Beverages, Fermented — Losses in United Republic of Tanzania
United Republic of Tanzania: Beverages, Fermented — Losses was 42 1000 t in 2018. ▬ Flat
Beverages, Fermented — Losses in United Republic of Tanzania, 2010–2018
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for beverages, fermented — losses in United Republic of Tanzania is 42 1000 t, measured in 2018.
Compared with earlier readings it is up 27.3% on the previous year and up 5.0% over ten years.
Over the whole period, beverages, fermented — losses in United Republic of Tanzania peaked at 44 1000 t in 2015 and was at its lowest, 33 1000 t, in 2012.
Beverages, Fermented — Losses in United Republic of Tanzania, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 40 1000 t | — |
| 2011 | 40 1000 t | +0.0% |
| 2012 | 33 1000 t | -17.5% |
| 2013 | 35 1000 t | +6.1% |
| 2014 | 40 1000 t | +14.3% |
| 2015 | 44 1000 t | +10.0% |
| 2016 | 40 1000 t | -9.1% |
| 2017 | 33 1000 t | -17.5% |
| 2018 | 42 1000 t | +27.3% |
Countries ranked near United Republic of Tanzania
More agriculture & rural data for United Republic of Tanzania
- Sheep and Goat Meat — Production, annual growth rate 11.55 % change on previous year (2024)
- Sugar Crops Primary — Production, annual growth rate 0.6623 % change on previous year (2024)
- Sugar Crops Primary — Yield, annual growth rate 0.551 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing 0.4754 % change on previous year (2024)
- Sugar Crops Primary — Area harvested, annual growth rate 0.1101 % change on previous year (2024)
- Sheep and Goats — Stocks, annual growth rate 3.18 % change on previous year (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered, annual growth 2.84 % change on previous year (2024)
- Roots and Tubers, Total — Yield, annual growth rate 0.3061 % change on previous year (2024)
- Roots and Tubers, Total — Area harvested, annual growth rate -5.48 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.4178 % change on previous year (2024)
Frequently asked questions
- What is beverages, fermented — losses in United Republic of Tanzania?
- Beverages, fermented — losses in United Republic of Tanzania was 42 1000 t in 2018, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, fermented — losses recorded in United Republic of Tanzania?
- The highest recorded value was 44 1000 t in 2015.
- What is the lowest beverages, fermented — losses recorded in United Republic of Tanzania?
- The lowest recorded value was 33 1000 t in 2012.
- How does United Republic of Tanzania rank for beverages, fermented — losses?
- United Republic of Tanzania ranks 4th out of 4 countries with data for 2018.
- Is beverages, fermented — losses rising or falling in United Republic of Tanzania?
- Over the last ten years it is up 5.0%. The long-run trend across the full record is flat.
- Where does this United Republic of Tanzania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Fermented — Losses. Statizoid updates them automatically from the source API.
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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.