Alcoholic Beverages — Production in Switzerland
Switzerland: Alcoholic Beverages — Production was 437,363 t in 2013. ▼ Falling
Alcoholic Beverages — Production in Switzerland, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, alcoholic beverages — production in Switzerland stood at 437,363 t. That is the lowest value across all 53 years on record.
Compared with earlier readings it is down 6.7% on the previous year and down 10.9% over ten years.
Over the whole period, alcoholic beverages — production in Switzerland peaked at 637,285 t in 1982 and was at its lowest, 437,363 t, in 2013.
That places Switzerland 70th out of 169 countries with data for 2013, putting it in the middle of the range.
The long-run direction has been consistently falling across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 589,338 t | 529,175 t | 622,620 t | 9 |
| 1970s | 580,966 t | 508,676 t | 634,841 t | 10 |
| 1980s | 574,799 t | 529,377 t | 637,285 t | 10 |
| 1990s | 507,034 t | 444,668 t | 573,392 t | 10 |
| 2000s | 476,427 t | 437,943 t | 498,672 t | 10 |
| 2010s | 465,712 t | 437,363 t | 483,406 t | 4 |
Countries ranked near Switzerland
More agriculture & rural data for Switzerland
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 14.3% (2025)
- Rural population growth -0.9% (2025)
- Rural population 1.30 million (2025)
- Agriculture, forestry, and fishing, value added 0.6% (2025)
- Agriculture, forestry, and fishing, value added 6.73 billion current US$ (2025)
- Unmanufactured tobacco — Production 756.04 t (2024)
Frequently asked questions
- What is alcoholic beverages — production in Switzerland?
- Alcoholic beverages — production in Switzerland was 437,363 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — production recorded in Switzerland?
- The highest recorded value was 637,285 t in 1982.
- What is the lowest alcoholic beverages — production recorded in Switzerland?
- The lowest recorded value was 437,363 t in 2013.
- How does Switzerland rank for alcoholic beverages — production?
- Switzerland ranks 70th out of 169 countries with data for 2013.
- Is alcoholic beverages — production rising or falling in Switzerland?
- Over the last ten years it is down 10.9%. The long-run trend across the full record is falling.
- Where does this Switzerland 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.