Denmark vs Uzbekistan, Republic of: Meat — Losses
Meat — Losses over time
- Denmark
- Uzbekistan, Republic of
How they compare
Denmark currently reports 0 1000 t against 0 1000 t in Uzbekistan, Republic of, a difference of 0 1000 t.
Across all 6 years both countries report, Uzbekistan, Republic of has been ahead every year.
Denmark ranks 33rd and Uzbekistan, Republic of ranks 33rd of 48 countries.
Frequently asked questions
- Which has higher meat — losses, Denmark or Uzbekistan, Republic of?
- Denmark, at 0 1000 t against 0 1000 t in Uzbekistan, Republic of as of 2019.
- What is the difference in meat — losses between Denmark and Uzbekistan, Republic of?
- 0 1000 t, with Denmark ahead.
- How many years of comparable data are there for Denmark and Uzbekistan, Republic of?
- 6 years are reported by both, from 2014 to 2019.
- How do Denmark and Uzbekistan, Republic of rank globally for meat — losses?
- Denmark ranks 33rd and Uzbekistan, Republic of ranks 33rd of 48 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — Losses. 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.