Production of 신선 수박 in 도미니카공화국
신선 수박 is categorized under FAO code 0567 - Watermelons, and the data is presented accordingly.
Production overview
In 2023, 도미니카공화국 ranked #19 globally for 신선 수박 production, contributing 0.79% to global output. 도미니카공화국's total production for 신선 수박 was 828,479.54 metric tons in 2023.
Production trend chart of 도미니카공화국 신선 수박
도미니카공화국's production of 신선 수박 has increased by 94.86% over the past 5 years, rising from 425,172 metric tons in 2019 to 828,479.54 metric tons in 2023.
The production data for 도미니카공화국 신선 수박 is collected from the Food and Agriculture Organization of the United Nations (FAO). The data is classified under the FAO code 0567 - Watermelons, which represents a specific category within FAO's agricultural production database.
Please note that the FAO code grouping may not exactly align with 신선 수박 as defined in some markets, as the FAO may group products based on broader categories that include similar products.
Export of 신선 수박 from 도미니카공화국
신선 수박 is categorized under HS code 080711 - Fruit, edible; watermelons, fresh, and the data is presented accordingly.
Export overview
As of 2023, 도미니카공화국 ranked #47 in global exports of 신선 수박. 도미니카공화국 accounts for approximately 0.08% of the total global export value of 신선 수박, with an export value of 1,785,536 USD.
The top countries importing 신선 수박 from 도미니카공화국 include 세계, 아이티, 자메이카, 미국, 프랑스.
Export trend
도미니카공화국's export value of 신선 수박 has increased by 247.38% over the past 5 years, rising from 514,008 USD in 2018 to 1,785,536 USD in 2023.
The export data for 도미니카공화국 신선 수박 is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 080711 - Fruit, edible; watermelons, fresh, which covers a specific classification for 신선 수박 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 수박 in certain markets, as HS codes often encompass a broader range of similar products.
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