Alcoholic Beverages — Production in Egypt
Egypt: Alcoholic Beverages — Production was 171,962 t in 2013. ◆ Volatile
Alcoholic Beverages — Production in Egypt, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, alcoholic beverages — production in Egypt stood at 171,962 t.
The figure is up 0.3% on the previous year and down 20.5% over ten years.
Over the whole period, alcoholic beverages — production in Egypt peaked at 348,631 t in 2007 and was at its lowest, 41,400 t, in 1961.
Egypt ranks 96th of 169 countries on this measure, in the middle of the range.
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 | 48,887 t | 41,400 t | 57,872 t | 9 |
| 1970s | 65,347 t | 59,727 t | 73,662 t | 10 |
| 1980s | 74,729 t | 59,564 t | 86,759 t | 10 |
| 1990s | 89,592 t | 80,100 t | 99,888 t | 10 |
| 2000s | 247,062 t | 121,802 t | 348,631 t | 10 |
| 2010s | 203,322 t | 171,489 t | 285,932 t | 4 |
Countries ranked near Egypt
- 93 Democratic People's Republic of Korea 189,810 t compare
- 94 Georgia 180,350 t compare
- 95 Rwanda 179,914 t compare
- 97 North Macedonia 171,584 t compare
- 98 El Salvador 165,100 t compare
- 99 Uruguay 163,497 t compare
More agriculture & rural data for Egypt
- Agriculture share gdp 16.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 16.55 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 2.1% (2024)
- Rural population 57.1% (2025)
- Rural population growth 1.4% (2025)
- Rural population 67.58 million (2025)
- Agriculture, forestry, and fishing, value added 16.6% (2025)
- Agriculture, forestry, and fishing, value added 60.46 billion current US$ (2025)
- Bananas — Production 1.25 million t (2024)
Frequently asked questions
- What is alcoholic beverages — production in Egypt?
- Alcoholic beverages — production in Egypt was 171,962 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — production recorded in Egypt?
- The highest recorded value was 348,631 t in 2007.
- What is the lowest alcoholic beverages — production recorded in Egypt?
- The lowest recorded value was 41,400 t in 1961.
- How does Egypt rank for alcoholic beverages — production?
- Egypt ranks 96th out of 169 countries with data for 2013.
- Is alcoholic beverages — production rising or falling in Egypt?
- Over the last ten years it is down 20.5%. The long-run trend across the full record is volatile.
- Where does this Egypt data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — 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.