Fresh Zucchini
HS Code: 070993 - Vegetables; pumpkins, squash and gourds (Cucurbita spp.), fresh or chilled
|
FAO Code: 0394 - Pumpkins, squash and gourdsMarket:
Share in Export
2024
33.46%Rank 2
Share in Import
2024
0.26%Rank 4
Share in Production
2022
0.51%Rank 34
Export Volume
2024
63.78MKG
1Y +89.76%
Import Volume
2024
551.92KKG
1Y -54.79%
Production Volume
2022
116MKG
1Y -14.72%
Overview of Fresh Zucchini Market in New Zealand
Browse the total import/export value of Fresh Zucchini in New Zealand with a summary of price and production data.
2025년 4월 14일 ~ 2025년 4월 21일
-
in 2024
+34.79M
USD
Ranked 0th, 0% share in global export
1Y
+30.03%
3Y
-28.01%
5Y
-16.04%
in 2024
+1.65M
USD
Ranked 0th, 0% share in global import
1Y
-37.31%
3Y
+0.86%
5Y
-8.07%
in 2022
+116M
KG
Ranked 34th, % share in global production
1Y
-14.72%
3Y
-10.73%
5Y
-17.73%
Basic Suppliers
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Export Plus Limited
New Zealand · /
Products: Refined Sunflower Oil · Frozen Mussel · Fresh Apple · Fresh Kiwifruit · Fresh Pear · Fresh Persimmon · Ice Cream · Fresh Headed Broccoli · Fresh Carrot · Fresh Onion · Fresh Common Potato · Fresh Tomato · Fresh Zucchini · Honey · Frozen Scallop · Salmon · Fresh Oyster · Frozen Clam · Fresh Witloof Chicory · Capsicum · Fresh Cabbage · Coconut Milk · Value Added Chicken Meat · Value Added Beef · Value Added Lamb · Other Wine
News
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Export
Discover export data of Fresh Zucchini from New Zealand. Get export value, volume, price data, trends and more. The information below is based on the HS code 070993 (Vegetables; pumpkins, squash and gourds (Cucurbita spp.), fresh or chilled).
Import
Discover import data of Fresh Zucchini to New Zealand. Get import value, volume, price data, trends and more. The information below is based on the HS code 070993 (Vegetables; pumpkins, squash and gourds (Cucurbita spp.), fresh or chilled).
Production
Discover production data of Fresh Zucchini in New Zealand. Get production volume, price data, trends, and more. The information below is based on the FAO code 0394 (Pumpkins, squash and gourds).
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