Brans — Production in Azerbaijan

Azerbaijan: Brans — Production was 405,654 t in 2013. ▲ Rising

Latest (2013)
405,654 t
Change on year
down 0.7%
World rank
55th
of 177 countries
All-time high
431,479 t
in 2007
All-time low
188,334 t
in 1997
Years of data
22
1992–2013

Brans — Production in Azerbaijan, 1992–2013

0100.0k200.0k300.0k400.0k1992200220131992: 223.8k t1993: 230.7k t1994: 218.7k t1995: 260.1k t1996: 218.4k t1997: 188.3k t1998: 250.3k t1999: 248.2k t2000: 264.0k t2001: 287.6k t2002: 295.4k t2003: 302.9k t2004: 314.9k t2005: 346.1k t2006: 387.6k t2007: 431.5k t2008: 411.3k t2009: 393.0k t2010: 385.4k t2011: 351.5k t2012: 408.6k t2013: 405.7k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2013, brans — production in Azerbaijan stood at 405,654 t.

The figure is down 0.7% on the previous year and up 33.9% over ten years.

Over the whole period, brans — production in Azerbaijan peaked at 431,479 t in 2007 and was at its lowest, 188,334 t, in 1997.

That places Azerbaijan 55th out of 177 countries with data for 2013, putting it in the middle of the range.

The long-run direction has been consistently rising across the 22 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
1990s 229,824 t 188,334 t 260,126 t 8
2000s 343,414 t 264,009 t 431,479 t 10
2010s 387,784 t 351,473 t 408,577 t 4

Countries ranked near Azerbaijan

  1. 52 China, Taiwan Province of 425,904 t compare
  2. 53 Yemen 425,305 t compare
  3. 54 Bulgaria 408,470 t compare
  4. 56 Czechoslovakia 402,640 t
  5. 57 Netherlands (Kingdom of the) 400,817 t compare
  6. 58 Ethiopia PDR 390,346 t

See the full ranking of 209 places →

More agriculture & rural data for Azerbaijan

All data for Azerbaijan →

Frequently asked questions

What is brans — production in Azerbaijan?
Brans — production in Azerbaijan was 405,654 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest brans — production recorded in Azerbaijan?
The highest recorded value was 431,479 t in 2007.
What is the lowest brans — production recorded in Azerbaijan?
The lowest recorded value was 188,334 t in 1997.
How does Azerbaijan rank for brans — production?
Azerbaijan ranks 55th out of 177 countries with data for 2013.
Is brans — production rising or falling in Azerbaijan?
Over the last ten years it is up 33.9%. The long-run trend across the full record is rising.
Where does this Azerbaijan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Brans — Production. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 22 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Brans — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
209 places, 10,020 data points, 1961–2013
Last refreshed

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.