Vegetables, other — Tourist consumption in Western Asia
Western Asia: Vegetables, other — Tourist consumption was 504 1000 t in 2023. ▲ Rising
Vegetables, other — Tourist consumption in Western Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Western Asia recorded 504 1000 t for vegetables, other — tourist consumption in 2023.
Compared with earlier readings it is down 9.0% on the previous year and up 68.0% over ten years.
Over the whole period, vegetables, other — tourist consumption in Western Asia peaked at 554 1000 t in 2022 and was at its lowest, 0 1000 t, in 2020.
That places Western Asia 2nd out of 22 groups with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 358.5 1000 t | 277 1000 t | 456 1000 t | 10 |
| 2020s | 264.5 1000 t | 0 1000 t | 554 1000 t | 4 |
Countries ranked near Western Asia
- 1 United Arab Emirates 496 1000 t compare
- 2 China, Hong Kong SAR 39 1000 t compare
- 2 China (People’s Republic of) 39 1000 t compare
- 4 Dominican Republic 9 1000 t compare
- 5 Cuba 8 1000 t compare
- 5 Cyprus 8 1000 t compare
More agriculture & rural data for Western Asia
- Bananas — Area harvested 31,503 ha (2024)
- Tomatoes — Area harvested 291,165 ha (2024)
- Tomatoes — Yield 66,983 kg/ha (2024)
- Tomatoes — Production 19.50 million t (2024)
- Bananas — Production 1.37 million t (2024)
- Swine / pigs — Stocks 788,652 An (2024)
- Unmanufactured tobacco — Area harvested 110,431 ha (2024)
- Unmanufactured tobacco — Production 172,662 t (2024)
- Milk, Total — Milk Animals 70.79 million An (2024)
- Fruit Primary — Production 41.76 million t (2024)
Frequently asked questions
- What is vegetables, other — tourist consumption in Western Asia?
- Vegetables, other — tourist consumption in Western Asia was 504 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — tourist consumption recorded in Western Asia?
- The highest recorded value was 554 1000 t in 2022.
- What is the lowest vegetables, other — tourist consumption recorded in Western Asia?
- The lowest recorded value was 0 1000 t in 2020.
- How does Western Asia rank for vegetables, other — tourist consumption?
- Western Asia ranks 2nd out of 22 groups with data for 2023.
- Is vegetables, other — tourist consumption rising or falling in Western Asia?
- Over the last ten years it is up 68.0%. The long-run trend across the full record is rising.
- Where does this Western Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Tourist consumption. 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.