Eastern Europe vs Germany: Fats, Animals, Raw — Processing
Fats, Animals, Raw — Processing over time
- Eastern Europe
- Germany
How they compare
Eastern Europe currently reports 51 1000 t against 37 1000 t in Germany, a difference of 14 1000 t.
That makes Eastern Europe's figure about 1.4 times Germany's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Germany ahead.
Eastern Europe ranks 7th and Germany ranks 4th of 22 groups.
Across the 2 decades both report, Eastern Europe averaged higher in 1 and Germany in 1.
Head to head by decade
| Decade | Eastern Europe | Germany | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 19.3 1000 t | 28.6 1000 t | 9.3 1000 t | Germany |
| 2020s | 34.75 1000 t | 31.75 1000 t | 3 1000 t | Eastern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — processing, Eastern Europe or Germany?
- Eastern Europe, at 51 1000 t against 37 1000 t in Germany as of 2023.
- What is the difference in fats, animals, raw — processing between Eastern Europe and Germany?
- 14 1000 t, with Eastern Europe ahead.
- How many years of comparable data are there for Eastern Europe and Germany?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Europe and Germany rank globally for fats, animals, raw — processing?
- Eastern Europe ranks 7th and Germany ranks 4th of 22 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — 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.