Tobacco — Production in Serbia
Serbia: Tobacco — Production was 7,977 t in 2013. ▼ Falling
Tobacco — Production in Serbia, 2006–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for tobacco — production in Serbia is 7,977 t, measured in 2013.
That represents a change of up 16.6% on the previous year and down 26.2% over ten years.
Serbia ranks 48th of 121 countries on this measure, in the middle of the range.
Tobacco — Production in Serbia, year by year
| Year | t | Change |
|---|---|---|
| 2006 | 10,808 t | — |
| 2007 | 11,136 t | +3.0% |
| 2008 | 10,839 t | -2.7% |
| 2009 | 9,847 t | -9.2% |
| 2010 | 10,440 t | +6.0% |
| 2011 | 10,437 t | -0.0% |
| 2012 | 6,842 t | -34.4% |
| 2013 | 7,977 t | +16.6% |
Serbia compared with similar countries
- Serbia's 7,977 t is above the median for upper middle income countries, which is 4,246 t, 1.9× the median. (36 countries reporting)
- Serbia's 7,977 t is above the median for Europe & Central Asia, which is 3,000 t, 2.7× the median. (31 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2000s | 10,658 t | 9,847 t | 11,136 t | 4 |
| 2010s | 8,924 t | 6,842 t | 10,440 t | 4 |
Countries ranked near Serbia
More agriculture & rural data for Serbia
- Agriculture, forestry, and fishing, value added (current US$), annual 14.89 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0328 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 501.36 current US$ per person (2025)
- Rural population, annual growth rate -1.24 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3736 units per person (2025)
- Share of GDP from agriculture 3.3% (2025)
- Agriculture as a share of GDP vs. GDP per capita 3.3% (2025)
- Agricultural raw materials exports 2.0% (2007)
- Agricultural raw materials imports 1.6% (2007)
Frequently asked questions
- What is tobacco — production in Serbia?
- Tobacco — production in Serbia was 7,977 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest tobacco — production recorded in Serbia?
- The highest recorded value was 11,136 t in 2007.
- What is the lowest tobacco — production recorded in Serbia?
- The lowest recorded value was 6,842 t in 2012.
- How does Serbia rank for tobacco — production?
- Serbia ranks 48th out of 121 countries with data for 2013.
- Is tobacco — production rising or falling in Serbia?
- Over the last ten years it is down 26.2%. The long-run trend across the full record is falling.
- Where does this Serbia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Tobacco — Production. Statizoid updates them automatically from the source API.
Download this data
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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.