Costa Rica vs France: Beans — Production
Beans — Production over time
- Costa Rica
- France
How they compare
Costa Rica currently reports 13 1000 t against 11 1000 t in France, a difference of 2 1000 t.
That makes Costa Rica's figure about 1.2 times France's.
The two have swapped places 2 times across 9 shared years of data; in 2010 it was Costa Rica ahead.
Costa Rica ranks 57th and France ranks 60th of 108 countries.
Costa Rica has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher beans — production, Costa Rica or France?
- Costa Rica, at 13 1000 t against 11 1000 t in France as of 2023.
- What is the difference in beans — production between Costa Rica and France?
- 2 1000 t, with Costa Rica ahead.
- How many years of comparable data are there for Costa Rica and France?
- 9 years are reported by both, from 2010 to 2018.
- How do Costa Rica and France rank globally for beans — production?
- Costa Rica ranks 57th and France ranks 60th of 108 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beans — Production. 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.