France vs Italy: Oranges, Mandarines — Food
Oranges, Mandarines — Food over time
- France
- Italy
How they compare
Italy currently reports 2,358 1000 t against 1,804 1000 t in France, a difference of 554 1000 t.
That makes Italy's figure about 1.3 times France's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Italy ahead.
France ranks 9th and Italy ranks 8th of 164 countries.
Italy has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Italy | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,317 1000 t | 2,318 1000 t | 1.5 1000 t | Italy |
| 2020s | 1,966 1000 t | 2,310 1000 t | 345 1000 t | Italy |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oranges, mandarines — food, France or Italy?
- Italy, at 2,358 1000 t against 1,804 1000 t in France as of 2023.
- What is the difference in oranges, mandarines — food between France and Italy?
- 554 1000 t, with Italy ahead.
- How many years of comparable data are there for France and Italy?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Italy rank globally for oranges, mandarines — food?
- France ranks 9th and Italy ranks 8th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oranges, Mandarines — Food. 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.