Brans — Production in Southern Europe
Southern Europe: Brans — Production was 6.02 million t in 2013. ▲ Rising
Brans — Production in Southern Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Southern Europe recorded 6.02 million t for brans — production in 2013. That is the highest value across all 53 years on record.
That represents a change of up 0.7% on the previous year and up 8.3% over ten years.
Over the whole period, brans — production in Southern Europe peaked at 6.02 million t in 2013 and was at its lowest, 4.42 million t, in 1961.
That places Southern Europe 10th out of 31 regions with data for 2013, putting it in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 4.77 million t | 4.42 million t | 5.09 million t | 9 |
| 1970s | 5.22 million t | 5.00 million t | 5.95 million t | 10 |
| 1980s | 5.67 million t | 5.42 million t | 5.80 million t | 10 |
| 1990s | 5.64 million t | 5.42 million t | 5.97 million t | 10 |
| 2000s | 5.63 million t | 5.56 million t | 5.76 million t | 10 |
| 2010s | 5.92 million t | 5.79 million t | 6.02 million t | 4 |
Countries ranked near Southern Europe
More agriculture & rural data for Southern Europe
- Unmanufactured tobacco — Production 103,293 t (2024)
- Bananas — Production 452,640 t (2024)
- Bananas — Area harvested 10,020 ha (2024)
- Cereals, primary — Area harvested 12.04 million ha (2024)
- Citrus Fruit, Total — Production 10.62 million t (2024)
- Citrus Fruit, Total — Yield 20,730 kg/ha (2024)
- Citrus Fruit, Total — Area harvested 512,270 ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 2.49 million ha (2024)
- Cereals, primary — Production 53.97 million t (2024)
- Cereals, primary — Yield 4,482 kg/ha (2024)
Frequently asked questions
- What is brans — production in Southern Europe?
- Brans — production in Southern Europe was 6.02 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — production recorded in Southern Europe?
- The highest recorded value was 6.02 million t in 2013.
- What is the lowest brans — production recorded in Southern Europe?
- The lowest recorded value was 4.42 million t in 1961.
- How does Southern Europe rank for brans — production?
- Southern Europe ranks 10th out of 31 regions with data for 2013.
- Is brans — production rising or falling in Southern Europe?
- Over the last ten years it is up 8.3%. The long-run trend across the full record is rising.
- Where does this Southern Europe 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 — 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.