Alcoholic Beverages — Export Quantity in Belgium-Luxembourg
Belgium-Luxembourg: Alcoholic Beverages — Export Quantity was 702,613 t in 1999. ◆ Volatile
Alcoholic Beverages — Export Quantity in Belgium-Luxembourg, 1961–1999
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — export quantity in Belgium-Luxembourg is 702,613 t, measured in 1999. That is the highest value across all 39 years on record.
The figure is up 11.6% on the previous year and up 165.3% over ten years.
Over the whole period, alcoholic beverages — export quantity in Belgium-Luxembourg peaked at 702,613 t in 1999 and was at its lowest, 31,281 t, in 1961.
Belgium-Luxembourg ranks 13th of 174 countries on this measure, in the top 10%.
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 | 74,381 t | 31,281 t | 107,571 t | 9 |
| 1970s | 199,595 t | 108,488 t | 254,505 t | 10 |
| 1980s | 279,327 t | 264,256 t | 298,894 t | 10 |
| 1990s | 515,037 t | 304,805 t | 702,613 t | 10 |
Countries ranked near Belgium-Luxembourg
More agriculture & rural data for Belgium-Luxembourg
- Unmanufactured tobacco — Production 1,314 t (1999)
- Swine / pigs — Stocks 7.63 million An (1999)
- Tomatoes — Area harvested 900 ha (1999)
- Tomatoes — Yield 324,878 kg/ha (1999)
- Unmanufactured tobacco — Area harvested 382 ha (1999)
- Edible offal of pigs, fresh, chilled or frozen — Production 64,900 t (1999)
- Fat of pigs — Production 72,400 t (1999)
- Edible offal of pigs, fresh, chilled or frozen — Producing 10.64 million An (1999)
- Tomatoes — Production 292,390 t (1999)
- Fat of pigs — Producing Animals/Slaughtered 10.64 million An (1999)
Frequently asked questions
- What is alcoholic beverages — export quantity in Belgium-Luxembourg?
- Alcoholic beverages — export quantity in Belgium-Luxembourg was 702,613 t in 1999, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — export quantity recorded in Belgium-Luxembourg?
- The highest recorded value was 702,613 t in 1999.
- What is the lowest alcoholic beverages — export quantity recorded in Belgium-Luxembourg?
- The lowest recorded value was 31,281 t in 1961.
- How does Belgium-Luxembourg rank for alcoholic beverages — export quantity?
- Belgium-Luxembourg ranks 13th out of 174 countries with data for 1999.
- Is alcoholic beverages — export quantity rising or falling in Belgium-Luxembourg?
- Over the last ten years it is up 165.3%. The long-run trend across the full record is volatile.
- Where does this Belgium-Luxembourg data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Export Quantity. Statizoid updates them automatically from the source API.
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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.