France vs Ireland: Fruits, other — Processing
Fruits, other — Processing over time
- France
- Ireland
How they compare
Ireland currently reports 7 1000 t against 5 1000 t in France, a difference of 2 1000 t.
That makes Ireland's figure about 1.4 times France's.
Across all 10 years both countries report, Ireland has been ahead every year.
France ranks 33rd and Ireland ranks 31st of 56 countries.
Ireland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Ireland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 8.33 1000 t | 17 1000 t | 8.67 1000 t | Ireland |
| 2020s | 4.75 1000 t | 9.75 1000 t | 5 1000 t | Ireland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — processing, France or Ireland?
- Ireland, at 7 1000 t against 5 1000 t in France as of 2023.
- What is the difference in fruits, other — processing between France and Ireland?
- 2 1000 t, with Ireland ahead.
- How many years of comparable data are there for France and Ireland?
- 10 years are reported by both, from 2014 to 2023.
- How do France and Ireland rank globally for fruits, other — processing?
- France ranks 33rd and Ireland ranks 31st of 56 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits, other — 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.