Caribbean vs Greece: Onions — Production
Onions — Production over time
- Caribbean
- Greece
How they compare
Caribbean currently reports 136 1000 t against 109 1000 t in Greece, a difference of 27 1000 t.
That makes Caribbean's figure about 1.2 times Greece's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Greece ahead.
Caribbean ranks 64th and Greece ranks 66th of 136 groups.
Caribbean has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 179.8 1000 t | 175.6 1000 t | 4.2 1000 t | Caribbean |
| 2020s | 140.25 1000 t | 133.75 1000 t | 6.5 1000 t | Caribbean |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — production, Caribbean or Greece?
- Caribbean, at 136 1000 t against 109 1000 t in Greece as of 2023.
- What is the difference in onions — production between Caribbean and Greece?
- 27 1000 t, with Caribbean ahead.
- How many years of comparable data are there for Caribbean and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Greece rank globally for onions — production?
- Caribbean ranks 64th and Greece ranks 66th of 136 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — 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.