신선 당근

신선 당근

HS Code: 070610 - Vegetables, root; carrots and turnips, fresh or chilled
|
FAO Code: 0426 - Carrots and turnips
Market:
Share in Import
2023
0.08%Rank 69
Share in Production
2023
0.01%Rank 96
Import Volume
2023
3.93MKG
1Y
Production Volume
2023
4.79MKG
1Y -0.46%

Import of 신선 당근 to 온두라스

Discover import data of 신선 당근 to 온두라스. Get import value, volume, price data, trends and more. The information below is based on the HS code 070610 (Vegetables, root; carrots and turnips, fresh or chilled). Select a different HS code for other data.

Overview of Imports

In 2023, the import value of 신선 당근 to 온두라스 was USD 1.27M, with a total import volume of 3.93K metric tons.
$1.3M
USD
1y
3y
+45.49%
5y
+546.03%
3.9M
KG
1y
3y
+45.64%
5y
+148.16%

Notable import transactions in 2024

View notable import transactions of 신선 당근 from 온두라스.
Rank
Rank
Company name
Company name
Import value
Import value
Import volume
Import volume
Unit price
Unit price
Origin country
Origin country
Destination country
Destination country
1
Company name
$ 37,674
00000 kg
$ 00000 /kg
Country name
온두라스
2
Company name
$ 37,674
00000 kg
$ 00000 /kg
Country name
온두라스
3
Company name
$ 37,673.99
00000 kg
$ 00000 /kg
Country name
온두라스
4
Company name
$ 37,673.98
00000 kg
$ 00000 /kg
Country name
온두라스
5
Company name
$ 25,116.02
00000 kg
$ 00000 /kg
Country name
온두라스

Unlock complete import data for 신선 당근 from 온두라스

Gain full access to detailed import prices, top importers, and market insights to make data-driven decisions.

Share of Top Import Origins

Explore the share of top import origins of 신선 당근 to 온두라스 in 2023.
The top exporting countries of 신선 당근 to 온두라스 include 멕시코, 코스타리카, 미국, 과테말라.
Among them, 멕시코 was the largest exporter, accounting for 93.77%% of 온두라스's total 신선 당근 imports.
Partner
Share in Import
2023
Import Value
2023, USD
1-Year Growth in Import Value
2022-2023
3-Year Growth in Import Value
2020-2023
5-Year Growth in Import Value
2018-2023
Share in Import
2023

Trends of Top Import Origins

Explore the top import origins of 신선 당근 for 온두라스.
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