Cereals - Excluding Beer — Seed in Eastern Europe
Eastern Europe: Cereals - Excluding Beer — Seed was 18,390 1000 t in 2023. ▬ Flat
Cereals - Excluding Beer — Seed in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Eastern Europe recorded 18,390 1000 t for cereals - excluding beer — seed in 2023.
That represents a change of down 6.9% on the previous year and down 2.8% over ten years.
Over the whole period, cereals - excluding beer — seed in Eastern Europe peaked at 24,124 1000 t in 2017 and was at its lowest, 17,467 1000 t, in 2010.
That places Eastern Europe 4th out of 31 regions with data for 2023, putting it in the top 10%.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 20,147 1000 t | 17,467 1000 t | 24,124 1000 t | 10 |
| 2020s | 18,772 1000 t | 17,581 1000 t | 19,763 1000 t | 4 |
Countries ranked near Eastern Europe
- 1 China (People's Republic of) 13,183 1000 t compare
- 2 China, mainland 13,170 1000 t compare
- 3 Russian Federation 12,065 1000 t compare
- 4 India 7,917 1000 t compare
- 5 Kazakhstan 2,108 1000 t compare
- 7 Ukraine 1,645 1000 t compare
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is cereals - excluding beer — seed in Eastern Europe?
- Cereals - excluding beer — seed in Eastern Europe was 18,390 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals - excluding beer — seed recorded in Eastern Europe?
- The highest recorded value was 24,124 1000 t in 2017.
- What is the lowest cereals - excluding beer — seed recorded in Eastern Europe?
- The lowest recorded value was 17,467 1000 t in 2010.
- How does Eastern Europe rank for cereals - excluding beer — seed?
- Eastern Europe ranks 4th out of 31 regions with data for 2023.
- Is cereals - excluding beer — seed rising or falling in Eastern Europe?
- Over the last ten years it is down 2.8%. The long-run trend across the full record is flat.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals - Excluding Beer — Seed. 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.