Italy vs Türkiye: Olives (including preserved) — Processing
Olives (including preserved) — Processing over time
- Italy
- Türkiye
How they compare
Italy currently reports 3,033 1000 t against 1,180 1000 t in Türkiye, a difference of 1,853 1000 t.
That makes Italy's figure about 2.6 times Türkiye's.
Across all 14 years both countries report, Italy has been ahead every year.
Italy ranks 2nd and Türkiye ranks 5th of 33 countries.
Italy has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Italy | Türkiye | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,826 1000 t | 1,230 1000 t | 2,596 1000 t | Italy |
| 2020s | 2,994 1000 t | 1,286 1000 t | 1,708 1000 t | Italy |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — processing, Italy or Türkiye?
- Italy, at 3,033 1000 t against 1,180 1000 t in Türkiye as of 2023.
- What is the difference in olives (including preserved) — processing between Italy and Türkiye?
- 1,853 1000 t, with Italy ahead.
- How many years of comparable data are there for Italy and Türkiye?
- 14 years are reported by both, from 2010 to 2023.
- How do Italy and Türkiye rank globally for olives (including preserved) — processing?
- Italy ranks 2nd and Türkiye ranks 5th of 33 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olives (including preserved) — 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.