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Production of 백후추 in 우간다
백후추 is categorized under FAO code 0687 - Pepper (Piper spp.), raw, and the data is presented accordingly.
Production overview
In 2023, 우간다 ranked #20 globally for 백후추 production, contributing 0.26% to global output. 우간다's total production for 백후추 was 2,201.83 metric tons in 2023.
Production trend chart of 우간다 백후추
우간다's production of 백후추 has remained stable over the past 5 years, with minor fluctuations between 2019 and 2023. The production was 2,179.54 metric tons in 2019 and 2,201.83 metric tons in 2023.
The production data for 우간다 백후추 is collected from the Food and Agriculture Organization of the United Nations (FAO). The data is classified under the FAO code 0687 - Pepper (Piper spp.), raw, which represents a specific category within FAO's agricultural production database.
Please note that the FAO code grouping may not exactly align with 백후추 as defined in some markets, as the FAO may group products based on broader categories that include similar products.
백후추 is categorized under HS code 090412 - Spices; pepper (of the genus piper), crushed or ground, and the data is presented accordingly.
Export overview
As of 2023, 우간다 ranked #70 in global exports of 백후추. 우간다 accounts for approximately 0.03% of the total global export value of 백후추, with an export value of 86,651 USD.
The top countries importing 백후추 from 우간다 include 세계, 네덜란드, 프랑스, 남수단.
Export trend
우간다's export value of 백후추 has increased by 105.57% over the past 5 years, rising from 42,152 USD in 2019 to 86,651 USD in 2023.
The export data for 우간다 백후추 is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 090412 - Spices; pepper (of the genus piper), crushed or ground, which covers a specific classification for 백후추 and related products in international trade.
It's important to note that the HS code classification may not always perfectly match the definition of 백후추 in certain markets, as HS codes often encompass a broader range of similar products.
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