2016
Exports
$1.15MWorld Rnk 0 / 0
Flag Rnk 0 / 0
falsefalseN/A
2023
PRODUCT COMPLEXITY IN Wheat Flours
-1.58Rnk 958 / 1025
2016
Imports
$516kWorld Rnk 181 / 224
Flag Rnk 139 / 767

About

Imports In 2023, British Virgin Islands imported $516k in Wheat Flours, becoming the 181st largest importer of Wheat Flours in the world. At the same year, Wheat Flours was the 139th most imported product in British Virgin Islands. British Virgin Islands imports Wheat Flours primarily from: Canada ($275k), United States ($233k), Saint Vincent and the Grenadines ($6.29k), Dominican Republic ($989), and Ukraine ($58).

The fastest growing import markets in Wheat Flours for British Virgin Islands between 2022 and 2023 were United States ($68.5k), Canada ($50k), and Saint Vincent and the Grenadines ($2.33k).

Latest Trends

Jan 2025

Subnational Monthly Trade

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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 Wheat Flours. Countries are shown based on data availability.

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

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Historical Data

Trade Balance

Color
EXPORTS (2016)$1.15M
IMPORTS (2023)$516k
NET TRADE (2023)-$516k

In 2023, British Virgin Islands imported $516k in Wheat Flours, mainly from Canada ($275k), United States ($233k), Saint Vincent and the Grenadines ($6.29k), Dominican Republic ($989), and Ukraine ($58).

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Export Destinations (2023)

Import Origins (2023)

Market Growth

Flow

Change in Exports by Market (2022 - 2023)

Market Concentration

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Flow
Type
In 2023, British Virgin Islands's main exporting competitors in Wheat Flours were:
In 2023, British Virgin Islands's main importing competitors in Wheat Flours were:

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Trade Value of Wheat Flours by Exporters

Potential Exports

Potential Exports

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

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

See methodology.

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