Brans — Production in Uzbekistan

Uzbekistan: Brans — Production was 755,157 t in 2013. ▼ Falling

Latest (2013)
755,157 t
Change on year
up 11.4%
World rank
33rd
of 177 countries
All-time high
871,470 t
in 1994
All-time low
678,040 t
in 2012
Years of data
22
1992–2013

Brans — Production in Uzbekistan, 1992–2013

0200.0k400.0k600.0k800.0k1992200220131992: 832.2k t1993: 841.2k t1994: 871.5k t1995: 871.0k t1996: 821.0k t1997: 807.2k t1998: 739.4k t1999: 780.4k t2000: 737.8k t2001: 754.9k t2002: 786.6k t2003: 825.3k t2004: 840.5k t2005: 802.2k t2006: 800.8k t2007: 684.9k t2008: 746.7k t2009: 725.1k t2010: 737.3k t2011: 688.8k t2012: 678.0k t2013: 755.2k t

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

Analysis

The most recent figure for brans — production in Uzbekistan is 755,157 t, measured in 2013.

That represents a change of up 11.4% on the previous year and down 8.5% over ten years.

Over the whole period, brans — production in Uzbekistan peaked at 871,470 t in 1994 and was at its lowest, 678,040 t, in 2012.

Uzbekistan ranks 33rd of 177 countries on this measure, in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
1990s 820,476 t 739,350 t 871,470 t 8
2000s 770,484 t 684,890 t 840,545 t 10
2010s 714,830 t 678,040 t 755,157 t 4

Countries ranked near Uzbekistan

  1. 30 Romania 881,064 t compare
  2. 31 Poland 869,276 t compare
  3. 32 Argentina 858,789 t compare
  4. 34 Australia and New Zealand 742,711 t compare
  5. 35 Kazakhstan 728,505 t compare
  6. 36 Cambodia 726,999 t compare

See the full ranking of 209 places →

More agriculture & rural data for Uzbekistan

All data for Uzbekistan →

Frequently asked questions

What is brans — production in Uzbekistan?
Brans — production in Uzbekistan was 755,157 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest brans — production recorded in Uzbekistan?
The highest recorded value was 871,470 t in 1994.
What is the lowest brans — production recorded in Uzbekistan?
The lowest recorded value was 678,040 t in 2012.
How does Uzbekistan rank for brans — production?
Uzbekistan ranks 33rd out of 177 countries with data for 2013.
Is brans — production rising or falling in Uzbekistan?
Over the last ten years it is down 8.5%. The long-run trend across the full record is falling.
Where does this Uzbekistan 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.