Eastern Europe vs Morocco: Alcoholic Beverages — Processing
Alcoholic Beverages — Processing over time
- Eastern Europe
- Morocco
How they compare
Eastern Europe currently reports 84 1000 t against 6 1000 t in Morocco, a difference of 78 1000 t.
That makes Eastern Europe's figure about 14.0 times Morocco's.
Across all 14 years both countries report, Eastern Europe has been ahead every year.
Eastern Europe ranks 11th and Morocco ranks 13th of 15 groups.
Eastern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eastern Europe | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 86.7 1000 t | 3.7 1000 t | 83 1000 t | Eastern Europe |
| 2020s | 82.5 1000 t | 5.25 1000 t | 77.25 1000 t | Eastern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — processing, Eastern Europe or Morocco?
- Eastern Europe, at 84 1000 t against 6 1000 t in Morocco as of 2023.
- What is the difference in alcoholic beverages — processing between Eastern Europe and Morocco?
- 78 1000 t, with Eastern Europe ahead.
- How many years of comparable data are there for Eastern Europe and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Europe and Morocco rank globally for alcoholic beverages — processing?
- Eastern Europe ranks 11th and Morocco ranks 13th of 15 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Processing. 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.