Alcoholic Beverages — Food supply quantity in Timor-Leste
Timor-Leste: Alcoholic Beverages — Food supply quantity was 5,545 t in 2013. ◆ Volatile
Alcoholic Beverages — Food supply quantity in Timor-Leste, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — food supply quantity in Timor-Leste is 5,545 t, measured in 2013.
The figure is down 2.0% on the previous year and up 51.5% over ten years.
Over the whole period, alcoholic beverages — food supply quantity in Timor-Leste peaked at 5,657 t in 2012 and was at its lowest, 202 t, in 2006.
Timor-Leste ranks 30th of 32 regions on this measure, in the bottom 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 | 1,182 t | 558 t | 2,148 t | 9 |
| 1970s | 2,004 t | 1,548 t | 2,525 t | 10 |
| 1980s | 2,095 t | 1,950 t | 2,350 t | 10 |
| 1990s | 3,211 t | 2,600 t | 3,690 t | 10 |
| 2000s | 2,338 t | 202 t | 3,850 t | 10 |
| 2010s | 4,113 t | 599 t | 5,657 t | 4 |
Countries ranked near Timor-Leste
More agriculture & rural data for Timor-Leste
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Pulses, Total — Production 10,780 t (2024)
- Roots and Tubers, Total — Area harvested 16,385 ha (2024)
- Roots and Tubers, Total — Yield 3,095 kg/ha (2024)
- Roots and Tubers, Total — Production 50,708 t (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 42,336 An (2024)
- Vegetables Primary — Area harvested 17,870 ha (2024)
- Sheep and Goats — Stocks 184,192 An (2024)
- Pulses, Total — Yield 1,413 kg/ha (2024)
- Sheep and Goat Meat — Production 428.54 t (2024)
Frequently asked questions
- What is alcoholic beverages — food supply quantity in Timor-Leste?
- Alcoholic beverages — food supply quantity in Timor-Leste was 5,545 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — food supply quantity recorded in Timor-Leste?
- The highest recorded value was 5,657 t in 2012.
- What is the lowest alcoholic beverages — food supply quantity recorded in Timor-Leste?
- The lowest recorded value was 202 t in 2006.
- How does Timor-Leste rank for alcoholic beverages — food supply quantity?
- Timor-Leste ranks 30th out of 32 regions with data for 2013.
- Is alcoholic beverages — food supply quantity rising or falling in Timor-Leste?
- Over the last ten years it is up 51.5%. The long-run trend across the full record is volatile.
- Where does this Timor-Leste data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Food supply quantity (tonnes). 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.