Southern Europe vs Tunisia: Cream — Processing
Cream — Processing over time
- Southern Europe
- Tunisia
How they compare
Southern Europe currently reports 40 1000 t against 12 1000 t in Tunisia, a difference of 28 1000 t.
That makes Southern Europe's figure about 3.3 times Tunisia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Tunisia ahead.
Southern Europe ranks 6th and Tunisia ranks 5th of 12 groups.
Across the 2 decades both report, Southern Europe averaged higher in 1 and Tunisia in 1.
Head to head by decade
| Decade | Southern Europe | Tunisia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4.7 1000 t | 9.6 1000 t | 4.9 1000 t | Tunisia |
| 2020s | 39 1000 t | 12.25 1000 t | 26.75 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — processing, Southern Europe or Tunisia?
- Southern Europe, at 40 1000 t against 12 1000 t in Tunisia as of 2023.
- What is the difference in cream — processing between Southern Europe and Tunisia?
- 28 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for Southern Europe and Tunisia?
- 14 years are reported by both, from 2010 to 2023.
- How do Southern Europe and Tunisia rank globally for cream — processing?
- Southern Europe ranks 6th and Tunisia ranks 5th of 12 groups.
- 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.