Brans — Domestic supply quantity in Ethiopia
Ethiopia: Brans — Domestic supply quantity was 936,222 t in 2013. ▲ Rising
Brans — Domestic supply quantity in Ethiopia, 1993–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, brans — domestic supply quantity in Ethiopia stood at 936,222 t. That is the highest value across all 21 years on record.
That represents a change of up 7.4% on the previous year and up 49.8% over ten years.
Over the whole period, brans — domestic supply quantity in Ethiopia peaked at 936,222 t in 2013 and was at its lowest, 352,578 t, in 1993.
That places Ethiopia 28th out of 183 countries with data for 2013, putting it in the top quarter.
The long-run direction has been consistently rising across the 21 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1990s | 434,952 t | 352,578 t | 510,557 t | 7 |
| 2000s | 667,029 t | 541,410 t | 837,036 t | 10 |
| 2010s | 872,283 t | 831,280 t | 936,222 t | 4 |
Countries ranked near Ethiopia
- 25 Iran (Islamic Republic of) 1.38 million t compare
- 26 United Kingdom of Great Britain and Northern Ireland 1.33 million t compare
- 27 Ukraine 964,189 t compare
- 29 Yugoslav SFR 895,370 t
- 30 Romania 862,354 t compare
- 31 Republic of Korea 857,926 t compare
More agriculture & rural data for Ethiopia
- Agriculture share gdp 32.82 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 32.82 (2025)
- Agricultural raw materials exports 9.7% (2023)
- Agricultural raw materials imports 0.5% (2023)
- Rural population 75.9% (2025)
- Rural population growth 1.9% (2025)
- Rural population 102.81 million (2025)
- Agriculture, forestry, and fishing, value added 32.8% (2025)
- Agriculture, forestry, and fishing, value added 41.47 billion current US$ (2025)
- Bananas — Production 1.19 million t (2024)
Frequently asked questions
- What is brans — domestic supply quantity in Ethiopia?
- Brans — domestic supply quantity in Ethiopia was 936,222 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — domestic supply quantity recorded in Ethiopia?
- The highest recorded value was 936,222 t in 2013.
- What is the lowest brans — domestic supply quantity recorded in Ethiopia?
- The lowest recorded value was 352,578 t in 1993.
- How does Ethiopia rank for brans — domestic supply quantity?
- Ethiopia ranks 28th out of 183 countries with data for 2013.
- Is brans — domestic supply quantity rising or falling in Ethiopia?
- Over the last ten years it is up 49.8%. The long-run trend across the full record is rising.
- Where does this Ethiopia 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 — 21 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.