Italy vs Turkey: Olives (including preserved) — Food supply
Olives (including preserved) — Food supply over time
- Italy
- Turkey
How they compare
Italy currently reports 340,694 million Kcal against 275,708 million Kcal in Turkey, a difference of 64,986 million Kcal.
That makes Italy's figure about 1.2 times Turkey's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Turkey ahead.
Italy ranks 5th and Turkey ranks 6th of 191 countries.
Turkey has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Italy | Turkey | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 247,304 million Kcal | 361,745 million Kcal | 114,441 million Kcal | Turkey |
| 2020s | 286,725 million Kcal | 613,282 million Kcal | 326,557 million Kcal | Turkey |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — food supply, Italy or Turkey?
- Italy, at 340,694 million Kcal against 275,708 million Kcal in Turkey as of 2023.
- What is the difference in olives (including preserved) — food supply between Italy and Turkey?
- 64,986 million Kcal, with Italy ahead.
- How many years of comparable data are there for Italy and Turkey?
- 14 years are reported by both, from 2010 to 2023.
- How do Italy and Turkey rank globally for olives (including preserved) — food supply?
- Italy ranks 5th and Turkey ranks 6th of 191 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olives (including preserved) — Food supply (kcal). 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.