Vegetables, other — Production in New Zealand
New Zealand: Vegetables, other — Production was 746 1000 t in 2023. ▼ Falling
Vegetables, other — Production in New Zealand, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for vegetables, other — production in New Zealand is 746 1000 t, measured in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 14.6% over ten years.
Over the whole period, vegetables, other — production in New Zealand peaked at 957 1000 t in 2014 and was at its lowest, 746 1000 t, in 2022.
That places New Zealand 71st out of 163 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 891.9 1000 t | 806 1000 t | 957 1000 t | 10 |
| 2020s | 800 1000 t | 746 1000 t | 859 1000 t | 4 |
Countries ranked near New Zealand
More agriculture & rural data for New Zealand
- Agriculture, forestry, and fishing, value added (current US$), annual -10.07 % change on previous year (2023)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0401 current US$ per US$ of GDP (2023)
- Agriculture, forestry, and fishing, value added (current US$), per 1,976 current US$ per person (2023)
- Rural population, annual growth rate 0.275 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.16 units per person (2025)
- Agriculture share gdp 4.01 (2023)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.01 (2023)
- Agricultural raw materials exports 9.3% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is vegetables, other — production in New Zealand?
- Vegetables, other — production in New Zealand was 746 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — production recorded in New Zealand?
- The highest recorded value was 957 1000 t in 2014.
- What is the lowest vegetables, other — production recorded in New Zealand?
- The lowest recorded value was 746 1000 t in 2022.
- How does New Zealand rank for vegetables, other — production?
- New Zealand ranks 71st out of 163 countries with data for 2023.
- Is vegetables, other — production rising or falling in New Zealand?
- Over the last ten years it is down 14.6%. The long-run trend across the full record is falling.
- Where does this New Zealand 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.