France vs Hungary: Grapes and products (excl wine) — Residuals
Grapes and products (excl wine) — Residuals over time
- France
- Hungary
How they compare
Hungary currently reports -126 1000 t against -2,292 1000 t in France, a difference of 2,166 1000 t.
Across all 14 years both countries report, Hungary has been ahead every year.
France ranks 163rd and Hungary ranks 160th of 164 countries.
Hungary has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Hungary | Difference | Ahead |
|---|---|---|---|---|
| 2010s | -1,089 1000 t | -149.4 1000 t | 939.9 1000 t | Hungary |
| 2020s | -1,897 1000 t | -104 1000 t | 1,793 1000 t | Hungary |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher grapes and products (excl wine) — residuals, France or Hungary?
- Hungary, at -126 1000 t against -2,292 1000 t in France as of 2023.
- What is the difference in grapes and products (excl wine) — residuals between France and Hungary?
- 2,166 1000 t, with Hungary ahead.
- How many years of comparable data are there for France and Hungary?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Hungary rank globally for grapes and products (excl wine) — residuals?
- France ranks 163rd and Hungary ranks 160th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Grapes and products (excl 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.