Algeria vs Southern Europe: Fruits - Excluding Wine — Residuals
Fruits - Excluding Wine — Residuals over time
- Algeria
- Southern Europe
How they compare
Algeria currently reports 63 1000 t against -3,223 1000 t in Southern Europe, a difference of 3,286 1000 t.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Southern Europe ahead.
Algeria ranks 25th and Southern Europe ranks 27th of 164 countries.
Across the 2 decades both report, Algeria averaged higher in 1 and Southern Europe in 1.
Head to head by decade
| Decade | Algeria | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 94.8 1000 t | 2,040 1000 t | 1,945 1000 t | Southern Europe |
| 2020s | 71.25 1000 t | -2,831 1000 t | 2,902 1000 t | Algeria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — residuals, Algeria or Southern Europe?
- Algeria, at 63 1000 t against -3,223 1000 t in Southern Europe as of 2023.
- What is the difference in fruits - excluding wine — residuals between Algeria and Southern Europe?
- 3,286 1000 t, with Algeria 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 — residuals?
- Algeria ranks 25th and Southern Europe ranks 27th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Residuals. 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.