France vs Southern Europe: Milk - Excluding Butter — Export quantity
Milk - Excluding Butter — Export quantity over time
- France
- Southern Europe
How they compare
Southern Europe currently reports 11,990 1000 t against 8,560 1000 t in France, a difference of 3,430 1000 t.
That makes Southern Europe's figure about 1.4 times France's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was France ahead.
France ranks 5th and Southern Europe ranks 7th of 157 countries.
Across the 2 decades both report, France averaged higher in 1 and Southern Europe in 1.
Head to head by decade
| Decade | France | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 10,328 1000 t | 9,318 1000 t | 1,010 1000 t | France |
| 2020s | 9,008 1000 t | 11,095 1000 t | 2,087 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher milk - excluding butter — export quantity, France or Southern Europe?
- Southern Europe, at 11,990 1000 t against 8,560 1000 t in France as of 2023.
- What is the difference in milk - excluding butter — export quantity between France and Southern Europe?
- 3,430 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for France and Southern Europe?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Southern Europe rank globally for milk - excluding butter — export quantity?
- France ranks 5th and Southern Europe ranks 7th of 157 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Milk - Excluding Butter — Export quantity. 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.