Alcohol, Non-Food — Export Quantity in Eastern Africa
Eastern Africa: Alcohol, Non-Food — Export Quantity was 41,273 t in 2013. ◆ Volatile
Alcohol, Non-Food — Export Quantity in Eastern Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Eastern Africa recorded 41,273 t for alcohol, non-food — export quantity in 2013. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 5.4% on the previous year and up 101.5% over ten years.
Over the whole period, alcohol, non-food — export quantity in Eastern Africa peaked at 41,273 t in 2013 and was at its lowest, 0 t, in 1961.
Eastern Africa ranks 14th of 25 regions on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 118.6 t | 0 t | 260 t | 10 |
| 1990s | 5,341 t | 39 t | 11,798 t | 10 |
| 2000s | 22,568 t | 3,212 t | 40,012 t | 10 |
| 2010s | 37,564 t | 33,210 t | 41,273 t | 4 |
Countries ranked near Eastern Africa
More agriculture & rural data for Eastern Africa
- Fat of pigs — Production 63,544 t (2024)
- Bananas — Area harvested 1.08 million ha (2024)
- Unmanufactured tobacco — Production 641,088 t (2024)
- Bananas — Production 12.53 million t (2024)
- Unmanufactured tobacco — Area harvested 546,014 ha (2024)
- Tomatoes — Production 3.49 million t (2024)
- Tomatoes — Yield 16,968 kg/ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 23.97 million An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 23.97 million An (2024)
- Swine / pigs — Stocks 29.04 million An (2024)
Frequently asked questions
- What is alcohol, non-food — export quantity in Eastern Africa?
- Alcohol, non-food — export quantity in Eastern Africa was 41,273 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcohol, non-food — export quantity recorded in Eastern Africa?
- The highest recorded value was 41,273 t in 2013.
- What is the lowest alcohol, non-food — export quantity recorded in Eastern Africa?
- The lowest recorded value was 0 t in 1961.
- How does Eastern Africa rank for alcohol, non-food — export quantity?
- Eastern Africa ranks 14th out of 25 regions with data for 2013.
- Is alcohol, non-food — export quantity rising or falling in Eastern Africa?
- Over the last ten years it is up 101.5%. The long-run trend across the full record is volatile.
- Where does this Eastern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcohol, Non-Food — Export Quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.