Vegetables, other — Residuals in China

China: Vegetables, other — Residuals was -366 1000 t in 2023. ◆ Volatile

Latest (2023)
-366 1000 t
Change on year
down 96.8%
World rank
180th
of 182 countries
All-time high
0 1000 t
in 2010
All-time low
-366 1000 t
in 2023
Years of data
14
2010–2023

Vegetables, other — Residuals in China, 2010–2023

-400-300-200-10002010201620232010: 0 1000 t2011: 0 1000 t2012: -108 1000 t2013: -115 1000 t2014: -128 1000 t2015: -126 1000 t2016: -150 1000 t2017: -159 1000 t2018: -148 1000 t2019: -135 1000 t2020: -8 1000 t2021: -70 1000 t2022: -186 1000 t2023: -366 1000 t

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

Analysis

In 2023, vegetables, other — residuals in China stood at -366 1000 t. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 96.8% on the previous year and down 218.3% over ten years.

Over the whole period, vegetables, other — residuals in China peaked at 0 1000 t in 2010 and was at its lowest, -366 1000 t, in 2023.

China ranks 180th of 182 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s -106.9 1000 t -159 1000 t 0 1000 t 10
2020s -157.5 1000 t -366 1000 t -8 1000 t 4

Countries ranked near China

  1. 177 Canada -157 1000 t compare
  2. 178 Netherlands (Kingdom of the) -246 1000 t compare
  3. 179 Italy -281 1000 t compare
  4. 180 China, mainland -366 1000 t compare
  5. 182 Belgium -469 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for China

All data for China →

Frequently asked questions

What is vegetables, other — residuals in China?
Vegetables, other — residuals in China was -366 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — residuals recorded in China?
The highest recorded value was 0 1000 t in 2010.
What is the lowest vegetables, other — residuals recorded in China?
The lowest recorded value was -366 1000 t in 2023.
How does China rank for vegetables, other — residuals?
China ranks 180th out of 182 countries with data for 2023.
Is vegetables, other — residuals rising or falling in China?
Over the last ten years it is down 218.3%. The long-run trend across the full record is volatile.
Where does this China data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Residuals. 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 — Residuals
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.