Eastern Asia vs Libya: Olive Oil — Production
Olive Oil — Production over time
- Eastern Asia
- Libya
How they compare
Libya currently reports 21 1000 t against 0 1000 t in Eastern Asia, a difference of 21 1000 t.
Across all 7 years both countries report, Libya has been ahead every year.
Eastern Asia ranks 15th and Libya ranks 14th of 16 regions.
Libya has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher olive oil — production, Eastern Asia or Libya?
- Libya, at 21 1000 t against 0 1000 t in Eastern Asia as of 2023.
- What is the difference in olive oil — production between Eastern Asia and Libya?
- 21 1000 t, with Libya ahead.
- How many years of comparable data are there for Eastern Asia and Libya?
- 7 years are reported by both, from 2010 to 2018.
- How do Eastern Asia and Libya rank globally for olive oil — production?
- Eastern Asia ranks 15th and Libya ranks 14th of 16 regions.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olive Oil — Production. 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.