Alcoholic Beverages — Production in Western Europe
Western Europe: Alcoholic Beverages — Production was 24.57 million t in 2013. ▲ Rising
Alcoholic Beverages — Production in Western Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Western Europe recorded 24.57 million t for alcoholic beverages — production in 2013.
The figure is down 1.1% on the previous year and down 2.4% over ten years.
Over the whole period, alcoholic beverages — production in Western Europe peaked at 32.20 million t in 1982 and was at its lowest, 18.41 million t, in 1961.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 22.51 million t | 18.41 million t | 24.56 million t | 9 |
| 1970s | 28.16 million t | 25.96 million t | 30.89 million t | 10 |
| 1980s | 29.28 million t | 27.73 million t | 32.20 million t | 10 |
| 1990s | 27.66 million t | 26.22 million t | 29.99 million t | 10 |
| 2000s | 25.94 million t | 24.92 million t | 27.08 million t | 10 |
| 2010s | 24.98 million t | 24.56 million t | 25.96 million t | 4 |
Countries ranked near Western Europe
More agriculture & rural data for Western Europe
- Tomatoes — Area harvested 9,144 ha (2024)
- Unmanufactured tobacco — Production 3,406 t (2024)
- Unmanufactured tobacco — Area harvested 1,412 ha (2024)
- Tomatoes — Production 2.01 million t (2024)
- Tomatoes — Yield 219,568 kg/ha (2024)
- Bananas — Area harvested 11,010 ha (2024)
- Swine / pigs — Stocks 52.45 million An (2024)
- Bananas — Production 210,920 t (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.40 million t (2024)
- Vegetables Primary — Yield 32,549 kg/ha (2024)
Frequently asked questions
- What is alcoholic beverages — production in Western Europe?
- Alcoholic beverages — production in Western Europe was 24.57 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — production recorded in Western Europe?
- The highest recorded value was 32.20 million t in 1982.
- What is the lowest alcoholic beverages — production recorded in Western Europe?
- The lowest recorded value was 18.41 million t in 1961.
- How does Western Europe rank for alcoholic beverages — production?
- Western Europe ranks 8th out of 12 groups with data for 2013.
- Is alcoholic beverages — production rising or falling in Western Europe?
- Over the last ten years it is down 2.4%. The long-run trend across the full record is rising.
- Where does this Western Europe 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.