Alcoholic Beverages — Production in South America
South America: Alcoholic Beverages — Production was 39.36 million t in 2013. ◆ Volatile
Alcoholic Beverages — Production in South America, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, alcoholic beverages — production in South America stood at 39.36 million t. That is the highest value across all 53 years on record.
The figure is up 3.9% on the previous year and up 20.4% over ten years.
Over the whole period, alcoholic beverages — production in South America peaked at 39.36 million t in 2013 and was at its lowest, 5.45 million t, in 1962.
South America ranks 6th of 29 groups on this measure, 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 | 6.15 million t | 5.45 million t | 7.28 million t | 9 |
| 1970s | 9.16 million t | 6.92 million t | 11.85 million t | 10 |
| 1980s | 15.68 million t | 12.69 million t | 17.80 million t | 10 |
| 1990s | 21.35 million t | 13.74 million t | 27.74 million t | 10 |
| 2000s | 33.37 million t | 20.81 million t | 38.11 million t | 10 |
| 2010s | 38.41 million t | 37.88 million t | 39.36 million t | 4 |
Countries ranked near South America
More agriculture & rural data for South America
- Tomatoes — Production, annual growth rate 3.77 % change on previous year (2024)
- Meat of sheep, fresh or chilled — Production 254,037 t (2024)
- Other fruits, n.e.c. — Area harvested 138,942 ha (2024)
- Oranges — Production 19.24 million t (2024)
- Oranges — Area harvested 769,297 ha (2024)
- Onions and shallots, dry (excluding dehydrated) — Production 4.58 million t (2024)
- Onions and shallots, dry (excluding dehydrated) — Yield 30,064 kg/ha (2024)
- Onions and shallots, dry (excluding dehydrated) — Area harvested 152,491 ha (2024)
- Meat of sheep, fresh or chilled — Producing Animals/Slaughtered 15.37 million An (2024)
- Meat of chickens, fresh or chilled — Production 22.31 million t (2024)
Frequently asked questions
- What is alcoholic beverages — production in South America?
- Alcoholic beverages — production in South America was 39.36 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — production recorded in South America?
- The highest recorded value was 39.36 million t in 2013.
- What is the lowest alcoholic beverages — production recorded in South America?
- The lowest recorded value was 5.45 million t in 1962.
- How does South America rank for alcoholic beverages — production?
- South America ranks 6th out of 29 groups with data for 2013.
- Is alcoholic beverages — production rising or falling in South America?
- Over the last ten years it is up 20.4%. 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 — 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.