Wool (Clean Eq.) — Production in Belgium-Luxembourg
Belgium-Luxembourg: Wool (Clean Eq.) — Production was 540 t in 1999. ▼ Falling
Wool (Clean Eq.) — Production in Belgium-Luxembourg, 1961–1999
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for wool (clean eq.) — production in Belgium-Luxembourg is 540 t, measured in 1999.
That represents a change of unchanged over ten years.
Over the whole period, wool (clean eq.) — production in Belgium-Luxembourg peaked at 838 t in 1970 and was at its lowest, 493 t, in 1981.
That places Belgium-Luxembourg 82nd out of 100 countries with data for 1999, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 39 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 722.56 t | 694 t | 787 t | 9 |
| 1970s | 668.6 t | 534 t | 838 t | 10 |
| 1980s | 512.2 t | 493 t | 540 t | 10 |
| 1990s | 540 t | 540 t | 540 t | 10 |
Countries ranked near Belgium-Luxembourg
- 80 Switzerland 956 t compare
- 81 Austria 580 t compare
- 83 Montenegro 496 t
- 84 Kuwait 486 t compare
- 85 Czechia 480 t compare
More agriculture & rural data for Belgium-Luxembourg
- Unmanufactured tobacco — Production 1,314 t (1999)
- Swine / pigs — Stocks 7.63 million An (1999)
- Tomatoes — Area harvested 900 ha (1999)
- Tomatoes — Yield 324,878 kg/ha (1999)
- Unmanufactured tobacco — Area harvested 382 ha (1999)
- Edible offal of pigs, fresh, chilled or frozen — Production 64,900 t (1999)
- Fat of pigs — Production 72,400 t (1999)
- Edible offal of pigs, fresh, chilled or frozen — Producing 10.64 million An (1999)
- Tomatoes — Production 292,390 t (1999)
- Fat of pigs — Producing Animals/Slaughtered 10.64 million An (1999)
Frequently asked questions
- What is wool (clean eq.) — production in Belgium-Luxembourg?
- Wool (clean eq.) — production in Belgium-Luxembourg was 540 t in 1999, according to Food and Agriculture Organization of the United Nations.
- What is the highest wool (clean eq.) — production recorded in Belgium-Luxembourg?
- The highest recorded value was 838 t in 1970.
- What is the lowest wool (clean eq.) — production recorded in Belgium-Luxembourg?
- The lowest recorded value was 493 t in 1981.
- How does Belgium-Luxembourg rank for wool (clean eq.) — production?
- Belgium-Luxembourg ranks 82nd out of 100 countries with data for 1999.
- Is wool (clean eq.) — production rising or falling in Belgium-Luxembourg?
- Over the last ten years it is unchanged. The long-run trend across the full record is falling.
- Where does this Belgium-Luxembourg data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wool (Clean Eq.) — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 39 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.