2022
Exports
$179kWorld Rnk 92 / 167
Flag Rnk 40 / 291
falsefalse New Zealand
2022
PRODUCT COMPLEXITY IN Legume Flours
-1.66Rnk 969 / 1025
2022
Imports
$698World Rnk 199 / 213
Flag Rnk 735 / 811

About

Exports In 2022, Samoa exported $179k in Legume Flours, making it the 92nd largest exporter of Legume Flours in the world. At the same year, Legume Flours was the 40th most exported product in Samoa. The main destination of Legume Flours exports from Samoa are: New Zealand ($159k) and United States ($19.8k).

The fastest growing export markets for Legume Flours of Samoa between 2021 and 2022 were United States ($19.8k).

Imports In 2022, Samoa imported $698 in Legume Flours, becoming the 199th largest importer of Legume Flours in the world. At the same year, Legume Flours was the 735th most imported product in Samoa. Samoa imports Legume Flours primarily from: Fiji ($430) and New Zealand ($268).

Historical Data

Trade Balance

Color
EXPORTS (2022)$179k
IMPORTS (2022)$698
NET TRADE (2022)$178k

In 2022, Samoa exported $179k in Legume Flours. The main destinations of Samoa exports on Legume Flours were New Zealand ($159k) and United States ($19.8k).

In 2022, Samoa imported $698 in Legume Flours, mainly from Fiji ($430) and New Zealand ($268).

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Export Destinations (2022)

Import Origins (2022)

Market Growth

Flow
THE FASTEST GROWING Legume Flours EXPORT MARKETS FOR Samoa WERE (2021 - 2022):United States$19.8k (1%)
THE FASTEST DECLINING MARKETS FOR THE EXPORT OF Legume Flours BY Samoa WERE (2021 - 2022):
New Zealand-$28.9k (-15.4%)
China-$631 (-100%)

Change in Exports by Market (2021 - 2022)

Market Concentration

View
Flow
Type
In 2022, Samoa's main exporting competitors in Legume Flours were:
In 2022, Samoa's main importing competitors in Legume Flours were:

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Trade Value of Legume Flours by Exporters

Potential Exports

Potential Exports

Flow
View
N/A
N/AN/A
N/AN/A

Legume Flours’s highest export potential is N/A. With an export gap of N/A.   Legume Flours’s highest import potential is N/A with an import gap of N/A.

See methodology.

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