Beverages, Alcoholic — Food in Eastern Africa
Eastern Africa: Beverages, Alcoholic — Food was 167 1000 t in 2023. ▲ Rising
Beverages, Alcoholic — Food in Eastern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, beverages, alcoholic — food in Eastern Africa stood at 167 1000 t.
That represents a change of down 3.5% on the previous year and up 15.2% over ten years.
Over the whole period, beverages, alcoholic — food in Eastern Africa peaked at 187 1000 t in 2019 and was at its lowest, 137 1000 t, in 2010.
That places Eastern Africa 24th out of 29 groups with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 165.7 1000 t | 137 1000 t | 187 1000 t | 10 |
| 2020s | 164.25 1000 t | 151 1000 t | 173 1000 t | 4 |
Countries ranked near Eastern Africa
- 21 Australia 114 1000 t compare
- 22 Colombia 111 1000 t compare
- 23 Peru 110 1000 t compare
- 24 Kazakhstan 108 1000 t compare
- 25 Portugal 107 1000 t compare
- 26 Republic of Korea 106 1000 t compare
- 27 China, Taiwan Province of 91 1000 t compare
More agriculture & rural data for Eastern Africa
- Edible offal of pigs, fresh, chilled or frozen — Producing 23.97 million An (2024)
- Swine / pigs — Stocks 29.04 million An (2024)
- Tomatoes — Area harvested 205,889 ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 23.97 million An (2024)
- Fat of pigs — Production 63,544 t (2024)
- Tomatoes — Yield 16,968 kg/ha (2024)
- Tomatoes — Production 3.49 million t (2024)
- Unmanufactured tobacco — Area harvested 546,014 ha (2024)
- Unmanufactured tobacco — Production 641,088 t (2024)
- Meat of pig with the bone, fresh or chilled — Production 1.01 million t (2024)
Frequently asked questions
- What is beverages, alcoholic — food in Eastern Africa?
- Beverages, alcoholic — food in Eastern Africa was 167 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, alcoholic — food recorded in Eastern Africa?
- The highest recorded value was 187 1000 t in 2019.
- What is the lowest beverages, alcoholic — food recorded in Eastern Africa?
- The lowest recorded value was 137 1000 t in 2010.
- How does Eastern Africa rank for beverages, alcoholic — food?
- Eastern Africa ranks 24th out of 29 groups with data for 2023.
- Is beverages, alcoholic — food rising or falling in Eastern Africa?
- Over the last ten years it is up 15.2%. The long-run trend across the full record is rising.
- Where does this Eastern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Alcoholic — Food. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A 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 capita 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.