Greece vs Northern Africa: Fruits - Excluding Wine β Processing
Fruits - Excluding Wine β Processing over time
- Greece
- Northern Africa
How they compare
Northern Africa currently reports 815 1000 t against 511 1000 t in Greece, a difference of 304 1000 t.
That makes Northern Africa's figure about 1.6 times Greece's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Greece ahead.
Greece ranks 26th and Northern Africa ranks 25th of 122 countries.
Across the 2 decades both report, Greece averaged higher in 1 and Northern Africa in 1.
Head to head by decade
| Decade | Greece | Northern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,235 1000 t | 302.4 1000 t | 932.5 1000 t | Greece |
| 2020s | 531 1000 t | 715 1000 t | 184 1000 t | Northern Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine β processing, Greece or Northern Africa?
- Northern Africa, at 815 1000 t against 511 1000 t in Greece as of 2023.
- What is the difference in fruits - excluding wine β processing between Greece and Northern Africa?
- 304 1000 t, with Northern Africa ahead.
- How many years of comparable data are there for Greece and Northern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Greece and Northern Africa rank globally for fruits - excluding wine β processing?
- Greece ranks 26th and Northern Africa ranks 25th of 122 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine β 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.