Eastern Asia vs Finland: Meat, Other — Processing
Meat, Other — Processing over time
- Eastern Asia
- Finland
How they compare
Eastern Asia currently reports 0 1000 t against 0 1000 t in Finland, a difference of 0 1000 t.
Across all 9 years both countries report, Finland has been ahead every year.
Eastern Asia ranks 5th and Finland ranks 3rd of 12 groups.
Head to head by decade
| Decade | Eastern Asia | Finland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | — |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat, other — processing, Eastern Asia or Finland?
- Eastern Asia, at 0 1000 t against 0 1000 t in Finland as of 2022.
- What is the difference in meat, other — processing between Eastern Asia and Finland?
- 0 1000 t, with Eastern Asia ahead.
- How many years of comparable data are there for Eastern Asia and Finland?
- 9 years are reported by both, from 2010 to 2022.
- How do Eastern Asia and Finland rank globally for meat, other — processing?
- Eastern Asia ranks 5th and Finland ranks 3rd of 12 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat, 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.