Tobacco — Processing by country
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...
What the numbers show
Tobacco — Processing is currently reported for 25 countries. The highest value is 0 t in China, Macao SAR; the lowest is -191,055 t in Bangladesh.
The median across all reporting countries is -3,105 t, and the mean is -20,372 t.
Over the past decade 7 countries rose and 14 fell. The largest increase was in Israel (up 100.0%), and the largest decrease in Yemen (down 212.5%).
Tobacco — Processing: full country ranking
| # | Country | Latest | Year | 10-year change | Trend |
|---|---|---|---|---|---|
| 1 | China, Macao SAR | 0 t | 2013 | — | volatile |
| 1 | Costa Rica | 0 t | 2013 | — | volatile |
| 1 | Israel | 0 t | 2013 | up 100.0% | volatile |
| 1 | Jordan | 0 t | 2013 | — | volatile |
| 1 | Melanesia | -365.91 t | 2013 | up 15.5% | falling |
| 2 | Caribbean | -136.36 t | 2013 | down 7.1% | volatile |
| 5 | Barbados | -136.36 t | 2013 | down 7.1% | volatile |
| 6 | Fiji | -365.91 t | 2013 | up 15.5% | falling |
| 7 | Cyprus | -1,818 t | 2013 | up 42.9% | falling |
| 8 | Sri Lanka | -2,000 t | 2013 | down 10.0% | falling |
| 9 | Myanmar | -2,545 t | 2013 | up 1.2% | falling |
| 10 | New Zealand | -3,105 t | 2013 | down 205.5% | falling |
| 10 | Australia and New Zealand | -3,105 t | 2013 | down 205.5% | falling |
| 12 | Pakistan | -4,908 t | 2013 | down 36.7% | falling |
| 13 | Ireland | -5,909 t | 2013 | up 13.3% | falling |
| 14 | China, Taiwan Province of | -13,636 t | 2013 | up 6.2% | falling |
| 15 | South Africa | -14,454 t | 2013 | — | volatile |
| 16 | Yemen | -18,182 t | 2013 | down 212.5% | volatile |
| 17 | Philippines | -21,909 t | 2013 | down 182.1% | volatile |
| 18 | Malaysia | -27,273 t | 2013 | down 25.2% | volatile |
| 19 | Argentina | -31,741 t | 2013 | down 6.4% | volatile |
| 20 | Thailand | -31,818 t | 2013 | down 9.7% | volatile |
| 21 | Egypt | -64,827 t | 2013 | down 15.7% | volatile |
| 22 | T�rkiye | -70,000 t | 2013 | down 9.8% | falling |
| 23 | Bangladesh | -191,055 t | 2013 | down 16.8% | falling |
Regions and income groups
Aggregates are excluded from the country ranking above so that a region can never outrank a country.
- Central America 0 t
- Asia -385,145 t
- Small Island Developing States -502.27 t
- Oceania -3,470 t
- Europe -5,909 t
- Northern Europe -5,909 t
- Eastern Asia -13,636 t
- Southern Africa -14,454 t
- South America -31,741 t
- Americas -31,877 t
- Northern Africa -64,827 t
- Africa -79,282 t
- South-Eastern Asia -83,546 t
- Western Asia -90,000 t
- Southern Asia -197,963 t
- Least developed countries -211,782 t
- Low Income Food Deficit Countries -214,145 t
- Net Food Importing Developing Countries -283,654 t
- World -505,683 t
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.