France vs Spain: Alcoholic Beverages — Losses
Alcoholic Beverages — Losses over time
- France
- Spain
How they compare
Spain currently reports 67 1000 t against 61 1000 t in France, a difference of 6 1000 t.
That makes Spain's figure about 1.1 times France's.
The two have swapped places 4 times across 9 shared years of data; in 2010 it was Spain ahead.
France ranks 7th and Spain ranks 6th of 24 countries.
Spain has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher alcoholic beverages — losses, France or Spain?
- Spain, at 67 1000 t against 61 1000 t in France as of 2018.
- What is the difference in alcoholic beverages — losses between France and Spain?
- 6 1000 t, with Spain ahead.
- How many years of comparable data are there for France and Spain?
- 9 years are reported by both, from 2010 to 2018.
- How do France and Spain rank globally for alcoholic beverages — losses?
- France ranks 7th and Spain ranks 6th of 24 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Losses. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.