Algeria vs Solomon Islands: Alcoholic Beverages — Export Quantity
Alcoholic Beverages — Export Quantity over time
- Algeria
- Solomon Islands
How they compare
Solomon Islands currently reports 295 t against 211 t in Algeria, a difference of 84 t.
That makes Solomon Islands's figure about 1.4 times Algeria's.
The two have swapped places 1 time across 53 shared years of data; in 1961 it was Algeria ahead.
Algeria ranks 144th and Solomon Islands ranks 142nd of 174 countries.
Algeria has averaged higher in every one of the 6 decades both report.
Head to head by decade
| Decade | Algeria | Solomon Islands | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 942,409 t | 0 t | 942,409 t | Algeria |
| 1970s | 582,447 t | 0 t | 582,447 t | Algeria |
| 1980s | 122,202 t | 0 t | 122,202 t | Algeria |
| 1990s | 9,630 t | 0 t | 9,630 t | Algeria |
| 2000s | 2,559 t | 1.5 t | 2,558 t | Algeria |
| 2010s | 426.5 t | 141 t | 285.5 t | Algeria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — export quantity, Algeria or Solomon Islands?
- Solomon Islands, at 295 t against 211 t in Algeria as of 2013.
- What is the difference in alcoholic beverages — export quantity between Algeria and Solomon Islands?
- 84 t, with Solomon Islands ahead.
- How many years of comparable data are there for Algeria and Solomon Islands?
- 53 years are reported by both, from 1961 to 2013.
- How do Algeria and Solomon Islands rank globally for alcoholic beverages — export quantity?
- Algeria ranks 144th and Solomon Islands ranks 142nd of 174 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Export Quantity. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
Food Balance Sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per caput food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.