France vs Poland: Milk - Excluding Butter — Processing
Milk - Excluding Butter — Processing over time
- France
- Poland
How they compare
France currently reports 10,456 1000 t against 6,177 1000 t in Poland, a difference of 4,279 1000 t.
That makes France's figure about 1.7 times Poland's.
Across all 14 years both countries report, France has been ahead every year.
France ranks 5th and Poland ranks 8th of 124 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Poland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,185 1000 t | 4,591 1000 t | 6,594 1000 t | France |
| 2020s | 10,607 1000 t | 5,812 1000 t | 4,796 1000 t | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher milk - excluding butter — processing, France or Poland?
- France, at 10,456 1000 t against 6,177 1000 t in Poland as of 2023.
- What is the difference in milk - excluding butter — processing between France and Poland?
- 4,279 1000 t, with France ahead.
- How many years of comparable data are there for France and Poland?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Poland rank globally for milk - excluding butter — processing?
- France ranks 5th and Poland ranks 8th of 124 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Milk - Excluding Butter — 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.