Brans — Production in Czechoslovakia
Czechoslovakia: Brans — Production was 402,640 t in 1992. ▬ Flat
Brans — Production in Czechoslovakia, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 1992, brans — production in Czechoslovakia stood at 402,640 t. That is the lowest value across all 32 years on record.
The figure is down 11.1% on the previous year and down 10.8% over ten years.
Over the whole period, brans — production in Czechoslovakia peaked at 486,847 t in 1963 and was at its lowest, 402,640 t, in 1992.
That places Czechoslovakia 56th out of 177 countries with data for 1992, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 467,062 t | 440,901 t | 486,847 t | 9 |
| 1970s | 418,911 t | 409,843 t | 430,110 t | 10 |
| 1980s | 455,581 t | 420,459 t | 473,891 t | 10 |
| 1990s | 440,766 t | 402,640 t | 466,825 t | 3 |
Countries ranked near Czechoslovakia
- 53 Yemen 425,305 t compare
- 54 Bulgaria 408,470 t compare
- 55 Azerbaijan 405,654 t
- 57 Netherlands (Kingdom of the) 400,817 t compare
- 58 Ethiopia PDR 390,346 t compare
- 59 Nepal 387,992 t compare
More agriculture & rural data for Czechoslovakia
- Unmanufactured tobacco — Production 11,557 t (1992)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 115 kg/An (1992)
- Meat of pig with the bone, fresh or chilled — Production 834,493 t (1992)
- Meat of pig with the bone, fresh or chilled — Producing 7.25 million An (1992)
- Fat of pigs — Producing Animals/Slaughtered 7.25 million An (1992)
- Fat of pigs — Production 7,200 t (1992)
- Edible offal of pigs, fresh, chilled or frozen — Producing 7.25 million An (1992)
- Edible offal of pigs, fresh, chilled or frozen — Production 33,270 t (1992)
- Swine / pigs — Stocks 7.04 million An (1992)
- Tomatoes — Production 113,170 t (1992)
Frequently asked questions
- What is brans — production in Czechoslovakia?
- Brans — production in Czechoslovakia was 402,640 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — production recorded in Czechoslovakia?
- The highest recorded value was 486,847 t in 1963.
- What is the lowest brans — production recorded in Czechoslovakia?
- The lowest recorded value was 402,640 t in 1992.
- How does Czechoslovakia rank for brans — production?
- Czechoslovakia ranks 56th out of 177 countries with data for 1992.
- Is brans — production rising or falling in Czechoslovakia?
- Over the last ten years it is down 10.8%. The long-run trend across the full record is flat.
- Where does this Czechoslovakia 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 — 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.