Alcohol, Non-Food — Export Quantity in Ireland

Ireland: Alcohol, Non-Food — Export Quantity was 4,481 t in 2013. ◆ Volatile

Latest (2013)
4,481 t
Change on year
up 7.7%
World rank
51st
of 127 countries
All-time high
8,084 t
in 2008
All-time low
0 t
in 1961
Years of data
53
1961–2013

Alcohol, Non-Food — Export Quantity in Ireland, 1961–2013

02.0k4.0k6.0k8.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Ireland recorded 4,481 t for alcohol, non-food — export quantity in 2013.

Compared with earlier readings it is up 7.7% on the previous year and up 728.3% over ten years.

Over the whole period, alcohol, non-food — export quantity in Ireland peaked at 8,084 t in 2008 and was at its lowest, 0 t, in 1961.

That places Ireland 51st out of 127 countries with data for 2013, putting it 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

DecadeAverage LowestHighest Years
1960s 0 t 0 t 0 t 9
1970s 144.2 t 0 t 1,253 t 10
1980s 538.2 t 23 t 2,422 t 10
1990s 522.5 t 67 t 2,606 t 10
2000s 1,466 t 0 t 8,084 t 10
2010s 4,016 t 1,783 t 5,643 t 4

Countries ranked near Ireland

  1. 48 Latvia 6,107 t compare
  2. 49 T�rkiye 5,338 t compare
  3. 50 Mauritius 4,852 t compare
  4. 52 Croatia 4,325 t compare
  5. 53 Armenia 3,319 t compare
  6. 54 Mexico 3,195 t compare

See the full ranking of 158 places →

More agriculture & rural data for Ireland

All data for Ireland →

Frequently asked questions

What is alcohol, non-food — export quantity in Ireland?
Alcohol, non-food — export quantity in Ireland was 4,481 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest alcohol, non-food — export quantity recorded in Ireland?
The highest recorded value was 8,084 t in 2008.
What is the lowest alcohol, non-food — export quantity recorded in Ireland?
The lowest recorded value was 0 t in 1961.
How does Ireland rank for alcohol, non-food — export quantity?
Ireland ranks 51st out of 127 countries with data for 2013.
Is alcohol, non-food — export quantity rising or falling in Ireland?
Over the last ten years it is up 728.3%. The long-run trend across the full record is volatile.
Where does this Ireland 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.

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Alcohol, Non-Food — Export Quantity in Ireland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/alcohol-non-food-export-quantity/ireland/

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About this data

Indicator
Alcohol, Non-Food — Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
158 places, 7,560 data points, 1961–2013
Last refreshed

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.