Beverages, Fermented β Import quantity in Democratic Republic of the Congo
Democratic Republic of the Congo: Beverages, Fermented β Import quantity was 2 1000 t in 2023. β Volatile
Beverages, Fermented β Import quantity in Democratic Republic of the Congo, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for beverages, fermented β import quantity in Democratic Republic of the Congo is 2 1000 t, measured in 2023.
Compared with earlier readings it is down 33.3% on the previous year and up 100.0% over five years.
Over the whole period, beverages, fermented β import quantity in Democratic Republic of the Congo peaked at 3 1000 t in 2022 and was at its lowest, 0 1000 t, in 2011.
Democratic Republic of the Congo ranks 21st of 38 regions on this measure, 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 | 0.4 1000 t | 0 1000 t | 1 1000 t | 10 |
| 2020s | 1.5 1000 t | 0 1000 t | 3 1000 t | 4 |
Countries ranked near Democratic Republic of the Congo
More agriculture & rural data for Democratic Republic of the Congo
- Sugar Crops Primary β Production 2.51 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen β Production 2,776 t (2024)
- Cabbages β Production 20,358 t (2024)
- Cabbages β Yield 17,120 kg/ha (2024)
- Cabbages β Area harvested 1,189 ha (2024)
- Vegetables Primary β Production 602,503 t (2024)
- Vegetables Primary β Yield 6,532 kg/ha (2024)
- Vegetables Primary β Area harvested 92,238 ha (2024)
- Sheep and Goat Meat β Production 21,151 t (2024)
- Sheep and Goat Meat β Producing Animals/Slaughtered 1.90 million An (2024)
Frequently asked questions
- What is beverages, fermented β import quantity in Democratic Republic of the Congo?
- Beverages, fermented β import quantity in Democratic Republic of the Congo was 2 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented β import quantity recorded in Democratic Republic of the Congo?
- The highest recorded value was 3 1000 t in 2022.
- What is the lowest beverages, fermented β import quantity recorded in Democratic Republic of the Congo?
- The lowest recorded value was 0 1000 t in 2011.
- How does Democratic Republic of the Congo rank for beverages, fermented β import quantity?
- Democratic Republic of the Congo ranks 21st out of 38 regions with data for 2023.
- Where does this Democratic Republic of the Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Fermented β Import quantity. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.