Algeria vs Southern Europe: Fruits - Excluding Wine — Food
Fruits - Excluding Wine — Food over time
- Algeria
- Southern Europe
How they compare
Southern Europe currently reports 18,460 1000 t against 4,946 1000 t in Algeria, a difference of 13,514 1000 t.
That makes Southern Europe's figure about 3.7 times Algeria's.
Across all 14 years both countries report, Southern Europe has been ahead every year.
Algeria ranks 22nd and Southern Europe ranks 22nd of 164 countries.
Southern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Algeria | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,095 1000 t | 18,117 1000 t | 14,022 1000 t | Southern Europe |
| 2020s | 4,643 1000 t | 19,017 1000 t | 14,374 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food, Algeria or Southern Europe?
- Southern Europe, at 18,460 1000 t against 4,946 1000 t in Algeria as of 2023.
- What is the difference in fruits - excluding wine — food between Algeria and Southern Europe?
- 13,514 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for Algeria and Southern Europe?
- 14 years are reported by both, from 2010 to 2023.
- How do Algeria and Southern Europe rank globally for fruits - excluding wine — food?
- Algeria ranks 22nd and Southern Europe ranks 22nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Food. 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.