Hungary vs Malta: Bovine Meat — Processing
Bovine Meat — Processing over time
- Hungary
- Malta
How they compare
Hungary currently reports 0 1000 t against 0 1000 t in Malta, a difference of 0 1000 t.
Across all 14 years both countries report, Malta has been ahead every year.
Hungary ranks 12th and Malta ranks 12th of 70 countries.
Head to head by decade
| Decade | Hungary | Malta | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | — |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher bovine meat — processing, Hungary or Malta?
- Hungary, at 0 1000 t against 0 1000 t in Malta as of 2023.
- What is the difference in bovine meat — processing between Hungary and Malta?
- 0 1000 t, with Hungary ahead.
- How many years of comparable data are there for Hungary and Malta?
- 14 years are reported by both, from 2010 to 2023.
- How do Hungary and Malta rank globally for bovine meat — processing?
- Hungary ranks 12th and Malta ranks 12th of 70 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Bovine Meat — 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.