Vegetables — Production in Mexico

Mexico: Vegetables — Production was 18,650 1000 t in 2023. ▲ Rising

Latest (2023)
18,650 1000 t
Change on year
up 12.1%
World rank
7th
of 181 countries
All-time high
18,650 1000 t
in 2023
All-time low
12,346 1000 t
in 2011
Years of data
14
2010–2023

Vegetables — Production in Mexico, 2010–2023

05.0k10.0k15.0k20.0k2010201620232010: 12.8k 1000 t2011: 12.3k 1000 t2012: 13.5k 1000 t2013: 13.3k 1000 t2014: 14.0k 1000 t2015: 14.8k 1000 t2016: 16.1k 1000 t2017: 17.5k 1000 t2018: 18.3k 1000 t2019: 17.2k 1000 t2020: 17.2k 1000 t2021: 16.6k 1000 t2022: 16.6k 1000 t2023: 18.6k 1000 t

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

Analysis

In 2023, vegetables — production in Mexico stood at 18,650 1000 t. That is the highest value across all 14 years on record.

That represents a change of up 12.1% on the previous year and up 40.3% over ten years.

Over the whole period, vegetables — production in Mexico peaked at 18,650 1000 t in 2023 and was at its lowest, 12,346 1000 t, in 2011.

That places Mexico 7th out of 181 countries 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

DecadeAverage LowestHighest Years
2010s 14,984 1000 t 12,346 1000 t 18,266 1000 t 10
2020s 17,280 1000 t 16,643 1000 t 18,650 1000 t 4

Countries ranked near Mexico

  1. 4 Türkiye 31,812 1000 t compare
  2. 5 Viet Nam 19,580 1000 t compare
  3. 6 Egypt 18,771 1000 t compare
  4. 8 Nigeria 16,479 1000 t compare
  5. 9 Russian Federation 15,630 1000 t compare
  6. 10 Spain 13,666 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Mexico

All data for Mexico →

Frequently asked questions

What is vegetables — production in Mexico?
Vegetables — production in Mexico was 18,650 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — production recorded in Mexico?
The highest recorded value was 18,650 1000 t in 2023.
What is the lowest vegetables — production recorded in Mexico?
The lowest recorded value was 12,346 1000 t in 2011.
How does Mexico rank for vegetables — production?
Mexico ranks 7th out of 181 countries with data for 2023.
Is vegetables — production rising or falling in Mexico?
Over the last ten years it is up 40.3%. The long-run trend across the full record is rising.
Where does this Mexico 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.