Brans — Processing in Eastern Asia
Eastern Asia: Brans — Processing was 1.24 million t in 2013. ▲ Rising
Brans — Processing in Eastern Asia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, brans — processing in Eastern Asia stood at 1.24 million t.
That represents a change of up 0.1% on the previous year and up 23.0% over ten years.
Over the whole period, brans — processing in Eastern Asia peaked at 1.41 million t in 1979 and was at its lowest, 324,876 t, in 1961.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 570,979 t | 324,876 t | 786,786 t | 9 |
| 1970s | 1.07 million t | 857,357 t | 1.41 million t | 10 |
| 1980s | 1.22 million t | 1.09 million t | 1.40 million t | 10 |
| 1990s | 1.15 million t | 1.05 million t | 1.23 million t | 10 |
| 2000s | 1.12 million t | 1.00 million t | 1.24 million t | 10 |
| 2010s | 1.23 million t | 1.19 million t | 1.27 million t | 4 |
Countries ranked near Eastern Asia
- 2 China, mainland 700,000 t compare
- 3 Japan 338,100 t compare
- 4 Thailand 320,000 t compare
- 5 Myanmar 204,797 t compare
- 6 Republic of Korea 129,164 t compare
- 7 Brazil 102,000 t compare
- 8 Democratic People's Republic of Korea 75,000 t compare
More agriculture & rural data for Eastern Asia
- Tomatoes — Production 62.75 million t (2024)
- Bananas — Area harvested 325,506 ha (2024)
- Bananas — Production 12.10 million t (2024)
- Swine / pigs — Stocks 454.78 million An (2024)
- Unmanufactured tobacco — Production 2.38 million t (2024)
- Tomatoes — Yield 56,071 kg/ha (2024)
- Tomatoes — Area harvested 1.12 million ha (2024)
- Unmanufactured tobacco — Area harvested 1.10 million ha (2024)
- Fruit Primary — Production 283.96 million t (2024)
- Eggs Primary — Yield/Carcass Weight 10,955 g/An (2024)
Frequently asked questions
- What is brans — processing in Eastern Asia?
- Brans — processing in Eastern Asia was 1.24 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — processing recorded in Eastern Asia?
- The highest recorded value was 1.41 million t in 1979.
- What is the lowest brans — processing recorded in Eastern Asia?
- The lowest recorded value was 324,876 t in 1961.
- How does Eastern Asia rank for brans — processing?
- Eastern Asia ranks 5th out of 14 groups with data for 2013.
- Is brans — processing rising or falling in Eastern Asia?
- Over the last ten years it is up 23.0%. The long-run trend across the full record is rising.
- Where does this Eastern Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Brans — Processing. 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.