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Production of 신선 미즈나 in 이탈리아
신선 미즈나 is categorized under FAO code 0358 - Cabbages, and the data is presented accordingly.
Production overview
In 2023, 이탈리아 ranked #22 globally for 신선 미즈나 production, contributing 0.54% to global output. 이탈리아's total production for 신선 미즈나 was 396,700 metric tons in 2023.
Production trend chart of 이탈리아 신선 미즈나
이탈리아's production of 신선 미즈나 has decreased by 13.35% over the past 5 years, dropping from 457,810 metric tons in 2019 to 396,700 metric tons in 2023.
The production data for 이탈리아 신선 미즈나 is collected from the Food and Agriculture Organization of the United Nations (FAO). The data is classified under the FAO code 0358 - Cabbages, which represents a specific category within FAO's agricultural production database.
Please note that the FAO code grouping may not exactly align with 신선 미즈나 as defined in some markets, as the FAO may group products based on broader categories that include similar products.
신선 미즈나 is categorized under HS code 070999 - Vegetables; edible, n.e.c. in chapter 07, fresh or chilled, and the data is presented accordingly.
Export overview
As of 2023, 이탈리아 ranked #3 in global exports of 신선 미즈나. 이탈리아 accounts for approximately 14.39% of the total global export value of 신선 미즈나, with an export value of 523,931,574 USD.
The top countries importing 신선 미즈나 from 이탈리아 include 세계, 독일, 프랑스, 영국, 네덜란드.
Export trend
이탈리아's export value of 신선 미즈나 has increased by 23.62% over the past 5 years, rising from 423,809,881 USD in 2019 to 523,931,574 USD in 2023.
The export data for 이탈리아 신선 미즈나 is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 070999 - Vegetables; edible, n.e.c. in chapter 07, fresh or chilled, which covers a specific classification for 신선 미즈나 and related products in international trade.
It's important to note that the HS code classification may not always perfectly match the definition of 신선 미즈나 in certain markets, as HS codes often encompass a broader range of similar products.
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