Eastern Europe vs France: Crustaceans — Domestic supply quantity
Crustaceans — Domestic supply quantity over time
- Eastern Europe
- France
How they compare
Eastern Europe currently reports 240 1000 t against 226 1000 t in France, a difference of 14 1000 t.
That makes Eastern Europe's figure about 1.1 times France's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was France ahead.
Eastern Europe ranks 16th and France ranks 9th of 29 groups.
Across the 2 decades both report, Eastern Europe averaged higher in 1 and France in 1.
Head to head by decade
| Decade | Eastern Europe | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 134.6 1000 t | 242.1 1000 t | 107.5 1000 t | France |
| 2020s | 231 1000 t | 226 1000 t | 5 1000 t | Eastern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher crustaceans — domestic supply quantity, Eastern Europe or France?
- Eastern Europe, at 240 1000 t against 226 1000 t in France as of 2023.
- What is the difference in crustaceans — domestic supply quantity between Eastern Europe and France?
- 14 1000 t, with Eastern Europe ahead.
- How many years of comparable data are there for Eastern Europe and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Europe and France rank globally for crustaceans — domestic supply quantity?
- Eastern Europe ranks 16th and France ranks 9th of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Crustaceans — Domestic supply quantity. 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.