Africa vs Yugoslav SFR: Alcoholic Beverages — Losses
Alcoholic Beverages — Losses over time
- Africa
- Yugoslav SFR
How they compare
Africa currently reports 1.06 million t against 80,000 t in Yugoslav SFR, a difference of 982,190 t.
That makes Africa's figure about 13.3 times Yugoslav SFR's.
Across all 31 years both countries report, Africa has been ahead every year.
Africa ranks 2nd and Yugoslav SFR ranks 3rd of 16 groups.
Africa has averaged higher in every one of the 4 decades both report.
Head to head by decade
| Decade | Africa | Yugoslav SFR | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 332,777 t | 8,444 t | 324,333 t | Africa |
| 1970s | 629,700 t | 19,000 t | 610,700 t | Africa |
| 1980s | 707,403 t | 31,159 t | 676,244 t | Africa |
| 1990s | 713,754 t | 70,000 t | 643,754 t | Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — losses, Africa or Yugoslav SFR?
- Africa, at 1.06 million t against 80,000 t in Yugoslav SFR as of 2013.
- What is the difference in alcoholic beverages — losses between Africa and Yugoslav SFR?
- 982,190 t, with Africa ahead.
- How many years of comparable data are there for Africa and Yugoslav SFR?
- 31 years are reported by both, from 1961 to 1991.
- How do Africa and Yugoslav SFR rank globally for alcoholic beverages — losses?
- Africa ranks 2nd and Yugoslav SFR ranks 3rd of 16 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Losses. 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.