Spain vs Western Africa: Alcoholic Beverages — Losses
Alcoholic Beverages — Losses over time
- Spain
- Western Africa
How they compare
Spain currently reports 67 1000 t against 15 1000 t in Western Africa, a difference of 52 1000 t.
That makes Spain's figure about 4.5 times Western Africa's.
Across all 9 years both countries report, Spain has been ahead every year.
Spain ranks 6th and Western Africa ranks 8th of 23 countries.
Spain has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher alcoholic beverages — losses, Spain or Western Africa?
- Spain, at 67 1000 t against 15 1000 t in Western Africa as of 2018.
- What is the difference in alcoholic beverages — losses between Spain and Western Africa?
- 52 1000 t, with Spain ahead.
- How many years of comparable data are there for Spain and Western Africa?
- 9 years are reported by both, from 2010 to 2018.
- How do Spain and Western Africa rank globally for alcoholic beverages — losses?
- Spain ranks 6th and Western Africa ranks 8th of 23 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.