Production of 신선 마르멜로 in 카자흐스탄
신선 마르멜로 is categorized under FAO code 0523 - Quinces, and the data is presented accordingly.
Production overview
In 2023, 카자흐스탄 ranked #28 globally for 신선 마르멜로 production, contributing 0.1% to global output. 카자흐스탄's total production for 신선 마르멜로 was 699.27 metric tons in 2023.
Production trend chart of 카자흐스탄 신선 마르멜로
카자흐스탄's production of 신선 마르멜로 has remained stable over the past 5 years, with minor fluctuations between 2019 and 2023. The production was 693.70 metric tons in 2019 and 699.27 metric tons in 2023.
The production data for 카자흐스탄 신선 마르멜로 is collected from the Food and Agriculture Organization of the United Nations (FAO). The data is classified under the FAO code 0523 - Quinces, which represents a specific category within FAO's agricultural production database.
Please note that the FAO code grouping may not exactly align with 신선 마르멜로 as defined in some markets, as the FAO may group products based on broader categories that include similar products.
Export of 신선 마르멜로 from 카자흐스탄
신선 마르멜로 is categorized under HS code 080840 - Fruit, edible; quinces, fresh, and the data is presented accordingly.
Export overview
As of 2023, 카자흐스탄 ranked #38 in global exports of 신선 마르멜로. 카자흐스탄 accounts for approximately 0% of the total global export value of 신선 마르멜로, with an export value of 655 USD.
The top countries importing 신선 마르멜로 from 카자흐스탄 include 세계, 러시아.
Export trend
카자흐스탄's export value of 신선 마르멜로 has increased by 56.32% over the past 5 years, rising from 419 USD in 2018 to 655 USD in 2023.
The export data for 카자흐스탄 신선 마르멜로 is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 080840 - Fruit, edible; quinces, fresh, which covers a specific classification for 신선 마르멜로 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 마르멜로 in certain markets, as HS codes often encompass a broader range of similar products.
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