Vegetables, other — Production in Burkina Faso
Burkina Faso: Vegetables, other — Production was 1,103 1000 t in 2023. ◆ Volatile
Vegetables, other — Production in Burkina Faso, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, vegetables, other — production in Burkina Faso stood at 1,103 1000 t.
Compared with earlier readings it is down 0.5% on the previous year and up 304.0% over ten years.
Over the whole period, vegetables, other — production in Burkina Faso peaked at 1,108 1000 t in 2022 and was at its lowest, 257 1000 t, in 2010.
That places Burkina Faso 56th out of 163 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 353.9 1000 t | 257 1000 t | 1,040 1000 t | 10 |
| 2020s | 1,079 1000 t | 1,040 1000 t | 1,108 1000 t | 4 |
Countries ranked near Burkina Faso
More agriculture & rural data for Burkina Faso
- Agriculture, forestry, and fishing, value added (current US$), annual 13.81 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1994 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 228.86 current US$ per person (2025)
- Rural population, annual growth rate 1.39 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.7108 units per person (2025)
- Agriculture share gdp 19.94 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 19.94 (2025)
- Agricultural raw materials exports 6.0% (2024)
- Agricultural raw materials imports 0.4% (2024)
Frequently asked questions
- What is vegetables, other — production in Burkina Faso?
- Vegetables, other — production in Burkina Faso was 1,103 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — production recorded in Burkina Faso?
- The highest recorded value was 1,108 1000 t in 2022.
- What is the lowest vegetables, other — production recorded in Burkina Faso?
- The lowest recorded value was 257 1000 t in 2010.
- How does Burkina Faso rank for vegetables, other — production?
- Burkina Faso ranks 56th out of 163 countries with data for 2023.
- Is vegetables, other — production rising or falling in Burkina Faso?
- Over the last ten years it is up 304.0%. The long-run trend across the full record is volatile.
- Where does this Burkina Faso 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
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.