1000 t 505 1000 t 10
2020s 381.25 1000 t 375 1000 t 388 1000 t 4

Countries ranked near Austria

  1. 95 Madagascar 417 1000 t compare
  2. 96 Lebanon 412 1000 t compare
  3. 97 Sierra Leone 409 1000 t compare
  4. 99 Zambia 372 1000 t compare
  5. 100 Yemen 364 1000 t compare
  6. 101 United Arab Emirates 328 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Austria

All data for Austria →

Frequently asked questions

What is vegetables, other — production in Austria?
Vegetables, other — production in Austria was 375 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — production recorded in Austria?
The highest recorded value was 505 1000 t in 2019.
What is the lowest vegetables, other — production recorded in Austria?
The lowest recorded value was 348 1000 t in 2015.
How does Austria rank for vegetables, other — production?
Austria ranks 98th out of 181 countries with data for 2023.
Is vegetables, other — production rising or falling in Austria?
Over the last ten years it is down 6.0%. The long-run trend across the full record is falling.
Where does this Austria 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.