Brans — Domestic supply quantity in Ethiopia PDR
Ethiopia PDR: Brans — Domestic supply quantity was 390,346 t in 1992. ▲ Rising
Brans — Domestic supply quantity in Ethiopia PDR, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Ethiopia PDR recorded 390,346 t for brans — domestic supply quantity in 1992.
Compared with earlier readings it is up 0.8% on the previous year and up 10.4% over ten years.
Over the whole period, brans — domestic supply quantity in Ethiopia PDR peaked at 409,029 t in 1988 and was at its lowest, 225,358 t, in 1968.
Ethiopia PDR ranks 51st of 171 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 32 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 233,435 t | 225,358 t | 239,995 t | 9 |
| 1970s | 260,059 t | 239,672 t | 315,691 t | 10 |
| 1980s | 353,564 t | 310,527 t | 409,029 t | 10 |
| 1990s | 387,057 t | 383,669 t | 390,346 t | 3 |
Countries ranked near Ethiopia PDR
- 48 Sudan (former) 444,692 t compare
- 49 Afghanistan, Islamic Republic of 441,732 t compare
- 50 Tunisia 421,696 t compare
- 52 Israel 388,531 t compare
- 53 Azerbaijan, Republic of 385,803 t
- 54 Czechoslovakia 384,140 t compare
More agriculture & rural data for Ethiopia PDR
- Unmanufactured tobacco — Production 2,001 t (1992)
- Tomatoes — Area harvested 4,100 ha (1992)
- Tomatoes — Yield 12,439 kg/ha (1992)
- Tomatoes — Production 51,000 t (1992)
- Unmanufactured tobacco — Area harvested 2,801 ha (1992)
- Swine / pigs — Stocks 20,000 An (1992)
- Bananas — Area harvested 0 ha (1992)
- Meat of pig with the bone, fresh or chilled — Producing 23,000 An (1992)
- Bananas — Production 80,000 t (1992)
- Oilcrops, Oil Equivalent — Yield 241.4 kg/ha (1992)
Frequently asked questions
- What is brans — domestic supply quantity in Ethiopia PDR?
- Brans — domestic supply quantity in Ethiopia PDR was 390,346 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — domestic supply quantity recorded in Ethiopia PDR?
- The highest recorded value was 409,029 t in 1988.
- What is the lowest brans — domestic supply quantity recorded in Ethiopia PDR?
- The lowest recorded value was 225,358 t in 1968.
- How does Ethiopia PDR rank for brans — domestic supply quantity?
- Ethiopia PDR ranks 51st out of 171 countries with data for 1992.
- Is brans — domestic supply quantity rising or falling in Ethiopia PDR?
- Over the last ten years it is up 10.4%. The long-run trend across the full record is rising.
- Where does this Ethiopia PDR data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Brans — Domestic supply quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 32 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.