Alcoholic Beverages — Production in Ethiopia PDR
Ethiopia PDR: Alcoholic Beverages — Production was 469,718 t in 1992. ▲ Rising
Alcoholic Beverages — Production in Ethiopia PDR, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — production in Ethiopia PDR is 469,718 t, measured in 1992.
That represents a change of up 5.3% on the previous year and down 4.4% over ten years.
Over the whole period, alcoholic beverages — production in Ethiopia PDR peaked at 615,664 t in 1983 and was at its lowest, 347,202 t, in 1975.
Ethiopia PDR ranks 67th of 169 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 32 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 373,013 t | 347,354 t | 394,962 t | 9 |
| 1970s | 413,522 t | 347,202 t | 502,036 t | 10 |
| 1980s | 499,007 t | 449,071 t | 615,664 t | 10 |
| 1990s | 459,929 t | 446,031 t | 469,718 t | 3 |
Countries ranked near Ethiopia PDR
- 64 Guatemala 489,574 t compare
- 65 Bolivia (Plurinational State of) 487,835 t compare
- 66 Dominican Republic 473,078 t compare
- 68 Finland 466,000 t compare
- 69 Cambodia 442,688 t compare
- 70 Switzerland 437,363 t compare
More agriculture & rural data for Ethiopia PDR
- Unmanufactured tobacco — Production 2,001 t (1992)
- Tomatoes — Area harvested 4,100 ha (1992)
- Tomatoes — Yield 12,439 kg/ha (1992)
- Tomatoes — Production 51,000 t (1992)
- Unmanufactured tobacco — Area harvested 2,801 ha (1992)
- Swine / pigs — Stocks 20,000 An (1992)
- Bananas — Area harvested 0 ha (1992)
- Meat of pig with the bone, fresh or chilled — Producing 23,000 An (1992)
- Bananas — Production 80,000 t (1992)
- Oilcrops, Oil Equivalent — Yield 241.4 kg/ha (1992)
Frequently asked questions
- What is alcoholic beverages — production in Ethiopia PDR?
- Alcoholic beverages — production in Ethiopia PDR was 469,718 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — production recorded in Ethiopia PDR?
- The highest recorded value was 615,664 t in 1983.
- What is the lowest alcoholic beverages — production recorded in Ethiopia PDR?
- The lowest recorded value was 347,202 t in 1975.
- How does Ethiopia PDR rank for alcoholic beverages — production?
- Ethiopia PDR ranks 67th out of 169 countries with data for 1992.
- Is alcoholic beverages — production rising or falling in Ethiopia PDR?
- Over the last ten years it is down 4.4%. The long-run trend across the full record is rising.
- Where does this Ethiopia PDR 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 — 32 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.