Cuba vs European Union (27): Eggs — Tourist consumption
Eggs — Tourist consumption over time
- Cuba
- European Union (27)
How they compare
Cuba currently reports 1 1000 t against 1 1000 t in European Union (27), a difference of 0 1000 t.
Across all 10 years both countries report, European Union (27) has been ahead every year.
Cuba ranks 6th and European Union (27) ranks 8th of 40 countries.
European Union (27) has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher eggs — tourist consumption, Cuba or European Union (27)?
- Cuba, at 1 1000 t against 1 1000 t in European Union (27) as of 2019.
- What is the difference in eggs — tourist consumption between Cuba and European Union (27)?
- 0 1000 t, with Cuba ahead.
- How many years of comparable data are there for Cuba and European Union (27)?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and European Union (27) rank globally for eggs — tourist consumption?
- Cuba ranks 6th and European Union (27) ranks 8th of 40 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Eggs — Tourist consumption. 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.