Brans — Feed in Brunei Darussalam
Brunei Darussalam: Brans — Feed was 931 t in 2013. ◆ Volatile
Brans — Feed in Brunei Darussalam, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for brans — feed in Brunei Darussalam is 931 t, measured in 2013.
Compared with earlier readings it is down 7.1% on the previous year and down 50.5% over ten years.
Over the whole period, brans — feed in Brunei Darussalam peaked at 38,382 t in 2002 and was at its lowest, 387 t, in 1972.
That places Brunei Darussalam 167th out of 183 countries with data for 2013, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 728 t | 518 t | 1,056 t | 9 |
| 1970s | 799.1 t | 387 t | 1,332 t | 10 |
| 1980s | 2,334 t | 652 t | 6,942 t | 10 |
| 1990s | 2,786 t | 2,209 t | 3,496 t | 10 |
| 2000s | 4,807 t | 607 t | 38,382 t | 10 |
| 2010s | 930 t | 865 t | 1,002 t | 4 |
Countries ranked near Brunei Darussalam
- 164 Grenada 2,724 t compare
- 165 Luxembourg 1,470 t compare
- 166 Saint Lucia 1,405 t compare
- 168 Polynesia 643 t compare
- 169 French Polynesia 516 t compare
- 170 Liberia 315 t compare
More agriculture & rural data for Brunei Darussalam
- Fat of pigs — Producing Animals/Slaughtered 645 An (2024)
- Tomatoes — Production 141.36 t (2024)
- Tomatoes — Yield 12,026 kg/ha (2024)
- Tomatoes — Area harvested 12 ha (2024)
- Fat of pigs — Production 1.93 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 645 An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 34 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 22.13 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 645 An (2024)
- Swine / pigs — Stocks 553 An (2024)
Frequently asked questions
- What is brans — feed in Brunei Darussalam?
- Brans — feed in Brunei Darussalam was 931 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — feed recorded in Brunei Darussalam?
- The highest recorded value was 38,382 t in 2002.
- What is the lowest brans — feed recorded in Brunei Darussalam?
- The lowest recorded value was 387 t in 1972.
- How does Brunei Darussalam rank for brans — feed?
- Brunei Darussalam ranks 167th out of 183 countries with data for 2013.
- Is brans — feed rising or falling in Brunei Darussalam?
- Over the last ten years it is down 50.5%. The long-run trend across the full record is volatile.
- Where does this Brunei Darussalam data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Brans — Feed. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 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.