Cereals - Excluding Beer — Processing in Georgia
Georgia: Cereals - Excluding Beer — Processing was 84 1000 t in 2023. ▼ Falling
Cereals - Excluding Beer — Processing in Georgia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, cereals - excluding beer — processing in Georgia stood at 84 1000 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 10.6% on the previous year and down 43.6% over ten years.
Over the whole period, cereals - excluding beer — processing in Georgia peaked at 149 1000 t in 2013 and was at its lowest, 84 1000 t, in 2023.
That places Georgia 80th out of 161 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 112.6 1000 t | 91 1000 t | 149 1000 t | 10 |
| 2020s | 97.5 1000 t | 84 1000 t | 106 1000 t | 4 |
Countries ranked near Georgia
- 77 Zimbabwe 90 1000 t compare
- 78 Costa Rica 88 1000 t compare
- 79 Switzerland 86 1000 t compare
- 81 Mongolia 82 1000 t compare
- 82 Côte d'Ivoire 81 1000 t compare
- 82 Indonesia 81 1000 t compare
More agriculture & rural data for Georgia
- Agriculture share gdp 5.18 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.18 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 38.8% (2025)
- Rural population growth 2.9% (2025)
- Rural population 1.53 million (2025)
- Agriculture, forestry, and fishing, value added 5.2% (2025)
- Agriculture, forestry, and fishing, value added 1.98 billion current US$ (2025)
- Unmanufactured tobacco — Production 272.34 t (2024)
Frequently asked questions
- What is cereals - excluding beer — processing in Georgia?
- Cereals - excluding beer — processing in Georgia was 84 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals - excluding beer — processing recorded in Georgia?
- The highest recorded value was 149 1000 t in 2013.
- What is the lowest cereals - excluding beer — processing recorded in Georgia?
- The lowest recorded value was 84 1000 t in 2023.
- How does Georgia rank for cereals - excluding beer — processing?
- Georgia ranks 80th out of 161 countries with data for 2023.
- Is cereals - excluding beer — processing rising or falling in Georgia?
- Over the last ten years it is down 43.6%. The long-run trend across the full record is falling.
- Where does this Georgia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals - Excluding Beer — Processing. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A 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 capita 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.