Sierra Leone vs Slovenia: Alcoholic Beverages — Production
Alcoholic Beverages — Production over time
- Sierra Leone
- Slovenia
How they compare
Sierra Leone currently reports 245,500 t against 225,011 t in Slovenia, a difference of 20,489 t.
That makes Sierra Leone's figure about 1.1 times Slovenia's.
The two have swapped places 1 time across 22 shared years of data; in 1992 it was Slovenia ahead.
Sierra Leone ranks 81st and Slovenia ranks 82nd of 158 countries.
Across the 3 decades both report, Sierra Leone averaged higher in 1 and Slovenia in 2.
Head to head by decade
| Decade | Sierra Leone | Slovenia | Difference | Ahead |
|---|---|---|---|---|
| 1990s | 175,401 t | 275,441 t | 100,040 t | Slovenia |
| 2000s | 222,307 t | 233,629 t | 11,322 t | Slovenia |
| 2010s | 247,075 t | 220,100 t | 26,975 t | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — production, Sierra Leone or Slovenia?
- Sierra Leone, at 245,500 t against 225,011 t in Slovenia as of 2013.
- What is the difference in alcoholic beverages — production between Sierra Leone and Slovenia?
- 20,489 t, with Sierra Leone ahead.
- How many years of comparable data are there for Sierra Leone and Slovenia?
- 22 years are reported by both, from 1992 to 2013.
- How do Sierra Leone and Slovenia rank globally for alcoholic beverages — production?
- Sierra Leone ranks 81st and Slovenia ranks 82nd of 158 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Production. 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.