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Production of 신선 감자 in 태국
신선 감자 is categorized under FAO code 0116 - Potatoes, and the data is presented accordingly.
Production overview
In 2023, 태국 ranked #102 globally for 신선 감자 production, contributing 0.03% to global output. 태국's total production for 신선 감자 was 120,474 metric tons in 2023.
Production trend chart of 태국 신선 감자
태국's production of 신선 감자 has remained stable over the past 5 years, with minor fluctuations between 2019 and 2023. The production was 127,935 metric tons in 2019 and 120,474 metric tons in 2023.
The production data for 태국 신선 감자 is collected from the Food and Agriculture Organization of the United Nations (FAO). The data is classified under the FAO code 0116 - Potatoes, which represents a specific category within FAO's agricultural production database.
Please note that the FAO code grouping may not exactly align with 신선 감자 as defined in some markets, as the FAO may group products based on broader categories that include similar products.
신선 감자 is categorized under HS code 070190 - Vegetables; potatoes (other than seed), fresh or chilled, and the data is presented accordingly.
Export overview
As of 2023, 태국 ranked #69 in global exports of 신선 감자. 태국 accounts for approximately 0.01% of the total global export value of 신선 감자, with an export value of 677,357 USD.
The top countries importing 신선 감자 from 태국 include 세계, 말레이시아, 몰디브, 노르웨이, 홍콩.
Export trend
태국's export value of 신선 감자 has increased by 11852.66% over the past 5 years, rising from 5,667 USD in 2019 to 677,357 USD in 2023.
The export data for 태국 신선 감자 is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 070190 - Vegetables; potatoes (other than seed), fresh or chilled, which covers a specific classification for 신선 감자 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 감자 in certain markets, as HS codes often encompass a broader range of similar products.
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