Beverages, Fermented — Domestic supply quantity in Viet Nam
Viet Nam: Beverages, Fermented — Domestic supply quantity was 30 1000 t in 2023. ◆ Volatile
Beverages, Fermented — Domestic supply quantity in Viet Nam, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for beverages, fermented — domestic supply quantity in Viet Nam is 30 1000 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 50.0% on the previous year and up 114.3% over ten years.
Over the whole period, beverages, fermented — domestic supply quantity in Viet Nam peaked at 30 1000 t in 2023 and was at its lowest, 3 1000 t, in 2014.
That places Viet Nam 19th out of 39 regions with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11.4 1000 t | 3 1000 t | 23 1000 t | 10 |
| 2020s | 19.5 1000 t | 12 1000 t | 30 1000 t | 4 |
Countries ranked near Viet Nam
More agriculture & rural data for Viet Nam
- Pulses, Total — Yield 1,021 kg/ha (2024)
- Sheep and Goats — Stocks 3.17 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 1.64 million An (2024)
- Sheep and Goat Meat — Production 24,593 t (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 15 kg/An (2024)
- Roots and Tubers, Total — Production 11.86 million t (2024)
- Roots and Tubers, Total — Yield 19,186 kg/ha (2024)
- Roots and Tubers, Total — Area harvested 618,234 ha (2024)
- Pulses, Total — Production 279,795 t (2024)
- Oilcrops, Cake Equivalent — Yield 996.7 kg/ha (2024)
Frequently asked questions
- What is beverages, fermented — domestic supply quantity in Viet Nam?
- Beverages, fermented — domestic supply quantity in Viet Nam was 30 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented — domestic supply quantity recorded in Viet Nam?
- The highest recorded value was 30 1000 t in 2023.
- What is the lowest beverages, fermented — domestic supply quantity recorded in Viet Nam?
- The lowest recorded value was 3 1000 t in 2014.
- How does Viet Nam rank for beverages, fermented — domestic supply quantity?
- Viet Nam ranks 19th out of 39 regions with data for 2023.
- Is beverages, fermented — domestic supply quantity rising or falling in Viet Nam?
- Over the last ten years it is up 114.3%. The long-run trend across the full record is volatile.
- Where does this Viet Nam data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Fermented — Domestic supply quantity. 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.