Wine — Tourist consumption in Asia
Asia: Wine — Tourist consumption was 55 1000 t in 2023. ◆ Volatile
Wine — Tourist consumption in Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Asia recorded 55 1000 t for wine — tourist consumption in 2023. That is the highest value across all 14 years on record.
That represents a change of up 27.9% on the previous year and up 103.7% over ten years.
Over the whole period, wine — tourist consumption in Asia peaked at 55 1000 t in 2023 and was at its lowest, 0 1000 t, in 2020.
Asia ranks 2nd of 24 groups on this measure, in the top 10%.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 30.2 1000 t | 17 1000 t | 50 1000 t | 10 |
| 2020s | 24.5 1000 t | 0 1000 t | 55 1000 t | 4 |
Countries ranked near Asia
- 1 United Arab Emirates 52 1000 t compare
- 2 Caribbean 3 1000 t compare
- 3 Bahamas 2 1000 t compare
- 4 Maldives 1 1000 t compare
- 4 Seychelles 1 1000 t compare
- 4 Antigua and Barbuda 1 1000 t compare
- 4 China, Hong Kong SAR 1 1000 t compare
- 4 Cyprus 1 1000 t compare
- 4 China 1 1000 t compare
More agriculture & rural data for Asia
- Tomatoes — Production 113.95 million t (2024)
- Bananas — Production 73.05 million t (2024)
- Bananas — Area harvested 2.10 million ha (2024)
- Unmanufactured tobacco — Production 4.18 million t (2024)
- Unmanufactured tobacco — Area harvested 2.08 million ha (2024)
- Swine / pigs — Stocks 531.98 million An (2024)
- Meat of pig with the bone, fresh or chilled — Producing 866.88 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 68.35 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 79 kg/An (2024)
- Tomatoes — Area harvested 2.65 million ha (2024)
Frequently asked questions
- What is wine — tourist consumption in Asia?
- Wine — tourist consumption in Asia was 55 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — tourist consumption recorded in Asia?
- The highest recorded value was 55 1000 t in 2023.
- What is the lowest wine — tourist consumption recorded in Asia?
- The lowest recorded value was 0 1000 t in 2020.
- How does Asia rank for wine — tourist consumption?
- Asia ranks 2nd out of 24 groups with data for 2023.
- Is wine — tourist consumption rising or falling in Asia?
- Over the last ten years it is up 103.7%. The long-run trend across the full record is volatile.
- Where does this Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — Tourist consumption. 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.