Alcoholic Beverages — Export Quantity in South America
South America: Alcoholic Beverages — Export Quantity was 4.10 million t in 2013. ◆ Volatile
Alcoholic Beverages — Export Quantity in South America, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — export quantity in South America is 4.10 million t, measured in 2013.
The figure is up 0.8% on the previous year and up 187.2% over ten years.
Over the whole period, alcoholic beverages — export quantity in South America peaked at 5.46 million t in 2008 and was at its lowest, 7,258 t, in 1961.
That places South America 8th out of 32 groups with data for 2013, putting it in the top quarter.
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 | 14,473 t | 7,258 t | 21,974 t | 9 |
| 1970s | 109,395 t | 22,732 t | 291,832 t | 10 |
| 1980s | 367,094 t | 138,745 t | 853,962 t | 10 |
| 1990s | 714,476 t | 285,416 t | 1.05 million t | 10 |
| 2000s | 2.82 million t | 957,619 t | 5.46 million t | 10 |
| 2010s | 3.51 million t | 2.93 million t | 4.10 million t | 4 |
Countries ranked near South America
More agriculture & rural data for South America
- Bananas — Area harvested 1.00 million ha (2024)
- Bananas — Production 20.74 million t (2024)
- Tomatoes — Area harvested 132,585 ha (2024)
- Tomatoes — Yield 62,811 kg/ha (2024)
- Tomatoes — Production 8.33 million t (2024)
- Unmanufactured tobacco — Production 747,608 t (2024)
- Unmanufactured tobacco — Area harvested 401,333 ha (2024)
- Milk, Total — Yield/Carcass Weight 2,346 kg/An (2024)
- Beef and Buffalo Meat, primary — Producing Animals/Slaughtered 68.28 million An (2024)
- Beef and Buffalo Meat, primary — Production 16.58 million t (2024)
Frequently asked questions
- What is alcoholic beverages — export quantity in South America?
- Alcoholic beverages — export quantity in South America was 4.10 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — export quantity recorded in South America?
- The highest recorded value was 5.46 million t in 2008.
- What is the lowest alcoholic beverages — export quantity recorded in South America?
- The lowest recorded value was 7,258 t in 1961.
- How does South America rank for alcoholic beverages — export quantity?
- South America ranks 8th out of 32 groups with data for 2013.
- Is alcoholic beverages — export quantity rising or falling in South America?
- Over the last ten years it is up 187.2%. The long-run trend across the full record is volatile.
- Where does this South America 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.