Alcoholic Beverages — Domestic supply quantity in Senegal
Senegal: Alcoholic Beverages — Domestic supply quantity was 28,097 t in 2013. ▲ Rising
Alcoholic Beverages — Domestic supply quantity in Senegal, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — domestic supply quantity in Senegal is 28,097 t, measured in 2013.
The figure is down 2.7% on the previous year and down 35.8% over ten years.
Over the whole period, alcoholic beverages — domestic supply quantity in Senegal peaked at 43,751 t in 2003 and was at its lowest, 14,666 t, in 1968.
That places Senegal 135th out of 171 countries with data for 2013, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 18,577 t | 14,666 t | 24,764 t | 9 |
| 1970s | 25,729 t | 16,091 t | 38,037 t | 10 |
| 1980s | 26,387 t | 21,336 t | 34,155 t | 10 |
| 1990s | 32,006 t | 29,177 t | 35,515 t | 10 |
| 2000s | 38,479 t | 28,851 t | 43,751 t | 10 |
| 2010s | 28,730 t | 27,751 t | 30,182 t | 4 |
Countries ranked near Senegal
More agriculture & rural data for Senegal
- Agriculture share gdp 17.08 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.08 (2025)
- Agricultural raw materials exports 0.8% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 44.2% (2025)
- Rural population growth 1.1% (2025)
- Rural population 8.37 million (2025)
- Agriculture, forestry, and fishing, value added 17.1% (2025)
- Agriculture, forestry, and fishing, value added 6.32 billion current US$ (2025)
- Bananas — Production 38,625 t (2024)
Frequently asked questions
- What is alcoholic beverages — domestic supply quantity in Senegal?
- Alcoholic beverages — domestic supply quantity in Senegal was 28,097 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — domestic supply quantity recorded in Senegal?
- The highest recorded value was 43,751 t in 2003.
- What is the lowest alcoholic beverages — domestic supply quantity recorded in Senegal?
- The lowest recorded value was 14,666 t in 1968.
- How does Senegal rank for alcoholic beverages — domestic supply quantity?
- Senegal ranks 135th out of 171 countries with data for 2013.
- Is alcoholic beverages — domestic supply quantity rising or falling in Senegal?
- Over the last ten years it is down 35.8%. The long-run trend across the full record is rising.
- Where does this Senegal data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Domestic supply 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.