Vegetables — Production in Cambodia

Cambodia: Vegetables — Production was 665 1000 t in 2023. ▲ Rising

Latest (2023)
665 1000 t
Change on year
up 0.3%
World rank
95th
of 181 countries
All-time high
665 1000 t
in 2018
All-time low
544 1000 t
in 2010
Years of data
14
2010–2023

Vegetables — Production in Cambodia, 2010–2023

02004006002010201620232010: 544 1000 t2011: 565 1000 t2012: 628 1000 t2013: 606 1000 t2014: 606 1000 t2015: 622 1000 t2016: 639 1000 t2017: 652 1000 t2018: 665 1000 t2019: 627 1000 t2020: 638 1000 t2021: 647 1000 t2022: 663 1000 t2023: 665 1000 t

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

Analysis

In 2023, vegetables — production in Cambodia stood at 665 1000 t. That is the highest value across all 14 years on record.

That represents a change of up 0.3% on the previous year and up 9.7% over ten years.

Over the whole period, vegetables — production in Cambodia peaked at 665 1000 t in 2018 and was at its lowest, 544 1000 t, in 2010.

Cambodia ranks 95th of 181 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 615.4 1000 t 544 1000 t 665 1000 t 10
2020s 653.25 1000 t 638 1000 t 665 1000 t 4

Countries ranked near Cambodia

  1. 92 Ecuador 711 1000 t compare
  2. 93 Rwanda 685 1000 t compare
  3. 94 Côte d'Ivoire 676 1000 t compare
  4. 96 Democratic Republic of the Congo 594 1000 t compare
  5. 97 Austria 592 1000 t compare
  6. 98 Papua New Guinea 587 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Cambodia

All data for Cambodia →

Frequently asked questions

What is vegetables — production in Cambodia?
Vegetables — production in Cambodia was 665 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — production recorded in Cambodia?
The highest recorded value was 665 1000 t in 2018.
What is the lowest vegetables — production recorded in Cambodia?
The lowest recorded value was 544 1000 t in 2010.
How does Cambodia rank for vegetables — production?
Cambodia ranks 95th out of 181 countries with data for 2023.
Is vegetables — production rising or falling in Cambodia?
Over the last ten years it is up 9.7%. The long-run trend across the full record is rising.
Where does this Cambodia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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 — 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.