2020
Exports
$415World Rnk 0 / 0
Flag Rnk 0 / 0
falsefalseN/A
2020
Imports
$239World Rnk 157 / 163
Flag Rnk 1028 / 1093

About

Imports In 2022, Bermuda imported $239 in Vegetable Tanning Extracts, becoming the 157th largest importer of Vegetable Tanning Extracts in the world. At the same year, Vegetable Tanning Extracts was the 1028th most imported product in Bermuda. Bermuda imports Vegetable Tanning Extracts primarily from: United States ($239).

Latest Trends

Oct 2024

Subnational Monthly Trade

View
Flow
Y-AXIS SCALE

For a full breakdown of trade patterns, visit the trend explorer or the product in country profile.

The following visualization shows the latest trends on Vegetable Tanning Extracts. Countries are shown based on data availability.

* Using January 2020 exchange rates when trade data is reported in local currency.

Explore Latest Trends

Subscribe today to OEC pro and access the latest data

Sign Up

Historical Data

Trade Balance

Color
EXPORTS (2020)$415
IMPORTS (2022)$239
NET TRADE (2022)-$239

In 2022, Bermuda imported $239 in Vegetable Tanning Extracts, mainly from United States ($239).

Explore Visualizations

Export Destinations (2022)

Import Origins (2022)

Market Growth

Flow

Change in Exports by Market (2021 - 2022)

Market Concentration

View
Flow
Type
In 2022, Bermuda's main exporting competitors in Vegetable Tanning Extracts were:
In 2022, Bermuda's main importing competitors in Vegetable Tanning Extracts were:
India $85.5M
Italy $44.7M
China $29.6M

Explore Visualizations

Trade Value of Vegetable Tanning Extracts by Exporters

Potential Exports

Potential Exports

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

Vegetable Tanning Extracts’s highest export potential is N/A. With an export gap of N/A.   Vegetable Tanning Extracts’s highest import potential is N/A with an import gap of N/A.

See methodology.

Subscribe today to OEC pro and access the latest data

Sign Up

Have questions, comments, or concerns?
Send us an e-mail: support@oec.world
Follow @OECtoday on
Created, Designed, and Developed by:
In collaboration with