Vegetables — Stock Variation in Germany

Germany: Vegetables — Stock Variation was 65 1000 t in 2023. ◆ Volatile

Latest (2023)
65 1000 t
Change on year
down 71.7%
World rank
7th
of 181 countries
All-time high
537 1000 t
in 2017
All-time low
-21 1000 t
in 2010
Years of data
14
2010–2023

Vegetables — Stock Variation in Germany, 2010–2023

02004006002010201620232010: -21 1000 t2011: -21 1000 t2012: -17 1000 t2013: -17 1000 t2014: 167 1000 t2015: 232 1000 t2016: 411 1000 t2017: 537 1000 t2018: 332 1000 t2019: 369 1000 t2020: 468 1000 t2021: 236 1000 t2022: 230 1000 t2023: 65 1000 t

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

Analysis

Germany recorded 65 1000 t for vegetables — stock variation in 2023.

That represents a change of down 71.7% on the previous year and up 482.4% over ten years.

Over the whole period, vegetables — stock variation in Germany peaked at 537 1000 t in 2017 and was at its lowest, -21 1000 t, in 2010.

Germany ranks 7th of 181 countries on this measure, in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 197.2 1000 t -21 1000 t 537 1000 t 10
2020s 249.75 1000 t 65 1000 t 468 1000 t 4

Countries ranked near Germany

  1. 4 Austria 81 1000 t compare
  2. 5 Viet Nam 75 1000 t compare
  3. 6 United Kingdom of Great Britain and Northern Ireland 73 1000 t compare
  4. 8 Czechia 58 1000 t compare
  5. 9 Ireland 46 1000 t compare
  6. 10 Sweden 42 1000 t compare
  7. 10 China, Taiwan Province of 42 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Germany

All data for Germany →

Frequently asked questions

What is vegetables — stock variation in Germany?
Vegetables — stock variation in Germany was 65 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — stock variation recorded in Germany?
The highest recorded value was 537 1000 t in 2017.
What is the lowest vegetables — stock variation recorded in Germany?
The lowest recorded value was -21 1000 t in 2010.
How does Germany rank for vegetables — stock variation?
Germany ranks 7th out of 181 countries with data for 2023.
Is vegetables — stock variation rising or falling in Germany?
Over the last ten years it is up 482.4%. The long-run trend across the full record is volatile.
Where does this Germany data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Stock Variation. 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 — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,888 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.