France vs Switzerland: Cream — Processing
Cream — Processing over time
- France
- Switzerland
How they compare
France currently reports 94 1000 t against 37 1000 t in Switzerland, a difference of 57 1000 t.
That makes France's figure about 2.5 times Switzerland's.
Across all 5 years both countries report, France has been ahead every year.
France ranks 1st and Switzerland ranks 4th of 8 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 122 1000 t | 37 1000 t | 85 1000 t | France |
| 2020s | 105.25 1000 t | 37.25 1000 t | 68 1000 t | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — processing, France or Switzerland?
- France, at 94 1000 t against 37 1000 t in Switzerland as of 2023.
- What is the difference in cream — processing between France and Switzerland?
- 57 1000 t, with France ahead.
- How many years of comparable data are there for France and Switzerland?
- 5 years are reported by both, from 2019 to 2023.
- How do France and Switzerland rank globally for cream — processing?
- France ranks 1st and Switzerland ranks 4th of 8 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — 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.