Beverages, Fermented — Export quantity in European Union (27)
European Union (27): Beverages, Fermented — Export quantity was 629 1000 t in 2023. ▲ Rising
Beverages, Fermented — Export quantity in European Union (27), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for beverages, fermented — export quantity in European Union (27) is 629 1000 t, measured in 2023.
That represents a change of down 22.1% on the previous year and down 0.6% over ten years.
Over the whole period, beverages, fermented — export quantity in European Union (27) peaked at 842 1000 t in 2021 and was at its lowest, 425 1000 t, in 2010.
European Union (27) ranks 3rd of 31 groups on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 630.4 1000 t | 425 1000 t | 743 1000 t | 10 |
| 2020s | 761 1000 t | 629 1000 t | 842 1000 t | 4 |
Countries ranked near European Union (27)
More agriculture & rural data for European Union (27)
- Tomatoes — Production 16.90 million t (2024)
- Bananas — Production 669,430 t (2024)
- Bananas — Area harvested 21,250 ha (2024)
- Unmanufactured tobacco — Production 100,090 t (2024)
- Unmanufactured tobacco — Area harvested 41,140 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 223.89 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 21.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 95 kg/An (2024)
- Swine / pigs — Stocks 132.13 million An (2024)
- Tomatoes — Area harvested 232,110 ha (2024)
Frequently asked questions
- What is beverages, fermented — export quantity in European Union (27)?
- Beverages, fermented — export quantity in European Union (27) was 629 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented — export quantity recorded in European Union (27)?
- The highest recorded value was 842 1000 t in 2021.
- What is the lowest beverages, fermented — export quantity recorded in European Union (27)?
- The lowest recorded value was 425 1000 t in 2010.
- How does European Union (27) rank for beverages, fermented — export quantity?
- European Union (27) ranks 3rd out of 31 groups with data for 2023.
- Is beverages, fermented — export quantity rising or falling in European Union (27)?
- Over the last ten years it is down 0.6%. The long-run trend across the full record is rising.
- Where does this European Union (27) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Fermented — Export 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.