Southern Europe vs Spain: Olives (including preserved) — Processing
Olives (including preserved) — Processing over time
- Southern Europe
- Spain
How they compare
Southern Europe currently reports 13,441 1000 t against 6,706 1000 t in Spain, a difference of 6,735 1000 t.
That makes Southern Europe's figure about 2.0 times Spain's.
Across all 14 years both countries report, Southern Europe has been ahead every year.
Southern Europe ranks 3rd and Spain ranks 1st of 20 groups.
Southern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Southern Europe | Spain | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 15,037 1000 t | 8,371 1000 t | 6,666 1000 t | Southern Europe |
| 2020s | 14,185 1000 t | 7,819 1000 t | 6,366 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — processing, Southern Europe or Spain?
- Southern Europe, at 13,441 1000 t against 6,706 1000 t in Spain as of 2023.
- What is the difference in olives (including preserved) — processing between Southern Europe and Spain?
- 6,735 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for Southern Europe and Spain?
- 14 years are reported by both, from 2010 to 2023.
- How do Southern Europe and Spain rank globally for olives (including preserved) — processing?
- Southern Europe ranks 3rd and Spain ranks 1st of 20 groups.
- 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.