Alcoholic Beverages — Stock Variation in Belgium-Luxembourg
Belgium-Luxembourg: Alcoholic Beverages — Stock Variation was -14,000 t in 1999. ◆ Volatile
Alcoholic Beverages — Stock Variation in Belgium-Luxembourg, 1961–1999
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — stock variation in Belgium-Luxembourg is -14,000 t, measured in 1999.
The figure is down 411.1% on the previous year and down 1,300.0% over ten years.
Over the whole period, alcoholic beverages — stock variation in Belgium-Luxembourg peaked at 145,400 t in 1995 and was at its lowest, -22,000 t, in 1974.
That places Belgium-Luxembourg 122nd out of 136 countries with data for 1999, putting it in the bottom 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 | -16,000 t | -21,000 t | -10,500 t | 9 |
| 1970s | -18,100 t | -22,000 t | -8,000 t | 10 |
| 1980s | -800 t | -17,000 t | 9,000 t | 10 |
| 1990s | 28,560 t | -14,000 t | 145,400 t | 10 |
Countries ranked near Belgium-Luxembourg
More agriculture & rural data for Belgium-Luxembourg
- Edible offal of pigs, fresh, chilled or frozen — Producing 10.64 million An (1999)
- Unmanufactured tobacco — Area harvested 382 ha (1999)
- Tomatoes — Production 292,390 t (1999)
- Tomatoes — Yield 324,878 kg/ha (1999)
- Swine / pigs — Stocks 7.63 million An (1999)
- Edible offal of pigs, fresh, chilled or frozen — Production 64,900 t (1999)
- Fat of pigs — Producing Animals/Slaughtered 10.64 million An (1999)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (1999)
- Meat of pig with the bone, fresh or chilled — Production 1.00 million t (1999)
- Tomatoes — Area harvested 900 ha (1999)
Frequently asked questions
- What is alcoholic beverages — stock variation in Belgium-Luxembourg?
- Alcoholic beverages — stock variation in Belgium-Luxembourg was -14,000 t in 1999, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — stock variation recorded in Belgium-Luxembourg?
- The highest recorded value was 145,400 t in 1995.
- What is the lowest alcoholic beverages — stock variation recorded in Belgium-Luxembourg?
- The lowest recorded value was -22,000 t in 1974.
- How does Belgium-Luxembourg rank for alcoholic beverages — stock variation?
- Belgium-Luxembourg ranks 122nd out of 136 countries with data for 1999.
- Is alcoholic beverages — stock variation rising or falling in Belgium-Luxembourg?
- Over the last ten years it is down 1,300.0%. The long-run trend across the full record is volatile.
- Where does this Belgium-Luxembourg data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Stock Variation. Statizoid updates them automatically from the source API.
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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.