France vs Greece: Milk - Excluding Butter — Residuals
Milk - Excluding Butter — Residuals over time
- France
- Greece
How they compare
Greece currently reports -1,283 1000 t against -4,413 1000 t in France, a difference of 3,130 1000 t.
Across all 14 years both countries report, Greece has been ahead every year.
France ranks 164th and Greece ranks 162nd of 164 countries.
Greece has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | -3,366 1000 t | -91.8 1000 t | 3,274 1000 t | Greece |
| 2020s | -4,358 1000 t | -931.25 1000 t | 3,427 1000 t | Greece |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher milk - excluding butter — residuals, France or Greece?
- Greece, at -1,283 1000 t against -4,413 1000 t in France as of 2023.
- What is the difference in milk - excluding butter — residuals between France and Greece?
- 3,130 1000 t, with Greece ahead.
- How many years of comparable data are there for France and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Greece rank globally for milk - excluding butter — residuals?
- France ranks 164th and Greece ranks 162nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Milk - Excluding Butter — Residuals. 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.