Eastern Africa vs Greece: Fruits - Excluding Wine — Export quantity
Fruits - Excluding Wine — Export quantity over time
- Eastern Africa
- Greece
How they compare
Greece currently reports 1,764 1000 t against 786 1000 t in Eastern Africa, a difference of 978 1000 t.
That makes Greece's figure about 2.2 times Eastern Africa's.
Across all 14 years both countries report, Greece has been ahead every year.
Eastern Africa ranks 28th and Greece ranks 27th of 30 groups.
Greece has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eastern Africa | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 491.6 1000 t | 1,545 1000 t | 1,053 1000 t | Greece |
| 2020s | 742.75 1000 t | 1,734 1000 t | 991.25 1000 t | Greece |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — export quantity, Eastern Africa or Greece?
- Greece, at 1,764 1000 t against 786 1000 t in Eastern Africa as of 2023.
- What is the difference in fruits - excluding wine — export quantity between Eastern Africa and Greece?
- 978 1000 t, with Greece ahead.
- How many years of comparable data are there for Eastern Africa and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Africa and Greece rank globally for fruits - excluding wine — export quantity?
- Eastern Africa ranks 28th and Greece ranks 27th of 30 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Export 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.