France vs United States of America: Meat — Processing
Meat — Processing over time
- France
- United States of America
How they compare
France currently reports 94 1000 t against 23 1000 t in United States of America, a difference of 71 1000 t.
That makes France's figure about 4.1 times United States of America's.
Across all 14 years both countries report, France has been ahead every year.
France ranks 4th and United States of America ranks 12th of 85 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | United States of America | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 79.5 1000 t | 27.2 1000 t | 52.3 1000 t | France |
| 2020s | 91 1000 t | 21.25 1000 t | 69.75 1000 t | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — processing, France or United States of America?
- France, at 94 1000 t against 23 1000 t in United States of America as of 2023.
- What is the difference in meat — processing between France and United States of America?
- 71 1000 t, with France ahead.
- How many years of comparable data are there for France and United States of America?
- 14 years are reported by both, from 2010 to 2023.
- How do France and United States of America rank globally for meat — processing?
- France ranks 4th and United States of America ranks 12th of 85 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — 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.