Alcohol, Non-Food — Production in Eastern Europe
Eastern Europe: Alcohol, Non-Food — Production was 519,948 t in 2013. ▲ Rising
Alcohol, Non-Food — Production in Eastern Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcohol, non-food — production in Eastern Europe is 519,948 t, measured in 2013.
Compared with earlier readings it is up 27.3% on the previous year and up 49.7% over ten years.
Over the whole period, alcohol, non-food — production in Eastern Europe peaked at 916,086 t in 1996 and was at its lowest, 260,766 t, in 2009.
That places Eastern Europe 12th out of 28 groups with data for 2013, putting it in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Alcohol, Non-Food — Production in Eastern Europe, year by year
| Year | t | Change |
|---|---|---|
| 1961 | 267,375 t | — |
| 1962 | 354,065 t | +32.4% |
| 1963 | 286,921 t | -19.0% |
| 1964 | 311,498 t | +8.6% |
| 1965 | 315,237 t | +1.2% |
| 1966 | 296,728 t | -5.9% |
| 1967 | 294,825 t | -0.6% |
| 1968 | 321,393 t | +9.0% |
| 1969 | 304,085 t | -5.4% |
| 1970 | 310,222 t | +2.0% |
| 1971 | 277,363 t | -10.6% |
| 1972 | 277,981 t | +0.2% |
| 1973 | 349,144 t | +25.6% |
| 1974 | 381,778 t | +9.3% |
| 1975 | 369,451 t | -3.2% |
| 1976 | 399,049 t | +8.0% |
| 1977 | 450,529 t | +12.9% |
| 1978 | 463,272 t | +2.8% |
| 1979 | 468,183 t | +1.1% |
| 1980 | 402,979 t | -13.9% |
| 1981 | 438,286 t | +8.8% |
| 1982 | 467,631 t | +6.7% |
| 1983 | 475,927 t | +1.8% |
| 1984 | 430,535 t | -9.5% |
| 1985 | 483,503 t | +12.3% |
| 1986 | 539,986 t | +11.7% |
| 1987 | 497,305 t | -7.9% |
| 1988 | 465,397 t | -6.4% |
| 1989 | 519,126 t | +11.5% |
| 1990 | 395,610 t | -23.8% |
| 1991 | 395,085 t | -0.1% |
| 1992 | 397,231 t | +0.5% |
| 1993 | 464,971 t | +17.1% |
| 1994 | 600,449 t | +29.1% |
| 1995 | 603,417 t | +0.5% |
| 1996 | 916,086 t | +51.8% |
| 1997 | 623,364 t | -32.0% |
| 1998 | 361,160 t | -42.1% |
| 1999 | 333,015 t | -7.8% |
| 2000 | 339,837 t | +2.0% |
| 2001 | 299,634 t | -11.8% |
| 2002 | 306,205 t | +2.2% |
| 2003 | 347,349 t | +13.4% |
| 2004 | 337,534 t | -2.8% |
| 2005 | 362,124 t | +7.3% |
| 2006 | 387,854 t | +7.1% |
| 2007 | 336,235 t | -13.3% |
| 2008 | 305,210 t | -9.2% |
| 2009 | 260,766 t | -14.6% |
| 2010 | 346,273 t | +32.8% |
| 2011 | 370,944 t | +7.1% |
| 2012 | 408,477 t | +10.1% |
| 2013 | 519,948 t | +27.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 305,792 t | 267,375 t | 354,065 t | 9 |
| 1970s | 374,697 t | 277,363 t | 468,183 t | 10 |
| 1980s | 472,068 t | 402,979 t | 539,986 t | 10 |
| 1990s | 509,039 t | 333,015 t | 916,086 t | 10 |
| 2000s | 328,275 t | 260,766 t | 387,854 t | 10 |
| 2010s | 411,410 t | 346,273 t | 519,948 t | 4 |
Countries ranked near Eastern Europe
More agriculture & rural data for Eastern Europe
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 6.59 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 7.06 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 2.06 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate -4.67 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.6863 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing -1.57 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual 5.05 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate -1.57 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 4.91 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing -1.57 % change on previous year (2024)
Frequently asked questions
- What is alcohol, non-food — production in Eastern Europe?
- Alcohol, non-food — production in Eastern Europe was 519,948 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcohol, non-food — production recorded in Eastern Europe?
- The highest recorded value was 916,086 t in 1996.
- What is the lowest alcohol, non-food — production recorded in Eastern Europe?
- The lowest recorded value was 260,766 t in 2009.
- How does Eastern Europe rank for alcohol, non-food — production?
- Eastern Europe ranks 12th out of 28 groups with data for 2013.
- Is alcohol, non-food — production rising or falling in Eastern Europe?
- Over the last ten years it is up 49.7%. The long-run trend across the full record is rising.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcohol, Non-Food — Production. 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.